Rugelach
Submitted by happyzhangbo
Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.
YIELD
48 servingsPREP
12 minCOOK
18 minREADY
2 hrsRugelach are the buttery, crescent-shaped cookies you know from old-school Jewish bakeries: equal parts flaky pastry and jam-filled comfort. What sets the dough apart is the cream cheese. A full eight ounces beaten into an equal weight of butter creates a tangy, tender dough that shatters when you bite into it, somewhere between the rugelach of Eastern European tradition and a French sablé.
The filling keeps things old-world: apricot preserves for sweet-tart glue, brown sugar and cinnamon for warm spice, raisins for chew, and toasted walnuts for crunch. Each ball of dough gets rolled into a thin circle, spread, sprinkled, cut into wedges like a pie, and rolled up from the wide end toward the point. A cinnamon-sugar egg wash lacquers the tops as they bake to a deep amber.
Serve alongside strong coffee, black tea, or a glass of sweet dessert wine for an afternoon treat that bridges Christmas, Hanukkah, and just-because occasions.
Chef Tips
- Bring the cream cheese and butter fully to room temperature before creaming. Cold fats leave streaks and the dough tears when rolled.
- Puree the apricot preserves smooth in a food processor. Chunks of fruit push the dough out of shape as you roll.
- Chill the filled and rolled cookies on the sheet pan for 25 minutes before baking. Firm dough holds the spiral and prevents butter leakage in the oven.
Variations
- Swap apricot for raspberry or fig preserves for a different jam profile.
- Replace walnuts with chopped pecans, pistachios, or almonds. Each brings its own character.
- Add miniature chocolate chips to the filling for a chocolate-cinnamon version that kids go wild for.
Ingredients
Directions
Beat the cheese and butter in the bowl of an electric mixer until light and pale.
Beat in 4 tablespoons of the sugar, the salt, and vanilla.
With the mixer on low speed, beat in the flour until just incorporated.
Dump the dough out onto a well-floured board or surface and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic wraps or waxed papper and refrigerate for at least 1 hour.
For making the filling:
Combine 6 tablespoons of the sugar, the brown sugar, ½ teaspoon cinnamon, the raisins, and walnuts.
On a well-floured cutting-board or surface, roll each ball into a 9-inch circle.
Spread the dough evenly with 2½ tablespoons apricot preserves and sprinkle with ½ cup of the filling.
Press the filling gently into the dough.
Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds.
Starting with the wide edge, roll up each wedge.
Place the cookies, points tucked under, on a baking sheet(s) lined with parchment paper or baking mats or coated with cooking spray.
Refrigerate for about 25 to 35 minutes.
Preheat the oven to 350℉ (180℃).
Brush each cookie with the egg wash.
Mix together 3 tablespoons remaining sugar and 1 teaspoon cinnamon and sprinkle over the cookies.
Bake until lightly browned, about 16 to 21 minutes.
Transfer onto a wire rack and let cool.
Place on a large serving pate and serve warm or at room temperature.
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