Rugelach is a traditional Jewish pastry known for its crescent shape and flaky texture. The dough is typically made with cream cheese or sour cream, rolled around a sweet filling like chocolate, cinnamon, or fruit preserves. Originating in Eastern Europe, it has become a popular treat in Jewish bakeries worldwide.
Making Rugelach:
1. Ingredients
For the dough: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 cup unsalted butter (cold and cubed), 8 ounces cream cheese (cold and cubed), 1/4 cup granulated sugar. For the filling: 1/2 cup granulated sugar, 1 tablespoon ground cinnamon, 1/2 cup finely chopped walnuts or pecans, 1/2 cup raisins or dried currants, 1/4 cup apricot jam or raspberry jam. For the egg wash: 1 large egg, 1 tablespoon water.
2. Prepare the Dough
In a large bowl, whisk together the flour and salt. Add the cold cubed butter and cream cheese. Use a pastry cutter or your fingers to work the butter and cream cheese into the flour until the mixture resembles coarse crumbs. Stir in the sugar until just combined. Divide the dough into 4 equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
3. Make the Filling
In a small bowl, mix together the sugar and cinnamon for the filling. Set aside. Prepare the chopped nuts and dried fruit. Warm the jam slightly to make it easier to spread.
4. Roll Out the Dough
Preheat the oven to 350u00b0F (175u00b0C). Line baking sheets with parchment paper. Take one disk of dough out of the fridge and roll it out on a lightly floured surface into a 1/8-inch thick circle, about 9 inches in diameter.
5. Assemble the Rugelach
Spread a thin layer of jam over the rolled-out dough. Sprinkle with a quarter of the cinnamon-sugar mixture, followed by a quarter of the nuts and dried fruit. Use a sharp knife or pizza cutter to cut the circle into 8 wedges (like a pizza). Roll each wedge tightly from the wide end to the point. Place the rugelach seam-side down on the prepared baking sheet. Repeat with the remaining dough disks and filling.
6. Apply Egg Wash
In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the rugelach lightly with the egg wash. This will give them a shiny, golden finish when baked.
7. Bake the Rugelach
Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown. Rotate the baking sheets halfway through baking for even browning. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Serve and Store
Serve the rugelach at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Traditions and Heritage of Rugelach
Rugelach
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Frequently Asked Questions
What is rugelach?
Rugelach is a traditional Jewish pastry of Ashkenazi origin. It's a crescent-shaped cookie made from a cream cheese dough, typically filled with ingredients like fruit preserves, nuts, chocolate, or cinnamon sugar.
Is rugelach the same as a croissant?
No, while both are crescent-shaped, rugelach is a sweet pastry with a cream cheese-based dough and filled with sweet ingredients, whereas croissants are flaky, buttery pastries made with laminated dough and are often plain or filled with savory ingredients.
What are traditional rugelach fillings?
Traditional rugelach fillings include fruit preserves (like apricot or raspberry), cinnamon sugar, chopped nuts (often walnuts), raisins, and chocolate. Modern variations may include Nutella, caramel, or other creative flavors.
Why is my rugelach dough sticky?
Rugelach dough can become sticky if the butter and cream cheese are too warm when mixed, or if too much flour isn't used during rolling. Chilling the dough before handling and working on a well-floured surface helps prevent stickiness.
Can rugelach be made in advance?
Yes, rugelach dough can be refrigerated for up to 3 days or frozen for a month before baking. Baked rugelach keeps well in an airtight container at room temperature for about a week or can be frozen for longer storage.
