About
It is a delight to recreate authentic recipes from years gone by and this recipe is definitely worthy of remaking! Polish Rugelach rolls all the flavors you remember into a sweet, sweet treat! This crescent of soft, cream cheese dough is brimming with the impeccable, old-world taste of a sweetened and spiced cranberry-toasted walnut filling that is sure to please. Reminisce and walk down memory lane with Polish Rugelach... just like grand-mama used to bake. It's a decadent pastry you won't soon forget!
Ingredients
- For the dough:
- 1 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 2 3/4 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 1 teaspoon salt
- For the filling:
- 3/4 cup sugar, plus more, to taste, for sprinkling
- 2/3 cup dried cranberries, finely chopped
- 1/2 cup walnuts, toasted, finely chopped
- 1/3 cup butter, melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 large egg, lightly beaten
Directions
Step 1 -In a large bowl, add 1 cup of the butter, the cream cheese, and 1/2 cup of the sugar and beat with an electric hand mixer until light and fluffy, about 5-7 minutes.
Step 2 -In a medium bowl, add 2 3/4 cups of the flour and the salt and whisk to combine.
Step 3 -Gradually add the flour mixture to the butter mixture and beat until well-combined.
Step 4 -Using the extra flour, lightly dust a work surface. Turn the dough onto the floured surface and knead until smooth, about 3 minutes.
Step 5 -Divide the dough into eight equal portions, roll them each into balls, and flatten into 4-inch circles.
Step 6 -Wrap the dough circles with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Step 7 -Preheat the oven to 350 degrees F.
Step 8 -Line two or more 18x26-inch baking sheets with aluminum foil.
Step 9 -In a small bowl, add the remaining sugar, the cranberries, the walnuts, the remaining butter, the cinnamon, and the allspice and stir to combine.
Step 10 -Transfer the dough circles to a lightly floured surface.
Step 11 -Roll the dough circles into 8-inch circles, then evenly top each circle with 3 tablespoons of the cranberry filling mixture, leaving a 1/2-inch border around the edges.
Step 12 -Cut each of the dough circles into eight wedges.
Step 13 -Roll up the wedges from the wide end to the pointed end.
Step 14 -Place the rugelach, point-side down and 2-inches apart, on the prepared baking sheets and curve their ends to form crescent shapes.
Step 15 -Use a pastry brush to lightly coat the tops of the crescents with the beaten egg and evenly sprinkle with the extra sugar.
Step 16 -Bake the rugelach until golden-brown, about 18-20 minutes.
Step 17 -Transfer the rugelach to a wire rack to cool, about 1 hour.
Step 18 -Serve.
