How To Make Perfect Holiday Rugelach | Melissa Clark | NYT Cooking

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

cherry preserves

🥗Healthier: fruit spread

💰Cheaper: store-brand preserves

Fruit spread reduces sugar content.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta is more affordable and lighter.

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine all-purpose flour, sugar, and salt.

Cut in unsalted butter and cream cheese until the mixture resembles coarse crumbs.

Add vanilla extract and mix until a dough forms.

Divide the dough into four equal parts and wrap each in plastic wrap.

Chill the dough in the refrigerator for at least 1 hour.

On a floured surface, roll out one portion of dough into a circle.

Spread cherry preserves evenly over the dough circle.

Sprinkle chopped walnuts and cinnamon over the preserves.

Cut the circle into wedges, like a pizza.

Roll each wedge from the wide end to the point, forming a crescent shape.

Place the rolled rugelach on a baking sheet lined with parchment paper.

Beat an egg and brush it over the rugelach for a golden finish.

Bake for 20-25 minutes until golden brown.

Remove from the oven and let cool on a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens