Yield makes 4 dozen cookies
- 8 ounces cream cheese, softened
- 2 sticks plus 1 tablespoon unsalted butter, softened, divided use
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste
- 2 cups (240 grams) all-purpose flour
- ¼ packed cup light brown sugar
- ½ teaspoon ground cinnamon
- 1 package Ready-to-Use Chestnuts, Cooked & Skinless, finely chopped
- ¾ cup dried cranberries, finely chopped
- ½ cup apricot jam
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Turbinado sugar, for sprinkling
Recipe notesChestnuts and cranberries complement each other nicely in these festive rugelach that are perfect for Hanukkah and holiday cookie exchanges.
- To the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and 2 sticks of butter. Cream on medium speed until light and fluffy. Add granulated sugar, salt, and vanilla bean paste; mix on medium until well combined. With the mixer on low, add the flour and mix until combined – be careful not to overmix.
- Turn the dough out onto a well-floured board and roll into a ball. Cut the dough into quarters, wrap each piece in plastic, and refrigerate for at least 2 hours, up to overnight.
- When ready to bake, preheat oven to 350 degrees F.
- Make the filling: in a medium bowl, stir together brown sugar, cinnamon, cranberries, and chestnuts. Mix well. In a small saucepan, heat remaining tablespoon of butter with apricot jam just until mixture is warm and loose.
- On a well-floured board, roll a ball of the dough into a circle about 8” in diameter. Spread the dough with about 2 tablespoons of the jam mixture and spread about ¼ of the filling evenly over the top. Press the filling lightly into the dough. Cut the circle into 12 equal wedges (a pizza cutter makes quick work of this) by cutting in quarters, then each quarter into thirds. Starting at the wide end, roll up each wedge. Repeat with the remaining dough.
- Place the cookies points-tucked-under, about 2-inches apart, on a sheet pan lined with parchment or a silicone baking mat.
- Brush each cookie with egg wash and sprinkle with turbinado sugar. Bake until lightly browned, about 15-20 minutes. Cool for about 5 minutes before removing to a wire rack to cool completely. Rugelach will keep, covered, for about a week.