These cookies are my dad’s favorite and he first tasted a Rugelach at the Corner Bakery up in the Chicagoland area. They sold Cinnamon Pecan Rugelach and since he liked them so much I figured I give them a try and make them for him. Rugelach are a traditional Jewish treats. These little pastry cookies have a sweet dough rolled up with a mixer of cinnamon and pecans. They have a slightly crunchy outside while the inner layers are soft. This is one perfect little finger treat during all times of the day.
Ingredients for Dough: (makes about 45)
3 Cups All-purpose Flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup unsalted butter, softened
6 ounces cream cheese, softened
1 Cup sugar
2 teaspoon vanilla extract
2 Tablespoon milk
Ingredients for Filling:
1 Cup chopped pecans
3/4 Cup brown sugar
3 Tablespoons flour
1 heaping Tablespoon cinnamon
4-5 Tablespoons unsalted butter, melted
You will have to refrigerate the dough for an hour to firm the dough but when the time comes you will need to preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
In a small bowl whisk together flour, baking powder, and salt.
In a mixer, beat butter and cream cheese until smooth. Cream in sugar until light and fluffy. Beat in eggs then vanilla and milk. Slowly add flour mixture and mix until everything is incorporated. Dough will be sticky.
Divide dough into three parts and seran wrap each. Place in refrigerator for an hour.
Now let’s make the filling. In a bowl combine all the ingredients except the butter. Add butter and mix until moist.
After the dough has chilled, it is time to roll out the dough. You will do this three times. Roll dough ball out into a thin layer of about 1/8 inch thickness. Spread 1/3 of the filling over the sheet of dough. When rolling this up you want to be very gentle because the dough can tear easily. It needs to be rolled tight enough to where the filling does not fall out after being cut.
Now that the dough is in a long log, cut 3/4 inch to 1 inch cookies. Place them on the baking sheet. These cookies do not expand so put as many as you can on a sheet. Brush cookies with water and sprinkle with sugar.
Chill cookies for 20 minutes before baking. Bake for 16 minutes or until the crust of the pastry cookie is not soft anymore.