Rugelach
Soft, crescent-shaped rugelach filled with a rich blend of walnuts, cinnamon, and sugar for a sweet, nutty treat.
48 pastries
Ingredients:
Rugelach Dough
- 2 ½ cups all-purpose flour
- ¼ tsp salt
- 1 cup Prairie Farms Unsalted Butter cut into tablespoon-sized pieces
- 8 oz Prairie Farms Cream Cheese cut into ounce-sized pieces
- 1 egg yolk
Rugelach Filling
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup walnuts
- ½ cup raisins
- 4 tsp cinnamon
Topping
- ¼ cup granulated sugar optional
Directions:
- Combine flour and salt in a food processor. Mix until combined.
- Gradually add divided butter cubes into food processor. Once fully incorporated, blend in the divided cream cheese and egg yolk until the dough is soft yet crumbly.
- Scrape dough out of food processor onto a flat surface and knead it into four ball-shaped and equal portions. Flatten each portion into 1” thick circles. Wrap dough circles in plastic wrap and refrigerate for 1 hour.
- After cleaning the food processor, combine brown sugar, granulated sugar, walnuts, raisins, and cinnamon and process until finely chopped.
- Line two baking sheets with parchment paper and preheat oven to 350 °F.
- Remove one dough circle from the refrigerator, sprinkle working surface and dough with flour, and roll into a 10” circle. Use enough flour to prevent the dough from sticking.
- Gently spread ½ cup of the filling evenly across the dough.
- Cut the 10” dough circle into twelve equal triangles. Roll up each individual triangle towards the center of the circle to form twelve crescent-shaped pastries. Repeat this process with the remaining dough quarters.
- Lightly dip the top of each pastry in granulated sugar before baking.
- Place the pastries 1” apart on each prepared baking sheet (24 pastries per sheet). Bake for 25-30 minutes, rotating sheets halfway through baking.
- Once golden brown, transfer to wire rack to cool. Enjoy!
