Rugelach
If you’ve been following along with my kitchen adventures, you have come to discover that baking is something I feel compelled to do. Christmas cookie season is probably my most favorite time of all. The options, limitless and the results are usually less time consuming than other culinary options. My family has come to expect a wide variety of cookies on the holiday cookie platter. Over the next couple weeks, I plan to share tried and true classics; easy recipes, that will bring joy. I hope a few of these make an appearance at your Christmas festivities.
Have you ever tried Rugelach? Think of them as a cinnamon croissant cookie. The filled pastry originated in Jewish communities throughout Poland. The dough is made using cream cheese and can hold different filling options. I decided on a cinnamon-sugar pecan flavor.
Rugelach-
Ingredients:
½ cup butter, softened
6oz cream cheese, softened
½ cup packed brown sugar
1 teaspoon vanilla
Pinch of salt
1 ⅔ cups all-purpose flour
1 tbsp milk (to brush pastry with)
½ cup finely chopped toasted pecans
2.5 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Powdered sugar
Directions:
Using a stand mixer, beat butter and cream cheese on medium speed for 30 seconds or until combined. Add 1/2 cup brown sugar, vanilla extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in flour until dough forms. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.
Preheat oven to 350 degrees F. In a small bowl combine nuts, the 2.5 tablespoons brown sugar, the cinnamon, and nutmeg. On a lightly floured surface (Don't forget this! I also sprinkle a bit of flour on top of dough and on the rolling pin), roll each portion of dough into a 9-inch circle. Lightly brush each round with milk. Sprinkle nut/spice mixture evenly over each dough circle, leaving a 1/2 inch border empty. Using a pizza cutter, cut each circle into 12 wedges. (or 8 wedges for bigger cookies) Starting from the wide end, roll up each wedge. Bend ends of each roll to shape it into a crescent shape. Place croissants 1 inch apart on ungreased cookie sheets.
Bake for 15 minutes or until bottoms are lightly browned. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving.
I like to bake ahead of the holiday so the process is not overwhelming. These cookies may be frozen (don’t dust with powdered sugar) for up to three months. I place in Ziplock plastic bags (double bagged) and put in my freezer, until I am ready to serve or gift them. Once thawed, dust with confectioners sugar.
How are you celebrating the holiday season?
Thanks for reading! xo