Rugelach with Currants
- Yield 4
This elegant cookie will be at home on the finest tea table or dessert buffet, if your family doesn't find them first.
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 teaspoon salt
- 2 cups flour
- 1/4 cup melted unsalted butter
- 3/4 cup sugar
- 2 teaspoons (or more) cinnamon
- 1/2 cup finely chopped walnuts
- 1 1/3 cups currants
- 1 egg white
- 2 tablespoons water
- Beat one cup butter and cream cheese at high speed in a mixing bowl until light. Beat in the salt. Stir in the flour with a spoon. Shape into a log with floured hands and cut into 4 equal portions. Flatten each portion into a disc and wrap with plastic wrap. Chill for one hour or longer. Let one disk at a time stand at room temperature for 10 minutes. Roll out to 1/8-inch thickness between sheets of floured waxed paper. Remove the waxed paper. Brush with melted butter and sprinkle with a mixture of sugar and cinnamon, reserving 1/4 cup cinnamon-sugar for the topping. Sprinkle with the walnuts and currants, pressing lightly into the surface. Cut each circle into 12 wedges. Roll from the wide ends to enclose the filling. Place point side down on a parchment-lined cookie sheet. Brush with a mixture of the egg white and water. Sprinkle with the reserved cinnamon-sugar. Bake at 375F for 15 minutes or until golden brown. Cool on the cookie sheet for several minutes; remove the cookies to a wire rack to cool completely.
Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).