Rugelach

If you’re looking for a delightful pastry that’s both buttery and filled with flavor, look no further than Rugelach. This traditional Jewish treat has won hearts around the world with its flaky, cream cheese dough and sweet, nutty fillings. Imagine biting into a crisp, spiral pastry, where the rich cream cheese merges beautifully with the sweetness of chocolate and the tartness of fruit preserves. Perfect for tea time, holiday gatherings, or just an afternoon snack, Rugelach will surely become a favorite in your home.

What You’ll Love About This Recipe

This Rugelach recipe has everything you could want in a pastry:

• Easy to make: With simple ingredients and straightforward steps, you’ll be creating delicious Rugelach in no time.
• Versatile fillings: Customize your Rugelach with your favorite jams, nuts, or chocolate.
• Perfect for sharing: These little treats are great for parties, gifting, or enjoying with a cup of coffee.
• Make ahead: Rugelach can be prepared in advance and baked fresh when you’re ready to serve.

Your Shopping Guide

Before you dive into this delightful baking adventure, here’s what you’ll need:

• 1 cup unsalted butter (2 sticks): Make sure it’s at room temperature for easy mixing.
• 8 ounces cream cheese: This adds richness and creaminess to the dough.
• 1/4 cup sour cream: Adds moisture and a slight tang to the filling.
• 2 cups all-purpose flour: The base of your dough.
• 1/4 teaspoon salt: Enhances the flavors of the other ingredients.
• 2 tablespoons granulated sugar: Just a hint of sweetness for the dough.
• 1 1/2 cups chopped walnuts or pecans: Toasted nuts add crunch and flavor.
• 1 1/4 cups semi-sweet chocolate chips: For an indulgent filling.
• 1/2 cup berry preserves: Choose raspberry, strawberry, or blackberry for a fruity kick.
• 1/4 cup brown sugar: Adds a lovely caramel flavor.
• 1 large egg: For egg wash to give your Rugelach a beautiful golden finish.
• 1 teaspoon water: To mix with the egg for the wash.
• 1/4 cup granulated sugar: For sprinkling on top before baking.
• 1 1/2 teaspoons cinnamon: Adds warmth and a lovely aroma.

Prep & Cook Tools

To make the process easier, gather the following tools:

• Mixing bowls: For combining your dough and fillings.
• Rolling pin: To roll out the dough evenly.
• Baking sheets: For placing the Rugelach before baking.
• Parchment paper: To line your baking sheets for easy cleanup.
• Pastry brush: For applying the egg wash.
• Sharp knife or pizza cutter: For cutting the dough into triangles.

Directions: Rugelach

Step 1: Make the Dough

In a mixing bowl, combine the 1 cup unsalted butter, 8 ounces cream cheese, 1/4 cup sour cream, 2 cups all-purpose flour, 1/4 teaspoon salt, and 2 tablespoons granulated sugar. Use a hand mixer or a stand mixer on low speed to beat the ingredients until they form a smooth dough. Be careful not to overmix.

Step 2: Chill the Dough

Divide the dough into four equal portions, shape them into disks, and wrap each in plastic wrap. Refrigerate for at least 2 hours, or overnight if you can wait!

Step 3: Prepare the Filling

In a separate bowl, mix together the 1 1/2 cups chopped walnuts or pecans, 1 1/4 cups semi-sweet chocolate chips, 1/2 cup berry preserves, and 1/4 cup brown sugar. Stir until everything is well combined.

Step 4: Roll Out the Dough

Once the dough is chilled, preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disk of dough into a 1/8-inch thick circle.

Step 5: Add the Filling

Spread a thin layer of the filling mixture over the dough circle, leaving a small border around the edge.

Step 6: Cut and Shape

Using a sharp knife or pizza cutter, cut the dough circle into 8-12 wedges. Starting from the wide end, roll each wedge up towards the point to form a crescent shape.

Step 7: Prepare for Baking

Place the rolled Rugelach on a baking sheet lined with parchment paper. In a small bowl, whisk together the 1 large egg and 1 teaspoon water. Brush the egg wash over each pastry. Sprinkle with 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon.

Step 8: Bake

Bake in the preheated oven for 20-25 minutes, or until golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Quick Replacement Ideas

If you’re missing an ingredient, don’t worry! Here are some quick alternatives:

• Butter: Substitute with vegan butter for a dairy-free option.
• Cream Cheese: Use a dairy-free cream cheese alternative.
• Sour Cream: Greek yogurt can work well in place of sour cream.
• Nuts: If allergic, consider using sunflower seeds or omit them entirely.

Things That Go Wrong

Here are some common pitfalls and how to avoid them:

• Too crumbly dough: If your dough is too crumbly, it may need a bit more moisture. Add 1 tablespoon of cold water at a time until it comes together.
• Rugelach unrolling: Make sure to roll tightly from the wide end. This helps them keep their shape while baking.
• Burnt edges: Keep an eye on your pastries as they bake, especially towards the end, to prevent over-browning.
• Filling leakage: Ensure you don’t overfill the Rugelach, as too much filling can cause them to burst open during baking.

Storage Pro Tips

To keep your Rugelach fresh and delicious:

• Room Temperature: Store them in an airtight container at room temperature for up to 5 days.
• Refrigeration: For longer storage, keep them in the fridge for up to 2 weeks.
• Freezing: You can freeze unbaked Rugelach. Just roll them up, arrange on a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.

FAQ

Can I use different fillings for Rugelach?

Absolutely! Rugelach is highly versatile. Feel free to experiment with other jams, fruits, or nuts based on your preferences.

How do I know when my Rugelach is done baking?

Your Rugelach is ready when they are golden brown on the edges and the dough is set. They should feel firm to the touch but not hard.

Can I make the dough ahead of time?

Yes! The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

What’s the best way to serve Rugelach?

Rugelach is best served at room temperature. Pair it with coffee or tea for a delightful treat any time of day!

One Pan, More Ideas

If you love Rugelach, you might also enjoy these recipes:

• Chocolate Chip Cookies
• Cream Cheese Brownies
• Classic Apple Pie
• Cinnamon Rolls

The Last Word

Rugelach is the perfect blend of flaky, buttery dough and sweet, flavorful fillings. With endless possibilities for customization, this treat can cater to various tastes and preferences. Whether you enjoy them fresh out of the oven or saved for a later date, these delightful pastries will charm anyone who takes a bite. Enjoy your baking adventure and savor each delicious morsel of your homemade Rugelach!