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.
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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)
- 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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