Rugelach
User Reviews
4.7
9 reviews
Excellent
Rugelach
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A classic Jewish pastry
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Ingredients
- 2 ticks unsalted butter, room temperature 1 cup
- 8 ounces cream cheese room temperature
- ¾ cup granulated sugar
- ¼ teaspoon plus a pinch of salt
- 1 large whole egg plus 3 large egg yolks
- 2-1/3 cups all-purpose flour plus more for dusting
- 1 teaspoon pure vanilla extract
- 1¼ cups walnut halves or pieces (4 ounces )
- Pinch of ground cinnamon
- 1 cup plus 2 tablespoons apricot jelly, melted (12 ounces)
- 2 cups currants, raisins or other dried fruit, or mini chocolate chips
- Fine sanding sugar or granulated sugar, for sprinkling
Instructions
- 1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add ½ cup granulated sugar and ¼ teaspoon salt; beat until combined and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating to combine after each. With the mixer on low speed, beat in flour to combine. Mix in vanilla.
- 2. Turn out the dough onto a lightly floured work surface. Divide into three equal pieces, and shape into flattened disks; wrap each in plastic. Refrigerate at least 1 hour or overnight.
- 3. Preheat the oven to 325°F, with racks in the upper and lower thirds. Line three baking sheets with parchment paper; set aside. In food processor, pulse together the walnuts, remaining ¼ cup granulated sugar, the cinnamon, and pinch of salt until finely ground; set aside. On a lightly floured work surface, roll out one disk of dough into a 10-inch round about ¼ inch thick. Brush the top evenly with melted jelly. Sprinkle with a third of the walnut mixture and a third of the currants. Using the rolling pin, gently roll over the round to press the filling into the dough.
- 4. Using a pizza cutter or sharp knife, cut the round into 16 equal wedges. Beginning with the outside edge of each wedge, roll up to enclose filling. Place about 1 inch apart on the prepared baking sheets. Repeat with remaining dough and filling ingredients. Lightly beat the whole egg; brush over tops, and sprinkle with sanding sugar.
- 5. Bake two sheets, rotating halfway through, until the cookies are golden brown, 20 to 25 minutes. Transfer to a wire rack to cool completely. Repeat with remaining baking sheet. Rugelach can be kept in an airtight container at room temperature for up to 4 days.
Nutrition Information
Show Details
Calories
126kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
31mg
(1%)
Potassium
83mg
(2%)
Sugar
10g
(20%)
Vitamin A
190IU
(4%)
Vitamin C
0.9mg
(1%)
Calcium
16mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 31mg | 1% |
| Potassium | 83mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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