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Cream Cheese Rugelach with Walnut Filling

  • Author: Leo Bennett
  • Total Time: 190 minutes
  • Yield: 32 servings 1x

Description

Thirty-two small cream-cheese pastry crescents with apricot jam and cinnamon walnuts.

Ingredients

Scale
  • 2 cups All-purpose flour
  • 1/4 teaspoon Fine salt
  • 8 tablespoons Unsalted butter, cold and cubed
  • 8 ounces Full-fat block cream cheese, cold and cubed
  • 1 teaspoon Pure vanilla extract
  • 1/4 cup Apricot jam
  • 3/4 cup Walnuts, finely chopped
  • 1/3 cup Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 1 egg Large egg
  • 1 tablespoon Water
  • 1 tablespoon Coarse sugar

Instructions

  1. Pulse 2 cups flour and 1/4 tsp fine salt with 8 tbsp cold cubed butter and 8 oz cold cubed cream cheese just until coarse clumps form. Add 1 tsp vanilla and pulse briefly; squeeze a little dough to check it holds. Divide into two disks, wrap and refrigerate at least 60 minutes.
  2. Stir 3/4 cup finely chopped walnuts with 1/3 cup packed brown sugar and 1 tsp cinnamon. Heat oven to 350°F and line two sheets with parchment. Roll the first cold disk on a lightly floured surface into a roughly 10-inch circle. Spread 2 tbsp of the 1/4 cup apricot jam thinly, leaving a narrow rim, then scatter half the walnut mixture evenly.
  3. Cut the circle into 16 wedges. Roll each wedge from its wide outer edge toward the point and place seam down on a sheet. Repeat with the second disk and remaining jam and walnuts for 32 crescents. Refrigerate shaped cookies 20 minutes while the oven finishes heating.
  4. Whisk 1 egg with 1 tbsp water; brush the crescents lightly and scatter up to 1 tbsp coarse sugar across them. Bake sheets one at a time at 350°F for approximately 20–25 minutes each, until deeply golden at the edges and pastry looks dry. Cool on the sheet briefly, then on a rack about 20 minutes; document real batch timing and yield.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 100 minutes, included in the total.

Untested estimate: dough chill 60 minutes, shaped-cookie chill 20 minutes, two sequential bakes up to 25 minutes each and rack cool 20 minutes; excluding preheat.

  • Prep Time: 40 minutes
  • Chilling, resting or cooling: 100 minutes
  • Cook Time: 50 minutes
  • Category: Cookies

Nutrition

  • Serving Size: One crescent

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Find it online: https://cheflyrecipes.com/cream-cheese-rugelach-with-walnut-filling/