Super Easy Rugelach Cookies

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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Easy Rugelach (Step by Step) Cookies and Cups

WEBOct 30, 2019 · Shape and roll the dough. Roll out the dough into a 12×8 inch rectangle. Top with 1/4 of the preserves (it will be a thin layer), …

Rating: 4.9/5(13)
1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
2. Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
3. Turn mixer to low and add in the flour, mixing until just combined, don’t over-mix.
4. Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the

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Easy Rugelach Recipe How To Make Delicious …

WEBDec 5, 2018 · Starting at the wide end, fold over the corners and about ¼ inch of dough. Roll the Rugelach toward the small end. Bend the ends …

1. Cream the butter and cream cheese together until smooth. Blend in the vanilla and sugar. Add ½ the flour and mix until almost incorporated. Add the remaining half of flour and mix until it starts to hold together in a dough. Remove the dough to a lightly flour clean surface. Gently form the dough into a ball and divide into three equal parts. Roll each part into a disc and wrap with plastic wrap. Refrigerate the dough for at least 2 hours or overnight.
2. Blend the walnuts, sugars, cocoa and cinnamon together in a small mixing bowl until combined. Set aside until its time to build your rugelach.
3. Preheat the oven to 350 degrees.
4. Remove one disc of dough and roll out on a lightly floured surface until it is about ⅛ inch thick and 14 inches in diameter. Spread 3 tablespoons apricot preserves around the dough keeping a clean edge around the outside and a space about the size of a 2 inch circle in the center. Sprinkle ⅓ of the filling on the preserves.

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