This recipe for rugelach was among the most commonly baked recipes in the mitbachon in kayitz 2018. From Kochavim to staff to visiting parents, these cookies were enjoyed across the machaneh. Rugelach are said to have originated in Eastern Europe and therefore are a common dessert among the Ashkenazi Jewish community, but many different stories explain how they got their unique shape. Customize your rugelach this November with any filling: jam, dried fruit, cinnamon sugar, chocolate… -Anna Glassman-Kaufman, Rosh Mitbachon 2018
Rugelach
4oz cream cheese
4oz cold butter
1 cup all purpose flour
1 pinch salt
1/4 cup cinnamon sugar
Jam
Nutella or melted chocolate
1 egg
Let the cream cheese and butter rest on the counter for 10 minutes, until slightly soft but still cool.
In a stand mixer with paddle attachment, combine cream cheese & butter for 1 minute on medium speed.
Add flour and salt, mix until just combined, but some small chunks of butter remain in the dough. These small pieces give the dough it’s flaky texture when baked.
Wrap dough in plastic wrap and refrigerate for at least 2 hours.
Divide dough into 4 equal pieces, and roll each into a circle about 1/8 inch thick. Make sure to flour the table before rolling as the dough can be quite sticky.
Spread your choice of filling across the circle of dough. Cut into 8 pieces, like a pizza.
Roll up each piece starting from the wider end, and place on parchment lined cookie sheet, at least 2 inches apart.
Beat 1 egg in a small bowl and brush the top of each cookie with the egg wash.
Bake for 10-15 min at 365 degrees, until dough has become lightly browned and stiffened.
Remove from oven, let cool, and enjoy!
