Cranberry-Orange Cream Cheese Rugelach
Indulge in the delightful sweetness of Cranberry-Orange Cream Cheese Rugelach, a traditional Eastern European pastry that beautifully combines rich cream cheese dough with a tart cranberry filling, enhanced by the zesty brightness of orange. Each bite reveals a crispy, flaky exterior that cradles a warm, flavorful mixture of walnuts, cranberries, and a hint of warm spices. Perfect for festive gatherings or any occasion, these cookies offer a delightful contrast of textures and flavors while celebrating the essence of classic rugelach. Adapted and refined from the renowned Serious Eats recipe.
24
Servings
104
Calories
18
Ingredients
Ingredients
walnuts
3/4 cup (finely chopped)
dried cranberries
1 cup
grated orange zest
1 tablespoon
kosher salt
1 pinch
ground cinnamon
1/8 teaspoon
grated nutmeg
1/16 teaspoon
white sugar
1/4 cup
all-purpose flour
10 ounces ((2 cups))
table salt
1/2 teaspoon
white sugar
2 tablespoons
cold cream cheese
8 ounces (diced)
cold butter
1/2 lb (2 sticks) (diced)
apricot preserves
3 tablespoons
orange juice
1 tablespoon
large egg
1
water
1 tablespoon
sugar
1 tablespoon
cinnamon
1 pinch
Instructions
1
In a food processor, pulse the walnuts until finely chopped, about 10 one-second pulses. Combine the chopped walnuts with the dried cranberries, grated orange zest, kosher salt, ground cinnamon, grated nutmeg, and 1/4 cup sugar in a small bowl. Mix well and set aside.
2
In the food processor, combine 10 ounces of all-purpose flour, 1/2 teaspoon table salt, and 2 tablespoons sugar. Pulse twice to combine. Add the diced cream cheese and cold butter, processing until the mixture resembles coarse crumbs and clumps together slightly. Transfer to a floured surface and knead gently until a cohesive dough forms. Divide the dough into four equal pieces, shaping each into a ball, and then flatten into discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
3
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or Silpats. In a small bowl, mix the apricot preserves with the orange juice until smooth. Heat in the microwave for about 30 seconds if necessary to make it easier to spread.
4
On a lightly floured surface, take one disc of dough and roll it out into a 9-inch circle. Brush with 1 tablespoon of the apricot mixture and sprinkle with 1/4 of the cranberry filling mixture (approximately 2.5 ounces). Using a sharp knife or pizza wheel, cut the circle into quarters, then each quarter into three equal wedges. Starting at the wide end, roll each wedge up gently, pressing to seal the tip. Place the rolled cookies, point side down, on the prepared baking sheets. Repeat with the remaining dough and filling.
5
Cover the baking sheets with plastic wrap and refrigerate the cookies for 30 minutes. In the meantime, whisk together the egg and water in a small bowl. Stir cinnamon into 1 tablespoon of sugar to make cinnamon sugar.
6
Remove the cookies from the refrigerator, brush the tops with the egg wash, and sprinkle with the cinnamon sugar. Bake in the center of the preheated oven for about 15 minutes, or until golden brown. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely. Store uneaten cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
8.8g
Carbs
1g
Protein
0.8g
Fiber
3.3g
Sugar
25mg
Sodium
12.5mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Cranberry-Orange Cream Cheese Rugelach?
It is a traditional Eastern European pastry made with a rich cream cheese dough and a tart cranberry-orange filling.
What is the origin of this rugelach recipe?
This recipe is adapted and refined from the renowned Serious Eats version of the classic pastry.
How many cookies does this recipe make?
This recipe yields approximately 24 servings/cookies.
How many calories are in one rugelach cookie?
Each cookie contains approximately 104 calories.
What are the primary ingredients in the filling?
The filling is made of finely chopped walnuts, dried cranberries, orange zest, sugar, cinnamon, and nutmeg.
What type of dough is used for this rugelach?
The dough is a cream-cheese-based pastry dough made with flour, butter, and cream cheese.
How should I prepare the walnuts for the filling?
Pulse the walnuts in a food processor until they are finely chopped, roughly 10 one-second pulses.
What type of flour is recommended for the dough?
The recipe calls for 10 ounces of all-purpose flour, which is approximately 2 cups.
How long should the dough chill before rolling?
The dough should be divided into discs and refrigerated for at least 1 hour.
At what temperature should the oven be set?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What should I use to line my baking sheets?
Line the baking sheets with parchment paper or Silpats to prevent sticking.
How do I prepare the apricot glaze?
Mix 3 tablespoons of apricot preserves with 1 tablespoon of orange juice until smooth.
How large should the dough circles be?
Each disc of dough should be rolled out into a 9-inch circle on a lightly floured surface.
How many wedges should I cut from each dough circle?
Cut the circle into quarters, and then cut each quarter into three equal wedges, resulting in 12 wedges total per circle.
How do you shape the rugelach?
Starting at the wide end of the dough wedge, roll it up gently toward the point and press to seal the tip.
Is there a second chilling period?
Yes, once the cookies are rolled and placed on baking sheets, they should be refrigerated for another 30 minutes.
What is in the egg wash?
The egg wash is a simple whisked mixture of one large egg and one tablespoon of water.
What is the topping for the cookies?
The cookies are brushed with egg wash and sprinkled with a mixture of sugar and a pinch of cinnamon.
How long do the cookies bake?
Bake the rugelach in the center of the oven for approximately 15 minutes.
How do I know when the rugelach is done baking?
The cookies are finished when they have turned a beautiful golden brown color.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack.
How should leftover rugelach be stored?
Store any uneaten cookies in an airtight container at room temperature.
How long will the rugelach stay fresh?
The cookies will stay fresh for up to 5 days when stored in an airtight container.
What gives the filling its orange flavor?
The filling uses 1 tablespoon of grated orange zest for a bright, citrusy flavor.
Can I use a pizza wheel to cut the dough?
Yes, a sharp knife or a pizza wheel works perfectly for cutting the dough into even wedges.
Why should the cookies be placed point side down?
Placing them point side down on the baking sheet helps prevent the cookies from unrolling during the baking process.
What is the sodium content per serving?
Each serving contains approximately 25mg of sodium.
How much dietary fiber is in each cookie?
There is approximately 0.8g of fiber in each rugelach cookie.
What are the total carbohydrates per cookie?
Each cookie has approximately 8.8g of carbohydrates.
How many ingredients are required for this recipe?
The recipe requires a total of 18 ingredients including the dough, filling, and topping components.