The ultimate vodka cocktail is this one. At the time, my girlfriend and I came up with the idea. Because it was such a hit, the bartender made us give it a name and added it right away to the special board that night. But watch out! All the alcohol in this delectable beverage makes it not for the weak of heart.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen rugelach |
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup white sugar
- 3 tablespoons unsalted butter
- 3 tablespoons cream cheese, softened
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 egg white
- 1 cup ground walnuts
- ½ cup white sugar
- 1 tablespoon confectioners’ sugar, or more as needed
Instructions
- Sift flour, baking powder, and salt together onto a sheet of waxed paper.
- 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.
- Dough must be well chilled; remember to allow enough time to chill.
Nutrition Facts
| Calories | 62 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 25 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was the worst . One reason, the instructions state to roll up like a crescent roll. The picture shows it differently. Dough crumbles because recipe states to refridgerate, so tough isn’t pliable
This was my first time making rugelach. I was invited to a friend’s Chanukah celebration and I thought this would be fun to bring and share. I mixed up the sugars but adding more brown sugar than white, especially in the filling. I also added cinnamon to the filling and an extra sprinkle on top of the rolls before baking. I found it helpful to pulse the walnut and sugar filling together in the food processor. I pre-sliced the rolls before baking and then finished slicing them one they were cool. Everyone loved this and it definitely something I would make again!