Perfect Rugelach Recipe
Ashkenazi in origin, the Jewish pastry known as rugelach is made by rolling a triangle of dough around a filling, resulting in crescent-shaped pastries.
Alternatively, the dough can be rolled in the form of a strudel or a nut roll which is then sliced prior to baking.
They’re made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.
ADDITIONAL RECIPE NOTES
The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag.
When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe.
They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they’re not touching) and freeze until very firm.
To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
RECIPE INGREDIENTS
For the Dough:
21/2 cups all-purpose flour, plus more for rolling dough
1/4 teaspoon salt
2 sticks cold unsalted butter, cut into ¾-inch chunks
8 oz cold cream cheese, cut into 1-inch chunks
1 egg yolk
For the Filling:
1/2 cup light brown sugar
1/4 cup granulated sugar
1 cup walnuts
1/2 cup raisins
4 teaspoons cinnamon
DIRECTIONS ON PERFECT RUGELACH RECIPE
Pour the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.
Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle.
Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
Making the filling:
Place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped.
Transfer to a bowl and set aside until the dough is ready.
Preheat oven to 350ºF and set two oven racks in the center most positions. Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.)
Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 – 11-inch circle, or just under an 1/8-inch thick.
Sprinkle more flour and turn as necessary so the dough doesn’t stick. Spread 1/2 cup of the Filling over the dough; using your hands, press the filling into the dough to anchor it.
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.
Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining doug
Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that’s just the dark filling oozing out).
Transfer the rugelach to a rack to cool
HERE ARE MORE ISRAELI RECIPES:
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
- For the Dough:
- 21/2 cups all-purpose flour, plus more
- 1/4 teaspoon salt
- 2 sticks cold unsalted butter, cut into ¾-inch
- 8 oz cold cream cheese, cut into 1-inch chunks
- 1 egg yolk
- For the Filling:
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup walnuts
- 1/2 cup raisins
- 4 teaspoons cinnamon
Instructions
- Pour the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
- Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.
- Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle.
- Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
- Making the filling:
- Place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped.
- Transfer to a bowl and set aside until the dough is ready.
- Preheat oven to 350ºF and set two oven racks in the center most positions. Line two baking sheets with parchment paper.
- Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.)
- Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an 1/8-inch thick.
- Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread 1/2 cup of the Filling over the dough; using your hands, press the filling into the dough to anchor it.
- Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.
- Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining doug
- Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out).
- Transfer the rugelach to a rack to cool