Rugelach Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
25 mins
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Chilling Time
20 mins
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Total Time
1 hr 15 mins
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Servings
36
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Calories
88 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Rugelach Recipe
Description
This Rugelach recipe starts with a cold, buttery dough made by cutting butter into flour, then gently incorporating sour cream and vanilla for a rich, tender texture. After chilling, the dough discs are rolled out, spread with a thin layer of cherry jam to prevent excessive seepage during baking, and sprinkled with ground pecans. The dough is cut into wedges and rolled into crescent shapes before baking at 375°F.
The outcome is a golden, flaky cookie with a soft crumb and a sweet, nutty, and slightly tangy filling from the jam and nuts. The texture balances flakiness from the cold butter in the dough and a moist, flavorful center. Rugelach can be adapted with various nuts such as pistachios or almonds and different jam flavors to suit preferences.
These cookies keep well when stored in an airtight container for about a week. Dough and shaped cookies can be frozen for convenient baking later. Softening jam slightly before spreading helps with ease of application.
Ingredients
- 1¾ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup butter unsalted, cold
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ⅓ cup cherry jam
- ¾ cup pecans ground
- 3 tablespoons powdered sugar
Instructions
- Add the flour and butter to a large bowl. Using two knives or a pastry cutter, cut the butter into the flour until it forms pea-sized pieces. Gently stir in the sour cream and vanilla, just until the dough holds together. Turn the bowl out onto a flour surface and give the dough a quick knead. Divide it in 3 pieces, wrap each piece with plastic, and refrigerate for 20 minutes.
- Preheat your oven to 375°F. Line two baking sheets with parchment paper or a silpat.
- Sprinkle some flour generously over your work surface. Take one disc of the dough and unwrap it. Sprinkle some flour over your rolling pin and roll out the dough so that it’s about 10 inches in diameter.
- Spread about 2 tablespoons of jam over the rolled dough. You don’t wan to add too much jam because it’s going to seep out of the cookies while baking. Next sprinkle about a quarter of the ground pecans evenly over the jam. Using a pizza cutter or sharp knife, cut the dough into 12 wedges, like a pizza. Starting at the long, curved edge, roll each wedge, crescent style, and place the rolls point side down (so they don’t unravel) on the prepared baking sheet. Repeat with remaining dough.
- Place the baking sheet in the oven and bake for 20 to 25 minutes or until lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to fully cool. Once completely cooled, either sprinkle them generously with powdered sugar or roll them through it.
Notes
- For gluten-free versions, substitute all-purpose flour with a gluten-free flour blend, noting some ingredients may contain hidden gluten.
- Warm the cherry jam briefly to make spreading easier without soaking the dough.
- Try different nuts like pistachios, almonds, walnuts, or macadamia nuts to vary the flavor.
- Dough can be frozen wrapped tightly for up to three months; thaw overnight in the refrigerator before use.
- Unbaked shaped cookies freeze well in airtight containers and can be baked directly from the freezer with slightly longer baking time.
- Store baked rugelach in an airtight container for up to one week for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 88kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 37mg | 2% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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