Rugelach with Cream Cheese
Pastries often lose their layers and turn into cookies. This Rugelach stays flaky by keeping the fat cold, explained in the Why the Texture Works section.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eppyc.com.
Cooking tools:
- Stand mixer
- Food processor
- Rolling pin
- Pizza cutter
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
Ingredients
- 280g all-purpose flour
- 115g unsalted butter, chilled and cubed
- 225g cream cheese, cold and cubed
- 65g granulated sugar
- 5ml vanilla extract
- 1.5g salt
- 115g unsalted butter, softened
- 150g dark brown sugar, packed
- 10g ground cinnamon
- 60g finely chopped walnuts
- 60ml apricot jam
- 30g powdered sugar
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