Rugelach
User Reviews
5
Rugelach
Description
The Rugelach dough blends softened butter and cream cheese with sugar, vanilla, salt, and flour to create a rich, pliable dough that becomes flaky when baked. After resting in the refrigerator to firm up, the dough is rolled into thin circles. An apricot jam base is spread evenly, then topped with cinnamon sugar, finely chopped walnuts or walnut meal, and chopped raisins, contributing multiple layers of sweetness, texture, and spice. The dough is then cut and shaped into crescents for baking.
Once baked, Rugelach have a delicate crispness on the outside with tender, layered interiors where the fruit and nuts meld with the spiced sugar. These pastries are often served as a dessert or snack alongside tea or coffee. The yield of 32 cookies allows for sharing at gatherings or enjoying over several days stored at room temperature or refrigerated.
Practical notes include softening cream cheese at room temperature and preparing walnut meal via food processor for a uniform texture. Dough discs and shaped cookies freeze well for up to three months and may be baked directly from frozen with adjusted time. Proper wrapping and storing ensures freshness and maintains their delicate texture before serving.
Ingredients
For the dough:
- 1/2 cup butter softened (1 stick)
- 4 ounces cream cheese softened (see note 1)
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour (5 ounces)
For the filling:
- 1/3 cup granulated sugar (2 1/3 ounces)
- 1 tablespoon ground cinnamon
- 1/2 cup apricot jam
- 1 cup walnuts chopped fine, or walnut meal (4 ounces, see note 2)
- 1/2 cup raisins chopped (2 1/2 ounces)
- 2 tablespoons butter melted
Instructions
To make the dough:
- In a stand up electric mixer fitted with the paddle, or a large mixing bowl with a hand-held electric mixer, beat the butter, cream cheese, sugar, and vanilla on medium speed until it is thoroughly combined, light, and fluffy, about 3 to 6 minutes.
- Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.
- On a floured working surface, turn the dough out and divide into 2 equal pieces. Wrap tightly in plastic wrap and refrigerate until firm, about 60 minutes.
- Meanwhile, in a small mixing bowl, combine the sugar and cinnamon together.
To assemble the cookies:
- Preheat oven to 375 degrees and place the racks at the upper-middle and lower-middle positions. Prepare two baking sheets with parchment paper.
- On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the nuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.
- Cut each round into 16 even wedges using a knife or pizza cutter. Beginning at the wide end, roll each wedge up into a cookie. Place each cookie on the prepared sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.
- Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top. Bake the cookies until they have slightly puffed and are a pale gold, about 20 minutes, rotating and switching the position of the baking sheets halfway through.
- Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving, about 60 minutes.
Notes
- Soften cream cheese by slicing into cubes and bringing to room temperature for easier mixing.
- Make walnut meal by finely grinding walnuts in a food processor until uniform.
- This recipe yields 32 Rugelach cookies, suitable for sharing or multiple occasions.
- Store wrapped Rugelach at room temperature for up to 3 days or refrigerated for 1 to 2 weeks.
- Freeze dough discs up to 3 months; thaw overnight before baking, or freeze shaped cookies individually and bake from frozen with extra time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 82mg | 3% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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