Melt in the Mouth Mini Rugelach
Delight your taste buds with these *Melt-in-the-Mouth Mini Rugelach*, a timeless pastry that’s flaky, tender, and bursting with flavor. This recipe combines a rich cream cheese and butter dough with a delectable filling of cinnamon-spiced brown sugar, chopped walnuts, raisins, and a delicate hint of apricot jam. Each bite-sized crescent is rolled to perfection, brushed with a golden egg wash, and baked until irresistibly golden brown. Perfect for holidays, tea-time treats, or dessert platters, these mini rugelach are as beautiful as they are delicious. With their melt-in-your-mouth texture and balance of sweet and nutty flavors, they’re sure to become a favorite for anyone who loves classic pastries.
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Ingredients
- 225 grams cream cheese
- 225 grams unsalted butter
- 250 grams all-purpose flour
- 50 grams granulated sugar
- 50 grams brown sugar
- 2 teaspoons ground cinnamon
- 100 grams chopped walnuts
- 100 grams raisins
- 60 grams apricot jam
- 1 egg
- 1 tablespoon milk
Directions
Step 1
In a large mixing bowl, cream together the cream cheese and unsalted butter until smooth and creamy.
Step 2
Gradually add the all-purpose flour to the mixture, mixing just until a soft dough forms. Do not overmix.
Step 3
Divide the dough into four equal portions, shape into disks, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight.
Step 4
In a small bowl, combine granulated sugar, brown sugar, cinnamon, chopped walnuts, and raisins. Set aside.
Step 5
Preheat the oven to 180°C (350°F) and line baking sheets with parchment paper.
Step 6
On a lightly floured surface, roll out one disk of dough into a circle about 25 cm (10 inches) in diameter.
Step 7
Warm the apricot jam slightly in the microwave or on the stovetop to make it easier to spread. Spread a thin layer of the jam over the rolled-out dough.
Step 8
Sprinkle about a quarter of the sugar-nut mixture evenly over the jam-covered dough.
Step 9
With a pizza cutter or sharp knife, cut the circle into 8 equal wedges (like slicing a pizza).
Step 10
Starting from the wide end of each wedge, roll up tightly to form crescent shapes. Place on the prepared baking sheets, point side down.
Step 11
Repeat the process with the remaining dough disks, jam, and sugar-nut mixture.
Step 12
In a small bowl, whisk together the egg and milk to create an egg wash. Brush each rugelach lightly with the egg wash.
Step 13
Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown and flaky.
Step 14
Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Step 15
Serve warm or at room temperature and enjoy these melt-in-the-mouth mini rugelach!
Nutrition Facts
| Serving size | (1130.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4941.5 |
| Total Fat 346.9g | 0% |
| Saturated Fat 166.4g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 922.8mg | 0% |
| Sodium 886.4mg | 0% |
| Total Carbohydrate 439.2g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 216.0g | |
| Protein 67.8g | 0% |
| Vitamin D 54.5IU | 0% |
| Calcium 564.2mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1948.9mg | 0% |
Source of Calories