This Jewish Treat Is The Best Part Of Hanukkah

Photo: Courtesy of Saveur.
By Gabriella Gershenson
This is my mom's recipe for rugelach, and I was always struck by how delicate hers were compared to some of the overstuffed behemoths I encountered at Jewish delicatessens. I like to think of these as dainty tea cookies, which owe much of their elegance to their flakey cream cheese dough and compact crescent shape.
Makes 8 dozen
1 lb. unsalted butter, softened
8 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp kosher salt
3 1/2 cups flour
2 tsp ground cinnamon
1 cup raspberry jam
1 cup finely chopped walnuts
1 egg mixed with 1 tbsp heavy cream, for egg wash
1. Combine butter, cream cheese, 1/4 cup sugar, vanilla, and salt in a bowl and beat on medium-high speed of a mixer until smooth, about 2 minutes. Add flour, and beat until just combined. Transfer to a work surface and form into a ball; halve ball and then cut each half into quarters. Shape each piece into a small disk and wrap individually in plastic wrap; refrigerate for 1 hour.
2. Heat oven to 350°F. Stir together remaining sugar and cinnamon in a bowl; set aside. Working with 1 disk at a time, transfer to a floured work surface, and using a rolling pin, roll into an 8-inch circle; using an offset spatula, spread 2 tablespoons jam over circle, sprinkle with 2 tablespoons walnuts, and 1 tablespoon cinnamon-sugar. Using a knife or pizza cutter, cut each circle into 12 wedges; starting from each wide end, roll up wedges to form crescent rolls. Transfer rolls to parchment paper-lined baking sheets, brush with egg wash, and sprinkle with more cinnamon-sugar; bake until golden brown, about 25 minutes.

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