Rugelach
User Reviews
5
6 reviews
Excellent
Rugelach
Report
Rugelach is a delicious pastry filled with toasted nuts, jam, and cinnamon. It's easy to make and perfect for the holiday season.
Share:
Ingredients
FOR THE DOUGH
- ½ cup cream cheese 125 grams total, whole brick form, 1 tablespoon, not tub or softened
- ½ cup butter 125 grams total, salted and softened, 1 tablespoon
- 1 tablespoon granulated sugar
- ½ cup all-purpose flour
- ½ cup cake flour aka pastry flour
FOR THE FILLING
- ½ cup walnut or hazelnuts or pecans, toasted
- 2 tablespoons brown sugar packed
- 2 tablespoons granulated sugar
- ¾-1 teaspoon cinnamon
- ⅓ cup apricot jam
*If you don't have a food processor or blender then you can use finely chopped nuts.
EXTRAS
- 1 large egg
- 1 tablespoon water
- 2-3 tablespoons granulated sugar or turbinado sugar
Instructions
- In a pre-heated 350F (180C) oven toast the nuts. Place the nuts on a cookie sheet and bake for approximately 5-8 minutes. Move them immediately to a clean bowl to cool completely. Don't let them cool on the sheet or they will continue to bake.
- In the mixing bowl add the cream cheese and butter and cream on medium speed until light and fluffy, approximately 2 minutes, add the sugar and beat to combine, then sift in the flours and mix on low just to combine.
- Move the dough to a lightly floured flat surface, form into a ball and wrap in plastic wrap, refrigerate for 1 hour.
- While the dough is chilling make the filling. In a food processor or blender add the nuts, sugars and cinnamon and blend or pulse until finely chopped. Set aside.
- Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.
- Remove the dough from the fridge and roll on a floured flat surface into a 10 inch (25 cm) circle. Spread the apricot jam on top and sprinkle the nut mixture on top of the jam, spreading evenly.
- Cut the circle into 8 wedges, roll each wedge up from the large end and shape into a crescent. Place the crescents on the prepared cookie sheet. Brush with the egg wash and sprinkle with sugar.
- Bake until golden brown, approximately 25 minutes. Let cool 10 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Nutrition Information
Show Details
Calories
335kcal
(17%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.5g
(25%)
Cholesterol
68mg
(23%)
Sodium
151mg
(6%)
Potassium
114mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
601IU
(12%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 151mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
