LIGHT & FLAKY CINNAMON RUGELACH
The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.)
Provided by blucoat
Categories Dessert
Time 45m
Yield 72 small rugelach
Number Of Ingredients 8
Steps:
- In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.
- Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.
- While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.
- Preheat the oven to 350 degrees.
- Heavily dust a work surface with confectioners' sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.
- Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.
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Jackie Plunkett
[email protected]These Rugelach were delicious! The dough was so flaky and the filling was just sweet enough. I will definitely be making these again.
Godfrey Nyabuto
[email protected]These cookies were a little too dry for my liking, but they were still good. I think I might try adding a little more butter to the dough next time.
Ricardo Gallarzo
[email protected]I love these Rugelach! They are so easy to make and they are always a hit with my friends and family.
Jamar Morgan-Ashe
[email protected]These Rugelach were delicious! The filling was so flavorful and the dough was so flaky. I will definitely be making these again.
Mafuza Akter
[email protected]These cookies were a hit at my party! Everyone loved them. I'll definitely be making them again.
Ash Rythm
[email protected]These Rugelach were a little too sweet for my taste, but they were still good. I think I might try using less sugar next time.
isabela kichwen
[email protected]I'm not a fan of cinnamon, but I still enjoyed these cookies. The dough was very flaky and the filling was just sweet enough.
Denada Dedej
[email protected]These Rugelach were delicious! The dough was flaky and the filling was sweet and cinnamony. I will definitely be making these again.
Saki Ahmed
[email protected]These cookies were a bit too dry for my liking. I think I might try adding a little more butter to the dough next time.
Sulaiman Islam santo
[email protected]I loved these Rugelach! The dough was so easy to work with and the filling was delicious. I will definitely be making these again.
Ishfaq Qamar
[email protected]These cookies were a little too sweet for my taste, but overall they were still good. The dough was very flaky and the filling was nice and cinnamony.
Zabdiel Reyes
[email protected]I've made these Rugelach several times now and they are always a hit. They are so easy to make and they are always delicious. I highly recommend them.
Rafe Cheema
[email protected]These Rugelach were a little more work than I expected, but they were definitely worth it. They are so delicious and everyone loved them. I'll definitely be making them again for special occasions.
Jennifer Kelly
[email protected]I'm not a huge fan of cinnamon, but these cookies were still really good. The dough was so light and flaky and the filling was just sweet enough. I'll definitely be making them again.
Munib khan
[email protected]These Rugelach were a hit at my holiday party! They were the first cookies to go and everyone loved them. I'll definitely be making them again next year.
Natnael natnael
[email protected]I wasn't sure what to expect with these cookies, but I'm so glad I tried them! They are so delicious and easy to make. I'll definitely be adding them to my regular baking rotation.
Maain
[email protected]This recipe is a must-try for any pastry lover. The cinnamon filling is perfectly spiced and the dough is so light and flaky. I'll definitely be making these again.
Rebecca Santiago
[email protected]These Rugelach turned out amazing! I've never used sour cream or honey in a pastry before and the result was a tender and flaky dough that was perfect for these cookies.