Makes about 24 cookies
These beautiful, swirled cookies are deceptively simple to make - and are incredibly delicious! The cream
cheese dough is flaky and light, and the filling is bursting with tangy raspberry and crunchy walnuts.
Ingredients
Dough:
1 cup (2 sticks) unsalted butter
1/2 pound cream cheese
2 cups flour
1/2 tsp salt
Filling:
1 cup Spread The Love® Raspberry Artisan Jam
1/2 cup finely chopped walnuts
1/4 cup sugar
1 tsp cinnamon
Glaze:
1 egg
1 tsp water
2-4 tbsp coarse sugar, such as turbinado
Method
1. To make the dough, bring the butter and cream cheese to room temperature. Beat butter
and cream cheese together using a stand or hand mixer, until light and fluffy. Gradually beat
in flour and salt until combined.
2. Turn dough out of the bowl and divide in half. Form discs out of each half, and wrap discs
in plastic wrap. Chill dough in the refrigerator for at least 2 hours, or overnight. (If wrapped
well, dough can be frozen for up to two months.)
3. When ready to make the cookies, remove the dough from the refrigerator and rest on the
counter for about 10 minutes.
4. On a lightly floured surface, roll out the dough into a rectangle about 12” wide and 8” long.
Using an offset spatula, spread half the jam on to the dough, leaving about 1/2” of the
dough bare on the side furthest from you (this makes it easier to seal up the rugelach after
rolling). Mix together the sugar and cinnamon, and sprinkle half the mixture on top of the
raspberry jam. Finally, sprinkle half the chopped walnuts on top of the jam and sugar
mixture.
5. Next, gently roll from the 12-inch side in front of you into as tight a roll as possible, sealing
the edges gently at the end of the roll. Repeat filling and rolling process with second disc of
dough. Chill rolled dough in the refrigerator or freezer for about 10 minutes, or until just firm
enough to slice.
6. When ready to bake, Preheat the oven to 350 degrees F and remove chilled and rolled
dough from the freezer. Using a clean knife, trim off uneven edges and then slice the dough
into 12 even slices. Arrange slices on two parchment-lined cookie sheets, leaving some
space between each slice.
7. Prepare the egg wash by whisking together the egg and 1 tsp water until smooth. Brush the
top of each dough slice with egg wash, and finish by sprinkling with the coarse sugar.
8. Bake the rugelach cookies for 20-25 minutes or until puffed and golden, switching the
baking sheets from the top to the bottom rack about halfway through to ensure even baking. Transfer rugelach cookies to a wire rack to cool.
