DATE WALNUT RUGELACH
Categories Cookies Cheese Dairy Fruit Nut Dessert Bake Cream Cheese Date Walnut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 64 rugelach
Number Of Ingredients 12
Steps:
- Make dough:
- In a food processor blend butter and cream cheese until smooth. Add flour and salt and pulse just until mixture forms a ball. Form dough into a log. Chill dough, wrapped well in plastic wrap, at least 4 hours and up to 1 day.
- Make filling:
- Finely chop dates and walnuts and in a bowl with your hands toss together dates, walnuts, sugar, cinnamon, and vanilla until combined well.
- Preheat oven to 350°F.
- Cut dough crosswise into 8 equal pieces and work with 1 piece at a time, keeping remaining pieces covered and chilled. On a work surface sprinkled with confectioners' sugar using a rolling pin dusted with confectioners' sugar, roll out piece of dough into an 8-inch round. Cut round into 8 wedges, keeping round intact.
- Sprinkle 1/3 cup filling in a ring around outer portion of round, leaving a 1-inch border around edge, and press filling gently into dough. Working with 1 wedge at a time, fold outer edge of pastry over filling and roll up filling in pastry, jelly-roll fashion, folding sides under pastry to enclose filling. Transfer rugelach, as formed, pointed ends down, to ungreased baking sheets. Make more rugelach in same manner.
- Bake rugelach in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 15 to 20 minutes total. Transfer rugelach to racks to cool completely. Rugelach keep in an airtight container at room temperature 3 days.
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Sff Dgf
[email protected]These were a bit too sweet for my taste, but they were still good.
Muktar Omor
[email protected]I had some trouble getting the dough to roll out evenly, but the rugelach still turned out well.
Praise Chikalo
[email protected]I've made these rugelach several times now and they're always a hit. They're the perfect combination of sweet and savory.
Alwaba Lwaba
[email protected]These were the perfect treat for my afternoon tea party.
Rohen Oosthuizen
[email protected]I'm not a fan of dates, but I loved these rugelach. The walnuts and cream cheese filling were delicious.
Sebaga Madilola
[email protected]These were a little too dry for my taste, but they were still good.
Aidan Harry Paul
[email protected]I loved the combination of dates and walnuts in these rugelach. They were a big hit with my family.
Sohag Sd Sohag Sd
[email protected]These were easy to make and turned out great! I'll definitely be making them again.
Who Robb Jones
[email protected]I'm so glad I found this recipe. These rugelach are now my go-to holiday cookie.
Owin Cruz
[email protected]These were a bit too crumbly for my taste, but the flavor was good.
Blake botha Bbo
[email protected]I made these rugelach for a bake sale and they sold out in minutes!
Marcus Quinlan
[email protected]These were the perfect addition to my holiday cookie platter.
Mirembe Claire
[email protected]I had some trouble getting the dough to roll out evenly, but the rugelach still turned out well.
AIMEE FOSTER
[email protected]These rugelach were a little too sweet for my taste, but they were still good.
irfan ali riaz ahamad
[email protected]I'm not a baker, but these rugelach were so easy to make. I'll definitely be making them again.
QUWAYNE WHITE
[email protected]These were delicious! I used a different type of jam and they turned out great.
Amir jutt Amir jutt
[email protected]I've made these rugelach several times now and they're always a crowd-pleaser. They're the perfect balance of sweet and nutty.
Tonderai Chinoginya
[email protected]These rugelach were a hit at my holiday party! They were so easy to make and everyone loved them.