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Rugelach Cream Cheese Cookies

Posted on Jul 27th, 2017
by Toni Marie
Categories:
  • Cookies
rugelach cream cheese cookies

Want to really impress your guests? Whether it’s for an upcoming holiday or a special occasion gathering, these Rugelach-inspired cream cheese cookies are always a hit.

These cream cheese cookies take a bit of work to roll but are totally worth it. They’re soft, buttery and the addition of cream cheese makes the dough incredibly tender.

rugelach cream cheese cookies rugelach cream cheese cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I call these Rugelach inspired because the fillings can be anything but the traditional nut/sugar kind. Use your imagination! I personally love them with chocolate and nuts and with different flavours of jam. You can also put a bit of an Italian spin by using a fig filling that’s off the charts.

rugelach cream cheese cooies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rugelach cream cheese cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They key to working with this type of cream cheese cookie dough is to make sure it remains chilled. When you’re working with one part of the dough, keep the rest in the fridge. Because you need to roll them, they need to be pliable and not soft. Also, most importantly, when the dough it cold they will flake up when baking giving them those luscious tender layers.

rugelach cream cheese cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cream Cheese Cookies

  • 2 cups all-purpose flour
  • 8 ounces cream cheese (room temperature)
  • 1/2-pound unsalted butter (room temperature)
  • 1/4 cup granulated
  • 1 tsp vanilla extract
  • Pinch of salt

Fillings

Nut

  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup walnuts or pecans, finely chopped
  • 1/2 chocolate chips, chopped into small crumbs
  • 1/2 cup apricot preserves, pureed in a food processor

Jam

  • Lemon Jam (about ½ cup of each)
  • Strawberry Jam

Egg Wash

  • 1 egg beaten with 1 tablespoon milk

Instructions:

Preheat the oven to 350 degrees F.

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla.

With the mixer on low speed, add the flour and mix until just combined. Transfer the cookie dough on a floured board and roll it into a ball and refrigerate for at least 1 hour.

Once chilled, cut dough in ¼ and put the rest of the dough back in the fridge until ready to roll. Roll out dough in a circle and cut it diagonally into 12 triangles.

Place or spread filling onto your dough circle and begin by taking the end of one slice and roll it like a croissant.

Brush each cookie with egg wash and sprinkle with extra sugar or cinnamon sugar.

rugelach cream cheese cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

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Related

  • Cream Cheese Cookies
  • rugelach Cream Cheese Cookies
  • rugelach recipe

Toni Marie

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Sweet Goodie Homebaker

Sweet Goodie Homebaker

Hello, my name is Toni and I'm a Toronto media professional by day & passionate home baker by night. I've been baking ever since I can remember. From classic cakes to Italian cookies and pastries, I've tried it all (and failed sometimes, too!). I've created Sweet Goodie so you can follow me along on my adventures in baking and to let you in on some great recipes, sweet treats and creative tips to help you make impressive home baked sweets and treats.

Sweet greetings,
Toni-Marie Ippolito

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