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Rugelach ingredients
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Rugelach Fruit and Nut Filled

Amy Rosen Cooking By Design



4 ounces cold cream cheese, cut into 4 pieces

1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces

1 cup all-purpose flour

¼ teaspoon salt

FOR THE FILLING: Families can choose one or all!


1 large egg

1 teaspoon cold water

2 tablespoons sugar, preferably decorating (coarse) sugar

**DOUGH PREPARATION (to do in advance, so it can chill):

1.  Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.

2.  Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don’t work it so long that it forms a ball on the blade.

3.  Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.

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