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Jewish cinnamon rugelach.
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Cinnamon Rugelach Recipe

Buttery, flaky and tender filled with sweet cinnamon filling.
Course Dessert
Cuisine jewish
Keyword cinnamon rugelach
Prep Time 20 minutes
Cook Time 8 minutes
Servings 30 Cookies
Author Dikla Levy Frances

Ingredients

For the Dough

  • 2 Cups (240g) All-purpose unbleached flour
  • 2 Tablespoons (15g) Powdered sugar
  • 1 Cup (225g) Unsalted cold butter cut into 1/4-inch pieces
  • 1 Cup (225g) Cold cream cheese cut into 1/4-inch pieces
  • 1 Large egg yolk, for egg wash
  • 1/4 Cup Turbinado sugar

For the Cinnamon filling

  • 5 Tablespoons (70g) Soft butter
  • 1/2 Cup (60g) Powdered sugar
  • 1 Tablespoon Ground cinnamon
  • 1 Tablespoon Molasses

Instructions

Make The Dough

  • In a bowl of a food processor, process the flour, powdered sugar and half of the butter (113g) until the butter is the size of small peas. (about 8 pulses)
  • Add the rest of the butter and cream cheese, and process until you have a crumbly, moist looking mixture. (about 10 seocnds)
  • Dump the mixture over a clean work and use your hands into a a disk, about 1.5-2 inches thick.
  • Divide into two, wrap each with plastic wrap and refrigerate for 1 hour up to 48 hours.

Make the Filling

  • Cream all of the ingredients until you have a smooth paste. The mixture will seem very dry and crumbly, keep cream until it comes together.

Shape and Bake

  • Preheat your oven to 400F (200C), and line two pans with parchment paper.
  • Roll one part of the dough over a lightly floured surface into a 15x10 inch rectangle.
  • Use a sharp knife or a pizza cutter to trim the edges and divide he dough into three 10x5 equal parts.
  • Spread half of the filling into an even layer and sprinkle with the chopped nuts if using.
  • Fold the top third of each rectangle towards the middle, then fold over the bottom third.
  • Cut each log into 2-inch pieces, and place each cookie over the prepared pan, seam side down.
  • Use a pastry brush to brush the unbaked cookies with the egg yolk, then prinkle with the sugar.
  • Bake over the middle oven rack for 15-17 minutes, until the cookies are puffy and golden brown.

Notes

  • Store at room temperature for up to five days in a cookie jar.
  • Freeze for 6-8 weeks in a freeze bag.
  • Reheat for a few minutes at 300F to for a fresh texture.
  • Don't skip on the chilling process, if your dough is too sticky, it may be too warm. Chill it longer and dust your work surface lightly with flour when rolling.