Easy Rugelach Cookies Recipes

Rugelach Cookies with Cream Cheese Dough Sally's …

WEBNov 29, 2016 · Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the …

Rating: 4.7/5(40)
1. For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
2. Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
3. Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
4. For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You’ll have a little over 2 cups total.

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Best Rugelach Cookies (Easy!) Pretty. Simple. Sweet.

WEBMay 2, 2022 · Chill. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour until firm. Roll out the dough. Cut the …

1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add cream cheese and keep pulsing until the dough starts to clump together, about 10-15 seconds. Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc, then wrap with plastic wrap and refrigerate for at least 1 hour until firm.
2. Preheat oven to 350F/175C and line a baking sheet with parchment paper.
3. Cut dough into three pieces. While working with the first piece of dough, place the other pieces in the fridge. Roll dough to an 8*12-inch (20*30 cm) rectangle. Spread dough with the filling and, starting with the longer edge, roll up to form a log. Transfer log to prepared baking sheet. Using a knife, make 3/4-inch-deep cuts at 1-inch/2.5cm intervals crosswise in dough, but not all the way through, allowing the slices to stay connected (this yields 12-15 pieces for each log). If dough is too soft to cut, let it chill in the fridge for a few minutes before cutting. Proceed with the other two pieces of dough in the same manner. Place all three logs on the same baking sheet.
4. Bake until golden brown, about 30 minutes. Transfer to a wire rack, and while still warm, cut slices all the way through. Allow cookies to cool completely. Dust with powdered sugar, if desired. Store in an airtight container at room temperature for up to 1 week.

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