Rugelach is a classic Jewish cookie that if often prepared during the holidays, especially for Hanukkah. The buttery dough is slathered with a combination of sugar, spices, preserves and nuts. The dough is exceptionally buttery since it is made with a base of cream cheese and unsalted butter. You can do any number of flavor pairings including almond and cherry, apricot and cinnamon (the recipe featured), or fill them with dried fruit such as raisins or prunes.
For me, this particular cookie recipe falls within the weekend baking category because the dough needs quite a bit of time to rest before it can be rolled, filled and cut. Typically, I prepare the dough on Friday night so that by the time Saturday morning rolls around, I am ready to bake a batch for the whole family. If you a homemade gifter like me, these treats would make a great holiday present as well.
Cinnamon Sugar Apricot Rugelach
Recipe from Laura in the Kitchen
For the dough:
1 cup of Unsalted Butter, softened at room temperature
8 oz of Cream Cheese, softened at room temperature
1/4 cup of Granulated Sugar
2 tsp of Vanilla Extract
2 1/4 cups of All Purpose Flour
1/2 tsp of Salt
For the Filling:
1 cup Apricot Preserves
1/3 cup of Granulated Sugar
1/3 cup of Brown Sugar
2 tsp of Cinnamon
1 cup of Finely chopped Walnuts
Egg wash, one egg beaten with a splash of milk or water
For full recipe instructions, watch the video below.