2 sticks unsalted butter, softened
8 ounces cream cheese, softened
3 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon salt
8 ounces pitted dates (approx. 1 1/3 cups)
1/2 cup walnuts
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon vanilla
confectioners' sugar for rolling out dough
Make dough: In a food processor blend butter and cream cheese until
smooth. Add flour and salt. Pulse just until mixture forms a ball.
Form dough into a log. Chill dough, wrapped in plastic wrap, at
least 4 hours and up to 1 day.
Make filling: Finely chop dates and walnuts. Using your hands, toss
fruit and nuts together in a bowl. Add sugar, cinnamon and vanilla
and continue tossing until combined well.
Preheat oven to 350 degrees.
Cut dough log crosswise into 8 equal pieces. Work 1 piece at a time
in the manner described below, keeping the remaining pieces covered
On work surface sprinkled with confectioners' sugar, using a rolling
pin dusted with more confectioners' sugar, roll out piece of dough
into 8-inch round. Cut round into eight wedges, but keep round
Sprinkle 1/3 cup filling in a ring leaving a 1-inch border around
the perimeter of the dough round. Press filling gently into dough.
Working with one wedge at a time, roll up filling in pastry,
jelly-roll fashion, folding up sides of the pastry to enclose the
filling. Transfer rugelach, pointed ends down, to ungreased baking
sheets. Make more rugelach in the same manner.
Bake rugelach in batches in upper and lower thirds of the oven,
switching places halfway through baking until golden, 15-20 minutes
total. Transfer rugelach to racks to cool completely.
Rugelach will keep in an airtight container at room temperature for
Source: "Sugar and Spice" Gourmet