Description
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
- 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.
- 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.
- 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.
- Line 3 baking sheets with parchment paper. On a surface dusted with powdered sugar, roll out one dough disc into a 10-inch circle.
- Lightly brush the dough with water and spread one-third of the filling evenly over the top, pressing gently to adhere.
- Using a pizza cutter or sharp knife, cut the circle into quarters, then cut each quarter into 3 equal wedges (12 total).
- 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.
- Preheat the oven to 375°F (190°C). Combine 3 tablespoons of granulated sugar and 1 teaspoon cinnamon for topping.
- Brush each cookie with egg wash and sprinkle with cinnamon sugar.
- 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.
Notes
-
- 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.
