I’m not sure if you understand what a Rugelach is…..the only way I can describe this cookie is they are an AHHHHHH MOMENT waiting to happen. This is my favorite Rugelach recipe ever. It’s adapted from @inagarten and it’s easy to make albeit time consuming. That’s not the way I usually roll with recipes because I have a teensie problem….I DON’T LIKE TO WAIT.
I’m updating this post today because I felt the need to do so. Why? Well, because you can really use this as a base recipe with so many different fillings. Today, I subbed in raspberry preserves for the apricot jam in the original recipe and omitted the chocolate chips. Now, I know that omitting chocolate in anything is a big mistake and I’m going to be punished for doing so however these raspberry rugelach proved to be just as delicious without the addition of the chips.
Let’s also discuss the fact that I’m not perfect AND I suck at math. When I first saw this recipe, I figured I would just divide the dough with my pizza cutter and automatically yield 12 equal triangular pieces. Right? WRONGGGGG. I sliced my round circle down the centre. Then I slice it again across the middle. Next thing I knew I had 16 pieces instead of 12. WHAT? There are two reasons for this….
- I don’t follow instructions well.
- I failed basic geometry
If you do end up with 16 pieces you are going to have very tiny rugelach. There is NOTHING WRONG with this. They get eaten just as fast and you can convince yourself that two of these is the same size as one biggie. Makes sense to me. How bout’ you?
Another thing. Because you are making a cream cheese base dough…..there is going to be “chill time”. They say “good things come to those that wait” and this is one of those good things that’s worth waiting for.
- 1 package (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup granulated sugar plus 9 tablespoons
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup light brown sugar, packed
- 1½ teaspoons ground cinnamon
- 1 cup mini chocolate chips
- 1 cup apricot jam
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add ¼ cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar & ½ teaspoon cinnamon, set aside.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot jam and sprinkle with ¼ cup of the filling and ¼ cup of mini chocolate chips. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Note- I made mine really tiny so I cut my circle into 16 pieces. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Optional - I sprinkled mine with golden crystallized sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.....
- p.s. nothing in my kitchen ever makes it to the cooling stage because of who I live with.
- NOTE: To make the raspberry preserves rugelach just swap out the apricot jam for the other flavour and omit the chocolate chips. OR leave the chocolate chips in and use any flavour preserves you like.