This recipe, from SAVEUR senior editor Gabriella Gershenson, appeared in our 2012 Cookie Advent Calendar.”This is my mom’s recipe for rugelach, and it always struck me how delicate hers were compared to some of the overstuffed behemoths I’d encounter at Jewish delicatessens. I like to think of these as dainty tea cookies, which owe much of their elegance to their flakey cream cheese dough and compact crescent shape.”
- 1 lb. unsalted butter, softened
- 8 oz. cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla extract
- 1⁄2 tsp. kosher salt
- 3 1⁄2 cups flour
- 2 tsp. ground cinnamon
- 1 cup raspberry jam
- 1 cup finely chopped walnuts
- 1 egg mixed with 1 tbsp. heavy cream, for egg wash
- Combine butter, cream cheese, ¼ cup sugar, vanilla, and salt in a bowl and beat on medium-high speed of a mixer until smooth, about 2 minutes. Add flour, and beat until just combined. Transfer to a work surface and form into a ball; halve ball and then cut each half into quarters. Shape each piece into a small disk and wrap individually in plastic wrap; refrigerate for 1 hour.
- Heat oven to 350°. Stir together remaining sugar and cinnamon in a bowl; set aside. Working with 1 disk at a time, transfer to a floured work surface, and using a rolling pin, roll into an 8″ circle; using an offset spatula, spread 2 tbsp. jam over circle, sprinkle with 2 tbsp. walnuts, and 1 tbsp. cinnamon-sugar. Using a knife or pizza cutter, cut each circle into 12 wedges; starting from each wide end, roll up wedges to form crescent rolls. Transfer rolls to parchment paper-lined baking sheets, brush with egg wash, and sprinkle with more cinnamon-sugar; bake until golden brown, about 25 minutes.