Rugelach cookies are my favorite, so I decided to make some for break the fast. I had never made them from scratch before so I didn’t really know what to expect. I also didn’t realize that I started making these about an hour before Yom Kippur began and would not be able to taste as I baked (like I normally do) which may have been the hardest thing I’ve ever done.
I doubled this recipe so I could make one batch raspberry and the other chocolate. Little did I know I would end up with over 80 cookies… we still have leftovers in the freezer (2 months later).
These cream cheese based cookies are filled with either raspberry jam and crushed walnuts or chocolate paste and mini chocolate chips. They were then dipped in an egg wash and covered with white sugar.
- 2 cups (4 sticks) unsalted butter, cut into 3/4 inch cubes
- 5-6 cups all-purpose flour, plus more for rolling
- 1 tbsp kosher salt
- 1/4 cup sour cream
- 1 lb cream cheese, chilled
- 1 1/2 cups seedless raspberry jam
- 1 1/2 cups crushed almonds
- 3 tbsp butter, melted
- 1/4 cup white sugar
- 1 /2 cup dark cocoa powder
- Mini chocolate chips
- Combine the butter and flour in the bowl of a food processor and pulse for about 45 seconds or until the ingredients are combined.
- Transfer this mixture to a large mixing bowl and add the salt, sour cream, and cream cheese. Again, mix until combined.
- Turn the dough out onto a piece of plastic wrap and shape it into a disk about 3/4 inch thick. Refrigerate dough for at least 30 minutes.
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Lightly dust a work surface with flour. Divide the chilled dough into two portions. Working with one portion at a time, roll out the dough to be about 1/8 inch thick. You will want to roll out the dough into a rectangular shape about 10 inches wide (length does not matter).
- Next take a pizza cutter and cut the excess edges off to make the shape a perfect rectangle.
- Cover top of rectangle with filling of your choice.
- Next roll lengthwise into a log. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Take one log at a time out of the refrigerator and slice (as if you are slicing store bought cookie dough from the grocery store) so each cookie is about 1 to 1.5 inches wide.
- Dip each cookie in egg wash and then cover in white sugar.
- Place on baking sheet and bake for 16-20 minutes, rotating the baking sheets half way through baking.
- Let cookies cool, and enjoy!