Rugelach
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5.0
6 reviews
Excellent
Rugelach
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A mix between cookie and pastry, Rugelach is a delicious traditional Jewish dessert that is perfect for the holidays! They're so tender and flakey, thanks to the cream cheese dough.
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Ingredients
For the Dough:
- 1½ cups all-purpose flour 180g
- ½ teaspoon salt
- ¾ cup cold unsalted butter cubed (170g)
- 6 ounces COLD cream cheese cubed (170g)
Filling and Assembly:
- ¾ cup walnuts (80g)
- ⅓ cup raisins (60g)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons raspberry or apricot jam divided
- 1 large egg well beaten
- coarse sugar
Instructions
For the Dough:
- In the work bowl of a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand but hasn’t started to form a dough ball. Transfer to the counter and knead into a ball. Divide the ball in half and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
For the Filling and Assembly:
- Position an oven rack in the top third and preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
- Finely chop the walnuts and raisins and place in a large bowl. Add the granulated sugar and cinnamon, and stir until combined.
- On a lightly floured surface, roll one dough disk into a 1/8-inch-thick round and trim to a 10-inch circle. Spread with half of the jam, leaving about a ½ border at the edge. Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. Sprinkle the jam with half of the nut mixture.
- Starting at the widest end, roll each triangle up towards the tip like a crescent roll. Place on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough and filling. Brush each cookie with the beaten egg and sprinkle lightly with coarse sugar.
- Bake one sheet at a time for 25 to 30 minutes or until golden brown. Immediately transfer the cookies to a wire rack and let cool completely before serving.
Notes
- Instead of topping with coarse sugar, sprinkle the top of the rugelach with colorful and festive sprinkles for the holidays.
- If you do not have a food processor, use a pastry cutter to cut the butter and cream cheese before mixing it with the flour mixture.
- Adding too much flour will lead to the dough being stiff and dry. The best and easiest way to measure the flour is by using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
- Don’t skip chilling the dough. Chilling the dough allows the gluten to relax and prevents your crust from shrinking too much in the oven.
- If the dough is crumbly, add a tablespoon of water to it and continue to knead it until it’s the right consistency.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
77mg
(3%)
Potassium
60mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
285IU
(6%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 77mg | 3% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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