Homemade rugelach

 
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Homemade Rugelach

Ingredients

  • 2 c. all-purpose flour, plus more for surface
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) cold butter, cut into large chunks
  • 1 (8-oz.) block cold cream cheese, cut into large chunks
  • Egg wash, for brushing
  • Coarse sugar, for sprinkling
  • PRESERVE FILLING
  • 1/3 c. raspberry or apricot preserves
  • 2 tbsp. cinnamon-sugar
  • WALNUT FILLING
  • 1/2 c. walnuts
  • 1/4 c. packed brown sugar
  • 1 tsp. cinnamon
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Directions

40 minutes
  • 1In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  • 2When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Spread jam over dough and sprinkle with cinnamon sugar.
  • 3For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Spread walnut filling over dough and lightly press into dough with your hands.
  • 4Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes. Repeat with second disc of dough.
  • 5Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.
 

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