RUGELACH
About 30 rolled rugelach or 24 large or 48 small crescents
Use jam or preserves—not jelly. We have found store-bought chocolate hazelnut spread to be delicious as well. The dough can be refrigerated for up to 1 week or packed airtight and frozen for up to 1 month.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until blended:
- 2 sticks (8 oz or 225g) unsalted butter, softened
- 6 ounces (170g) cream cheese, softened
Add and beat until blended:
- 2 ¼ cups (280g) all-purpose flour
Divide the dough into thirds. Flatten into 6 × 4-inch rectangles if making rolled rugelach, or into 6-inch disks if making crescents. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 350°F. Grease or line a large baking sheet or cookie sheet with parchment paper.
Whisk together in a small bowl:
- ⅓ cup (65g) sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
Work with 1 portion of dough at a time, leaving the remainder refrigerated. Generously flour the work surface and the top of the dough.
For rolled rugelach, roll each portion into a 16 × 10-inch rectangle about ⅛ inch thick. Brush the excess flour from the top and bottom of the dough and work surface, and turn the rectangle so a long side faces you. Leaving a ¼-inch border, spread each rectangle with:
- ¼ cup raspberry jam or apricot preserves (¾ cup total)
Place in a line along the edge of the jam on the side nearest you:
- ¼ cup currants, raisins, semisweet chocolate chips, or finely chopped dark chocolate (¾ cup total)
Sprinkle the exposed jam with 2 teaspoons of the cinnamon sugar and:
- 2 ½ tablespoons very finely chopped walnuts (½ cup total)
Roll the dough, starting at the long edge nearest you, gently tucking and tightening it as you go. Turn the roll seam side down. Cut into 1 ½-inch-thick slices and arrange seam side down about 1 inch apart on the prepared baking sheet.
For crescent rugelach, roll each dough portion into a round about 14 inches in diameter and ⅛ inch thick. Using the amounts listed above, spread the jam in a thin layer, leaving a ¼-inch border; then sprinkle the entire surface with the raisins, cinnamon sugar, and chopped nuts. Cut the round into wedges like a pizza—cutting 8 for large cookies or 16 for small cookies—as shown. Roll each one up from the wide end to the point, tucking the point under. Place seam side down on the prepared baking sheet.
Sprinkle each cookie with ⅛ teaspoon of the remaining cinnamon sugar. Bake until the bottoms are lightly browned, about 25 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.