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Ingredients
| cream cheese: 4 oz (softened) |
| salted butter: 1/3 cup (room temp) |
| granulated sugar: 1/4 cup |
| maple syrup: 2 Tbl |
| salt: 1/4 tsp |
| eggs: 1 (yolk, large) |
| all-purpose flour (unsifted): 1 1/2 cups |
| walnuts (ground): 1 cup |
| granulated sugar: 1/3 cup |
| maple syrup: 2 Tbl |
| ground cinnamon: 1/8 tsp |
| eggs: 1 (white, large) |
| water: 1 tsp |
| granulated sugar: 2 tsp |
Maple-Nut Rugelach Cookies
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
20 min -
Servings
32 serving(s)
Tags
- Beat together cream cheese, butter, sugar, maple syrup, salt and egg yolk in large bowl until smooth.
- Beat in flour just until blended.
- Shape into ball and refrigerate about 2 hours.
- Meanwhile prepare filling: Stir together walnuts, 1/3 c sugar, maple syrup, and cinnamon in medium bowl.
- Preheat oven to 350°. Grease 2 large baking sheets.
- Divide chilled dough in half, and roll one half out on lightly floured surface to 1/8-inch thickness.
- Trim dough to form a 10-inch circle.
- Spread half of walnut mixture evenly over dough.
- Cut circle into 16 wedges, like you would cut a pizza (A pizza-cutter works great).
- Starting with wide end, roll up each wedge jelly-roll fashion (Will look like a little crescent roll).
- Place on baking sheet, point side down.
- Repeat with remaining half of dough.
- Lightly beat egg white with water, and brush over cookies.
- Sprinkle with sugar.
- Bake 15-20 minutes or until lightly browned.