Jam and Nuts Rugelach Recipe

Do any of you celebrate Hanukkah? I'll be honest, I don't know much about it, only the things my grandma told me. My grandmother lived during the time of the World War II and they would hide Jews in their homes. Within time, they became very good family friends. So during all of the celebration, grandma got a lot of treats from the Jews. Rugelach was one of those treats that she always talked about. When we were little, she made them with so many different fillings, including dry fruits.

To bring back the warm memories, I wanted you to try this recipe. The dough I used in this recipe is from Rogaliki recipe, that dough is the bomb!

BTW - This recipe makes about 60 larger size cookies, great recipe for sharing.

Serving size:
60
units
Prep
50 min
Cooking
20 min
Ready in
1 hr 10 min
Simple
Challenging

Instructions 

Prepare the ingredients.
Mix flour, sugar and yeast in a medium bowl. Cut in the butter till mixture resembles coarse meal.
Add cream cheese and egg yolks, mix well. Dough will turn out a bit crumbly, but that's ok.
Form into a ball, wrap the bowl with a plastic wrap, let it chill in a fridge for at least 2 hours.
Run walnuts through a grinder or blend in a blender, just be sure not to over mix them or they will turn into butter.
Combine walnuts, powdered sugar and jam all together, until the texture is creamy. It may not look exactly like mine, as it will depend on the type of jam you will use.
Roll the dough in small pieces. Roll it into a thin long rectangular shape. Apply the filling onto the dough and roll it into a long roll.
Cut the roll into two inch pieces. Place them on a lined baking sheet, leaving space between rolls.
Bake the pastries at 350F for 30-40 min, or till golden and puffed.
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