Cream Cheese Rugelach

Instructions

1. 1

   Prepare the Dough

   • In the bowl of a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
   • Add the cold, cubed butter and cream cheese. Pulse in 1-second bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Turn the mixture out onto a clean surface and gently knead a few times just until it comes together into a cohesive dough. Do not overwork it.
2. 2

   Chill the Dough

   • Divide the dough in half. Form each half into a flat disk about 1-inch thick.
   • Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. The dough must be thoroughly chilled to be workable.
3. 3

   Preheat Oven and Prepare Filling

   • Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
   • In a small bowl, mix the packed light brown sugar, finely chopped walnuts, and 1.5 teaspoons of the ground cinnamon. This is your filling.
   • In another small bowl, mix the granulated sugar and the remaining 0.5 teaspoon of ground cinnamon. This will be your topping.
4. 4

   Roll and Fill the Dough

   • Working with one disk of dough at a time (keep the other refrigerated), place it on a well-floured surface.
   • Roll the dough out into a circle approximately 10-12 inches in diameter and about 1/8-inch thick.
   • Sprinkle half of the walnut-sugar filling evenly over the dough circle. Gently press the filling into the dough with your hands or a rolling pin to help it adhere.
5. 5

   Cut and Shape the Rugelach

   • Using a pizza cutter or a sharp knife, cut the circle into 16 equal wedges, like a pizza.
   • Starting from the wide outer edge, roll up each wedge tightly towards the point.
   • Place the rolled rugelach on the prepared baking sheet with the point tucked underneath to prevent unrolling. Gently curve the ends to create a crescent shape. Repeat with the second disk of dough.
6. 6

   Bake the Cookies

   • In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
   • Lightly brush the tops of the shaped rugelach with the egg wash.
   • Sprinkle the cinnamon-sugar topping evenly over each cookie.
   • Bake for 20-25 minutes, rotating the baking sheets halfway through, until the rugelach are golden brown and firm.
7. 7

   Cool and Serve

   • Let the rugelach cool on the baking sheets for 5-10 minutes, as the filling will be very hot.
   • Transfer the cookies to a wire rack to cool completely before serving.
   • Store in an airtight container at room temperature for up to 5 days.