Rugelach
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
36 Rugelach
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Calories
149 kcal
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Course
Baked Goods
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Cuisine
Israeli
Rugelach
Description
This Rugelach recipe uses a dough combining butter, cream cheese, sour cream, salt, and all-purpose flour, processed until it forms a tender, cohesive mass. The dough is divided, shaped into discs, and chilled to maintain texture during shaping. The filling consists of brown and granulated sugar, chopped walnuts or pecans, raisins or currants, and cinnamon, pulsed finely. Apricot preserves can be pureed and spread over the dough before the filling is sprinkled on, or replaced with water for a less sweet option. Each dough disc is rolled into a 10-inch circle, brushed with the preserve or water, topped evenly with filling, then cut and shaped into small crescents. The pastries bake at 350°F to yield layered, flaky rugelach with a nutty, sweet filling. Variations include substituting different dried fruits or nuts, and freezing the dough or shaped pastries in advance to bake fresh later.
Ingredients
Dough
- 1 cup butter softened to room temperature, salted
- 8 ounces cream cheese softened to room temperature
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 2 cups all-purpose flour
Filling
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup walnuts chopped, or pecans
- 1/2 cup raisins or currants
- 1 Tablespoon ground cinnamon
- 1/2 cup apricot preserves optional
Instructions
- In a large food processor, pulse the butter, cream cheese, sour cream, salt, and flour until the dough forms chunks that clump together when you squeeze them, about 30 seconds or so.
- Divide the dough into three equal amounts and shape into discs, wrapping each disc in plastic wrap. Chill for at least 60 minutes in the fridge or up to 1 day.
- Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor and pulse until finely chopped. Transfer to a separate bowl.
- Add the apricot preserves to the food processor, if using, and puree.
- When ready to assemble, line two baking sheets with parchment paper and preheat the oven to 350°F.
- Roll out 1/3 of the rugelach dough at a time on a lightly floured surface to form a 10-inch circle.
- Brush with 1/3 of the pureed apricot preserves, if using, or brush lightly with water if you opt not to use the preserves.
- Sprinkle 1/3 of the filling mixture evenly over the rugelach dough, spreading it all the way to the edges of the circle. Pat down so the filling is somewhat compact.
- Use a pizza cutter or sharp knife to cut slice the dough into 12 equally-sized wedges, just like cutting a pizza. Roll up each wedge from the wide end into the center of the dough, then transfer to a baking sheet lined with parchment paper, placing the point-side down.
- Repeat with the remaining dough, preserves, and filling.
- Bake for 25-30 minutes until the rugelach is a light golden brown. Some of the filling will ooze out, but it caramelizes the bottom of each piece of rugelach, giving it a wonderful texture. I just break off any unsightly puddles of filling after the baked rugelach have cooled for 10 minutes or so.
- The rugelach can be served warm or at room temperature. Store uneaten rugelach in an airtight container for up to 5 days or freeze for up to 2 months.
Notes
- Rugelach dough discs can be frozen for 2-3 months; thaw overnight before use.
- Unbaked shaped rugelach freeze well up to 3 months and can be baked directly from frozen with a slightly longer bake time.
- Fully baked rugelach can be stored in freezer bags for up to 2 months and thawed at room temperature before serving.
- Substitute dried cranberries, apricots, or other dried fruits for raisins or currants.
- Use pecans or other nuts instead of walnuts for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Rugelach
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 102mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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