How To Make Rugelach
Sunday 23 February 2020
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How To Make Rugelach
INGREDIENTS
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cold cream cheese, cubed
- 2 sticks (1 cup) cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 batch filling (see ideas below)
- Powdered sugar
EQUIPMENT
- Food processor
- Rolling pin
- Pizza cutter or sharp knife
- 2 baking sheets
- Parchment or silicone baking mats
INSTRUCTIONS
- Combine the flour and salt in a food processor. Place the flour and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine.
- Mix in the cream cheese and butter. Scatter the cubes of cream cheese and butter over the flour. Pulse until coarse crumbs form, 10 to 12 pulses.
- Mix in the yolk and vanilla. Place the vanilla and yolk in a small bowl and whisk to combine. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and form large, curd-like pieces.
- Refrigerate the dough. Transfer the dough onto a work surface and gather the pieces into a ball. Divide into 4 portions and flatten each into 1-inch-thick disks. Wrap each disk in plastic wrap and refrigerate at least 2 hours or up to 3 days, or freeze for up to 3 months (thaw in the refrigerator before using).
- When ready to bake the rugelach, heat the oven to 375°F. Arrange a rack in the middle of the oven and heat to 375°F. Line 2 baking sheets with parchment paper. Meanwhile, prepare the filling (ideas below).
- Roll out the dough. Sprinkle a work surface generously with powdered sugar. Take 1 disk of dough from the refrigerator and let it sit on the counter for 1 to 2 minutes to warm up slightly. Unwrap and then sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 1/8-inch thick. Don't worry if a few cracks form near the edges. Use more powdered sugar as needed to prevent sticking.
- Spread with filling. Spread the filling in a thin layer evenly over the surface of the dough. Make sure it goes right up to the edge of the dough.
- Cut and roll the cookies. Using a pizza cutter or sharp knife, cut the dough into 16 wedges, like a pizza. Beginning at the wide outer edge and moving towards the center, roll up each wedge. Transfer to a parchment-lined baking sheet, spacing them evenly apart. Make sure the tip is tucked underneath.
- Refrigerate the cookies for 20 minutes. Refrigerate the cookies on the baking sheet for 20 minutes. Meanwhile, fill and roll a second disk of dough, filling up the second baking sheet.