Best 7 Brown Sugar Walnut Filled Rugelach Recipes

RUGELACH

Steps:

• Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
• To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
• On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
• Preheat the oven to 350 degrees F.
• Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

RUGELACH

Steps:

• Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
• Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
• Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
• Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
• Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an ⅛-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread ½ cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
• Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
• Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out). Transfer the rugelach to a rack to cool.
• Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they're not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

GRANDMA'S BUTTER HORNS (BROWN SUGAR WALNUT RUGELACH)

Steps:

• Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps.
• Form the dough into three equal sized balls. Pat each into a disc and then wrap tightly with plastic wrap.
• Transfer to the refrigerator and let chill at least 2 hours or even overnight, until well chilled. You want it to be firm enough so that you can roll it out easily.
• Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
• In a medium bowl, mix together the walnuts and brown sugar until well combined, making sure to break up any clumps of brown sugar. Set aside.
• Working one ball of dough at a time (keep the other balls in the fridge while you do this), place the chilled dough on a well-floured work surface (I like to do this on well-floured parchment paper). Roll out into a circle that is between ⅛ and ¼ inch in thickness.
• Sprinkle ⅓ of the walnut / sugar mixture evenly over the dough (all the way to the edges) then press down lightly into the dough. With a pastry or pizza cutter, slice the dough like you would a pizza, into 16 equal triangles.
• Starting with the wide end, roll up each triangle - some of the filling will fall out - that's totally fine. Place the shaped cookies on the prepared baking sheet, with the seam side / tip down. Repeat this process with the remaining two balls of dough.
• Bake for about 22 to 24 minutes, until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If baking in batches, keep any unbaked, shaped cookies in the refrigerator.
• Once completely cool, dust generously with confectioners' sugar.

BROWN SUGAR & WALNUT FILLED RUGELACH

Steps:

• 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.

BROWN SUGAR WALNUT RUGELACH COOKIES

Steps:

• Preheat oven to 350
• Cream together the butter and cream cheese
• Mix in the egg yolk
• Sift the flour and salt into your mixing bowl, stir until combined and a dough forms
• Roll the dough out on to a floured surface, cut in half
• Form each half in to a ball, flattening the top a bit
• Wrap each one in plastic wrap and chill for 30 minutes in the fridge
• In a mini food processor combine the brown sugar, walnuts, cinnamon and butter
• Generously flour a flat surface, unwrap one of the chilled dough and sprinkle the top with flour
• Use a rolling pin to roll it out to a circle (half way through lift up the circle, dust the surface with more flour and turn the circle over, sprinkle a bit more flour on top - this will prevent any sticking)
• Spread half of the brown sugar walnut filling on to the circle
• Drizzle lightly with honey
• Use a pizza cutter to make 6 cuts, so you have 12 triangles
• Gently pull one of the triangles away from the others, starting at the bottom roll upward so you end at the tip of the triangle
• Place each rugelach cookie onto a cookie sheet lined with parchment paper
• Bake 20-25
• Remove from oven, transfer to a wire rack
• Serve

CHERRY RUGELACH WITH CARDAMOM SUGAR

Steps:

• Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
• Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
• Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
• Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
• On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
• Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
• Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
• Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
• When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
• Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.

WALNUT RUGELACH

Steps:

• Sift flour, baking powder, and salt together onto a sheet of waxed paper.
• Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
• Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
• Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.