Rugelach
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
chill
30 mins
-
Total Time
1 hr
-
Servings
48 cookies
-
Calories
108 kcal
-
Course
Dessert
-
Cuisine
Eastern European
Rugelach
Description
This Rugelach recipe starts with a rich dough combining cream cheese and unsalted butter creamed together with sugar, salt, vanilla, and flour. After chilling, the dough is rolled into thin circles which are then spread with apricot preserves and a filling of sugar, brown sugar, cinnamon, and chopped walnuts pressed lightly into the surface. The dough is cut into 12 wedges and each wedge is rolled up from the wide end into a crescent shape.
The rolled cookies are chilled once more before baking to help maintain their shape. Before going into the oven, they receive an egg wash and a sprinkle of cinnamon sugar. The finished pastries are golden and flaky with a sweet, nutty interior accented by jam.
Rugelach can be made ahead by freezing either the dough or the shaped cookies before baking, allowing flexibility in preparation. Variations with different nuts or jams are possible, ensuring this pastry adapts to personal preferences.
Ingredients
Rugelach Dough
- 8 ounces cream cheese room temperature
- 8 ounces butter room temperature, unsalted
- 1/4 cup sugar (1.8 ounces)
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (9 ounces)
Rugelach Filling
- 6 Tablespoons sugar
- 1/4 cup light brown sugar packed (1.8 ounces)
- 1/2 teaspoon ground cinnamon
- 1 cup walnuts finely chopped
- 1/2 cup apricot preserves pureed in a food processor
Egg Wash & Finishing
- 1 egg
- 1 Tablespoon milk
- 3 teaspoons sugar
- 1 teaspoon cinnamon
Instructions
Rugelach Dough
- Cream the cheese and the butter in the bowl of a mixer fitted with a paddle attachment until light. Add 1/4 cup granulated sugar, salt and vanilla. With mixer on low speed, add the flour and mix until just combined.
- Turn the dough out onto a well-floured board and roll it into a ball. Cut into quarters, roll each into a flat disk. Wrap in plastic and refrigerate for 1 hour. (Dough can be frozen at this point)
Cinnamon Walnut Filling
- To make filling, combine 6 tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts in a small bowl.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 cup of the filling. Press filling lightly into the dough.
- Cut circle into 12 equal wedges. Starting with wide edge, roll up each wedge.
- Place cookies, points tucked under, on a baking sheet lined with parchment or a silpat. Chill for 30 minutes. (Finished cookies can be frozen at this point)
- Preheat the oven to 350 degrees F.
Finishing the Rugelach
- Combine beaten egg and 1 Tablespoon milk to make an egg wash
- Combine the remaining 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
- Brush each cookie with egg wash.
- Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Notes
- Read the entire recipe before starting to understand sugar quantities and steps.
- Freeze dough flattened into disks for up to 3 weeks; thaw before rolling.
- Cookies can also be frozen before baking; bake from frozen after thawing on a baking sheet.
- Any type of nut or jam can be substituted in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 30mg | 1% |
| Potassium | 29mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
