Classic Rugelach

Ingredients

• ½ lb unsalted butter, softened
• 8 oz full-fat cream cheese, softened
• ¼ cup granulated sugar
• ¼ tsp kosher salt
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted
• ½ cup walnuts or pecans, finely chopped
• ½ cup raisins or chocolate chips
• 1 tbsp granulated sugar

Instructions

1. 1

   Cut 8 oz of cold unsalted butter into 1/2-inch cubes and place them in a large mixing bowl. Add 8 oz of cold full-fat cream cheese, also cut into 1/2-inch cubes. These two cold dairy products are key to creating a flaky, tender texture — the cold pockets melt during baking and create steam.

2. 2

   Using an electric mixer on medium speed, beat the butter and cream cheese together until just combined and creamy, about 1-2 minutes. Don't overmix — you want some small pieces of butter and cream cheese to remain visible in the dough.

3. 3

   Add 0.25 cup granulated sugar, 0.25 tsp kosher salt, and 1 tsp vanilla extract to the butter mixture. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the bowl as needed with a rubber spatula.

4. 4

   Add 2 cups all-purpose flour to the bowl. Mix on low speed until the flour is just incorporated and a cohesive dough forms, about 1 minute. Stop as soon as you see no dry flour — overworking gluten development will make the rugelach tough instead of tender.

5. 5

   Turn the dough out onto a lightly floured work surface. Divide it into two equal halves and gently shape each into a thick disk about 0.75 inches high. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight. Cold dough is much easier to roll and shape.

6. 6

   While the dough chills, prepare the filling. In a small bowl, stir together 0.5 cup granulated sugar and 2 tsp ground cinnamon until well combined. Set aside.

7. 7

   Finely chop 0.5 cup walnuts or pecans on a cutting board until they are about the size of small breadcrumbs — this ensures even distribution and prevents large pieces from puncturing the dough. Combine the chopped nuts with the cinnamon-sugar mixture. Have 0.5 cup raisins or chocolate chips ready as well.

8. 8

   Remove one dough disk from the refrigerator. Place it on a lightly floured work surface and let it sit for 2-3 minutes at room temperature — this makes it easier to roll without cracking.

9. 9

   Using a rolling pin, roll the dough disk into a 10-by-12-inch rectangle, about 0.125 inches thick. Rotate the dough a quarter turn every few rolls to maintain an even rectangle. Brush the entire surface with 1 tbsp of melted unsalted butter.

10. 10

    Sprinkle half of the cinnamon-sugar and nut mixture evenly over the buttered dough, leaving a 0.5-inch border on all sides — this prevents filling from leaking out during rolling. Scatter half of the raisins or chocolate chips over the sugar-nut layer.

11. 11

    Starting from the longer side nearest you, roll the dough tightly into a log, pressing gently as you go to seal. The roll should be snug and even. Using a sharp knife, trim 0.25 inch from each end of the log to remove any uneven dough, then cut the log into twelve 1-inch-wide slices.

12. 12

    Place each slice cut-side down on a parchment paper-lined baking sheet, spacing them about 2 inches apart. The cut side exposed is what gives you those beautiful spiral rings. Repeat steps 3-7 with the second dough disk.

13. 13

    Preheat your oven to 350°F. If you have two baking sheets, place both racks in the oven now and allow them to preheat for 15 minutes. If you have only one sheet, preheat for 10 minutes.

14. 14

    Sprinkle 1 tbsp of granulated sugar over the top of all the rugelach pieces — this gives them a subtle sparkle and crunch on top.

15. 15

    Bake on the middle and lower racks of the oven until the cookies are light golden brown on top and the edges are slightly darker, about 18-22 minutes. Rotate the baking sheets front-to-back and top-to-bottom halfway through baking for even browning. The rugelach should smell fragrant and buttery when done.

16. 16

    Remove the rugelach from the oven and let them cool on the baking sheet for 5 minutes — they are still setting during this time. Transfer them to a wire cooling rack and allow them to cool completely, about 15 minutes, before serving or storing.

Tools you’ll need

• large mixing bowl
• electric mixer
• rubber spatula
• plastic wrap
• small bowl
• cutting board
• chef's knife
• rolling pin
• pastry brush
• baking sheets
• parchment paper
• oven
• wire cooling rack

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