Rugelach with cream cheese filling –Hey there, cookie enthusiasts! Gather ’round because we’re about to embark on a wild and whimsical journey into the world of rugelach cookies. These scrumptious delights aren’t just cookies; they’re like little flaky, filled parcels of joy that will make your taste buds do a happy dance. Buckle up and let’s get baking!
Check out this delicious rugelach!
Look at this beauty just waiting for us to dive into the deliciousness!
Ingredients – Let’s Get Doughy!
Here’s what you’ll need to whip up these tasty little morsels:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt (because we love a little flavor explosion)
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (walnuts or pecans work like magic)
- 1 cup fruit preserves (apricot, raspberry, or whatever makes your heart sing)
- 1 egg (for egg wash glory)
- Powdered sugar for dusting (because we all need a little fancy finish)
Instructions – Time to Create Cookie Magic!
Now that we’ve got our glorious ingredients ready and waiting, it’s time to make some cookie magic!
- Start by mixing the flour, softened butter, and cream cheese in a bowl. It’ll be like a cozy party for your ingredients. Mix until everything’s well blended and forms a soft dough. It should be smoother than your best pick-up line!
- Divide the dough into four equal parts. Wrap each part in plastic wrap and chill in the fridge for at least 1 hour. It’s like giving your dough a spa day—why rush the magic?
- Once chilled, roll out one dough piece into a circle. Spread a layer of your favorite fruit preserves evenly across the surface. You can dance around the kitchen while you do this; it’s encouraged!
- Sprinkle a generous amount of chopped nuts over the preserves. This is where we add a little crunch to our episode of ‘Cookie Adventures’!
- Cut the circle into wedges (like you’re slicing a pizza… but way more fabulous). Roll each wedge tightly, starting from the wide end. Try not to laugh too hard as they look more like sleeping bag rolls than cookies!
- Place the rolled rugelach on a baking sheet lined with parchment paper. Brush the tops with a beaten egg (and let everybody know they’re about to shine!), then sprinkle with sugar if you’re feeling extra fancy.
- Bake at 350°F (175°C) for about 25 minutes, or until they’re golden brown and practically screaming for attention. Let them cool for a few minutes and then dust with powdered sugar, if you like to live positively extravagant!
And there you have it—the ultimate rugelach experience! Share with your friends, family, or eat them all yourself while hiding in the pantry. No judgement here! Enjoy your baking adventure!