Little rolled cookies called rugelach have a honey walnut filling enrobed in the most delectable pastry dough. We call them pie cookies in my house. Addictive pie cookies.
Made from a rich and flavorful pastry with both cream cheese and butter, they have crusty outsides that crunch when you bite into them giving way to tender, flaky insides and sweet layers of honey walnut filling.
Rugelach are easier to make than you might think. You can use a food processor to make the pastry dough, then circles of the dough are rolled out – it’s not necessary they be perfectly round – then the nut filling is spread over top. You cut wedges into the dough, roll them up and bake. Easy-peasy.
You will find them at their best the very first day you make them. Warm from the oven they will absolutely melt in your mouth. Although you can store them for up to a week they lose some of that lovely outer crispness that makes them so exceptionally good.