Rugelach, tiny crescent shaped pastries, are a family favorite. A tender, flaky, cream cheese dough is wrapped around a filling of apricot jam, brown sugar, and walnuts. Rugelach are light and buttery with wonderfully crisp edges and an addictive filling. Not overly sweet, they’re perfect with a cup of coffee.
Cream Cheese Pastry::
- 1 cup all-purpose flour ((198g))
- 8 tablespoons cold butter ((113g))
- 4 oz cold cream cheese ((113g))
- 1/4 teaspoon salt
- 1/3 cup apricot jam ((103g))
- 1/2 cup chopped toasted walnuts ((57g))
- 1/4 cup brown sugar ((53g))
- 1/4 teaspoon cinnamon
- 1 teaspoon finely grated orange zest
- 1 egg
- 1/4 cup sugar ((53g))
- 1/4 cup chopped walnuts ((28g))
For the Cream Cheese Pastry:
- Cut the cold butter and cream cheese into 12 small cubes each.
- Pulse in a food processor with the flour and salt until it starts to clump together, forming curds. Don't process long enough for it to gather into a ball.
- Divide the dough into two equal pieces and flatten into six-inch disks. Cover with plastic wrap and refrigerate for two hours or overnight.
For the Filling:
- Stir the apricot jam until spreadable. Squish any large chunks.
- Combine the roasted walnuts, brown sugar, cinnamon, and orange zest in a bowl.
For the Topping:
- Whisk the egg in a bowl.
- Combine the sugar and walnuts in a bowl.
Roll out and fill the pastry:
- Remove the pastry from the refrigerator and remove plastic.
- On a lightly floured surface, roll each disk out into a 10 to 11-inch circle.
- Brush half of the apricot jam over each circle, then sprinkle half of the walnut, brown sugar, and cinnamon mixture over the jam on each circle.
- Using a sharp knife or a pizza cutter, cut the circles into 12 triangles each. (Cut the circle into fourths and each fourth into 3 pieces.)
- Roll each triangle up into a crescent, starting at the wide end.
- Place on a parchment lined baking sheet.
- Brush each Rugelach with beaten egg, then sprinkle on the walnut and sugar mixture.
- Bake in a 350 degree F oven until golden and beginning to caramelize, about 25-30 minutes.
- Remove from oven and cool on a rack.
- Best eaten the day they are made. However, they can be stored in a closed container at room temperature for several days.