Today I’m partnering with King Arthur Flour. You know I am a total fangirl for KAF, so imagine my excitement when we began working together on their Holiday Table.
The other week, we discussed what we’re grateful for. Working with such a well respected company who consistently puts forth quality products is now added to my list. (All opinions are my own, I really am a crazy nut for KAF!)
Yield: 24 cookies Prep Time: 2 hours, 30 minutes Total Time: 3 hours
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup (16 tablespoons; 230g) unsalted butter, cold and cubed
3/4 cup (6 ounces; 170g) cream cheese, cold and cubed
1/3 cup (75g) sour cream, cold
1/2 cup (100g) packed light or dark brown sugar
1 cup (115g) chopped walnuts (chopped pecans work too)
1/2 cup (85g) raisins (or dried cranberries for some color!)
1 Tablespoon ground cinnamon
water for brushing dough
optional for topping: confectioners' sugar
For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You'll have a little over 2 cups total.
Line 3 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the dough from the refrigerator. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. Spread about 1/3 of the filling on top. Gently press the filling down into the dough so it's compact.
Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. If you’re cutting on a silicone mat, be careful not to cut the mat. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough.
Preheat the oven to 350°F (177°C).
Bake the rugelach for 25 - 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.
Remove from the oven and allow to cool for 10 minutes. Dust with confectioners' sugar and serve warm or at room temperature. Cover leftovers and store tightly at room temperature for up to 5 days. Make ahead tip: You can prepare the dough up to 1 day ahead of time as noted in step 3 or freeze for up to 3 months, also noted in step 3. You can prepare the filling 1 day in advance. Cover tightly and keep at room temperature until ready to use. Rugelach freezes well for up to 2 months; simply place in freezer bags. Thaw overnight in the refrigerator and bring to room temperature before serving.