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Rugelach Recipe

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This recipe for Rugelach, by , is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

kathe Edwards


Pastry: 1 c unsalted butter, cold
2 c flour
1/2 lb (250g) cream cheese, cold

Filling: 1/2 c brown sugar
2 tsp cinnamon
1/2 c chopped walnuts
1/4 c chopped semisweet choc

Toppings: 1 egg
2 tbsp milk
2 tbsp coarse sugar or chopped nuts

Pastry: Cut butter into flour until is in in tiny bits. Cut in cream cheese and knead lightly until dough is formed. (can be done in food processor or mixer) Divide into 4 equal pcs and wrap in plastic. Refrigerate at least 1 hour. Roll out each piece of dough to thickness of 1/8 in and circle of about 8 in.

Combine filling ingredients. Sprinkle over each circle.

Cut each circle into 8 wedges. Roll each wedge up into crescent from outside edge in.

Place cookies on baking sheets that have been buttered and floured or line with parchment paper.

For topping, combine egg with milk and brush over tops of cookies. Sprinkle with sugar or nuts. (can be refrigerated or frozen at this point)

Bake in preheated 350F oven 20-25 min. Cool on racks. (can be baked from frozen - add 5 min)

Number Of Servings:
Number Of Servings:
32 pcs




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