How to make the Best Rugelach Recipe | Step by Step Instruction

Why I love this recipe

• easy to make
• the dough is like play dough and a dream to work with
• perfect as holiday edible gift
• can be customized (look for rugelach filling options in the tips section)
• stay fresh for up to 1 week

Ingredients

This simple rugelach recipe has 2 components - crust and filling.

The main ingredients for the dough are flour, butter and a healthy dose of cream cheese and sour cream. The resulting dough is almost like play dough - soft and satiny. This dough has to be chilled for at least 1 hour to help in easily rolling it out.

The crust doesn't have any added sugar in it. All of the sweetness for the cookie comes from the filling.

You can get creative with the fillings. I made walnut & dried cranberries. It is nutty, sweet and tart - all at the same time. Check out the tips section for few more different filling ideas.

Instructions

Start by making the dough: Beat the butter, cream cheese, sour cream and salt in a large bowl with a hand mixer or in the bowl of a stand mixer. Add the flour and mix until a stiff dough forms. Dough is pretty sticky, at this point.

Divide the dough into 3 equal portions. Press into a disk, smoothing out the edges as much as possible. Wrap the discs in plastic and chill for about 1 hour, until it's firm but not too hard to work with.

Make the filling: Process the sugar, walnuts, dried fruit and cinnamon in a processor until finely chopped and well combined.

To make Rugelach: Working with one piece of dough at a time, roll it out into a 10" circle on a floured surface. Brush it lightly with the warmed fruit preserves or water.

Sprinkle half of the filling onto the round and press gently to help anchor to the dough.

Using a pizza cutter, divide the dough into 12 equal wedges, Roll each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point side down on a lined baking sheet. Repeat with the remaining dough pieces.

Brush the rugelach with milk or cream and sprinkle with turbinado or granulated sugar.

Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.

Bake the rugelach for 25~30 minutes or until golden brown. Remove from the oven and cool on the pan. Serve warm or at room temperature.

Store in an airtight container for up to 5 days. Freeze for longer storage.

Rugelach Pinwheels

Are you wondering, how I ended up with these pinwheels? I did not read the recipe properly the first time. So instead of cutting the dough into wedges, I cut the dough into strips.

That is how I ended up with these pinwheel cookies instead of the traditional rugelach shape. So, if you are in a hurry, this is another great option.

Tips

• Feel free to use low fat cream cheese and sour cream in the recipe.
• If the dough is left in the fridge for more than 1 hour, then leave it on the counter for about 15~20 minutes before rolling it out.
• You can freeze the dough wrapped in plastic for up to 3 months. Thaw in the refrigerator when ready to bake.
• Baked rugelach can be stored in an airtight container for up to 5 days. They can be frozen for up to 3 months.
• Other Filling Ideas:
  • Cocoa filling - Mix 3 tablespoons light brown sugar, 3 teaspoons unsweetened cocoa powder, ½ teaspoon ground cinnamon and ¾ cup mini chocolate chips.
  • Spicy chocolate nut filling - Grind ½ cup lightly toasted hazelnuts or pecans and 1 teaspoon chili powder in a food processor. Melt  8 ounces bittersweet chocolate, 1 tablespoon unsalted butter, ¼ cup sugar in a microwave. Once completely melted stir in the ground nuts, ½ teaspoon salt and 1 teaspoon vanilla extract. 

More Jewish inspired recipes to try

• Cholent (Vegan stew)
• Potato Latkes
• Chocolate chip Mandelbrot
• Pletzel
• Vegan seeded challah bread

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Easy Rugelach

This Rugelach recipe is easy to make and can be customized with filings in many different ways. They are buttery, flaky and oh-so delicious.

Author: Pavani

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr 50 minutes mins

Course: Dessert

Cuisine: jewish

Servings: 36 Rugelach

Ingredients

1x2x3x

For the Crust:

• 2 sticks Unsalted Butter, at room temperature (16 tablespoons/ 1 cup)
• ¾ cup Cream Cheese (I used low fat and it worked fine)
• ⅓ cup Sour cream (full fat or low fat)
• ½ teaspoon Salt
• 2 cups All purpose flour

For the Filling:

• ½ cup Brown sugar
• 1 cup Walnuts, chopped
• ½ cup Dried Cranberries, raisins or Currants
• 1 tablespoon Ground Cinnamon
• ⅓ cup Fruit preserves, warmed

For the Topping:

• As needed Milk or Cream
• As needed Turbinado or Granulated Sugar

Instructions

For the Crust:

• Beat the butter, cream cheese, sour cream and salt in a large bowl with a hand mixer or in the bowl of a stand mixer. Add the flour and mix until a stiff dough forms. Dough is pretty sticky, at this point.
  2 sticks Unsalted Butter, at room temperature (16 tablespoons/ 1 cup), ¾ cup Cream Cheese (I used low fat and it worked fine), ⅓ cup Sour cream (full fat or low fat), ½ teaspoon Salt, 2 cups All purpose flour
• Divide the dough into 3 equal portions. Press into a disk, smoothing out the edges as much as possible. Wrap the discs in plastic and chill for about 1 hour, until it's firm but not too hard to work with.*

For the Filling:

• Process the sugar, walnuts, dried fruit and cinnamon in a processor until finely chopped and well combined.
  ½ cup Brown sugar, 1 cup Walnuts, chopped, ½ cup Dried Cranberries, raisins or Currants, 1 tablespoon Ground Cinnamon

To make Rugelach:

• Working with one piece of dough at a time, roll it out into a 10" circle on a floured surface. Brush it lightly with the warmed fruit preserves or water.
  ⅓ cup Fruit preserves, warmed
• Sprinkle half of the filling onto the round and press gently to help anchor to the dough.
• Using a pizza cutter, divide the dough into 12 equal wedges, Roll each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point side down on a lined baking sheet. Repeat with the remaining dough pieces.
• Brush the rugelach with milk or cream and sprinkle with turbinado or granulated sugar.
  As needed Milk or Cream, As needed Turbinado or Granulated Sugar
• Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.
• Bake the rugelach for 25~30 minutes or until golden brown. Remove from the oven and cool on the pan. Serve warm or at room temperature.
• Store in an airtight container for up to 5 days. Freeze for longer storage.

Notes

• Feel free to use low fat cream cheese and sour cream in the recipe.
• If the dough is left in the fridge for more than 1 hour, then leave it on the counter for about 15~20 minutes before rolling it out.
• You can freeze the dough wrapped in plastic for up to 3 months. Thaw in the refrigerator when ready to bake.
• Baked rugelach can be stored in an airtight container for up to 5 days. They can be frozen for up to 3 months.
• Other Filling Ideas:
  • Cocoa filling - Mix 3 tablespoons light brown sugar, 3 teaspoons unsweetened cocoa powder, ½ teaspoon ground cinnamon and ¾ cup mini chocolate chips.
  • Spicy chocolate nut filling - Grind ½ cup lightly toasted hazelnuts or pecans and 1 teaspoon chili powder in a food processor. Melt  8 ounces bittersweet chocolate, 1 tablespoon unsalted butter, ¼ cup sugar in a microwave. Once completely melted stir in the ground nuts, ½ teaspoon salt and 1 teaspoon vanilla extract. 

Nutrition

Serving: 1Rugelach | Calories: 119kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 60mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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