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I made and ate an enormous amount of cookies in December. However, a mere month later, I am back in the saddle and ready to bake… and overeat…. more cookies. I still a have half a dozen restaurant and bakery recommendations to share with all of you from my New York trip but it seemed better to start out the week on Whipped with a comforting recipe for something delectable.

Often, I proclaim my everlasting love for buttermilk, my most favorite ingredient. However, I have decided that cream cheese is a close second. My taste buds cheer for almost everything made with cream cheese – cookie doughs with cream cheese, pastries filled with cream cheese, brownies swirled with cream cheese, taco dips layered with cream cheese…. the list goes on.

These cookies were so fun to make, ultra tasty and really pretty.

Walnut and Brown-Sugar Rugelach
From Everyday Food, December 2007

1 cup (2 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
2 T granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour, plus more for rolling
1 large egg, lightly beaten
1 cup walnuts, finely chopped
1/2 cup packed light-brown sugar

In food processor, blend butter, cream cheese, granulated sugar, and salt until well combined. Add flour and pulse just until dough forms. Divide dough in half; flatten into disks, and wrpa each in plastic. Refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months. (always thaw before baking).

Preheat oven to 350 degrees, with racks on upper half and lower thirds. Line two baking sheets iwth parchment paper and set aside. In small bowl, combine egg with 1 teaspoon water and make an egg wash.

Working with one disk at a time, place dough on lightly floured parchment paper and roll out into an 11inch circle (about 1/4 inch thick) dusting with flour lightly as needed. Using a large dinner plate as a guide, cut around dough to make a perfect circle. Trim off excess and discard scraps. Bruch circles with egg wash, dividing evenly, sprinkle with walnuts and brown sugar.

Using a sharp knife or pizza cutter, cut each circle into 16 equal triangles. Starting from wide end, roll up each triangle of douhg. Place on lined baking sheets, seam side down. Bruch rolls with egg wash.

 

Bake until golden brown, 30 to 32 minutes. Transfer rugelach to a wire rack to cool completely.

Variation: With some of the dough, I skipped the egg wash, walnuts and brown sugar and used raspberry preserves instead. When they came out of the oven, I sprinkled them with powdered sugar and they were fantastic!

Related Posts with Thumbnails PRINT RECIPE

15 Responses to “Rollin’, Rollin’ Rollin’…Brown Sugar and Walnut Rugalech”

  1. amanda Says:

    I think this is one cookie that I haven’t made yet. I was gonna attempt it during my baking frenzy during the holidays, but it got shortlisted. I’ve never used cream cheese in pastry so I am definitely intrigued now.

  2. mav Says:

    so interesting! i had a pizza like this, a bit, the other night at fore street. it was so good. not quite as sweet and with reggiano involved.

  3. mike Says:

    Beginner’s question – should I use the metal or plastic blade with the food processor? The timing is perfect, I was in the mood for eating some butter :)

  4. Caroline Says:

    Mike – Great question!
    I used the metal blade. It cuts through pretty fast so you don’t need long. Just do a little and then pulse until it comes together, scraping down the sides as needed.

    Happy Baking!

  5. Roomie Says:

    What!?!?!? Looks amazing!!!!

  6. Aimee Says:

    All right! Back to baking already! These cookies look great. Wish I had a few to enjoy with my tea right now.

  7. aforkfulofspaghetti Says:

    Ooooh, yum! I’ve never come across these before. I’m going to have to give them a try!

  8. sponge cake bob Says:

    can you just put it on a pizza peel and bake it as is ? could be decadent..
    2 enthusiastic thumbs up and a boom shackalakaka

  9. EB Says:

    So so good. So many variations too. I’m a huge fan of the cinnamon with raisin version- but I’ve never made my own of any kind! I really do need to give this a shot.

  10. White On Rice Couple Says:

    These do look easy and delicious. When baked, do they look like crescent rolls or croissants? I can see the many variations and additions to your wonderful recipe. Thanks you.

  11. mary Says:

    I’ve been buying the ones from Zingerman’s since I moved back to Ann Arbor because I love them so, but you know what, there’s no reason for me not to try making them, I’ll save lots of money. Thanks for the push.

  12. Liz Says:

    My husband has a theory that the end-result can’t be bad if you love every single ingredient. I adore every single one! And, most of all, I haven’t made a something as dainty as that in a long time. I smell Friday night…

  13. Michelle Says:

    This is one cookie I’ve never made. I’m not much of a baker, but lately for some reason I’m finding myself covered in flour and really enjoying it. Both the process and the results. And, like you, I share a fondness for anything including cream cheese or buttermilk. Can’t wait to try these!

  14. Basic Chocolate Chip Cookie Recipe :: Whipped Says:

    [...] to make many different kinds of cookies, like last year when I made these and these and these and these. Instead, it got to be too much and the dog-eared magazines and bookmarked web recipes led to [...]

  15. Traditional Hanukkah Foods | Scotty Mac's Blog Says:

    [...] and dairy products are also heavily associated with traditional Hanukkah food. Crepes, blintzes and Rugalech cookies all include cream cheese as a main ingredient. Pasta dishes with Ricotta cheese are also [...]

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