Little rolled cookies called rugelach with 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 big circles of the dough are rolled out – it’s not necessary they be perfectly round – then the nut filling is spread over top.
The dough is cut into wedges, rolled up and baked. 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.
They also freeze well.
- 2 cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- 8 ounces cold cream cheese, cubed
- 1 cup cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 egg yolk
- confectioners' sugar, for dusting
- 2 cups walnuts
- ¼ cup melted butter
- ¼ cup honey
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- To the bowl of a food processor add the flour and salt; pulse a few times to combine.
- Add the cubes of cream cheese and butter, pulse until coarse crumbs form.
- In a small bowl whisk together the vanilla and egg yolk. Add it to the processor and run it until the dough starts to clump together and form large pieces.
- Lightly dust the counter or a cutting board with flour, turn out the dough and gather it up into a ball. Divide the ball into four equal portions and flatten each one out into 1-inch thick disks. Wrap each one separately in plastic and refrigerate the dough for 1 hour.
- Meanwhile, make the filling: To a food processor add the walnuts and pulse into tiny crumbs. Add them to a medium-sized bowl with the melted butter, honey, sugar and vanilla. Mix until well combined.
- Line a large baking sheet (or 2) with parchment paper.
- Roll out the dough: Sprinkle a countertop or other work surface generously with confectioners' sugar and also sprinkle the surface of the dough and coat a rolling pin with it to prevent sticking. Working with one disk at a time roll the dough out from the center into a circle ⅛-inch thick.
- Spread ¼ of the filling in a thin layer evenly over the surface of the dough from edge to edge. Press the filling gently into the dough with your hands.
- Use a pastry cutter or pizza slicer to cut the the dough into 16 wedges like a pizza. Beginning at the wide end roll up each wedge and place on the baking sheet with the small tip tucked under.
- Refrigerate cookies on the baking sheet for 20 - 30 minutes. Meanwhile, work on the remaining batches.
- Preheat oven to 375 degrees F. Bake the cookies one tray at a time until golden-brown about 18 - 22 minutes. Cool on the baking sheet 5 minutes then transfer to a wire rack.Repeat until all the cookies are baked.
- Store tightly covered in a cool, dry place up to 5 days.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Originally published in Dec 2013.