Day 9 of The 12 Days of Christmas Cookies!
Rugelach cookies are a delightful treat that seem to capture the essence of holiday baking, yet their charm and versatility make them perfect for any occasion throughout the year. As I roll out the dough and prepare to fill these little delights, I often find myself wondering why I reserve them for just the Christmas season. With a plethora of filling options, the creative possibilities are endless.
This year, my filling of choice is a comforting blend of brown sugar, cinnamon, and chopped walnuts. I love to enhance the flavors by spreading a touch of honey, marmalade or jam on the dough before layering on the filling. This time, I decided to use a zesty lemon marmalade I picked up this summer at a farmer’s market.
Ingredients For the Dough:
- 1 cup (120 grams) all-purpose flour, plus more for dusting
- ½ cup (113 grams) cold unsalted butter, cut into large cubes
- 4 ounces (115 grams) cold cream cheese, cut into large cubes
- 1/8 teaspoon kosher salt
Ingredients For the Filling and to Finish:
- 1 cup walnuts, toasted and finely chopped
- ½ cup granulated sugar
- 1½ teaspoons cinnamon
- pinch of kosher salt
- ¼ cup lemon marmalade *see note
Instructions:
In the work bowl of a food processor, combine flour, butter, cream cheese, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball. Divide the dough into 3 round discs (about 4″ in diameter). Wrap individually in plastic wrap and refrigerate for an hour or up to 24 hours.
Preheat oven to 375° F. Line two baking sheets with parchment paper.
In a small bowl, combine walnuts, granulated sugar, cinnamon, and a pinch of kosher salt. Set aside. (I like to use a small processor to combine filling. This is just an option.)
On a lightly floured surface, roll dough into a 9-inch circle using a circle template (I used a cake board) and pizza cutter to trim edges.
Brush some of the marmalade on the circle, leaving a half inch border. Spread filling crumbs over surface of dough and gently press into dough. Using a sharp knife or pizza cutter, cut disk into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on baking sheet. Repeat with remaining triangles placing them about 2 inches apart. Transfer baking sheet to the freezer for at least 20 minutes before baking. *note – marmalade, jam or honey can be used
Bake cookies until golden brown and flaky, about 18 to 22 minutes. Some filling may squish out, and that’s okay. The bottoms of the rugelach should be slightly caramelized, not blackened. Transfer the cookies (still on the parchment) to a rack to cool completely (about 1 hour). Enjoy!!
Store in an airtight container, layered between sheets of parchment, for up to 3 weeks, or freeze for up to 1 month.
I hope you make these delicious flaky treats, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!