Honey-Nut Rugelach Holiday Cookies

Honey-Nut Rugelach Holiday Cookies

  • Serves: Makes 32 cookie-pastries.
Honey-Nut Rugelach Holiday Cookies

Honey-Nut Rugelach Holiday Cookies

Diets

  • Vegetarian

Ingredients

  • Condiments

    • 3 tbsp Honey
  • Baking & Spices

    • 2 cups All-purpose flour
    • 1 All-purpose flour
    • 3/4 cup Brown sugar, firmly packed light
    • 1 1/2 tsp Cinnamon, ground
    • 4 tbsp Granulated sugar
    • 1/4 tsp Kosher salt
    • 1 tsp Nielsen-massey vanilla extract, pure such as
    • 1/2 tsp Penzey's cinnamon, fine quality ground such as
  • Nuts & Seeds

    • 1 1/4 cups Walnuts
  • Dairy

    • 1 (8-ounce/226-gram package cream cheese
    • 1 cup Butter, unsalted
    • 2 tbsp Light cream

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Description

Scrumptious and THE BEST buttery and flaky cream cheese pastry, with an irresistible honey-nut and cinnamon filling, shaped into traditional crescent and/or roulade shapes with a crunchy Cinnamon-Sugar Topping. Honey-Nut Rugelach is our family’s #1 favorite holiday cookie! Perfect for Hanukkah and Christmas celebrations. Includes Baklava, Cranberry Orange Pecan and Chocolate Chip Cookie variations as well as a gluten free option with our own splendid GF flour blend recipe. Everyone will LOVE them!

Ingredients

  • For the Cream Cheese Pastry:
  • 1 cup (2 sticks/226 grams) unsalted butter, slightly softened
  • 1 (8-ounce/226-gram) package cream cheese, slightly softened
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
  • ¼ teaspoon (1.25 grams) kosher salt
  • 2 cups (240 grams) all-purpose flour, such as King Arthur Flour®
  • Extra all-purpose flour for rolling dough
  • For the Honey-Nut Filling:
  • 1¼ cups (150 grams) finely chopped walnuts (or pecans)
  • ¾ cup (150 grams) firmly packed light brown sugar
  • 1½ teaspoons (7.5 ml) ground cinnamon
  • 3 tablespoons (63 grams) honey
  • For the Cinnamon-Sugar Topping:
  • 2 tablespoons (30 ml) light cream (half and half) or whole milk
  • 2 tablespoons (25 grams) granulated sugar
  • ½ teaspoon fine-quality ground cinnamon, such as Penzeys

Directions

  • Prepare the Pastry: Using an electric stand mixer fitted with paddle attachment, cream together butter and cream cheese. Beat in sugar, vanilla and salt; mix until well combined. Add flour in two batches beating just until incorporated. Scrape dough onto sheet of plastic wrap using rubber spatula and form into a ball; divide into 4 equal portions. Shape each portion of dough by patting out into either small 5-inch disks (for crescents) or small 4- by 6-inch rectangles (for roulades). Wrap each piece of dough in plastic wrap and refrigerate at least 2 hours or overnight.
  • Prepare the Filling & Topping: In a medium bowl, combine walnuts, brown sugar and cinnamon. Add honey and stir with a fork to incorporate and finish mixing with finger tips; set aside. Pour cream or milk into a small prep bowl or cup; set aside. In a small prep bowl or cup, combine sugar and cinnamon; set aside.
  • Arrange rack in lower third of oven and preheat oven to 350° F. Line insulated baking sheets with parchment; set aside. Alternatively, place a half baking sheet atop another and line with parchment. Using insulated baking sheets will prevent these delicate pastry-cookies from overbrowning on the bottom.
  • To Shape Rugelach into Crescents: Remove dough from refrigerator and allow it to soften slightly on countertop for 12 to 15 minutes so it becomes pliable for rolling. On lightly floured surface, and working with 1 disk of dough at a time, with a floured rolling pin roll each disk into a circle measuring 10 inches in diameter and about ⅛-inch thick. Rotate dough often while rolling and add extra flour to surface as necessary to prevent sticking.
  • With a sharp knife or pizza wheel, cut each circle into 8 pie-shaped wedges. Sprinkle ¼ of filling evenly onto wedges; press down gently on filling. Starting with rounded edge, roll each wedge of dough jelly-roll fashion toward the point, tucking point under, and form into crescent shape by bending. Use a pastry brush to whisk away excess flour from dough as you roll. Place crescents 1½ inches apart on prepared baking sheets.
  • To Shape Rugelach into Roulades: Remove dough from refrigerator and allow it to soften slightly on countertop for 12 to 15 minutes so it becomes pliable for rolling. On lightly floured surface, and working with 1 rectangle of dough at a time, with a floured rolling pin roll each piece of dough into a rectangle measuring about 10- by 8-inches and ⅛-inch thick. Lift dough often while rolling and add extra flour to surface as necessary to prevent sticking. Sprinkle ¼ of filling evenly onto rectangle to within ¼-inch of edges; press down gently on filling. Starting from long side, roll dough tightly into a cylinder and place seam side down. Use a pastry brush to whisk away excess flour from dough as you roll.
  • Using a sharp paring knife, slice ends of cylinder to create neat, flush ends and discard scraps (or bake as a treat for the baker). With paring knife, slice each cylinder into eight 1-inch thick roulades. This step is made easier by first scoring (marking lightly with paring knife) the cylinder’s midpoint, again and again between each section, until 8 sections are scored; slice through markings for 8 even roulades. Place roulades 1½ inches apart on prepared baking sheets seam side down.
  • Bake the Rugelach: For both crescent- and roulade-shaped rugelach, brush tops of unbaked pastry-cookies with cream or milk and generously sprinkle with cinnamon-sugar. Bake for 22 minutes or until golden brown and filling bubbles. Cool on wire racks. Carefully remove cookies using a small metal cookie spatula and trim any overflowed filling using a paring knife. Transfer to wire racks to cool completely and store in airtight containers. Rugelach can be stored at room temperature for up to 5 days.
  • Serves: Makes 32 cookie-pastries.
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Honey-Nut Rugelach Holiday Cookies - Wicked Good Kitchen

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Sharing wicked good recipes from a wicked good kitchen.

Honey-Nut Rugelach Holiday Cookies

  • Condiments

    • 3 tbsp Honey
  • Baking & Spices

    • 2 cups All-purpose flour
    • 1 All-purpose flour
    • 3/4 cup Brown sugar, firmly packed light
    • 1 1/2 tsp Cinnamon, ground
    • 4 tbsp Granulated sugar
    • 1/4 tsp Kosher salt
    • 1 tsp Nielsen-massey vanilla extract, pure such as
    • 1/2 tsp Penzey's cinnamon, fine quality ground such as
  • Nuts & Seeds

    • 1 1/4 cups Walnuts
  • Dairy

    • 1 (8-ounce/226-gram package cream cheese
    • 1 cup Butter, unsalted
    • 2 tbsp Light cream

The first person this recipe

wickedgoodkitchen.com

wickedgoodkitchen.com

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Found on wickedgoodkitchen.com

Wicked Good Kitchen

Honey-Nut Rugelach Holiday Cookies - Wicked Good Kitchen

Sharing wicked good recipes from a wicked good kitchen.