Poppy Seed Rugelach
Rugelach is a traditional cookie in Jewish cooking and poppy seed filling is the classic version. You can also spread the dough with jams, cooked fruit, even chocolate chips.
- 1 1/2 sticks butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup poppy seeds
- 1/4 cup milk
- 3 tablespoons honey
- 2 tablespoons raisins, chopped
- 1/2 teaspoon lemon zest
- Cream butter and cream cheese together until fluffy. Add flour, sugar and salt and beat to combine. Form 2 disks and wrap in plastic wrap; chill at least 4 hours or overnight.
- In a coffee or spice grinder, grind the poppy seeds coarsely. Heat poppy seeds in a pan with milk, honey, raisins and zest, stirring over medium-low heat until thickened, about 20 minutes. Let cool. This can be done ahead, and refrigerated overnight, or 45 minutes before the dough chilling time is over.
- Line two sheet pans with parchment, preheat oven to 325⁰F. Roll out each round of dough to make a 12-inch round about1/8-inch thick, then spread each with half of the filling. Use a pizza cutter or chef’s knife to cut each round in 12 wedges. Roll up each piece, starting at the wide end, curving the tips to make a crescent shape. Place on pan, chill for an hour.
- Bake for 40 minutes total, switching the position of the pans between upper and lower oven racks at 20 minutes.
- Place the pans on cooling racks and allow rugelach to cool for 10 minutes on the pans, then transfer to the racks to cool completely. When cool, store in air-tight containers for up to a week or in the freezer for up to one month.
161 calories, 10 g. fat, 26 mg. cholesterol, 108 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 2 g. protein