Rugelach
Author Notes: These beautiful horn-shaped cookies - flavored cardamom, thyme and cinnamon; filled with walnuts and pecans; and sprinkled with powdered sugar, are just so perfect for the holiday season. —Deluscious Bites
Makes 28-30
Dough
-
1/2
pound cold butter
-
2
cups all purpose flour
-
2
tablespoons sugar
-
1
teaspoon baking powder
-
1/2
teaspoon cinnamon powder
-
1/2
teaspoon cardamom powder
-
1/4
teaspoon nutmeg powder
-
1/8
teaspoon salt
-
8
ounces cream cheese, softened
-
1
egg
-
1
teaspoon vanilla extract
Filling
-
3/4
cup granulated sugar
-
1
teaspoon cinnamon powder
-
1
teaspoon cardamom powder
-
1
teaspoon dried thyme
-
1/4
cup honey
-
1/4
cup maple syrup
-
1
cup chopped walnuts
-
1
cup chopped pecans
- Mix all dry ingredients for the dough.
- Cut butter into small cubes.
- In a food processor with metal blade, pulse the flour mix and butter till it resembles crumbs.
- Add cream cheese and pulse them until combined.
- Add egg and vanilla and pulse to combine.
- Take it out in a bowl and form a dough. Do not over mix or over knead it.
- Cling wrap it. Refrigerate the dough for 2-3 hours before rolling it.
- Preheat the over to 350 degrees.
- Line the baking sheet with parchment paper.
- Combine sugar, cinnamon, cardamom and thyme.
- Mix honey and maple syrup.
- Divide the dough into 2 parts.
- Lightly flour the work surface area and roll each ball of dough to approximately 9-inch diameter.
- Spread honey mixture onto each circle.
- Cut each circle into 14-16 wedges or triangles.
- Sprinkle sugar and spice mix on the wedges.
- Sprinkle the nuts.
- Roll the wedges from wide end to the narrow end so you get croissant/horn shaped cookie.
- Place on the baking sheet.
- Refrigerate for 10-15 minutes before baking.
- Egg wash each cookie.
- Bake for 20-25 minutes until golden brown.
- Cool on wire rack.
- Store them in air tight jars and sprinkle powdered sugar just before biting them.
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