Ruguh-Love

This was my first time ever having rugelach. And now I'm wondering why I waited so long. Holy cow, these are good. I think I just generally like doughs that are made with cream cheese, but the other flavors in here make these particular cookies especially awesome.

Jillie decided she thinks we should have them for breakfast, which I think is in no small part because of the cinnamon sugar. After eating oatmeal with cinnamon and honey for the better part of the last year, I think she's conditioned to associate those flavors with breakfast. I just might take her advice tomorrow morning...

Ruguh-Love
Courtesy of Cookie Couture via Martha Stewart



For the Coating:
1/2 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup (1 stick) unsalted butter, melted

For the Dough:
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
1/2 teaspoon salt
2 cups all-purpose flour, plus more for work surface

For the Filling:
2 cups premium raspberry preserves
1/2 cup plus 2 tablespoons plus 2 teaspoons chopped walnuts

Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and salt on low until well combined; add flour and mix until a dough has formed. Turn out onto work surface and cut into 4 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 2 hours.

Preheat oven to 350°F. Line a baking sheet with a nonstick baking mat; set aside.

Unwrap 1 piece of dough and place on a floured work surface. Roll into an 11-inch round and, using a pizza wheel, cut into 8 equal wedges. Repeat process with remaining pieces of dough.

To Fill: Spread 1 tablespoon raspberry preserves on each piece of dough; sprinkle 1 teaspoon nuts on the short side of each piece. Starting with the short side of the triangle, fold corners in toward the center and roll up each piece to enclose filling. Repeat process with remaining dough, preserves, and nuts.

Make the coating: In a small bowl, mix together sugar and cinnamon. Dip each rugelach first in melted butter and then in sugar mixture to coat, pressing on open ends to enclose. Place on a baking sheet 1/2 inch apart.

Transfer baking sheet to oven and bake until browned and caramelized, about 35 minutes. Let cool for 30 minutes before serving.