Ingredients
- DOUGH:
- 16 Tbsps. unsalted butter, at room temperature and cut into 1/2" cubes
- 1/2 lb. cream cheese, at room temperature and cut into 1/2" cubes
- 2 Tbsps. superfine sugar
- 1/2 tsp. pure vanilla extract
- 1/8 tsp. fine sea salt
- 2 1/4 cups unbleached all-purpose flour, plus more for work surface
- ASSEMBLY:
- 1/4 cup walnuts, finely chopped
- 1 Tbsp. superfine sugar
- 1 Tbsp. light brown sugar
- 1/2 tsp. Dutch-processed cocoa powder
- 1/2 tsp. ground cinnamon
- 1/2 cup apricot or raspberry preserves
- unbleached all-purpose flour (for rolling out dough)
- confectioners' sugar, sifted (for serving)
Preparation
Step 1
DOUGH:
Place butter and cream cheese in the bowl of electric mixer fitted with paddle attachment; beat on medium-high speed until evenly combined, stopping to scrape down sides and bottom of bowl once or twice (about 2 minutes); add sugar, vanilla, and salt; mix well; reduce speed to low; add 1 1/4 cups flour; mix until just incorporated; add remaining 1 cup flour; mix just until incorporated.
Place dough on lightly floured work surface; flour hands; gently knead dough to evenly distribute ingredients 10 seconds; divide dough into thirds; shape each into 1" thick disk; envelop in plastic wrap; refrigerate until chilled and firm (about 2 hours); reserve.
BAKING:
Heat oven to 350°F with racks in center and top 1/3 of oven.
Line 2 half baking sheets with parchment paper; reserve.
Place walnuts, sugars, cocoa, and cinnamon in small bowl; mix well; reserve.
Place 1 dough disk on lightly floured work surface; sprinkle dough with flour; roll out into 13" circle; spread with 1/3 preserves with small offset spatula, leaving 2" diameter circle in center of dough and 1" border around edge; sprinkle preserves with 2 Tbsps. walnut mixture; cut dough into quarters; cut each quarter into 3 wedges (should have 12 total); fold in corners at wide end about 1/4"; roll up, starting at wide end (avoid getting preserves and filling on outside of dough, as it tends to burn when baking); place rugelach on prepared baking sheets point facing down 1" apart; curve ends slightly toward center point to make a crescent; repeat with remaining dough disks, preserves, and filling.
Bake until brown (about 30 minutes); remove from oven; cool on pans.
To serve, dust rugelach with confectioners' sugar; place 2 to 3 rugelach on each small serving plate.