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Rugelach
Rugelach
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Delicious Jewish holiday cookies with homemade pastry, sweet walnut-raisin filling, and easy to make.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter
  • 1 (8 ounce) package cream cheese
  • 0.33333334326744 cup sour cream
  • 0.25 teaspoon salt
  • 1 cup finely chopped walnuts
  • 0.5 cup raisins
  • 1 tablespoon ground cinnamon
Instructions:
  • In a food processor, combine butter, cream cheese, sour cream, flour, and salt until crumbly.
  • Divide the crumbly dough mixture into four equal parts and shape each into a disk. Wrap each pastry disk individually and refrigerate for 1 hour or up to 2 days.
  • In a bowl, mix walnuts, raisins, sugar, and cinnamon together.
  • Roll each pastry disk into a 9-inch round, keeping the other disks chilled. Sprinkle each round with a walnut-raisin mixture and press lightly into the dough. Cut each round into 12 wedges using a chef's knife or pizza cutter. Roll each wedge from wide to narrow to form a point on the outside of the cookie. Place the rugelach on ungreased baking sheets and chill for 20 minutes before baking.
  • Preheat the oven to 350°F (180°C) to let the magic begin.
  • Once the rugelach have been chilled, bake them in the preheated oven on the center rack until they are a deliciously light golden brown, this should take about 22 to 25 minutes. Let them cool on wire racks before storing them in airtight containers.

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