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Wire rack with Rugelach

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 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Course: Dessert
Cuisine: jewish
Servings: 36 Rugelach

Ingredients

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)
  • cup Sour cream (full fat or low fat)
  • ½ teaspoon Salt
  • 2 cups All purpose flour

For the Filling:

  • cup Brown sugar
  • ¾ cup Walnuts, chopped
  • ½ cup Dried Cranberries, raisins or Currants
  • 2 teaspoons Ground Cinnamon
  • ¼ 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.
  • 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.

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.

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

Nutrition Facts
Easy Rugelach
Serving Size
 
1 Rugelach
Amount per Serving
Calories
119
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
17
mg
6
%
Sodium
 
60
mg
3
%
Potassium
 
41
mg
1
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
2
g
4
%
Vitamin A
 
191
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
19
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.