HOMEMADE RUGELACH

Rugelach is a soft pillowy, flaky filled pastry and we can’t get enough. The homemade version is so easy to make and similar to pie crust. Rugelach is filled with jam or a sweet walnut and brown sugar mixture. You could also fill them with Nutella! These also freeze beautifully!

If you don’t have a food processor you can make the dough by beating softened butter and softened cream cheese together until smooth. Then add the flour and salt and mix until just combined. For the filling, chop the walnuts finely, then mix with brown sugar and cinnamon.

Have you tried these yet? Let us know how it went in the comments below!

YIELDS:16
PREP TIME:HOURS 10 MINS
TOTAL TIME:HOURS MINS
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
DIRECTIONS
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.
  1. 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.
  2. Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes.
  3. 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.
  4. Using a pizza cutter or knife, cut dough into 8 triangles. Starting at the bigger end, roll up each triangle and place on prepared baking sheets. Place into freezer for 15 minutes.
  5. Brush rugelach with egg wash and sprinkle with coarse sugar. Bake until golden, 20 minutes. Let cool before serving.

Recipe contributed by 

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