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Judy Matulsky's Rugelach
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Brief Description
Judy Matulsky's Rugelach
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Main Ingredient
Flour
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Category: Desserts
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
Family Holidays Kid-Friendly Vegetarian Make-Ahead Party Large groups Household
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Notes:
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Posted By: RobertsFamily
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Posted On: Jun 09, 2020
Number of Servings:
Ingredients:
- 1 cups - Unsalted Butter room temp
- 1/2 pounds - Cream Cheese room temp
- 2 cups - Flour
- 1/2 cups - Sugar mixed with 1 tbsp of ground cinnamon
- 1 cups - Walnuts chopped
- 1 cups - Unsalted Butter room temp
- 1/2 pounds - Cream Cheese room temp
- 2 cups - Flour
- 1/2 cups - Sugar mixed with 1 tbsp of ground cinnamon
- 1 cups - Walnuts chopped
Directions:
In a bowl with a wooden spoon, mix the butter and cream cheese until thoroughly combined. Add the flour and beat mixture until smooth.
Sprinkle some extra flour onto the counter. With a rubber spatula, scoop 1/4 of the dough onto the flour and gently shape into a ball. Flatten the ball and wrap it in foil. Continue with remaining batter, making 4 flattened discs total. Refrigerate half a day or overnight.
Line 2 baking sheets with parchment paper. Remove dough from fridge and let sit at room temp for an hour, until softened but still cold. Set oven to 350°F. Sprinkle counter with 2 heaping tablespoons of cinnamon-sugar mixture. Pat the dough in the sugar and then turn it over and pat the other side.
Roll the dough into a circle 8 inches in diameter and 1/8 inch thick. Using a pizza cutter, divide the dough into quarters. Then cute each quarter into 2 or 3 wedges. Sprinkle the round with 1/4 cup of the walnuts.
Starting with the wide end, roll each wedge up to the point. Place pastries on sheets, about 1/2 inch apart. Roll out and roll up the remaining discs the same way. Transfer sheets to the oven. Bake for 15-20 minutes, or until golden brown.
Cool on wire rack. Makes 32 medium, or 48 small rugelach.
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