Rugelach (Filled Cream Cheese Cookies) Recipe
Description:
I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate – it could be slightly more or slightly less, depending on how big you make the rugelach.
Quick Stats:
- Cook Time: 22 minutes
- Prep Time: 50 minutes
- Total Time: 1 hour and 12 minutes
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, Christmas, Hanukkah, Weeknight, < 4 Hours
- Calories: 230.2
- Fat Content: 16.6g
- Saturated Fat Content: 8.3g
- Cholesterol Content: 31.4mg
- Sodium Content: 103.4mg
- Carbohydrate Content: 19.5g
- Fiber Content: 1.3g
- Sugar Content: 11.1g
- Protein Content: 2.7g
- Recipe Yield: 40-48 approximately
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Cream cheese | 8 oz |
| All-purpose flour | 2 cups |
| Icing sugar | 1 cup |
| Salt | 1 pinch |
| Butter | 1/2 cup |
| Sugar | 1/4 cup |
| Cinnamon | 1/2 tsp |
| Chocolate chips | 1 cup |
| Dates | 1 1/2 cups |
Instructions:
- In a mixing bowl or food processor, cream the butter and cream cheese together.
- Add the pinch of salt and sugar.
- Beat in the flour, a little at a time.
- Knead the dough lightly until all the flour is incorporated.
- Divide the dough into 4 equal portions and refrigerate for at least 1 hour.
- Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
- Flour the surface you will be rolling out the pastry on very generously. This is a delicate dough and is apt to stick.
- Roll out one of the portions of dough into a 10-inch diameter circle.
- With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges.
- Sprinkle or spread a little of the filling of your choice on each wedge.
- Beginning at the wide edge, roll the dough up toward the point to achieve the crescent shape.
- Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar.
- Repeat with the rest of the dough and filling.
- Pop the cookie sheet directly into the freezer and freeze the rugelach individually.
- When frozen, pack them into ziplock bags to use at whim over the holidays (and not just) so they can be freshly baked for any occasion.
- Preheat the oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
Enjoy your delicious Rugelach!
This recipe is perfect for holiday gatherings or anytime you crave a sweet treat with a cup of coffee or tea. The buttery, flaky pastry filled with your favorite toppings is sure to be a hit with family and friends. So roll up your sleeves, get baking, and indulge in these irresistible cream cheese-filled cookies! 🍪✨
