Description
Poppyseed rugelach are rich and flaky crescent-shaped cookies wrapped around a delicious poppyseed filling. It’s a staple pastry to make around the holidays!
Ingredients
Units
Scale
- 1 (8 oz.) brick cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 cups all-purpose flour, spoon & leveled
- 1 cup poppyseed filling, see note
- 1 egg
- 1 Tbsp. milk
- Confectioners’ sugar, optional
Instructions
- In a large bowl, beat cream cheese, butter, and granulated sugar with a handheld mixer on medium speed until creamy. Beat in lemon zest, vanilla, and salt. Gradually beat in flour on low speed until combined.
- Divide the dough into four equal portions, wrap in plastic wrap, and gently flatten into a 3/4-inch thick disc shape. Chill in the refrigerator for at least 1 hour or up to 1 day or freeze for up to 3 months and thaw overnight in the refrigerator before using.
- On a lightly floured surface, roll one portion of the dough at a time into about 10-inch circle. The dough will be hard but as you start rolling it out it will soften. If the circle is a little more than 10-inches that’s okay. Mine were between 10-and-11 inches. Spread 1/4 cup of the poppyseed filling over the circle, leaving a 1/2-inch uncovered edge.
- With a sharp knife or a pizza cutter, cut the circle into 12 wedges. Starting at the wide end of each wedge, roll up toward the center. Place each pastry on a parchment-lined baking sheet 1-inch apart. Do not overcrowd the pan. Cover with a dish towel and refrigerate for 30 minutes.
- Preheat the oven to 350F.
- In a small bowl, whisk the egg with milk. Brush each pastry with egg wash. Bake on the middle rack for 18-20 minutes. The outside should be lightly golden and the inside very soft. Do not bake longer or the cookie will be tough. Immediately, transfer to a wire rack to cool.
- Sift powdered sugar over the pastries and serve.
Notes
- Poppyseed Filling: You’ll need 1 cup of poppyseed filling for this recipe. I make my own filling using this recipe from Natasha’s Kitchen. It makes more than 1 cup though. I usually freeze the extra. I also tested this recipe using a store-bought poppyseed filling from this brand. You’ll need 1 (12.5 oz.) can for this recipe. This specific brand of filling is a little drier than homemade. Be careful when spreading to not rip the dough.
- To Store: Store leftovers in an air-tight container for up to a week at room temperature or in the refrigerator for over a week.
Nutrition
- Serving Size: 2 cookies
- Calories: 188
- Sugar: 4.8 g
- Sodium: 119.7 mg
- Fat: 13.6 g
- Carbohydrates: 14.3 g
- Protein: 3 g
- Cholesterol: 37.7 mg