Walnut-filled Rugelach Bites

Rugelach, a Jewish pastry, is one of the treats I made for the holidays this year, specifically for a literary meeting I  hosted,.

Traditional rugelach are crescent-shaped cream cheese based pastries but recently I’ve noticedan alternative form is formed much like a  strudel or nut roll and then cut into cinnamon-roll type chunks. That’s the version I used for this recipe.

Walnut-filled Rugelach Bites   Yield: 48 pieces
Dough:
8 oz. (2 sticks) butter, softened
8 oz. full-fat cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon brown sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour + a little extra for rolling out dough as needed

Filling:
3/4 cup finely ground walnuts
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon

Topping:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 egg, lightly beaten, + 1 teaspoon water

Dough: 

1. In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
2. Scrape down sides of mixing bowl, add vanilla and combine.
   
3. Mix in flour in four batches, on low speed, until combined.
   
4. With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. 
   

Filling:
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined.

Assemble and Bake Rugelach:

1. Adjust oven rack to middle position.  
2. Preheat oven to 350°F.
3. Line baking sheet with parchment paper.
4. Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
5. Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. 
6. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
   
7. With long side of dough near you, roll dough tightly into log (it will be 12 inches long); pinch to seal edges. 
   
8. Place log seam side down onto baking pan.
9. Put baking sheet with log into refrigerator while making the remaining logs.
10. Clean work surface thoroughly, and re-flour. 
11. Repeat with remaining dough to make three more logs. 
12. Arrange four logs at least 1” apart on baking pan. 
    
13. Brush logs with egg wash; sprinkle with cinnamon and sugar mixture. 
14. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at 1” intervals. 
    
15. Chill rolls in in refrigerator for 20 to 30 minutes. 
16. Bake rugelach until golden brown, about 20 to 25 minutes.
17. Cool on baking sheet for 5 minutes; then cool completely on rack.
    
     
18. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.  
    
    
    

    

    Rugelach was one of the offerings I served for Ladies Literary League's holiday meeting.
    The pastries are arranged on a 1940s era 3-tiered Fenton glass server.

    Recipe without photos . . .
    Walnut-filled Rugelach Bites   Yield: 48 pieces
    Dough:
    8 oz. (2 sticks) butter, softened
    8 oz. full-fat cream cheese, softened
    3 tablespoons granulated sugar
    1 tablespoon brown sugar
    1/4 teaspoon salt
    1 1/2 teaspoons pure vanilla extract
    2 cups all-purpose flour + a little extra for rolling out dough as needed
    
    Filling:
    3/4 cup finely ground walnuts
    3/4 cup packed brown sugar
    3/4 teaspoon ground cinnamon
    
    Topping:
    2 tablespoons granulated sugar
    1/4 teaspoon ground cinnamon
    1 egg, lightly beaten, + 1 teaspoon water
    
    Dough: 
    1. In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
    2. Scrape down sides of mixing bowl, add vanilla and combine.
    3. Mix in flour in four batches, on low speed, until combined.
    4. With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. 
    Filling:
    With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined.
    
    Assemble and Bake Rugelach:
    
    1. Adjust oven rack to middle position.  
    2. Preheat oven to 350°F.
    3. Line baking sheet with parchment paper.
    4. Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
    5. Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. 
    6. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres.
    7. With long side of dough near you, roll dough tightly into log (it will be 12 inches long); pinch to seal edges. 
    8. Place log seam side down onto baking pan.
    9. Put baking sheet with log into refrigerator while making the remaining logs.
    10. Clean work surface thoroughly, and re-flour. 
    11. Repeat with remaining dough to make three more logs. 
    12. Arrange four logs at least 1” apart on baking pan. 
    13. Brush logs with egg wash; sprinkle with cinnamon and sugar mixture. 
    14. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at 1” intervals. 
    15. Chill rolls in in refrigerator for 20 to 30 minutes. 
    16. Bake rugelach until golden brown, about 20 to 25 minutes.
    17. Cool on baking sheet for 5 minutes; then cool completely on rack. 
    18. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.