Poppy Seed And Lemon Zest Rugelach Cookies
I tasted Poppy Seed Rugelach Cookies for the fist time during my first pregnancy with my oldest; about eight or so years ago…..and well…..that pregnancy craving has stuck and I doubt it is going anywhere soon, ha!
I love any and EVERYTHING with poppy seeds…..I mean, ya’ll…..if I was to have one last meal before I die, it would hands-down be a bacon, egg and cheese on a toasted everything bagel (my absolute favorite food in the entire world)…..so, it only makes sense that I was instantly addicted to poppy seed rugelach…..right? RIGHT! This cookie is more along the lines of a pastry and I am okay with that. The cream cheese gives it some tang and the lemon zest REALLY pops the flavor of the poppy seeds…..pun intended! The powdered sugar tops of these cookies with a little added sweetness for a finishing touch.
To begin, rinse the poppy seeds in a tea towel lined colander under running water; squeeze the tea towel to ring out the excess water. Transfer poppy seeds to a sauce pan; add 3-4 cups water and bring to a simmer; simmer the poppy seeds for 40 minutes. Drain the poppy seeds again in a tea towel lined colander; squeeze the tea towel to rinse out the excess water. Transfer poppy seeds to a food processor (I used a Ninja) and add the sweetened condense milk; grind for 20 seconds until mixed; store in fridge while you start making the dough.
Using a zester, zest lemons until you have accumulated 3 teaspoons worth; set aside. In a stand mixer, beat the cream cheese and sugar until fluffy; add the lemon zest, vanilla extract and salt; mix. Slowly, add the flour 1/2 cup at a time until the dough has formed. Divide the dough into 3 balls and wrap in plastic wrap; refrigerate for one hour. On a lightly floured surface, roll one ball into a circle (1/8″ thick) as best as you can (it doesn’t have to be perfect). Spread 1/3 cup of the poppy seed filling over the circle. With a pairing knife, cut the circly into 12 wedges. Starting from the outer portion, roll up toward the center and place on a parchment lined baking sheet. Refrigerate for 30 minutes.
Preheat your oven to 350°F. In a small bowl, whisk together the egg and milk; using a pastry brush, brush each cookie with the egg mixture. Bake for 21 minutes or until lightly golden. Transfer cookies to a cooling rack to cool completely. Sift powdered sugar over the cookies as they are cooling; then once more before storing in an airtight container.
XOXO,
Kendallraye
Poppy Seed And Lemon Zest Rugelach Cookies
Equipment
- Sauce Pan
- Food Processor
- Zester
- Stand Mixer
- Small Mixing Bowl
- Pastry Brush
- Baking Sheets
Ingredients
- 1 cup Poppy Seeds (found in the spice section of your local grocery store)
- 10 ounces Sweetened Condensed Milk
- 8 ounces Cream Cheese At Room Temperature
- 1 cup Butter Salted; At Room Temperature
- 1/4 cup Granulated Sugar
- 3 teaspoons Lemon Zest
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- 2 cups All-Purpose Flour
- 1 Large Egg
- 1 Tablespoon Whole Milk
- 1/2 cup Confectioners' Sugar
Instructions
- Rinse the poppy seeds in a tea towel lined colander under running water; squeeze the tea towel to ring out the excess water.
- Transfer poppy seeds to a sauce pan; add 3-4 cups water and bring to a simmer; simmer the poppy seeds for 40 minutes.
- Drain the poppy seeds again in a tea towel lined colander; squeeze the tea towel to rinse out the excess water.
- Transfer poppy seeds to a food processor (I used a Ninja) and add the sweetened condense milk; grind for 20 seconds until mixed; store in fridge while you start making the dough.
- Using a zester, zest lemons until you have accumulated 3 teaspoons worth; set aside.
- In a stand mixer, beat the cream cheese and sugar until fluffy; add the lemon zest, vanilla extract and salt; mix. Slowly, add the flour 1/2 cup at a time until the dough has formed.
- Divide the dough into 3 balls and wrap in plastic wrap; refrigerate for one hour.
- On a lightly floured surface, roll one ball into a circle (1/8" thick) as best as you can (it doesn't have to be perfect). Spread 1/3 cup of the poppy seed filling over the circle.
- With a pairing knife, cut the circly into 12 wedges. Starting from the outer portion, roll up toward the center and place on a parchment lined baking sheet. Refrigerate for 30 minutes.
- Preheat your oven to 350°F. In a small bowl, whisk together the egg and milk; using a pastry brush, brush each cookie with the egg mixture. Bake for 21 minutes or until lightly golden.
- Transfer cookies to a cooling rack to cool completely. Sift powdered sugar over the cookies as they are cooling; then once more before storing in an airtight container.
