RUGALACH
Try any of our different fillings in this traditional cream cheese dough cookie for a variety of options -- each more delicious than the other.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24 pieces
Number Of Ingredients 20
Steps:
- Place the flour and salt in the bowl of a food processor, and pulse until combined. Add the butter, and pulse 10 times. Add the cream cheese; pulse until the mixture is just combined. Drizzle in the buttermilk; pulse until the mixture just comes together when you press it with your fingers.
- Transfer dough to a clean work surface, and shape into a flat disk; cover with plastic, and refrigerate at least 3 hours or overnight.
- Heat oven to 375 degrees. Line two baking sheets with parchment; set aside. In a small bowl, combine filling ingredients of your choice. Set the filling aside.
- Divide chilled dough into three pieces. Flatten one into a disk, and return other two to refrigerator. On a lightly floured work surface, roll out the disk to an 1/8-inch thickness. Cut dough into a 6 1/4-inch circle. Using a pizza cutter, divide the dough in half, then into quarters, then into eighths.
- Brush each triangle lightly with jam, then sprinkle with 1 teaspoon filling mixture, being careful not to cover the narrow ends. Starting at the wider end, roll up each cookie; transfer to a baking sheet. Brush each cookie with egg white, then sprinkle with nuts and sanding sugar. Chill until firm, about 15 minutes. Repeat with remaining two-thirds of dough.
- Bake cookies until golden brown, 15 to 20 minutes. Transfer baking sheets to a wire rack to cool completely. Store in an airtight container up to 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Robin Rice
[email protected]I'm always looking for new rugelach recipes, and this one is definitely a keeper. The dough is so easy to work with and the filling is delicious. I can't wait to make them again.
Reachel Munemo
[email protected]These rugelach were the perfect treat for my afternoon coffee break. They were flaky, buttery, and sweet. I highly recommend this recipe!
Barbara Settles
[email protected]I loved these rugelach! They were so easy to make and they tasted amazing. I will definitely be making them again soon.
huko uliko
[email protected]These rugelach were a bit dry for my taste. I would recommend adding more butter to the dough next time.
Kings Bwembya
[email protected]I'm not a very experienced baker, but I was able to make these rugelach without any problems. They turned out great and I'm so glad I tried this recipe.
Zi ddi
[email protected]These rugelach were the perfect addition to my holiday dessert table. They were delicious and everyone loved them.
TheTruth 7
[email protected]I'm not a big fan of rugelach, but I tried this recipe and was pleasantly surprised. They were really good! The dough was flaky and the filling was sweet and gooey.
Jayden “Jayden Games” Dominic
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
Musa Galadima
[email protected]I'm always looking for new rugelach recipes, and this one is definitely a keeper. The dough is so easy to work with and the filling is delicious. I can't wait to make them again.
Concetta Tedesco
[email protected]These rugelach were the perfect treat for my afternoon coffee break. They were flaky, buttery, and sweet. I highly recommend this recipe!
NONE Yaz BIZ (Tha Nelson)
[email protected]I loved these rugelach! They were so easy to make and they tasted amazing. I will definitely be making them again soon.
Malik Wahab
[email protected]These rugelach were a bit dry for my taste. I would recommend adding more butter to the dough next time.
Natashia Carter
[email protected]I'm not a very experienced baker, but I was able to make these rugelach without any problems. They turned out great and I'm so glad I tried this recipe.
Edwin Bannie
[email protected]These rugelach were the perfect addition to my Rosh Hashanah dessert table. They were delicious and everyone loved them.
Nathan Prince Mokoko Koutadissa
[email protected]I made these rugelach for a bake sale and they were a huge hit! Everyone loved them and they sold out quickly.
Mong Marma
[email protected]These rugelach were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the filling next time.
Pasindu Binara
[email protected]I'm not a huge fan of rugelach, but I tried this recipe and was pleasantly surprised. They were really good! The dough was flaky and the filling was sweet and gooey.
Shaniah Paster
[email protected]These rugelach were a bit time-consuming to make, but they were totally worth it. They were so delicious and everyone loved them.
Zainab Jani
[email protected]I've been making rugelach for years, and this recipe is by far the best. The dough is flaky and tender, and the filling is sweet and flavorful. I highly recommend this recipe!
Shoaib jokhio
[email protected]These rugelach were a hit at my holiday party! They were so easy to make and tasted delicious. I will definitely be making them again.