Date-Filled Rugelach Cookies Recipe
Date-Filled Rugelach Recipe – Easy, Naturally Sweet Cookies with Tangy Cream Cheese Dough and Rich Date Filling
Equipment
- Hand or stand mixer
- Food Processor
- Offset spatula
- Knife or pizza cutter
- Sheet pans lined with parchment paper or silicone baking mats
Ingredients
Rugelach Dough
- 2 Cups All-purpose flour
- ½ teaspoon Salt
- 8 ounce Cream cheese, chilled cut into ⅓" chunks
- 1 Cup Unsalted butter, chilled cut into ⅓" chunks
- ⅓ Cup Sour cream, chilled
Date Filling
- 1 Cup Dates, pitted
- 2 Tablespoons Water
Instructions
Rugelach Dough
- Combine flour and salt in a bowl. Set aside for later.2 Cups All-purpose flour, ½ teaspoon Salt
- Place cream cheese, butter and sour cream in the bowl of a stand mixer.8 ounce Cream cheese, chilled, 1 Cup Unsalted butter, chilled, ⅓ Cup Sour cream, chilled
- Use the paddle attachment to mix on medium-low speed just until everything comes together. You should still see small chunks of butter and cream cheese about the size of peas. Stop and scrape down the sides and bottom of the bowl if needed. (You can also use a hand mixer if that’s what you have.)
- Add the flour and salt to the mixing bowl. Mix on the lowest speed for about 20 to 30 seconds, just until everything is combined. The dough should hold together when you squeeze it with your hand. If it doesn’t, mix for another 10 to 15 seconds.
- Divide dough into four equal portions. Form each portion into a disc, wrap in plastic and place in refrigerator for 2 hours.
Date Filling
- Place pitted dates and water in a food processor. Pulse until a paste forms.1 Cup Dates, pitted, 2 Tablespoons Water
Assembling and Baking Rugelach
- Line two sheet pans with parchment paper or silicone baking mats.
- Preheat oven to 350℉ (180℃)
- Roll each dough disc to a 9" circle (keeping other discs chilled until ready to roll).
- Using an offset spatula, spread ¼ of the date mixture on each disc.
- Cut discs into 12 equal wedges using a pizza cutter or chef's knife.
- Starting at the wide end, roll each wedge toward the narrow tip. The pointed end of the dough should end up on the outside of the cookie. Press lightly on the point to secure.
- Place cookies on prepared sheet pans leaving approximately 1" of space between each cookie.
- Bake for 20 - 22 minutes or until lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
Note: a food processor may also be used to make the dough. Place all the dough ingredients into a food processor fitted with a dough blade. Pulse until ingredients are just combined and a few small chunks of butter and cream cheese are visible.
Nutrition
Calories: 81kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 70mgPotassium: 35mgFiber: 0.4gSugar: 2gVitamin A: 192IUVitamin C: 0.03mgCalcium: 9mgIron: 0.3mg
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