Rugelach Cookies

As featured in Milton Parker’s How to Feed Friends and Influence People. A traditional Jewish treat, rugelach have been a delicious staple at the Carnegie Deli for years. The light and flaky pastries are ideal after a heavy meal and the perfect accompaniment to coffee or tea. 

Prep Time: 30 Mins
Cook Time: 30 Mins
Servings: 150 cookies

Dough Ingredients:

• 2 ½ lb. cream cheese
•  2 ½ lb. Butter
•  1 ½ lb. powdered sugar
•  2 ½ lb. all-purpose flour
•  ¾ oz. baking powder
•  1 tsp. good vanilla extract
•  lemon zest to taste
•  crushed hazelnuts and raisins
•  cinnamon sugar
•  2 egg yolks, beaten 

Franzipan Ingredients:

• 1 lb. Sugar
• 1 lb. almond paste
• 1 lb. cinnamon sugar 

Directions:

1. Start with the first seven ingredients at room temperature. Mix into a smooth dough.  Refrigerate for one hour.
2. On a lightly floured dough cloth, roll dough into 1/2-inch thickness.
3. Coat dough with franzipan mix.
4. Cover dough with crushed hazelnuts, raisins and cinnamon sugar, and then roll all ingredients lightly with a rolling pin.
5. Cut the dough lengthwise with a pizza cutter into 2 ½-inch wide strips.
6. Roll each strip like a jelly roll.
7. Cut the strips into 3/4-inch cookies and brush lightly with egg wash. 
8. Sprinkle on more cinnamon sugar.
9. Bake at 375 degrees for 25-30 minutes or until lightly brown.