Cardamom Orange Rugelach Recipe

Ingredients

• 225 g all-purpose flour
• 1/4 teaspoon fine salt
• 170 g cold unsalted butter, cubed
• 170 g full-fat cream cheese, cold and cubed
• 60 g apricot jam
• 70 g toasted walnuts, finely chopped
• 45 g light brown sugar
• 1 1/2 teaspoons ground cardamom
• Finely grated zest of 1 orange
• 1 large egg
• 1 tablespoon water
• 2 tablespoons coarse sugar

Method

1. 1

   Pulse the flour and salt in a food processor. Add the butter and cream cheese and pulse just until moist clumps form.

2. 2

   Turn out the dough, press it together, and divide it into three equal discs. Wrap and chill for at least two hours.

3. 3

   Mix the walnuts, brown sugar, cardamom, and orange zest. Heat the oven to 190 C, or 170 C fan, and line two baking sheets with baking paper.

4. 4

   Roll one disc on a lightly floured surface into a 23 cm circle. Spread with one third of the jam and scatter with one third of the walnut mixture.

5. 5

   Cut the circle into eight wedges. Roll each wedge from its wide edge toward the point and place point-side down on a prepared sheet. Repeat with the remaining dough and filling.

6. 6

   Whisk the egg with the water. Brush the pastries lightly with egg wash and sprinkle with coarse sugar.

7. 7

   Bake for 20 to 22 minutes, rotating the sheets once, until the rugelach are deeply golden. Cool on the sheets for five minutes, then transfer to a rack.