Jammy Walnut Rugelach

Name: Jammy Walnut Rugelach
Total time: 2 h 50 min
Yield: 22 serving(s)
Ingredients: 1 c. all-purpose flour, plus more for dusting; 1/4 tsp. kosher salt; 1/2 c. (1 stick) cold unsalted butter, cubed; 4 oz. cold cream cheese, cut into chunks; 1/4 c. sugar; 1/2 tsp. ground cinnamon; Pinch of ground cloves; 1/2 c. apricot or raspberry jam, divided; 1/2 c. toasted, finely chopped walnuts, divided; 1 large egg

These treats are crisp, buttery, chewy and sweet all at the same time.

By Joy ChoPublished: Oct 27, 2022

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Mike Garten

Yields:

22 serving(s)

Total Time:

2 hrs 50 mins

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These cookies are more like mini, bite-size pastries, with spiced sugar, jam, and toasted walnuts rolled up in the flaky crust. They're baked until the filling is bubbling and gets delectably caramelized on the edges.

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Ingredients

1 cup
all-purpose flour, plus more for dusting
1/4 tsp.
kosher salt
1/2 cup
(1 stick) cold unsalted butter, cubed
4 oz.
cold cream cheese, cut into chunks
1/4 cup
sugar
1/2 tsp.
ground cinnamon
Pinch of ground cloves
1/2 cup
apricot or raspberry jam, divided
1/2 cup
toasted, finely chopped walnuts, divided
1
large egg

Directions

1. Step 1In food processor, pulse flour and salt to combine. Add butter and cream cheese and pulse until crumbly dough forms that holds together when squeezed.
2. Step 2Transfer dough to work surface, gently knead to form cohesive mass, then shape into 5- by 4-inch rectangle. Halve crosswise, wrap each in plastic and refrigerate until firm, 1 1/2 to 2 hours.
3. Step 3Meanwhile, in small bowl, combine sugar, cinnamon, and cloves; transfer 1 tablespoon to small bowl and reserve. Line baking sheet with parchment paper.
4. Step 4Working with 1 dough rectangle (keep other chilled) on lightly floured surface, roll out to 12- by 9-inch rectangle, sprinkling top with flour to prevent sticking. Spread with 1/4 cup jam, then sprinkle with 1/4 cup walnuts and half of remaining spiced sugar. Starting from 1 longer side, gently roll up dough into a tight log and transfer to prepared baking sheet. Freeze until completely firm, at least 30 minutes. Repeat with remaining dough, jam, walnuts, and spiced sugar.
5. Step 5Heat oven to 350°F. Line second baking sheet with parchment paper. In second small bowl, whisk together egg and 1 teaspoon water. Transfer chilled log to cutting board and trim edges. Using serrated knife, cut each log into 1-inch pieces (for a total of 22 rugelach). Transfer rugelach, dough side up, to prepared baking sheet, spacing 1 1/2 inches apart. Freeze 15 minutes.
6. Step 6Lightly brush frozen rugelach with egg mixture and sprinkle with reserved tablespoon spiced sugar. Bake until golden brown and jam starts to bubble around edges, 25 to 30 minutes. Using tongs, immediately transfer rugelach to wire rack to cool.

Test Kitchen Tip: This rich and delicate dough can get soft easily. To prevent sticking, keep the dough chilled, and be sure to keep your work surface generously dusted with flour as you work.

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