Ingredients
2⅔cupsall purpose flour
¼cuppowdered sugar
¼tspsalt
8ozcream cheese,at room temperature
1cupunsalted butter,(2 sticks), at room temperature
1tspvanilla extract
1⅓cupwalnuts
⅔cupbittersweet chocolate,finely chopped , (60 to 70% or 60%), bittersweet chocolate baking chips, such as Ghirardelli
⅔cupsdried cranberries
4tspground cinnamon
1large egg
1tbspwater
4tbspgranulated sugar,or natural cane sugar
Preparation
In a bowl, whisk the flour, powdered sugar, and salt until blended.
In the bowl of a stand mixer with the paddle attachment on low speed, mix the cream cheese, butter, and vanilla until smooth. With the mixer on low speed, gradually add the dry ingredients to the bowl, mixing just until the ingredients are combined.
If making by hand: With a sturdy spatula or wooden spoon, mix the cream cheese and butter until very smooth. Gradually add the dry ingredients, stirring until combined.
Turn the dough onto a lightly floured work surface. Divide it into 6 equal portions, and shape each portion into a flat disk about 5 inches in diameter.
Wrap each disk in plastic and refrigerate for 1 hour (or for up to 1 day). For larger rugelach, divide the dough into four pieces to get 4 dozen cookies instead.
When ready to assemble the cookies, make the filling. In a food processor, pulse the walnuts, cranberries, chocolate, and cinnamon until finely chopped. Transfer to a bowl.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Remove one disk of dough from the refrigerator. On a lightly floured work surface, roll it into a 10- to 11-inch circle.
Spread about ⅓ cup of the filling (loosely packed) over the dough; the filling might look a little sparse, but it will be plenty once rolling up the cookies.
Press the filling into the dough with hands (or lightly roll over it with a rolling pin) to press the filling lightly into the dough.
With a pizza cutter or chef’s knife, cut the dough into 12 wedges.
Starting at the outer edge of the circle, roll each wedge toward the center, tucking the dough underneath carefully to keep the filling intact.
Curve the ends toward the center to form a crescent and place it on the baking sheet. Repeat with the remaining dough and filling.
In a small bowl, thoroughly whisk the egg and water with a fork. Brush the cookies with the egg wash and sprinkle them with the sugar.
Bake the rugelach: Bake the cookies for 20 to 25 minutes or until slightly puffed and golden brown on the bottom. Remove and let cool for 3 to 4 minutes.
With a spatula, transfer them to racks to finish cooling. The cookies can be kept at room temperature in an airtight tin for 4 to 5 days, or frozen for up to 2 months.
