I was wondering how to describe these pastries, when my daughter called them “the cinnamon bun cookies”. That is pretty accurate! Basically my rugelach have the flavors of a cinnamon bun, but made with an incredible cream cheese pastry dough baked like a cookie.
Rugelach are something I make around Christmas each year, and even give some as gifts. They are delightfully indulgent, and almost universally loved. And since they are “cinnamon bun” cookies, they qualify as breakfast 😉
The cream cheese makes this pastry dough easy to handle. I usually make pecan rugelach, but chocolate is a nice alternative. Or use both! Roll into one very long rectangle of dough, or if it’s easier cut the dough in half and roll out two smaller rectangles.
After the filling has been added, gently roll the dough up. Not too tightly or the middle will not cook completely before the edges are done.
Slice into pieces using a serrated knife or a bench scraper.
Fortunately this recipe can be doubled or tripled or quadrupled, whatever necessary. I’ve never participated in one of those holiday cookie swaps, but I think this would be an excellent candidate to wow the group.
Rugelach is a traditional Jewish food, and is more commonly found in a crescent shape with a fruit filling. I’ve omitted the fruit, which may have been due to my lukewarm feelings about it. A bit of preserves would help the filling to stick a bit, but I’ve never had a problem without.