Rugelach

Rugelach is a classic Jewish pastry that combines a soft, flaky dough with a sweet, spiced nut and fruit filling. Despite its elegant appearance, this pastry is surprisingly easy to make at home. Whether served during holidays or as a special treat with coffee, Rugelach is always a crowd favorite.

Ingredients

For the Dough

• 2 & 1/4 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 3/4 cup sour cream

For the Filling

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 cup chopped walnuts
• 1/2 cup dried cranberries
• 2 teaspoons cinnamon
• Powdered sugar (for work surface)
• Water (for brushing dough)
• 1 egg beaten with 1 tablespoon milk (for egg wash)
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

1. In a food processor, combine all dough ingredients and pulse 10–12 times until the mixture resembles pea-sized crumbs. You can also use a pastry blender or fork if preferred.
2. Transfer the dough to a lightly floured work surface, form it into a ball, and divide it into 3 equal portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
3. To make the filling, pulse granulated sugar, brown sugar, walnuts, cranberries, and cinnamon in a food processor until finely minced and combined. The filling should feel slightly moist.
4. Line 3 baking sheets with parchment paper. On a surface dusted with powdered sugar, roll out one dough disc into a 10-inch circle.
5. Lightly brush the dough with water and spread one-third of the filling evenly over the top, pressing gently to adhere.
6. Using a pizza cutter or sharp knife, cut the circle into quarters, then cut each quarter into 3 equal wedges (12 total).
7. Roll each wedge from the wide end to the tip, forming a small crescent shape. Place each piece point-side down on a prepared baking sheet, spacing them 2 inches apart. Repeat with the remaining dough.
8. Preheat the oven to 375°F (190°C). Combine 3 tablespoons of granulated sugar and 1 teaspoon cinnamon for topping.
9. Brush each cookie with egg wash and sprinkle with cinnamon sugar.
10. Bake for 20–25 minutes, until golden brown. Cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Serving and Storage Tips

• Serve Rugelach slightly warm or at room temperature.
• Store in an airtight container at room temperature for up to 4 days.
• For longer storage, freeze baked Rugelach in single layers for up to 2 months.
• To reheat, bake at 300°F for 5–8 minutes until crisp again.
• Avoid refrigerating as it may dry out the dough.

Variations

1. Chocolate Chip Rugelach – Add mini chocolate chips to the filling for a rich, melty flavor.
2. Apricot Walnut Rugelach – Spread a thin layer of apricot jam before adding the nut filling for sweetness and tang.
3. Raspberry Almond Rugelach – Replace cranberries with raspberry preserves and walnuts with sliced almonds.
4. Apple Cinnamon Rugelach – Add finely chopped dried apples and a touch of nutmeg to the filling.
5. Pistachio Cranberry Rugelach – Use pistachios for a colorful, nutty variation.
6. Date and Honey Rugelach – Mix chopped dates and a drizzle of honey for a naturally sweet filling.
7. Chocolate Hazelnut Rugelach – Spread Nutella and sprinkle crushed hazelnuts for a decadent twist.
8. Blueberry Pecan Rugelach – Use dried blueberries and chopped pecans for a fruity crunch.
9. Coconut Chocolate Rugelach – Add shredded coconut and cocoa powder for a tropical flavor.
10. Maple Walnut Rugelach – Add 1 tablespoon maple syrup to the nut mixture for deep sweetness.
11. Strawberry Cream Cheese Rugelach – Spread strawberry jam and a thin layer of softened cream cheese before rolling.
12. Pumpkin Spice Rugelach – Add a tablespoon of pumpkin puree and pumpkin pie spice for a seasonal treat.
13. Cherry Almond Rugelach – Use chopped dried cherries and almond extract for a fragrant flavor.
14. Honey Pecan Rugelach – Combine chopped pecans, cinnamon, and honey for a sticky-sweet filling.
15. Savory Cheese Rugelach – Skip the sugar and fill with cream cheese, herbs, and shredded cheddar for a savory version.

FAQs

1. What is Rugelach made of?
   Rugelach is made with a buttery dough (often using sour cream or cream cheese) and a sweet nut or fruit filling.
2. Can I make Rugelach dough ahead of time?
   Yes, you can refrigerate the dough for up to 3 days or freeze it for 3 months.
3. Do I have to use a food processor?
   No, you can mix by hand or with a pastry cutter—it just takes longer.
4. Can I freeze Rugelach before baking?
   Yes, place rolled Rugelach on a tray and freeze. Bake from frozen, adding a few extra minutes to baking time.
5. Should Rugelach be soft or crispy?
   It should be crisp on the outside and soft inside.
6. Can I use different nuts?
   Absolutely—walnuts, pecans, almonds, or pistachios all work well.
7. Why does the dough need chilling?
   Chilling prevents spreading and ensures flaky layers.
8. Can I make it nut-free?
   Yes, replace nuts with chocolate chips or dried fruit.
9. What’s the best way to store Rugelach?
   Keep them in an airtight container at room temperature.
10. How long do they stay fresh?
    Up to 4 days on the counter or 2 months in the freezer.

Rugelach is a timeless pastry that’s as delightful to make as it is to eat. The rich, buttery dough pairs beautifully with the sweet, spiced nut filling, creating a treat perfect for holidays or everyday indulgence. With endless variations, Rugelach offers something special for everyone—each bite a flaky, flavorful piece of tradition.

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