Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (150g) fruit preserves (e.g., apricot, raspberry, or peach)
  • 1/2 cup (45g) finely chopped nuts (e.g., walnuts or pecans)
  • 1/4 cup (25g) granulated sugar or brown sugar
  • 1 tablespoon ground cinnamon
  • Optional: 1/2 cup (90g) mini chocolate chips
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons (25g) granulated sugar (for sprinkling)

Instructions:

  1. In a bowl, whisk together flour and salt.
  2. In another bowl, beat together softened butter, cream cheese, sugar, and vanilla.
  3. Gradually incorporate the flour mixture until just combined.
  4. Divide the dough into 4 equal parts, shape into discs, and wrap in plastic wrap.
  5. Chill in the refrigerator for at least 30 minutes.
  6. In a bowl, mix the fruit preserves, chopped nuts, sugar, and cinnamon until well-combined.
  7. Preheat the oven to 350°F (175°C).
  8. On a floured surface, roll out one disc of dough into a circle (about 1/8-inch thick).
  9. Spread a layer of filling evenly over the dough.
  10. Cut the dough into equal wedges (like a pizza).
  11. Roll each wedge from the wide end to the tip.
  12. Place rolled rugelach on a parchment-lined baking sheet.
  13. Brush the tops with the beaten egg.
  14. Sprinkle with granulated sugar.
  15. Bake for 25-30 minutes or until golden brown.
  16. Allow to cool on a wire rack before serving.