Rugelach
- 1 cup salted butter, softened
- 8 oz cream cheese, softened
- 2 cups flour
- ½ cup brown sugar, packed
- ½ cup walnuts
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- 1 egg, beaten
- sugar for sprinkling
- Cream the butter and cream cheese together with an electric mixer.
- Add flour and mix until consistent.
- Divide dough in two pieces, wrap in plastic wrap and flatten into discs.
- Chill dough for at least 30 minutes.
- In a food processor, process the brown sugar, walnuts, cinnamon, and vanilla until you have a grainy mixture with no large pieces of walnuts.
- Preheat oven to 350ºF and line two cookie sheets with parchment paper.
- Roll out one disc of dough into a circle that is about ⅛ inch thick.
- Spread half of the filling over the circle and cut into 12 equally sized wedges.
- Roll each wedge, starting with the wider side.
- Place cookies on the lined cookie sheets.
- Brush each cookie with a little egg wash and sprinkle with a little granulated sugar.
- Repeat steps 2-6 with the second disc of dough.
- Bake for 26-30 minutes.
- Let the cookies cool on the pan.
- Store in an airtight container.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/rugelach/
3.5.3226