Originally from Poland, rugelach are jam-filled pastries that are delicious and popular to make during both winter and spring holidays.
8 oz. cream cheese, room temperature
8 oz. softened butter (2 sticks)
1/3 C. granulated sugar
1 tsp. vanilla
2 C. unbleached all-purpose flour
1/2 tsp. salt
Tait Farm Jams and Conserves
chopped nuts (walnuts, pecans, cashews, pistachios, or almonds - or mini chocolate chips)
1 egg, beaten
granulated sugar for sprinkling
Beat together the cream cheese, butter, sugar, and vanilla until light and creamy.
On low speed, gradually add the flour and salt. Mix just until the dough comes together.
Form the soft dough into a ball. Divide into quarters and slightly flatten each quarter into a round. Wrap individually in plastic wrap and chill for 30 minutes (the dough can be frozen).
Preheat oven to 350 degrees. On a floured surface or parchment paper, roll the dough into a ¼” thick circle. Spread with a thin layer of jam or conserve and then sprinkle with several tablespoons of nuts, pressing the nuts gently into the jam. Cut into twelve pie-shaped wedges. Roll each wedge from the outside in. Place on a parchment-lined baking sheet, tucking the end under each roll. Chill for 30 minutes. Brush the rolls with the egg wash and sprinkle with a little sugar. Bake for 15 - 20 minutes or until light golden brown. Keep in a tightly sealed container for 4 days.
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