Rugelach
adapted from Margaret Palca Bakes
Ingredients
- 14 tablespoons butter
- 8 ounces cream cheese
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup Jam or jelly of your choice (apricot or raspberry are the classics)
- 1-1/2 cups walnuts or pecans, finely chopped
- 2 tablespoons sugar
- 1 teaspoon cinnamon (optional)
Instructions
- Line 3 baking pans with parchment paper or butter very well. Cream butter and cream cheese till very fluffy, add sugar and flour until well combined.
- Split into 4 rounds, wrap in plastic wrap, and chill for at least 1 hour, or overnight. Lightly flour one dough round at a time and roll out between two sheets of wax paper, about 10 or 12 inches in diameter.
- Mix nuts, cinnamon, and sugar together.
- Working with one round at a time, brush with a thin layer of jam, and sprinkle with crushed nuts mixture. Cut round into 12 wedges (like a tiny pizza), roll them up from the outside edge inwards, and place on baking sheet.
- Bake at 350 till very golden for 18-22 minutes. Must cool completely to come off of parchment paper.
Notes
Tagan Engel is the creator and host of The Table Underground and a contributor and producer of Seasoned.