Although it looks hard to make and intimidating at first, these little East European cookies are really easy to make. They’re buttery, flaky, melt-in-your-mouth cookies and just the right amount of sweet. Just like easy homemade croissants.
Traditional rugelach filling is made with raisins and walnuts (but, please, do not mention raisins when I’m around, I can’t stand them). You can fill them with anything – ground nuts and honey, jam, peanut butter and chocolate chips, nutella, nutella and jam… just use your imagination!
If you want an airy, crispy, delicious cookie that is too easy to make then make these.These are so addicting! I consider myself a person of strong character (at least as far as food and sweets are concerned), but even I couldn’t resist them. When I ate a dozen of these in 10 minutes, I decided to freeze some for Christmas and share the rest, because if I hadn’t done that, I think I would have eaten them all myself. So. Good!
INGREDIENTS YOU NEED FOR RUGELACH
- unsalted butter
- cream cheese
- all-purpose/plain flour
- granulated sugar
And for filling:
- cocoa powder
- light brown sugar
- vanilla extract
- powdered sugar
HOW LONG DOES RUGELACH LAST AND HOW TO STORE IT?
Store them in airtight container at room temperature up to a week or in a freezer for up to 2 months.
FEW TIPS AND TRICKS
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
- If you don’t have a food processor, just cut the cream cheese and the butter into the flour mixture (flour, salt and sugar) using your fingertips or a pastry cutter, just as you would for pie crust.
- You can use ground walnuts if you want smoother texture of your filling.
MORE COOKIE RECIPE FOR YOU TO TRY!
- WALNUT AND RUM CRINKLE COOKIES
- GINGERBREAD WHOOPIE PIES
- BROWNIE S’MORES COOKIES
- BROWN BUTTER TOFFEE CHOCOLATE CHUNK COOKIES
- BROWN BUTTER CHOCOLATE CHUNK AND WALNUT OATMEAL COOKIES
- WALNUT MERINGUE CRESCENT COOKIES
- GRANDMA’S JAM FILLED SOUR CREAM COOKIES
- BROWNIE COOKIES
- CHOCOLATE MARBLE COOKIES
- POPPY SEED ROLLS COOKIES
- CRANBERRY ORANGE COOKIES
- WALNUT MERINGUE COOKIES
Walnut and Cocoa Rugelach
- 200 grams cold butter 7 oz, cubed
- 200 grams cream cheese 7 oz, cold
- 250 grams all-purpose/plain flour 2 cups
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 200 grams walnuts 7 oz, whole
- 1 tablespoon cocoa powder
- 100 grams brown sugar 1/2 cup
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- powdered sugar for dusting
- In the bowl of a food processor add flour, sugar and salt, pulse a fe times until combined. Add butter and pulse until mixture becomes crumbly. Add cream cheese and keep pulsing just until the dough forms chunks, and you can squeeze it together.
- Transfer the dough onto a work surface and gather the pieces into a ball. Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges. The smoother the edges, the less prone they will be to cracking later on. Wrap each disk in plastic wrap and refrigerate at least 1 hour.
- To make the filling, process the walnuts, cocoa, sugar, honey and vanilla in a food processor or blender until finely chopped and well combined.
- Preheat your oven to 180 °C (350 °F) and line a couple of baking sheets with parchment paper, set them aside.
- Take 1 disk of dough from the refrigerator and let it sit on the counter for 1 to 2 minutes to warm up slightly, keeping other disks chilled until ready to roll them.
- On a lightly floured surface, roll dough into a 22-23 cm (9 inch) circle. Use your fingers to spread about 1/3 of the filling onto the round, leaving a 1 cm (1/2 inch) border around the edges and gently patting the filling to help anchor it to the dough. Using a pizza cutter or sharp knife, cut the dough into 12 wedges (if you want your rugelach smaller cut into 16 wedges). Roll each wedge up, beginning with the wide end and ending with the narrow end. Place seam side down on baking sheet.
- Repeat with the remaining two discs of dough.
- Bake the rugelach for 25 – 30 minutes, or until golden brown. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.