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“This recipe is a traditional Jewish recipe that is mouth watering! We love to get the Zabar's Rugelach in New York City, and this recipe comes closest that I've found. I baked these last night and my son in law ate 7 in a row! He just kept making "yummy sounds" and saying "oh my gosh I love these things"! That's good enough for me :) Here's the recipe....just make sure the dough is cold when you work with it and chill the formed cookies before you bake them. It makes a difference! Enjoy!”
READY IN:
50mins
YIELD:
32 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl or food processor, cream the butter and cream cheese together.
  2. Add sugar, salt and vanilla and mix well.
  3. Beat in the flour, little by little. Work the dough lightly just until all the flour is incorporated. Do not knead.
  4. Divide the dough into 4 portions. Wrap each piece in plastic wrap.
  5. Refrigerate at least 1 hour.
  6. Prepare the filling and set aside.
  7. Preheat oven to 350 degrees.
  8. Roll out one of the portion of dough in a circle about 1/16 inch thick. ( About a 9 inch circle).
  9. Sprinkle 1/2 cup of the filling on entire circle of dough, lightly pressing into dough.
  10. With a knife or pastry wheel, cut the pastry into 8 pie-shaped wedges.
  11. Roll up each wedge starting from wide edge, putting point end down on foil or parchment paper lined baking sheet. Repeat with remaining dough.
  12. Chill formed cookies for 20 minutes on pan.
  13. Beat egg and cream or milk together and brush on cookies with pastry brush, then sprinkle with some of filling mixture.
  14. Bake for 15-20 minutes, or until golden brown.

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