Ingredients
2½cupsall-purpose flour,spooned into measuring cup, leveled-off with back edge of knife, plus more for rolling dough
¼tspsalt
1cupunsalted butter,cold, cut into ¾-inch chunks
8ozcream cheese,cold, cut into 1-inch chunks
1egg yolk
½cuplight brown sugar
¼cupgranulated sugar
1cupwalnuts
½cupraisins
4tspcinnamon
2½cupsall-purpose flour,spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough
¼tspsalt
1cupcold unsalted butter,cut into ¾-inch chunks
8ozcold cream cheese,cut into 1-inch chunks
1eggyolk
½cuplight brown sugar
¼cupgranulated sugar
1cupWalnuts
½cupraisins
4tspCinnamon
Preparation
Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.
Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap.
Refrigerate for at least 1 hour or overnight.
Wipe out the food processor. Place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside.
Preheat oven to 350 degrees F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 to 11-inch circle, or just under an ⅛-inch thick. Sprinkle more flour and turn as necessary.
Spread ½ cup of the filling over the dough, then using your hands, press the filling into the dough to anchor it.
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.
Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. There should be 24 rugelach on each baking sheet.
Bake for 25 to 30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp.
Transfer the rugelach to a rack to cool.
Serve and enjoy!
Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 – 11-inch circle, or just under an 1/8-inch thick. Sprinkle more flour and turn as necessary so the dough doesn’t stick. Spread 1/2 cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that’s just the dark filling oozing out). Transfer the rugelach to a rack to cool.
Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they’re not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
