These walnut cookies, also known as rugalach, are a holiday staple around my house. Use your favourite dried fruit for a filling – raisins, dried cranberries or apricots are excellent in the place of dried cherries. For a real twist, try prunes with chocolate chips – divinely decadent! Yield is 64 cookies.
ingredients
Dough
Filling
Assembly
directions
In a stand mixer fitted with a paddle attachment cream together the butter and cream cheese in a mixing bowl until smooth.
Add flour and salt and mix until dough just comes together.
Wrap dough in plastic wrap and chill for at least 2 hours.
Chop walnuts and dried cherries finely.
Mix together with the sugar, cinnamon, cream and vanilla until evenly blended.
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Cut dough into 8 pieces and shape each into a disc.
On a surface lightly dusted with icing sugar, roll one disc into a circle about 8-inches in diameter and 1/4-inch thick.
Cut circle into 8 pie-shaped wedges.
Place a small spoonful of filling on the widest end of each wedge.
Roll each wedge from widest end, creating a croissant-like cookie.
Pull ends together to touch and place on a parchment-lined baking sheet.
Repeat process until all dough and filling is used.
Bake cookies for 15 to 20 minutes and dust with icing sugar while warm.
Cookies will freeze well or keep in an airtight container for up to a week.