Classic Rugalach

The Dough:

8 oz cream cheese, at room temperature
8 oz (2 sticks) unsalted butter, at room temperature
2 cups all purpose flour
¼ teaspoon salt

The Filling:

2 oz (1/4 cup) unsalted butter, melted and cooled a bit
½ cup sugar
2 teaspoons cinnamon
1 cup finely chopped walnuts

1. Place the cream cheese and butter in a standing mixer fitted with the paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 minutes more. Cover with plastic wrap and refrigerate for at least 2 hours.
2. Preheat the oven to 350*F. Line two baking sheets with parchment paper.
3. Divide the dough into four balls. Roll the balls out into 4 circles about 1/8-inch thick. Brush the melted butter on the round of dough first, then sprinkle the sugar, cinnamon and walnuts on top, dividing equally among the four circles of dough.
4. Using a knife, cut each circle of dough into 16 pie shaped pieces. Roll the wedges up from the wide side to the center. Place the rugalach on the parchment-lined baking sheets.
5. Bake in the preheated oven for 12 minutes. Rotate the sheet pans and continue to bake for 12 minutes more, or until golden brown. Remove to racks to cool

Yield: 64 cookies

Chef Lisa Lang
Executive Chef/ Manager
The Silo at Redberry Farm