Rugelach, which means "little horns", is a delicious cookie of Jewish heritage. These bite sized crescent cookies are made with a rich cream cheese dough that is filled with either poppy seeds, jams, nuts or fruit.
For the dough:
1/2 cup (1 stick) unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 cup flour
2 Tablespoons granulated sugar
For the nut filling*:
1/2 cup pecans or walnuts, finely chopped
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup raisins, optional
For the topping:
1 egg, beaten
1 Tablespoon milk
3 Tablespoons granulated sugar
1 teaspoon cinnamon
Directions:
Place the butter and cream cheese in a food processor (or mix with mixer); cream until thoroughly combined.
Add the flour and sugar, and pulse until combined.
Divide the dough in half and flatten. Wrap each half in plastic wrap and refrigerate for 2 hours or overnight.
To make the filling: place the pecans, brown sugar, cinnamon and raisins in the food processor, and pulse until combined.
Preheat the oven to 350°.
On a well-floured surface, roll out each half of the dough into an 8 - 9 inch circle. Sprinkle each circle with half of the sugar-nut mixture.
Cut each circle into 12 pie-shaped pieces. Starting at the wide end of each piece, roll it up toward the point. Place on a parchment lined (or greased) cookie sheet.
Mix the egg and milk together and brush on the cookies. Mix the sugar and cinnamon together and sprinkle over the cookies.
Place in oven and bake for 16 - 19 minutes, until golden brown.
Other fillings: For the fillings below, I always sprinkle a little granulated sugar/cinnamon mixture over the fruits and preserves.
apricot preserves
fruit jams
mini chocolate chips
finely chopped dates
finely chopped apples
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