Melt-in-Your-Mouth Butter Rugelach

Buttery goodness with a variety of fillings. Need we say more?

2 min read May 24, 2017

mishpacha-recipe

Food preparation by Brynie Greisman Food and prop styling by Amit Farber Photography by Daniel Lailah

The name speaks for itself. A word of advice: Bake an extra batch. There are no guarantees that these will make it to yom tov…

INGREDIENTS

YIELDS 48 RUGELACH

- 8 oz cream cheese softened
- 8 oz butter softened
- ¼ cup confectioners’ sugar 1 tsp vanilla extract
- 2½ cups flour + more if necessary
- confectioners’ sugar for sprinkling optional

- Cinnamon Filling (See Note)
- 1/8 cup sugar
- 1/8 cup brown sugar
- ¼ tsp cinnamon
- Chocolate Filling (See Note)
- 1/8 cup sugar
- 1/8 cup confectioners’ sugar
- 1 Tbsp cocoa

Vanilla Filling (See Note)
1/8 cup sugar
1/8 cup confectioners’ sugar
1½ tsp vanilla sugar

PREPARATION

Beat the cream cheese butter and confectioners’ sugar. Add vanilla and then flour slowly until a stiff dough forms. Refrigerate dough for 1 hour. Divide the dough into 3 balls.

Preheat oven to 350°F. On a floured surface roll out each ball of dough into an 8-inch circle. Cut each circle into 16 even wedges and lightly sprinkle with one of the filling options. (No need to add oil before sprinkling the dough with the filling.)