Rugelach Cookies

• Vegetarian

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 cups Walnuts

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Butter
  • 8 oz Cream cheese

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 8 ounces cold cream cheese, cubed
• 1 cup cold unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 egg yolk
• confectioners sugar, for dusting
• 2 cups walnuts
• 1/4 cup melted butter
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

• To the bowl of a food processor add the flour and salt; pulse a few times to combine.
• Add the cubes of cream cheese and butter, pulse until coarse crumbs form.
• In a small bowl whisk together the vanilla and egg yolk. Add it to the processor and run it until the dough starts to clump together and form large pieces.
• Lightly dust the counter or a cutting board with flour, turn out the dough and gather it up into a ball. Divide the ball into four equal portions and flatten each one out into 1-inch thick disks. Wrap each one separately in plastic and refrigerate the dough for 1 hour.
• Meanwhile, make the filling: To a food processor add the walnuts and pulse into tiny crumbs. Add them to a medium sized bowl with the melted butter, honey, sugar and vanilla. Mix until well combined.
• Line a large baking sheet (or 2) with parchment paper.
• Roll out the dough: Sprinkle a counter top or other work surface generously with confectioners sugar and also sprinkle the surface of the dough and coat a rolling pin with it to prevent sticking. Working with one disk at a time roll the dough out from the center into a circle 1/8-inch thick.
• Spread 1/4 of the filling in a thin layer evenly over the surface of the dough from edge to edge. Press the filling gently into the dough with your hands.
• Use a pastry cutter or pizza slicer to cut the the dough into 16 wedges like a pizza. Beginning at the wide end roll up each wedge and place on the baking sheet with the small tip tucked under.
• Refrigerate cookies on the baking sheet for 20 - 30 minutes. Meanwhile, work on the remaining batches.
• Preheat oven to 375 degrees F. Bake the cookies one tray at a time until golden-brown about 18 - 22 minutes. Cool on the baking sheet 5 minutes then transfer to a wire rack.Repeat until all the cookies are baked.
• Store tightly covered in a cool, dry place up to 5 days.