Traditional Rugelach Cookies
Serving Size / Yield
- 2 C. flour
- 1/4 tsp. salt
- 1 package cold cream cheese, cubed
- 1 C. cold unsalted butter, cubed
- 1 tsp. vanilla
- 1 egg yolk
- powdered sugar
Combine the flour and salt in the bowl of a food processor. Pulse several times to mix. Mix in the cream cheese and butter. Scatter the cubes of cream cheese and butter over the flour. Pulse 10 to 12 times until coarse crumbs form.
Mix in the yolk and vanilla. Whisk together the vanilla and yolk in a bowl, and the pour them over the butter-flour mixture. Run the processor continuously until the dough starts to clump together and form large curd-like pieces.
Refrigerate the dough. Turn the dough out onto the counter and gather the pieces into a ball. Divide into four portions and flatten each into one inch thick disks. Wrap in plastic and refrigerate the dough at least two hours.
When ready to bake the rugelach, preheat the oven to 375°F.
Roll out the dough. Sprinkle your work surface generously with powdered sugar. Take one disk of dough from the refrigerator and let it warm on the counter for two minutes. Sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 1/8-inch thick. .
Slice and roll the cookies. Slice the dough into 16 wedges, like a pizza, using a pizza cutter or sharp knife. Roll up each wedge, beginning at the wide outer edge and moving inward. Transfer to a parchment-lined baking sheet. Make sure the tip is tucked underneath.
Refrigerate cookies on the baking sheet, 20 minutes.
Bake the first tray of cookies until golden-brown, 20 minutes. Cool on the sheet, five minutes; transfer to a wire rack.