rugelach recipe

A mix between cookie and pastry, Rugelach is a delicious traditional Jewish dessert that is perfect for the holidays! They're so tender and flakey, thanks to the cream cheese dough.

Rugelach

all-purpose flour (180 grams)

salt

unsalted butter (cubed (170 grams))

cold cream cheese (cubed (170 grams))

walnuts ((80 grams))

raisins ((60 grams))

sugar

cinnamon

raspberry

egg (well beaten)

In the work bowl of a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand but hasn’t started to form a dough ball. Transfer to the counter and knead into a ball. Divide the ball in half and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

For the Dough:

Position an oven rack in the top third and preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.

Finely chop the walnuts and raisins and place in a large bowl. Add the granulated sugar and cinnamon, and stir until combined.

On a lightly floured surface, roll one dough disk into a 1/8-inch-thick round and trim to a 10-inch circle. Spread with half of the jam, leaving about a ½ border at the edge. Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. Sprinkle the jam with half of the nut mixture.

Starting at the widest end, roll each triangle up towards the tip like a crescent roll. Place on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough and filling. Brush each cookie with the beaten egg and sprinkle lightly with coarse sugar.

Bake one sheet at a time for 25 to 30 minutes or until golden brown. Immediately transfer the cookies to a wire rack and let cool completely before serving.

For the Filling and Assembly:

Rugelach is a classic pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!

butter, room temperature

cream cheese, room temperature

all purpose flour

apricot preserves

golden raisins

walnuts

Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon)

milk

turbinado sugar

Tools: Reynolds Kitchens Quick Cut Plastic Wrap

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.

Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.

Turn mixer to low and add in the flour, mixing until just combined, don&#8217;t over-mix.

Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the

Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren&#8217;t using back in the refrigerator.

On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.

Brush each log with milk and sprinkle with turbinado sugar.

Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.

Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

5 Stars! Thank you I have used this recipe multiple times. I use to make them into individual crescents but the log is so smart and saves so much time and is equally delicious!  The only thing I do different is I divide my dough into 4 pieces before I chill it.  I take out two pieces at a time and leave the rest in the fridge chilling.  Thank you for encouraging everyone to try something so delicious!

Great, easy to follow and make recipe! I used a different filling and still turned out great. Previously I would make them into individual rolls,  no more. This way is superb!

Top 2 rugelach recipe recipes from across the web

The most viewed rugelach recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Rugelach

Rugelach

Top 2 rugelach recipe recipes from across the web

The most viewed rugelach recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rugelach

Rugelach

The most viewed rugelach recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine