An easy flavorful cookie, Rugelach is full of nuts, honey, sugar and vanilla and rolled up into little rounds and devoured.
Happy February everyone! I have some exciting news to share! I am a new official Brand Ambassador for Rodelle! You don’t even know how excited I am to be partnering with them! Their products are absolutely amazing and I have been using them for sometime now and I have to say the quality of everything they produce is top notch!
They have a variety of different products focusing mainly on vanillas. Some of my favorite ones I’ve tried this far are their vanilla beans, vanilla paste, almond extract, cocoa powder and their brisket rub!! That’s right, they have some savory ingredients as well that are absolutely addicting! You can learn more about them and these great products by visiting there site here!
Speaking of ingredients, how about we do a fun little giveaway for a little Rodelle Kitchen starter pack? The starter pack includes 8 oz Gourmet Baking Cocoa, 4 oz Vanilla Extract, Vanilla paste or Vanilla Beans and a 2 oz Extract of your choice either Pumpkin Spice, Chocolate, Lemon or Almond! I know you guys will enjoy these ingredients as much as I do! Just enter the Rafflecopter giveaway below for your chance to win!
Now how about we move on to this fun Rugelach recipe I have. If you’ve never tried Rugelach before, you’re missing out! These little cookies and bites of heaven I tell you! A sweet and nutty explosion in your mouth! They are a pastry dough filled with a mixture of walnuts, honey, sugar, butter and vanilla!
For my recipe I used Rodelle Vanilla Paste! The Vanilla Paste is a blend of concentrated vanilla extract and vanilla beans. It’s not so much a paste as it is a more molasses texture. It has pretty little specks of vanilla bean in it and omg smells amazing! No fret if you don’t have vanilla paste you can easily substitue the same amount of vanilla extract or vanilla beans.
So like I always say, we keep things easy around this house. The hardest part to these bad boys are the waiting for the dough to chill. I think that’s kind of always the hardest part when I reference the “hard part” of my recipes. The waiting game I tell you!!
So this batch of Rugelach makes about 64ish cookies. You can absolutely decrease the recipe but the cookies are smaller so I don’t see why you’d want to anyways! You know what I mean?! The more cookies, the more sweets, the more sweets the better you feel…most of the time.
These are perfect with your morning coffee or with a nightcap! They puff up nice and golden and that extra sprinkle of powdered sugar on top gives it this nice sugary burst after each little bite! So if you’re looking to switch up your cookie routine and seeking something a little different then I highly recommend Rugelach! They are family friendly and fun for everyone to make.
- 2 cups flour
- 1/2 tsp salt
- 1 package 8 ounces cold cream cheese, cubed
- 2 sticks cold butter cubed
- 1 tsp Rodelle Vanilla Paste
- 1 egg yolk
- 1 cup walnuts
- 1 cup hazelnuts
- 1/4 cup butter melted
- 1/4 cup honey
- 1/4 cup sugar
- 1 tsp Rodelle Vanilla Paste
- Powdered sugar
- To make your dough in food processor pulse together your flour and salt.
- Add in your cream cheese and butter until crumbs form.
- Mix in your vanilla paste and egg yolk and blend until dough comes together.
- Remove from food processor and gather into ball and then separate into 4 sections and flatten into discs, cover with plastic wrap and refrigerate for at least 2 hours.
- Meanwhile to make your filling, in food processor blend together your walnuts and hazelnuts until they are broken down into crumbs.
- Add crumbs to bowl and mix in your butter, honey, sugar and vanilla paste, set aside.
- Once dough is chilled remove from refrigerator and spread powdered sugar on flat surface and on top of 1 disc and roll into a 1/8" thick circle.
- Spread 1/4th of your filling mixture thinly across dough and cut into 16 (or less for larger) wedges like a pizza.
- Starting from edge roll up into center, repeat with remaining.
- Place on parchment paper lined baking sheet and refrigerate for about 20 minutes, repeat with remaining dough and filling.
- Meanwhile preheat your oven to 375 and bake in batches for about 20-25 minutes or until golden.
- Remove from oven and let cool slightly before removing to cool on cooling rack.
- Once entirely cool sprinkle with powdered sugar and enjoy!
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer