Or you can just copy and share this url. Ingredients. 1⁄2 lb unsalted butter, softened: 8 ounces cream cheese, softened: 2 cups all-purpose flour cups all-purpose flour
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Instructions. In a the bowl of a stand mixer, combine the almond flour, tapioca flour, coconut sugar, salt, and cinnamon on low until mixed. Add in the butter and cream …
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Instructions Combine the flour and salt in a food processor. Mix in the cream cheese and butter. Mix in the yolk and vanilla. Refrigerate the dough. When ready to bake the rugelach, heat the oven to 375°F. Roll out the dough. Spread with filling. Cut and roll the cookies. Refrigerate the cookies for 20 minutes. Bake the cookies 20 to 25 minutes.
Ideas for Rugelach Fillings Nut filling: In a food processor, pulse 1 cup walnuts and 1 cup pecans until they break into tiny crumbs, 30 to 40 pulses. Fruit and jam filling: Warm 1/4 cup marmalade, apricot jam, or raspberry jam in the microwave until it liquefies.
The butter and cream cheese dough is soft, but as it bakes it gets buttery, crunchy, and caramelized. And the filling is traditionally a combination of nuts and fruits but you can really fill get creative with what you want to add! I have simplified my Rugelach Recipe so it’s approachable, easy and adaptable.
Making rugelach by hand: If you don't have a food processor, just cut the cream cheese and the butter into the flour mixture using your fingertips or a pastry cutter, just as you would for pie crust. Sprinkle the yolk mixture over the top and fluff the dough with your fingers until it feels heavy and can hold together when pressed into a ball.