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Rugelach
Preparation info
- Makes
Twenty-four
2½ inch cookies - Difficulty
Medium
- Ready in
15 min
Appears in
Published 2014
If there were just one sweet treat in the world, would that it were rugelach. The comfortingly soft yet crisp and flaky cinnamon-imbued dough—with the sticky tang of caramelized apricot, juicy plump chewiness of raisins, and earthy crunch of walnuts, all rolled into each and every bite—is utterly irresistible.
Ingredients
Cookie Dough
Makes 13 ounces/370 grams
| VOLUME | WEIGHT | ||
Method
Make the Dough
In a small bowl, whisk together the flour and salt.
Handheld Mixer Method In a mixing bowl, on medium speed, beat the cream cheese and butter until blended. Beat in the sugar and vanilla. On low speed, beat in the flour mixture just until incorporated, no more than 30 seconds.
Food Processor Method Have the cream