Poppy Seed And Lemon Zest Rugelach Cookies
I tasted Poppyseed 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!
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.