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Almond Cinnamon Rugelach

Course Breakfast, Dessert
Cuisine Jewish
Keyword Almond, Cinnamon, Rugelach
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 people
Cost 5$

Equipment

  • Food Processor
  • Oven

Ingredients

Dough

  • 1+1/4 cups All purpose flour
  • 1/2 cup Cream cheese Cold
  • 1/2 cup Unsalted butter Cold
  • 1 tablespoon Unsalted butter Cold
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Vanilla extract

Filling

  • 1/4 cup Unsalted butter
  • 1/4 cup Ground almonds
  • 1/4 cup Confectioner's sugar
  • 1/2 teaspoon Cinnamon

Instructions

  • Start mixing the flour, salt, baking powder and vanilla extract in a food processor for 3 seconds.
  • Now add the cold butter in cubes and mix for 3 seconds. You will have a texture similar to breadcrums.
  • Add the cream cheese very cold and mix again for 3 seconds. It’s important not to overmix. It’s ok if the dough have a breadcrum texture.
  • Form a ball with you dough and cover it with film. Refrigerate it for 1 hour.
  • You can now prepare the filling mixing butter, ground almonds, confectioner’s sugar, and cinnamon for 10 seconds. Due to the butter the filling will be easy to spread.
  • Extend the dough with a rolling pin forming a circle.
  • Spread the filling over the dough and cut it in 8 triangle shaped portions.
  • Pre-heat the oven 392 º F up and down.
  • Shape your rugelach and place them on a baking tray with baking paper over it.
  • Bake the rugelach for around 15-20 minutes until they are crunchy in the outside and golden brown.