← Nouns Cooking · Bakery

Ingredients

• 280 g plain flour, plus extra for rolling
• 1 tbsp caster sugar
• ¼ tsp Salt
• 225 g cold unsalted butter, cubed
• 225 g cold full-fat cream cheese, cubed
• 100 g light brown soft sugar
• 50 g caster sugar
• 2 tsp ground cinnamon
• 100 g Walnuts, finely chopped
• 75 g raisins or currants, chopped
• 4 tbsp apricot jam (optional)
• 1 egg, beaten, to glaze
• 2 tbsp demerara sugar, to sprinkle

Method

1. Pulse the flour, sugar, salt, butter and cream cheese in a food processor until the dough just clumps together (or rub in by hand). Divide into 4, flatten each into a disc, wrap and chill for 2 hours.
2. Mix the brown sugar, caster sugar, cinnamon, walnuts and raisins.
3. Roll one disc on a floured surface into a 23 cm circle. Spread thinly with 1 tbsp jam (if using), sprinkle a quarter of the filling over and press it in lightly with the rolling pin.
4. Cut into 12 wedges like a pizza. Roll each wedge up from the wide end towards the point and set point-side down on a lined tray. Repeat with the rest of the dough, then chill the trays for 20 min.
5. Heat the oven to 180°C (160°C fan, 350°F). Brush the rugelach with beaten egg and sprinkle with demerara sugar.
6. Bake for 20–25 min until golden brown. Cool on the trays for 5 min, then on a rack; any escaped filling becomes crunchy toffee.

Tips

• Contains tree nuts (walnuts).
• Swap the filling for chocolate: 100 g finely chopped dark chocolate mixed with 2 tbsp sugar and 1 tsp cinnamon.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Once Upon a Chef