It is a delight to recreate authentic recipes from years gone by and this recipe is definitely worthy of remaking! Polish Rugelach rolls all the flavors you remember into a sweet, sweet treat! This crescent of soft, cream cheese dough is brimming with the impeccable, old-world taste of a sweetened and spiced cranberry-toasted walnut filling that is sure to please. Reminisce and walk down memory lane with Polish Rugelach… just like grand-mama used to bake. It’s a decadent pastry you won’t soon forget!
Ingredients
For the dough:
- 1 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar
- 2 3/4 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 1 teaspoon salt
For the filling:
- 3/4 cup sugar, plus more, to taste, for sprinkling
- 2/3 cup dried cranberries, finely chopped
- 1/2 cup walnuts, toasted, finely chopped
- 1/3 cup butter, melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 large egg, lightly beaten
Directions
Step 1 –In a large bowl, add 1 cup of the butter, the cream cheese, and 1/2 cup of the sugar and beat with an electric hand mixer until light and fluffy, about 5-7 minutes.
Step 2 –In a medium bowl, add 2 3/4 cups of the flour and the salt and whisk to combine.
Step 3 –Gradually add the flour mixture to the butter mixture and beat until well-combined.
Step 4 –Using the extra flour, lightly dust a work surface. Turn the dough onto the floured surface and knead until smooth, about 3 minutes.
Step 5 –Divide the dough into eight equal portions, roll them each into balls, and flatten into 4-inch circles.
Step 6 –Wrap the dough circles with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Step 7 –Preheat the oven to 350 degrees F.
Step 8 –Line two or more 18×26-inch baking sheets with aluminum foil.
Step 9 –In a small bowl, add the remaining sugar, the cranberries, the walnuts, the remaining butter, the cinnamon, and the allspice and stir to combine.
Step 10 –Transfer the dough circles to a lightly floured surface.
Step 11 –Roll the dough circles into 8-inch circles, then evenly top each circle with 3 tablespoons of the cranberry filling mixture, leaving a 1/2-inch border around the edges.
Step 12 –Cut each of the dough circles into eight wedges.
Step 13 –Roll up the wedges from the wide end to the pointed end.
Step 14 –Place the rugelach, point-side down and 2-inches apart, on the prepared baking sheets and curve their ends to form crescent shapes.
Step 15 –Use a pastry brush to lightly coat the tops of the crescents with the beaten egg and evenly sprinkle with the extra sugar.
Step 16 –Bake the rugelach until golden-brown, about 18-20 minutes.
Step 17 –Transfer the rugelach to a wire rack to cool, about 1 hour.
Step 18 –Serve.
