Guava and Cheese Rugelach Cookies

These Guava and Cheese Rugelach Cookies combine buttery cream cheese dough with sweet guava paste and creamy cheese filling. Perfect for holidays, dessert trays, brunch, or enjoying with a cup of coffee.

Course Dessert

Cuisine Jewish

Keyword cream cheese cookies, cuban pastries, guava and cheese rugelach, guava cookies, guava desserts, rugelach, rugelach cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings Cookies

Calories 87kcal

Author Tiffany Bendayan

Ingredients

Ingredients for Cookie Dough

2 sticks Unsalted Butter at room temperature
1 1/2 Cups All Purpose Flour
1/2 Cup Sugar
1 tablespoon Plain Greek Yogurt or Sour Cream
1 egg
1/2 Teaspoon Pure Vanilla Extract or Pinch of Vanilla Powder

Ingredients for the filling

5 oz Guava Paste cut into little pieces
1/4 Cup Cream Cheese cut into little pieces

US Customary - Metric

Instructions

Preheat Oven to 300 Degrees F
Dump all cookie dough ingredients into a mixer fitted with a paddle attachment. Mix on medium speed until a dough forms.
Divide the dough into 3 equal parts and shape into discs. Wrap in plastic and refrigerate for at least 30 minutes.
After time has elapsed, remove the dough out of the fridge working with one disc at a time.
On a floured surface, place the dough into the center, and with the help of a rolling pin, shape the dough into a circle making sure the thickness is as evenly as possible.
With a small paring knife, cut the dough into 12 slices (just like a pizza)
Add a small slice of Guava Pasta and cream cheese on the thicker side of each dough slice. Roll starting with the filling side until you get to the other end
Place the cookies on a baking sheet fitted with parchment paper
Bake for 10-12 minutes until browned
Remove from oven and let it cool on the cookie sheet or a baking rack
ENJOY!

Notes

Chill the dough for at least 30 minutes before rolling for easier handling.
If the dough becomes too soft while working, return it to the refrigerator for 15 minutes.
Cut the guava paste and cream cheese into small pieces for easier rolling.
The dough can be made up to 2 days in advance and stored in the refrigerator.
Unbaked dough can be frozen for up to 3 months.
Store baked rugelach in an airtight container at room temperature for up to 5 days.
Dust with powdered sugar before serving if desired.

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