These homemade cinnamon nut rugelach are a treat. They sell them in delis on the East coast, and whenever I see them, I have to have some.
If you have ever had rugelach before then I do not have to tell you that it is a cross between a pastry and a cookie. The crust is a tender and flaky cream cheese pastry, slathered with jam, then sprinkled with a cinnamon-sugar-walnut mixture, rolled into a little crescent shape, and sprinkled with cinnamon sugar again. Baked until golden brown, with melty jam oozing out of the seams. These homemade cinnamon nut rugelach are a treat. They sell them in delis on the East coast, and whenever I see them, I have to have some. They come in all sorts of flavors, apricot being the most traditional, but there are chocolate, raisin, and all kinds. The other wonderful thing about this cookie is that it freezes like a dream. Make a batch now, and you can enjoy them at Christmas time.
If you have ever had rugelach before then I do not have to tell you that it is a cross between a pastry and a cookie. The crust is a tender and flaky cream cheese pastry, slathered with jam, then sprinkled with a cinnamon-sugar-walnut mixture, rolled into a little crescent shape, and sprinkled with cinnamon sugar again. Baked until golden brown, with melty jam oozing out of the seams. These homemade cinnamon nut rugelach are a treat. They sell them in delis on the East coast, and whenever I see them, I have to have some. They come in all sorts of flavors, apricot being the most traditional, but there are chocolate, raisin, and all kinds. The other wonderful thing about this cookie is that it freezes like a dream. Make a batch now, and you can enjoy them at Christmastime.
Homemade Cinnamon Nut Rugelach Ingredients //
- 1 stick (8 ounces) room temperature cream cheese
- 2 sticks room temperature butter
- 1/4 cup plus 9 Tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 cup walnuts
- 1/2 cup raspberry jam
- 1/2 cup apricot preserves
- 1 egg
How to Make // The Steps
Step 1: Cream together the cream cheese and butter until light and fluffy, about 5 minutes, scraping the bowl periodically.
Step 2: Add 1/4 cup sugar, salt, and vanilla. Add the flour, and mix until it just comes together.
Step 3: Turn the dough out onto a floured board. Roll the dough into a ball, and cut it into quarters. Flatten each out into a disk, and wrap in plastic wrap. Chill in the fridge for 1 hour.
Step 4: Meanwhile, make the filling. In a small bowl, combine 6 Tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts. Set aside.
Step 5: In another small bowl, combine the remaining 3 Tablespoons of sugar and 1 teaspoon of cinnamon.
Step 6: Roll the dough out into a 9-inch circle. As you can see, mine is not perfect.
Step 7: Spread a few Tablespoons of jam onto the crust, leaving about an inch bare. Sprinkle a generous amount of the walnut mixture on top of the jam.
Step 8: Roll up the dough from the widest end to the shortest. Chill the rolled cookies for at least one hour before baking.
Step 9: Beat the egg with a drop of milk. Brush the tops of the rugelach with the egg wash and sprinkle with the cinnamon-sugar mixture.
Step 10: Bake in a preheated 350-degree oven for 15 to 20 minutes.
Rugelach freeze like a dream, so you can make them up to a month in advance. Adapted from GOOP and Chozen.
Rugelach
Ingredients
- 1 stick 8-ounces room temperature cream cheese
- 2 sticks room temperature room temperature butter
- 1/4 cup plus 9 Tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 cup walnuts
- 1/2 cup raspberry jam
- 1/2 cup apricot preserves
- 1 egg
Instructions
- Cream together the cream cheese and butter until light and fluffy, about 5 minutes, scraping the bowl periodically.
- Add 1/4 cup sugar, salt, and vanilla. Add the flour, and mix until it just comes together.
- Turn the dough out onto a floured board. Roll the dough into a ball, and cut into quarters. Flatten each out into a disk, and wrap in plastic wrap. Chill in the fridge for 1 hour.
- Meanwhile, make the filling. In a small bowl, combine 6 Tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts. Set aside.
- In another small bowl, combine remaining 3 Tablespoons sugar and 1 teaspoon cinnamon.
- Roll the dough out into a 9-inch circle. As you can see, mine is not perfect.
- Spread a few Tablespoons of jam on to the crust, leaving about an inch bare. Sprinkle a generous amount of the walnut mixture on top of the jam.
- Roll up the dough from the widest end to the shortest. Chill the rolled cookies for at least one hour before baking.
- Beat the egg with a drop of milk. Brush the tops of the rugelach with the egg wash and sprinkle with the cinnamon sugar mixture.
- Bake in a preheated 350 degree oven for 15 to 20 minutes.
