Rugelach

Indulge in the sweet, flaky layers of rugelach, a delightful Jewish pastry filled with rich raspberry jam, crunchy walnuts, and a hint of cinnamon. Perfect for holiday gatherings or a cozy afternoon treat with tea.

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 226.8 g cream cheese
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup walnuts
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup raspberry jam

Method

1. 1

   In a large bowl, combine the flour, sugar, butter, and cream cheese. Mix until a dough forms. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

2. 2

   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. 3

   In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon until well combined.

4. 4

   Take the chilled dough out of the refrigerator and divide it into four equal parts. Roll each part into a circle on a lightly floured surface. Spread a thin layer of raspberry jam over each circle, then sprinkle with the walnut mixture.

5. 5

   Cut each circle into 8 wedges. Starting from the wide end, roll each wedge towards the point to form a crescent shape. Place the rugelach on the prepared baking sheet.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

7. 7

   Once cooled, dust with powdered sugar if desired. Serve and enjoy your rugelach!