cranberry walnut rugelach
rugelach is like the smallest of hand-pies-rich short dough filled with the best flavors of autumn-dried fruits, nuts, butter and brown sugar. Rugelach has several steps-but don’t be intimidated. You can always make the crust, or the filing, a day or two earlier. They are worth the effort! This recipe is based on one from the King Arthur Flour company-a worker owned flour company in Vermont. I use King Arthur flour exclusively! And they have the world’s best baking catalog/website. Check them out!
3 cups all-purpose flour
8 ounces cream cheese, at room temperature
8 ounces of unsalted butter, at room temperature
½ cup sugar
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup walnuts, toasted
1 cup of sugar
2 ounces of butter, melted
¼ cup sugar
2 tsp cinnamon
¼ cup milk
go ahead and preheat that oven to 325F
and what next? Yes! Line the pan with parchment! You know this!
to make the dough
in a mixer, cream together the cream cheese, butter, salt and sugar until it is fluffy and pale.
Toss in the vanilla extract
Add the flour, and mix until JUST combined.
Let the dough rest in the fridge for about an hour-this gives the the gluten a chance to relax, which will result in a more tender cookie.
While the dough is resting, make the filling and the topping.
This could not be easier. In the bowl of food processor, fitted with the blade attachment, toss in ALL of the filling ingredients, and pulse until the mixture is well chopped.
In a small bowl, stir together the sugar and cinnamon, set aside.
Divide the dough into two chunks.
Roll each ball of dough into a circle that is about ¼ inch thick, and 12 inches or so around.
If your dough doesn’t look exactly like a circle, go ahead and trim it using a paring knife.
Divide the filling into two parts.
Spread the filling across the discs of dough, leaving about ½ inch along the top bare.
With a rotary cutter, or a knife, cut each dough into 12 wedges.
Starting from the wide top, roll each cookie into a snail shape. The filling will try and escape-go ahead and tuck it back in as you roll. Place each snail on the lined pan.
After you have shaped each cookie, brush the dough with the milk and sprinkle with the cinnamon sugar.
Bake until the dough is golden brown-about 15-20 minutes.