Yield: 4 dozen rugelach
- 8 ounces (226g) full fat cream cheese, softened
- 1 cup (226g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 tsp almond extract
- 2 cups (240g) all-purpose flour
- ½ tsp salt
- 6 Tbsp (85g) granulated sugar
- ¼ cup (53g) light brown sugar, packed
- ¾ tsp Burlap & Barrel Cloud Forest Cardamom*
- ¼ tsp ground cinnamon
- 1 cup (142g) almonds, finely chopped
- ½ cup (170g) Hafi Lingonberry Preserves
- 2 Tbsp (28g) granulated sugar
- 1 tsp Burlap & Barrel Cloud Forest Cardamom*
- ¼ cup (57g) whole milk
*You may wish to grind this high-quality cardamom into a finer powder for baking purposes.
- Start by making the dough. In the bowl of a stand mixer fitted with paddle attachment, mix butter and cream cheese on medium until fully combined.
- Mix in sugar and almond extract.
- Add flour and salt to butter mixture. Mix again on low just until incorporated.
- Divide dough into four. Wrap dough balls individually in cling film, then press into patty shapes. Place wrapped dough in fridge to chill for 2 hours or overnight.
- While your dough is chillin’, make your fillin’. In a medium bowl, mix together sugars, cardamom, cinnamon, and almonds. Set aside.
- Once your dough has chilled, remove from fridge and allow to sit at room temperature for 5–10 minutes. (This will make the dough easier to roll out.)
- Line 4 baking sheets with parchment paper; set aside.
- Lightly flour your work surface and rolling pin. Place one dough patty on your work surface, and sprinkle top with a little bit of flour.
- Begin gently rolling out the dough into a circle, making sure to pick up and rotate the dough every few rolls until your dough is roughly a 9" circle and ⅛-inch thick.
- Spread 2 tablespoons of lingonberry preserves evenly over the dough circle with an offset spatula or the back of a spoon. Sprinkle about ½ cup (70g) of the cardamom-almond filling over the preserves, then gently (yet firmly) press filling into the dough.
- Using a pizza wheel or sharp knife, cut dough circle into 12 triangles (like you’re cutting a pizza or a pie). Very gently slide an offset spatula under the dough triangles to loosen them from your work surface.
- To form your rugelach, start at the wide end of a triangle and roll towards the narrow tip. Then bend the ends towards each other a smidge to create a slight crescent shape.
- Place your first dozen rugelach on prepared baking sheet with narrow tips tucked under the bottoms. Lightly cover with cling film and place in fridge for at least 30 minutes.
- Repeat with remaining three dough patties to form three dozen more rugelach.
- Towards the end of your chill time, heat oven to 350°F.
- Make the topping by mixing sugar and cardamom together in a small bowl. Brush chilled rugelach with milk, then sprinkle with cardamom sugar.
- Bake 25–28 minutes or until golden, rotating baking sheets halfway through.
- Allow rugelach to cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.