Best Rugelach Cream Cheese Cookies Recipes

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RUGELACH (FILLED CREAM CHEESE COOKIES)



Rugelach (Filled Cream Cheese Cookies) image

I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate - it could be slightly more or slightly less, depending on how big you make the rugelach.

Provided by evelynathens

Categories     Dessert

Time 1h12m

Yield 40-48 approximately

Number Of Ingredients 18

1/2 lb unsalted butter, softened
8 ounces cream cheese, softened
2 cups all-purpose flour
1 tablespoon icing sugar
1 pinch salt
1/2 cup butter, melted
1/4 cup sugar (during the holidays, I use one of those coloured sugars)
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups finely chopped nuts (I like to use walnuts, almonds or hazelnuts)
3 tablespoons butter, melted
1 cup ground almonds
1 cup jam (I like to use apricot, peach, strawberry or raspberry)
3 tablespoons butter, at room temperature, combined with
1 cup chocolate chips
3 tablespoons butter, at room temperature combined with
3/4 finely chopped dates, and
1/2 teaspoon cinnamon

Steps:

  • In a mixing bowl or food processor, cream the butter and cream cheese together.
  • Add the pinch of salt and sugar.
  • Beat in the flour, a little at a time.
  • Knead the dough lightly until all the flour is incorporated.
  • Divide the dough into 4 equal portions and refrigerate at least 1 hour.
  • Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
  • Flour the surface you will be rolling out the pastry on very generously.
  • This is a delicate dough and is apt to stick.
  • Roll out one of the portions of dough into a 10 inch in diameter circle.
  • With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
  • If the dough is sticky, dust it with a little flour.
  • Sprinkle or spread a little of the filling of your choice on each little wedge.
  • Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
  • Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
  • Repeat with the rest of the dough and filling.
  • At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
  • When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
  • Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.

RUGELACH CREAM CHEESE COOKIES



Rugelach Cream Cheese Cookies image

Some call these fruity, nutty, cream cheesy treats rugelach. Some call 'em cookies. Feel free to call them out-of-this-world delicious and call it a day!

Provided by My Food and Family

Categories     Dairy

Time 1h2m

Yield 64 servings, 1 cookie each.

Number Of Ingredients 13

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1-3/4 cups granulated sugar, divided
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
1/2 cup apricot jam
1/4 cup packed brown sugar
2 tsp. ground cinnamon, divided
3/4 cup finely chopped walnuts
3/4 cup golden raisins
1 egg
1 Tbsp. water

Steps:

  • Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, mix 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and raisins.
  • Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface. Spread dough with 2 Tbsp. jam, then sprinkle with 1/4 of the sugar mixture; press sugar mixture firmly into dough. Cut into 16 wedges. Starting at wide edge, roll up each wedge. Place, point-sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
  • Beat egg and water; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.
  • Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

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