Jam and Nuts Rugelach
Everyone needs a good rugelach recipe when Fall rolls around. This tasty pastry is packed with a sweet filling and goes perfect with a hot cup of coffee.
– egg yolks
– cream cheese
apricot, fig, or raspberry
– powdered sugar
Mix flour, sugar and yeast in a medium bowl. Cut in the butter till mixture resembles a coarse meal.
Add cream cheese and egg yolks and mix well. The dough should look a bit crumbly.
Form the dough into a ball and place in a bowl covered with plastic wrap. Let the dough chill in a fridge for at least 2 hours.
Run walnuts through a grinder or blend in a blender. Be sure not to overmix them or else they will turn into a nut butter!
Combine walnuts, powdered sugar and jam all together until the texture is creamy. Don't be worried if your filling doesn't look just like mine.
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 the rolls.
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