Rugelach

By stancec44

Make sure the dough is well chilled before rolling, but not so cold that it won’t roll easily. About 60 minutes in the refrigerator is optimum.
* For best results, use a food processor or blender to coarsely grind filling ingredients. Chunky filling with large pieces of fruit or nuts is more difficult to work with.
* Shaping shortcut: Roll each of the dough pieces into a rectangle rather than a circle. Spread with filling, roll up like a log, and slice into 1" pieces. Bake as directed.
* Ease your schedule: The dough; the filled but unbaked pastries; or the baked pastries can all be made ahead and frozen for up to 1 month.
* Baking gluten-free? Substitute our Gluten-Free Measure for Measure flour for the all-purpose flour in the recipe, no further changes necessary.

Ingredients

• 8ounces8 ounces unsalted butter, at room temperature
• 6ounces6 ounces cream cheese, at room temperature
• 2 5/8ounces2 5/8 ounces sour cream
• 1/2teaspoon1/2 teaspoon salt
• 8 1/2ounces8 1/2 ounces King Arthur Unbleached All-Purpose Flour
• FILLING
• 3 3/4ounces3 3/4 ounces brown sugar
• 4ounces4 ounces walnuts, chopped
• 3ounces3 ounces dried cranberries, raisins, or currants
• 1tablespoon1 tablespoon cinnamon
• water for brushing dough
• TOPPING
• granulated sugar or coarse white sparkling sugar
• milk or cream

Details

Servings 36
Adapted from kingarthurflour.com

Preparation

Step 1

To make the crust using a food processor: Place the flour and salt in the bowl of a food processor. Pulse briefly to combine. Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Pulse just until the dough forms chunks, and you can squeeze it together.

To make the dough using a mixer: Beat together the butter, cream cheese, sour cream, and salt until smooth. Add the flour, mixing to make a stiff dough.

Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges; this will allow you to roll the disks into a perfectly round circle, making the resulting rugelach more attractive. Wrap the disks in plastic, and chill the dough for about 1 hour, until it's firm but not rock hard. Or chill longer (up to overnight), then warm for about 45 to 60 minutes at room temperature, until the dough softens enough to roll out without cracking.

To make the filling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender until finely chopped and well combined (but not pasty). Don't have a food processor? Simply stir together the filling ingredients; your filling will be chunky rather than smooth.

Working with one piece of dough at a time, place it on a generously floured surface. Roll it into a 10" circle and brush it lightly with water. For a flavorful touch, brush the rolled-out rugelach dough with a thin layer of boiled cider, warmed apple or currant jelly, or puréed fruit preserves, instead of water.

Use your fingers to spread about 1/3 of the filling onto the round, going all the way to the edges and gently patting the filling to help anchor it to the dough.

Using a pizza cutter, baker's bench knife, or sharp knife, divide the dough into 12 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a baking sheet; lining the baking sheet with parchment will help with cleanup. Repeat with the remaining two pieces of dough.

Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar, if desired.

Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.

Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature.

Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.