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Dairy
Medium
1 Hour, 30 Minutes
Diets 
The name speaks for itself. A word of advice: Bake an extra batch. There are no guarantees that these will make it to Yom Tov…
8 ounces cream cheese, softened
8 ounces butter, softened
1/4 cup confectioners’ sugar
1 teaspoon Gefen Vanilla Extract
2 and 1/2 cups Mishpacha Flour + more if necessary
1/8 cup sugar
1/8 cup brown sugar
1/4 teaspoon Gefen Cinnamon
1/8 cup sugar
1/8 cup confectioners’ sugar
1 tablespoon Gefen Cocoa
1/8 cup sugar
1/8 cup confectioners’ sugar
1 and 1/2 teaspoons Gefen Vanilla Sugar
Beat the cream cheese, butter, and confectioners’ sugar. Add vanilla and then flour slowly, until a stiff dough forms. Refrigerate dough for one hour.
Preheat oven to 350 degrees Fahrenheit. Divide the dough into three balls.
On a floured surface, roll out each ball of dough into an eight-inch circle. Cut each circle into 16 even wedges and lightly sprinkle with one of the filling options. (No need to add oil before sprinkling the dough with the filling.)
Roll each wedge of dough from the wider end towards the center. Lay seam-side down on a Gefen Parchment-lined baking sheet. Bake for 15 minutes. Remove from the oven before the rugelach begin to brown. Once the rugelach have cooled, you may sprinkle with confectioners’ sugar.
Yields 48 rugelach.
Food Styling: Amit Farber Photography: Daniel Lailah
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