Poppyseed Rugelach

Ingredients

• 1 (8 oz.) brick cream cheese, at room temperature
• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 tsp. lemon zest
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 cups all-purpose flour, spoon & leveled
• 1 cup poppyseed filling, see note
• 1 egg
• 1 Tbsp. milk
• Confectioners’ sugar, optional

Instructions

1. 1

   In a large bowl, beat cream cheese, butter, and granulated sugar with a handheld mixer on medium speed until creamy. Beat in lemon zest, vanilla, and salt. Gradually beat in flour on low speed until combined.

2. 2

   Divide the dough into four equal portions, wrap in plastic wrap, and gently flatten into a 3/4-inch thick disc shape. Chill in the refrigerator for at least 1 hour or up to 1 day or freeze for up to 3 months and thaw overnight in the refrigerator before using.

3. 3

   On a lightly floured surface, roll one portion of the dough at a time into about 10-inch circle. The dough will be hard but as you start rolling it out it will soften. If the circle is a little more than 10-inches that’s okay. Mine were between 10-and-11 inches. Spread 1/4 cup of the poppyseed filling over the circle, leaving a 1/2-inch uncovered edge.

4. 4

   With a sharp knife or a pizza cutter, cut the circle into 12 wedges. Starting at the wide end of each wedge, roll up toward the center. Place each pastry on a parchment-lined baking sheet 1-inch apart. Do not overcrowd the pan. Cover with a dish towel and refrigerate for 30 minutes.

5. 5

   Preheat the oven to 350F.

6. 6

   In a small bowl, whisk the egg with milk. Brush each pastry with egg wash. Bake on the middle rack for 18-20 minutes. The outside should be lightly golden and the inside very soft. Do not bake longer or the cookie will be tough. Immediately, transfer to a wire rack to cool.

7. 7

   Sift powdered sugar over the pastries and serve.