Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Beautiful cookies for the holidays.

Gallery

Recipe Summary test

prep:
30 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 45 mins
Servings:
36
Yield:
3 dozen rugelach
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • Sift flour, baking powder, and salt together onto a sheet of waxed paper.

    Advertisement
  • Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.

  • Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.

  • Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.

  • Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

Cook's Note:

Dough must be well chilled; remember to allow enough time to chill.

Nutrition Facts

62 calories; protein 1.1g; carbohydrates 8.1g; fat 3g; cholesterol 9.6mg; sodium 25.1mg. Full Nutrition
Advertisement