I love cinnamon rugelach cookies, and cinnamon is probably one of my favorite spices in the world. These cinnamon rugelach cookies are crunchy, buttery, fragrant and so easy to make. It’s the perfect treat next to your coffee cup and also a great idea for Christmas!
Cinnamon Rugelach Cookies
For the short crust pastry:
140 grams (1 cup) flour
25 grams (1/4 cup) almond meal
100 grams cold butter, cut into cubes
20 grams (2 tbsp.) icing sugar
15 grams cornstarch
Pinch of salt
1/2 tsp. vanilla extract
100 grams cream cheese
1 large egg yolks
For the filling:
50 grams melted butter
50 grams (1/4 cup) sugar
1 tsp. ground cinnamon
- In a food processor with a steel blade put flour, almonds, butter, powdered sugar, cornstarch, salt and vanilla and blend until crumbly.
- Add cream cheese and egg yolk and continue to process just until large clumps of dough form.
- Transfer the dough on a lightly floured work surface, create a disc shape and wrap in plastic wrap. Refrigerate for about 1/2 hour.
- Assemble the rugelach: divide the dough into 2 parts.
- Roll each part into a 3 mm thick circle, brush with melted butter and sprinkle about 1/2 amount of sugar and cinnamon in an even layer.
- Cut the dough into 12-15 triangles (like a pizza).
- Roll the rugelach and put on an oven pan lined with baking paper.
- Repeat with the second part of the dough and the remaining sugar and cinnamon.
- Preheat oven to 170c degrees.
- Bake for about 15-20 minutes or until golden brown.
- Cool completely at room temperature.
- Sprinkle generously with powdered sugar and serve.
- Keep my rugelach in an airtight container at room temperature for up to a week.