Strawberry Walnut Rugelach

• Vegetarian

• Produce

  • 8 oz Strawberries

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Cinnamon, ground
  • 14 tbsp Granulated sugar
  • 1 tbsp Sparkling sugar, coarse

• Nuts & Seeds

  • 3/4 cup Walnuts

• Dairy

  • 1 cup Butter, salted
  • 8 oz Cream cheese

Found on katessweets.com

Description

Directions

• In the bowl of a stand mixer, beat the butter, cream cheese, and sugar until fluffy. Add the flour and mix until the dough comes together.
• Split the dough into two halves and form into a disk, then wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
• In a large saucepan, heat the strawberries, sugar, lemon juice, and cinnamon on medium-low heat. Heat for about 15 minutes, stirring occasionally and crushing the strawberries once theyre soft to make a smooth filling. Once thickened and smooth, take off the heat and let sit until cool.
• Preheat the oven to 350 degrees F. Remove one disk of dough from the fridge and roll out between two sheets of plastic wrap to 12 in diameter. Remove the top sheet of plastic wrap and spread half the filling on top of the dough, then sprinkle half the chopped walnuts.
• Using a paring knife or a pizza cutter (preferred), cut the circle into 16 wedges. Roll each wedge up starting from the widest end and rolling in towards the middle of the circle. Place the cookies on parchment-lined baking sheets, then repeat with the second disk of dough.
• Brush the cookies with the beaten egg, then sprinkle with the sparkling sugar. Bake the cookies in the preheated oven for about 20-25 minutes, then cool on wire racks.