A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they’re easy and fun to make. (This recipe makes 24 cookies.)
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 sticks cold unsalted butter, diced
- 6 ounces cold cream cheese, cut into 8 pieces
- 3/4 cup apricot jam, divided
- 1/2 cup sugar, divided
- 1/2 cup sliced almonds, toasted, divided
Instructions
- Dough: In a food processor, pulse flour, sugar, salt, and butter until butter breaks into pea-size pieces. Add cream cheese and process just until incorporated and a mass of dough is formed. Do not overmix or dough will be tough.
- Turn dough out onto a work surface and knead a couple times to bring dough into a cohesive mass. Divide dough in half and form two flat, round discs; wrap each in plastic and refrigerate for 45 minutes. (At this point, dough can be frozen for several months.)
- Filling: Lightly flour a work surface and a rolling pin, then roll one disc of dough into a 16-inch round (add more flour to prevent sticking). Evenly spread half the jam in a thin layer, stopping 1 inch from the edge of the dough. Sprinkle half the sugar over the top, followed by half the almonds.
- Assembly: Trim the outer edge of the dough to make a clean circle all around. Cut dough like a pizza into 12 triangles. Beginning at the wide end, roll up each triangle; place formed rugelach on parchment-lined sheet trays, pointed edge down. Repeat with remaining disc of dough. Freeze for 30 minutes. Preheat oven to 350 F.
- Bake rugelach until golden, 25–35 minutes. Remove to a wire rack, let cool, and serve.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 278 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 3 g |
| Cholesterol | 42 mg |
| Sodium | 83 mg |
Reviews
Yummy