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Classic Rugelach with Walnut, Honey, and Spices Recipe

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3.9 from 9 reviews

  • Author: Sara
  • Total Time: 3 hrs 10 mins
  • Yield: 12 to 16 cookies depending on shape

Description

Classic Rugelach are delicate, crescent-shaped pastries filled with toasted walnuts, honey, citrus juice, and warming spices. These flaky, buttery treats are perfect for pairing with a glass of milk or a snifter of brandy and can be made into either crescent-shaped or sliced varieties. The dough, made from flour, butter, and cream cheese, is rolled out, filled, rolled or cut into shapes, then brushed with egg wash before baking to golden perfection.

Ingredients

For the Dough:

  • 4 1/4 ounces all-purpose flour (about 1 cup, spooned; 118 g), plus more for dusting
  • 4 ounces cold unsalted butter (8 tablespoons; 115 g), cut into large cubes
  • 4 ounces cold cream cheese (8 tablespoons; 115 g), cut into large cubes
  • 1/8 teaspoon Diamond Crystal kosher salt (use half by volume if using table salt or same weight)

For the Filling and to Finish:

  • 2 1/4 ounces (1/2 cup) walnuts, toasted and finely chopped
  • 2 tablespoons plus 1/2 teaspoon granulated sugar, divided
  • 1 tablespoon (15 ml) clover or wildflower honey
  • 1 tablespoon (15 ml) freshly squeezed orange or lemon juice
  • 3/4 teaspoon ground cinnamon, divided
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons fresh bread crumbs
  • 1 large egg yolk whisked with 1 teaspoon (5 ml) cold water (egg wash)

Instructions

  1. Make the Dough: In the bowl of a food processor, pulse together the flour, cold butter cubes, cream cheese cubes, and salt 4 to 5 times. Then process continuously until the dough forms a shaggy ball, approximately 1 minute.
  2. Shape and Chill Dough: Transfer the dough to a lightly floured sheet of plastic wrap. Lightly flour your hands and for crescent cookies, gently form a 5-inch diameter disk; for sliced cookies, form a 3- by 4-inch rectangle. Dust with flour, wrap tightly, press lightly with a rolling pin to smooth the surface, and tap edges on the counter to smooth corners. Chill until the dough registers 40°F (4°C), about 1 hour. Dough can be frozen up to 3 months and defrosted overnight in the refrigerator.
  3. Preheat Oven and Prepare Pans: Position oven rack in the middle and preheat oven to 375°F (190°C). Stack 2 baking sheets and line the top one with parchment paper.
  4. Prepare Filling: In a small bowl, combine toasted walnuts, 2 tablespoons sugar, honey, freshly squeezed orange or lemon juice, 1/4 teaspoon cinnamon, and nutmeg.
  5. For Crescent-Style Rugelach: On a floured surface, roll dough into a 9-inch circle, trimming edges as needed. Spread filling evenly over dough leaving a 1/2-inch border. Sprinkle bread crumbs evenly over the filling. Cut dough into 16 equal wedges. Starting at the wide end of each wedge, roll up to form crescents, pressing pointy ends to seal. Place seam side down 2 inches apart on the baking sheet. Freeze cookies for at least 20 minutes before baking. Cookies can be frozen up to 6 months and defrosted overnight before baking.
  6. For Sliced Rugelach: Roll dough into a 4- by 12-inch rectangle on a floured surface. Spread filling evenly leaving a 1/2-inch border along the long edges. Sprinkle bread crumbs over filling. Roll dough tightly into a spiral starting at one 12-inch edge, pressing seam firmly to seal, making about 3 full revolutions. Place roll on baking sheet and chill in freezer or refrigerator for 30 to 45 minutes. Slice roll into 12 cookies shaped like trapezoids, with smaller edges about 1/2 inch and larger edges no more than 1 1/2 inches. Place seam side down on baking sheet and freeze for at least 20 minutes before baking. Can be frozen up to 6 months and defrosted overnight.
  7. Finish and Bake: Mix remaining 1/2 teaspoon cinnamon with 1/2 teaspoon sugar. Brush cookie surfaces with egg wash using a pastry brush, then sprinkle cinnamon-sugar mixture over the tops. Bake until browned and flaky, about 22 to 25 minutes. The bottoms should caramelize but not blacken. Transfer cookies on parchment to a wire rack to cool completely, about 1 hour.
  8. Storage: Store cooled cookies in an airtight container layered between sheets of wax paper for up to 3 weeks or freeze for up to 1 month.

Notes

  • It is normal for the filling to squish out during baking; if burnt spots form around cookies, leave a larger border around the dough edges.
  • The dough, unbaked cookies, and baked cookies can all be frozen for later use.
  • Use an instant-read thermometer to check dough temperature for optimal chilling before rolling.
  • To prevent cracking when slicing chilled dough rolls, allow dough to warm slightly at room temperature if refrigerated longer than 45 minutes.
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Category: Dessert, Pastry
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://saraflavors.com/classic-rugelach-with-walnut-honey-and-spices-recipe/