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brown sugar & walnut filled rugelach

(1 rating)
MiMi1130 avatar
Recipe by
Meryl Hausner
@MiMi1130
Wood-Ridge, NJ

These are worth the work. You have to double this recipe, because if you don't you will not be able to sample them. This recipe is a Jewish favorite, but you do not have to be Jewish to love them. These are a typical recipe for the Jewish holiday of Chanukah, my non Jewish friends have made them as one of their Christmas cookies!!

(1 rating)

Ingredients For brown sugar & walnut filled rugelach

  • PASTRY
  • 1 c
    unsalted butter, room temperature
  • 8 oz
    cream cheese, room temperature
  • 1/4 tsp
    salt
  • 2 c
    all purpose flour
  • FILLING
  • 1 1/2 c
    walnuts, toasted & finely ground
  • 1/3 c
    brown sugar, firmly packed
  • 1/3 c
    sugar, granulated
  • 2 tsp
    ground cinnamon
  • 1/4 c
    unsalted butter, melted & cooled
  • TOPPING
  • 1/4 c
    granulated sugar
  • 3/4 tsp
    ground cinnamon
  • EGG WASH
  • 1
    egg white, beaten with 1 tbsp. water

How To Make brown sugar & walnut filled rugelach

  • 1
    To make Pastry: In a large bowl, combine the butter & the cream cheese.
  • 2
    Using the electric mixer, set on high speed, beat until smooth.
  • 3
    Mix in the salt. Reduce the speed to low, add the flour & mix just until dough forms.
  • 4
    Turn dough out onto floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk & wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
  • 5
    PREHEAT oven to 375.
  • 6
    TO MAKE FILLING & ASSEMBLE RUGELACH:
  • 7
    Line two large baking sheets with parchment paper. Set aside.
  • 8
    Remove dough disks from the refrigerator. Unwrap the dough disks & let stand at room temperature for about 10 minutes to soften slightly.
  • 9
    Meanwhile in small bowl, mix together the brown sugar, granulated sugar & ground cinnamon.
  • 10
    Flour one dough disk & place between two sheets of waxed paper. With a rolling pin, roll out into a round 10 inches in diameter & 1/8 inch thick.
  • 11
    Remove the top sheet & brush the dough with the melted butter, then sprinkle with 3 tbsp. of the sugar mixture. Top with about 1/3 cup of the finely ground walnuts (pressing mixture into the dough to help it adhere to the dough).
  • 12
    Using a pizza cutter or a sharp knife cut the round into 12 wedges. Starting at the wide end roll up each wedge, jelly-roll style. transfer to prepared baking sheet, arranging the cookies point side down & spacing them at least one inch apart.
  • 13
    TOPPING:
  • 14
    In a small bowl, mix together the granulated sugar & ground cinnamon.
  • 15
    Using a pastry brush, brush the cookies with the egg white/water egg wash, then sprinkle with the cinnamon-sugar mixture.
  • 16
    Bake until golden brown, about 18-20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling & topping.
  • 17
    Can be stored in an airtight container at room temperature for up to 5 days. Makes about 4 dozen rugelach cookies.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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