Rugelach

Rugelach is a traditional Jewish pastry known for its rich, flaky, and tender texture.

 

It is made from a cream cheese-based dough, which gives it a slightly tangy flavor and a crumbly, melt-in-your-mouth quality. The dough is rolled out and spread with a sweet filling, commonly including ingredients like fruit preserves (such as apricot or raspberry), chocolate, nuts (like walnuts or pecans), or cinnamon sugar. The dough is then rolled into a spiral or crescent shape and baked until golden brown.

 

Tips for making delicious, flaky Rugelach

• Use cold ingredients: Keep your cream cheese and butter cold to ensure a flaky, tender dough.
• Properly chill the dough: After mixing, shape the dough into a disk, wrap it in plastic wrap, and chill for at least 1 to 2 hours. This makes it easier to roll out and cut.
• Roll thinly: Roll the dough into a thin, even circle or rectangle—about 1/8 inch thick—for flaky layers.
• Even spreading of filling: Spread your filling (like fruit preserves, nuts, cinnamon, or chocolate) evenly but not too thick to prevent overflowing and uneven baking.
• Cut carefully: Use a sharp knife or pizza cutter to cut the dough into even wedges or rectangles for uniform baking.
• Roll tightly: When shaping the rugelach, roll them tightly from the wide end to the tip to prevent unrolling during baking.
• Use parchment paper: Bake on parchment-lined trays to prevent sticking and ensure even browning.
• Egg wash for shine: Brush the tops with beaten egg before baking for a shiny, golden finish.
• Bake at the right temperature: Usually around 350 degrees F until golden brown, about 15 to 25 minutes.
• Cool before serving: Let them cool slightly after baking to set the filling and maintain flaky layers.

 

A variety of fillings…

Simply substitute the filling in the basic recipe for any of these.

Walnut and Apricot Filling

1 cup finely chopped walnuts
1/2 cup apricot jam or preserves
2 tablespoons granulated sugar
1 teaspoon ground cinnamon (optional)

Mix walnuts, sugar, and cinnamon in a bowl. Spread apricot jam over the rolled-out dough. Sprinkle the walnut mixture evenly over the jam before rolling.

Cinnamon Sugar and Chocolate Filling

1/2 cup granulated sugar
2 tablespoons ground cinnamon
1/2 cup mini chocolate chips
2 tablespoons softened butter

Combine sugar and cinnamon. Spread softened butter over the dough. Sprinkle cinnamon sugar mixture evenly, then add chocolate chips before rolling.

Fruit and Nut Filling

1/2 cup raisins or dried cranberries
1/2 cup chopped nuts (almonds, pecans, or walnuts)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract

Mix all ingredients together. Spread over dough and roll up.

Sweet Cheese and Jam Filling

1 cup cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup fruit jam (strawberry, raspberry, etc.)

Mix cream cheese, sugar, and vanilla extract until smooth. Spread over the dough, then dollop jam on top before rolling.

 

 

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