Recipe courtesy of StrongerTogether.coop, recipe by Robin Asbell
Rugelach, a traditional Jewish treat, can also be filled with chocolate chips, walnuts, marzipan or fruit preserves.
Makes 24 cookies. Prep time: 6 hours (includes chilling); 1 hour active
- 1 1⁄2 sticks butter, room temperature
- 8 oz cream cheese, room temperature
- 2 c flour
- 1⁄2 c sugar
- 1⁄4 tsp salt
- 1⁄2 c poppy seeds
- 1⁄4 c milk
- 3 Tbsp honey
- 2 Tbsp raisins, chopped
- 1⁄2 tsp lemon zest
1. Cream butter and cream cheese together until fluffy. Add flour, sugar, salt and beat to combine. Form 2 disks, wrap in plastic wrap; chill 4 hours.
2. In a coffee grinder, grind poppy seeds coarsely then heat in a pan with milk, honey, raisins and zest. Stir over medium-low until thickened, approx. 20 minutes, then cool completely.
3. Preheat oven to 325ºF and line two sheet pans with parchment. Roll out dough to make two 12″ rounds about 1⁄8″ thick, then spread each with half the filling. Use a pizza cutter to cut each round in 12 wedges. Roll up each piece from the wide end, bend in tips to make a crescent. Place on pan, chill 1 hour.
4. Bake for 40 minutes, switching the pans between oven racks halfway through. When done, cool cookies on pan for 10 minutes, then transfer to cooling racks.