Holiday Rugelach Recipe from our Top 10 Favorite Holiday Cookies article.
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2 oz. unsweetened baking chocolate,
- finely chopped
In a large bowl, sift together flour, baking powder, and salt. Using an electric mixer, beat the butter until fluffy, about 3 minutes. Add the sugar and beat for about 2 minutes more. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Add the flour mixture and beat on low just until combined.
Remove half the dough from the mixing bowl and form into a 4″ x 4″ square, wrap in plastic wrap and refrigerate. Place the chocolate in the top half of a double boiler over barely simmering water until melted, stirring until smooth. Add the melted chocolate to the dough in mixer and beat just until combined. Form the chocolate dough into a 4″ x 4″ square and wrap in plastic. Refrigerate both squares of dough for at least 30 minutes.
On 2 lightly floured sheets of parchment paper, roll each dough half into 12″ x 10″ rectangles. Carefully lift the parchment paper with the chocolate dough and invert it over the rectangle of vanilla dough. Remove the parchment paper and roll the dough into a tight jelly roll. Wrap in waxed paper and refrigerate overnight.
Preheat the oven to 350°F. Unwrap the dough and cut into 1/4″ slices. Place 2″ apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until lightly browned. Remove to wire racks to cool.
- 1/4 cup milk
- 2 Tbsp. sugar
- 1 tsp. ground cinnamon
To make the dough:
Put the cream cheese in a food processor and pulse in the butter a few pieces at a time until all the butter is incorporated and the mixture is smooth. Add the sugar and vanilla and process until thoroughly blended, scraping the sides of the bowl as you go. Add the flour and salt, pulsing just enough for the dough to stick together.
Gather the dough into a ball and divide it into 4 portions. Wrap each tightly with plastic wrap. Refrigerate for 2 hours, or overnight.
To make the filling:
In a medium bowl, combine the sugars, cinnamon, raisins and walnuts and stir until well mixed.
To make the rugelach:
Preheat oven to 350°F. Line your baking sheets with parchment paper and set aside.
Remove the dough from the refrigerator and let it rest for at least 15 minutes or until it’s soft. Using a floured rolling pin, on a lightly floured board, roll out each dough portion into a 1/8″ thick 9″ circle. Spread the dough evenly with 2 Tbsp. of the marmalade or preserves. Sprinkle about 1/2 cup of the rugelach filling over the preserves. Press the filling mixture firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 wedges as you would for cutting a pie. If necessary, use a thin knife or other utensil to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape.
Place the rugelach, point ends underneath, about 1 1/2″ apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes, or until firm.
While the rugelach is in the refrigerator, combine all the topping ingredients in a bowl. Just before baking, brush the rugelach with the milk mixture. Bake for 18 to 20 minutes, or until lightly browned.
See what other cookies made the Top 10 Holiday Cookie list visit here.
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