Rugelach

Rugelach

Food Wiki
Delightfully soft and airy, these delicate pastries bear a resemblance to miniature croissants, captivating us with their irresistible charm and delectable flavor. Originating from Poland, these well-known Jewish pastries go by the Yiddish name "rugelach," which translates to "little twists." Slice open one of these filled treats and behold the mesmerizing swirls of jam or sweet walnut filling nestled within. The dough used to craft these delights is wonderfully uncomplicated, reminiscent of our homemade pie crust, but it is the inclusion of cream cheese that takes these pastries to the next level of tenderness while still retaining their irresistible flakiness.
Prep Time 10 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Course Breakfast
Cuisine world cuisine
Servings 16

Ingredients
  

FOR THE DOUGH

  • 2 c. all-purpose flour, plus more for surface
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) cold butter, cut into large chunks
  • 1 (8-oz.) block cold cream cheese, cut into large chunks
  • Egg wash, for brushing
  • Coarse sugar, for sprinkling

PRESERVE FILLING

  • 1/3 c. raspberry or apricot preserves
  • 2 tbsp. cinnamon-sugar

WALNUT FILLING

  • 1/2 c. walnuts
  • 1/4 c. packed brown sugar
  • 1 tsp. cinnamon

Instructions
 

  • In a food processor, pulse flour and salt together. Add butter and cream cheese and pulse until a dough starts to come together. Turn dough out onto a clean surface and divide in half. Shape each into a disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. 
  • When ready to roll, place dough at room temperature for 15 minutes to make it easier to roll. Preheat oven to 350° and line 2 large baking sheets with parchment. For jam filling: Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Place jam in a microwave safe bowl and heat until liquified, 10 seconds. Spread jam over dough and sprinkle with cinnamon sugar. 
  • For walnut filling: In a food processor, pulse walnuts, sugar, and cinnamon together into fine crumbs. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Spread walnut filling over dough and lightly press into dough with your hands. 
  • Using a pizza cutter or knife, cut dough into 16 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes. Repeat with second disc of dough. 
  • Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.
Keyword Rugelach
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