Makes: 30 Rugelach Prep time: 3 hours, including chilling time Bake time: 28 to 30 minutes
2 and 1/3 cups all purpose flour
1/4 cup, plus 1 teaspoon Dixie Crystals Sugar
3/4 teaspoon salt
1 cup very cold unsalted butter
8 ounces very cold cream cheese, (do not use low fat)
8 tablespoons of your favorite jam, ( I used 3 different flavors)
1 teaspoon water
Dixie Crystals Turbinado Sugar for sprinkling over the egg washed dough
*1/4 cup finely chopped pecans, optional
Make the dough
In the bowl of your food processor, add the flour, salt and sugar. Cut the cream cheese and butter into cubes and add them to the mixture. Pulse the ingredients until they come together into a ball.
On a lightly floured surface, and with a floured rolling pin, roll the dough into a rectangle shape. Cut the rectangle into 4 equal rectangles. Wrap each in plastic wrap and refrigerate for an hour.
When the dough has been chilled, place a large piece of plastic wrap on your board. Lightly flour it. Roll the dough into about a 5×13 inch piece.
Spread about 2 tablespoons of your favorite jam on the dough. Make sure not to spread the jam too close to the ends so it doesn’t ooze out everywhere when you bake it.
With the long end facing you, roll the dough into a tight spiral.
Twist the ends of the plastic wrap and place the log of dough in the fridge for another hour.
Repeat this process with each rectangle of dough.
If you choose to use nuts in any of the flavors, chop them finely and sprinkle them over the jam. ( My husband hates nuts, so I omitted them) 🙂
After an hour of chilling, unwrap each log.
Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
Mix the egg and water together and brush over the top of the logs.
Sprinkle generously with the Turbinado sugar.
Using a serrated knife, cut the log into about 1 and 1/4 inch pieces. Slightly cut the ends of the logs off to make them look more uniform.
Place 4 pieces of dough across and 5 pieces of dough down to make about 20 rugelach pieces per pan. ( I ended up with a bit less than that…about 36 cookies total)
Bake for 10 minutes, then rotate your pan.
Bake for another 15 to 18 minutes, or until the pastries are a nice golden brown.
Cool on the pan for about 5 minutes then remove them to a rack.
Place in a plastic container that has a good seal on it. These pastries will last for up to 5 days if kept in a well sealed container.
Enjoy and Happy Hanukkah!!!! xo