Flaky Cream Cheese Rugelach

These cream cheese rugelach, featuring a luscious cinnamon-raisin or bright apricot filling, have earned unanimous acclaim for their irresistibly “flaky,” “tender,” and “easy” preparation, often hailed as “perfect” by those who taste them.

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For the cream cheese dough

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  2 1/4
  cups
  all-purpose flour, plus more for the work surface

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  1
  tablespoon
  granulated sugar

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  1/2
  teaspoon
  fine sea salt

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  2
  sticks
  unsalted butter, cut into chunks and chilled

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  8
  ounces
  cream cheese, cut into chunks

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  2
  tablespoons
  sour cream or Greek yogurt

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  2
  large
  egg yolks

For the raisin filling

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  One
  (15-oz) box
  golden raisins

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  Enough
  water to cover the raisins

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  1/4
  cup
  granulated sugar

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  Pinch
  salt

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  1
  teaspoon
  ground cinnamon

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  1
  teaspoon
  

  vanilla extract
  

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  1/2
  cup
  walnuts or hazelnuts

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  2 to 3
  tablespoons
  rum

For the apricot filling

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  One
  (15-oz) box
  dried apricots

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  Enough
  water (or orange juice) to cover the apricots

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  1/4
  cup
  granulated sugar

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  Pinch
  salt

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  1
  teaspoon
  ground cinnamon

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  1
  teaspoon
  

  vanilla extract
  

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  1/2
  cup
  walnuts or hazelnuts

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  One
  jar
  orange marmalade

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  2 to 3
  tablespoons
  orange brandy

Crafting the Flaky Cream Cheese Dough

• Begin by combining the dry ingredients for the dough. In the bowl of a food processor, add the all-purpose flour, granulated sugar, and fine sea salt. Pulse these ingredients briefly, just until they are thoroughly combined. Next, add the chilled unsalted butter, which should be cut into small chunks, to the food processor. Pulse again until the mixture achieves a texture that predominantly resembles coarse sand, with only a few discernibly pea-sized pieces of butter remaining. This step is crucial for achieving the desired flakiness. Finally, incorporate the cream cheese, also cut into chunks, and the sour cream or Greek yogurt. Pulse these wet ingredients just until the mixture begins to come together into a somewhat shaggy, cohesive dough. Be careful not to overmix, as this can develop the gluten too much, resulting in a tough dough.
• Transfer the shaggy dough from the food processor onto a lightly floured work surface. Divide the dough carefully into four equal portions. The key here is to handle the dough gently and avoid overworking it, which can compromise its tender texture. Lightly pat each portion of dough into a neat disk shape. Once formed, wrap each disk securely in plastic wrap. Refrigerate the dough for approximately 45 minutes. This chilling period is essential; it allows the butter to firm up again, making the dough easier to roll and ensuring a wonderfully flaky final product.

Preparing Your Chosen Rugelach Filling

• 
  For the Raisin Filling: Pour the entire 15-ounce box of golden raisins into a medium saucepan. Add just enough cold water to fully cover the raisins. Stir in the granulated sugar, a pinch of salt, ground cinnamon, and vanilla extract. Gently simmer the mixture over low heat. This process allows the raisins to slowly absorb the liquid and plump up, enhancing their natural sweetness and texture. Continue simmering until almost all the water has been absorbed, which typically takes between 30 to 60 minutes, depending on your stove’s heat and the size of your saucepan. Once plumped, remove from heat and let the raisins cool slightly. Transfer the raisin mixture to a blender or food processor and pulse until the raisins are coarsely chopped. Add the walnuts and continue to process until a thick, spreadable paste forms. Finally, stir in 2 to 3 tablespoons of rum, adjusting the amount to your taste preference for a deeper, more aromatic flavor. Allow the filling to cool completely to room temperature before using.

  For the Apricot Filling: Empty the 15-ounce box of dried apricots into a medium saucepan. Add just enough cold water, or for an added citrus note, orange juice, to cover the apricots. Stir in the granulated sugar, a pinch of salt, ground cinnamon, and vanilla extract. Gently simmer over low heat until the apricots become soft and plump, and nearly all the liquid has been absorbed. This will take approximately 30 to 60 minutes, varying with heat and pan size. Allow the apricot mixture to cool slightly. Transfer the cooled apricot mixture to a blender or food processor and pulse until coarsely chopped. Incorporate the walnuts and a jar of orange marmalade, then process until a smooth, thick paste is achieved. Stir in 2 to 3 tablespoons of orange brandy for a sophisticated flavor boost, adjusting to your liking. Ensure the filling cools completely to room temperature before assembling the rugelach.
  

Assembling and Baking Your Perfect Rugelach

• Preheat your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper. This will prevent sticking and make cleanup easier.
• Take one portion of the chilled dough from the refrigerator. On a lightly floured surface, roll it out into a rectangular shape, aiming for a thickness between 1/8 and 1/4 inch. If the dough seems resistant or difficult to roll, simply let it rest at room temperature for a few minutes to soften slightly, then try again. Spread up to 1/4 of your chosen filling evenly over the rolled dough, ensuring you leave a small margin (almost, but not quite, all the way to the edge) around the perimeter. Starting from one of the longer sides, tightly roll up the dough and filling into a “jelly roll” or log shape. Use your palms to gently flatten the roll just a little. Wrap this filled dough log in plastic wrap and place it in the freezer or refrigerator to chill. Repeat this process with the remaining three portions of dough and filling. Chilling the rolls is crucial for easy slicing and maintaining their shape during baking.
• Once the filled dough logs are sufficiently chilled (at least 10 minutes in the refrigerator, or a bit less in the freezer), take one out. Using a sharp knife, cut the log into individual slices, each approximately 1 1/2 inches wide. Place each slice, cut side down, onto the prepared baking sheets, leaving some space between them. In a small bowl, whisk the two large egg yolks until smooth. Lightly brush the tops of each rugelach slice with the egg wash. Then, sprinkle generously or sparingly with granulated sugar, according to your preference. The sugar will caramelize during baking, adding a wonderful sparkle and crunch. Return the prepared baking sheet to the refrigerator for at least another 10 minutes to ensure the dough is cold before baking. This helps prevent the rugelach from spreading too much in the oven. Repeat this slicing, egg washing, and sugaring process with the remaining chilled dough logs.
• Bake the rugelach in your preheated oven for 20 to 25 minutes, or until they achieve a beautiful golden-brown color and feel crisp to the touch. Baking times may vary slightly depending on your oven, so keep a close eye on them. Once baked, allow the rugelach to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. The anticipation during this cooling period is part of the joy! Once fully cooled, they are ready to be savored. (Should you wish to store some for later enjoyment, you can find detailed information on how to properly store your cookies here.)

Adapted From

One Sweet Cookie

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