Rugelach Recipe

Rugelach Recipe Introduction: Rugelach is a beloved Jewish pastry that is buttery, flaky, and filled with sweetness. It's perfect for holidays or a cozy treat with tea or coffee. This simplified version of rugelach uses minimal ingredients while preserving its delicate texture and rich flavor. Whether you're new to baking or a seasoned pro, this rugelach recipe will guide you through making these delightful crescent-shaped cookies with ease. Ingredients: 1 cup (225g) unsalted butter, softened 8 oz (225g) cream cheese, softened 2 cups (240g) all-purpose flour 1/4 teaspoon salt 1/4 cup granulated sugar 1/2 cup jam (apricot or raspberry preferred) 1/2 cup finely chopped nuts (walnuts or pecans) 1 tablespoon cinnamon sugar (for sprinkling) 1 egg (for egg wash) Instructions: Prepare the Dough: In a large bowl, cream together the softened butter and cream cheese until smooth. Gradually add in the flour and salt, mixing just until combined. Form the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour, or until firm. Roll and Fill: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out each disc of dough into a circle about 1/8 inch thick. Spread a thin layer of jam on the dough, leaving a small border around the edges. Sprinkle with chopped nuts and cinnamon sugar.