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Rugelach cookies are more than just a delectable treat; they are a delightful homage to a rich cultural heritage that spans generations. Originating from the Eastern European Jewish cuisine, these cookies are deeply rooted in tradition and have become a staple in many households, especially during festive gatherings and family celebrations. As you take your first bite, you will be greeted with the irresistible combination of a buttery, flaky pastry enveloping a variety of sweet and savory fillings, creating an indulgent experience that is hard to resist.

Rugelach Cookies

Dive into the enchanting world of Rugelach cookies! Originating from Eastern European Jewish cuisine, these delightful treats feature a buttery, flaky pastry wrapped around a variety of fillings, making them a crowd favorite. Learn the art of crafting these charming crescent-shaped delights, perfect for any occasion. From classic nut and fruit combinations to creative twists, there's a Rugelach for everyone. Join the baking journey and create unforgettable memories! #Rugelach #Baking #Cookies #Dessert #CulinaryTradition #HomeBaking #SweetTreats #JewishCuisine #HolidayBaking
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Ingredients
  

1 cup unsalted butter, softened

8 oz cream cheese, softened

2 cups all-purpose flour

½ cup granulated sugar

½ teaspoon salt

1 teaspoon vanilla extract

1 cup finely chopped mixed nuts (walnuts, pecans, or almonds)

¾ cup raisins or currants

1 teaspoon cinnamon

½ cup apricot or raspberry jam

1 egg (for egg wash)

Powdered sugar for dusting (optional)

Instructions
 

Prepare the Dough: In a mixing bowl, combine the softened butter and cream cheese. Beat until smooth and creamy. Gradually add the all-purpose flour, granulated sugar, and salt. Mix until just combined. Form into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight for best results.

    Make the Filling: In a separate bowl, mix the chopped nuts, raisins, and cinnamon. Set aside.

      Roll the Dough: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough into a large circle, about ¼ inch thick. Spread a thin layer of apricot or raspberry jam over the dough, leaving a small border around the edges.

        Add the Filling: Evenly sprinkle the nut and raisin mixture over the jam-covered dough.

          Cut the Dough: Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges, like a pizza. Starting with the wide end of each wedge, roll them up towards the point, shaping them into crescent forms.

            Prepare for Baking: Place the rolled rugelach on a baking sheet lined with parchment paper. Beat the egg and brush the tops of the cookies for a golden finish.

              Bake: Bake in the preheated oven for 20-25 minutes, or until they are golden brown.

                Cool and Serve: Allow the rugelach to cool on a wire rack. Once cooled, dust with powdered sugar if desired and serve. Enjoy your delightful Rugelach cookies with tea or coffee!

                  Prep Time: 15 mins | Total Time: 3 hours | Servings: 12 pieces