Polish Rugelach

By mschweickert

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 8-ounce package Neufchâtel cheese*, room temperature
• 1/2 cup sugar
• 2 3/4 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup sugar
• 2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
• 2/3 cup (2 3/4 ounces) finely chopped toasted walnuts
• 1/2 cup (1 stick) unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 large egg, beaten to blend
• Additional sugar
• A light style of cream cheese available at most supermarkets.

Details

Servings 64
Adapted from epicurious.com

Preparation

Step 1

Make dough:

Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)

For filling:

Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.

Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)