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Rugelach

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Introduction

Rugelach is a delectable pastry with origins dating back to the Austro-Hungarian Empire. This versatile treat combines sweet and salty flavors, making it a beloved choice for both breakfast and dessert. Its rich history and delightful taste make rugelach an essential recipe to master.

Tips for this Recipe

To ensure the perfect texture and flavor, chilling your ingredients is key. Cold butter plays a critical role in creating flaky layers. Use room temperature cream cheese to make it easier to blend with other ingredients.

Why You Will Love This Recipe

The unique combination of flavors and textures in rugelach—from the nutty crust to the sweet filling—creates a pastry that excites all your taste buds. Its versatility allows you to customize it with various fillings, making each bite an adventure.

Ingredients

  • 4 ounces cold cream cheese, cut into 4 pieces
  • 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup seedless raspberry jam or apricot marmalade
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped nuts (preferably pecans)
  • 1/4 cup plump, moist dried currants
  • 4 ounces bittersweet chocolate or 2/3 cup store-bought mini chocolate chips
  • 1 large egg
  • 1 teaspoon cold water

Adviced Equipments

  • Pastry Rolling Pin
  • Silicone Baking Mat
  • Bench Scraper
  • Parchment Paper Sheets
  • Pastry Brush
  • Digital Scale with Cup & Spoon Measurements
  • Mixing Bowls (Set)
  • Pastry Cutter Set
  • Chef’s Knife
  • Pizza Cutter

History of the Recipe

Rugelach has a rich history, dating back to its origins in Eastern Europe. The pastry was named after Rognosa de Waleczno, an estate near Kraków where it is believed to have been first made. Over time, rugelach spread across the continent, with various regions adding their own twists to the recipe.

Fun Facts about This Recipe

Did you know? Rugelach is traditionally shaped by hand or using a pizza cutter. The pastry’s versatinasity allows for countless variations, from simple fillings to complex, layered pastries. Its popularity soared in the 19th century as Jewish immigrants brought their culinary traditions to America.

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Rugelach

Rugelach

amanda

Equipment

  • - Pastry Rolling Pin

  • - Silicone Baking Mat

  • - Bench Scraper

  • - Parchment Paper Sheets

  • - Pastry Brush

  • - Digital Scale with Cup & Spoon Measurements

  • - Mixing Bowls (Set)

  • - Pastry Cutter Set

  • - Chef’s Knife

  • - Pizza Cutter

Ingredients

  • 4 ounces cold cream cheese, cut into 4 pieces

  • 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 2/3 cup seedless raspberry jam, apricot jam or marmalade

  • 2 tablespoons sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)

  • 1/4 cup plump, moist dried currants

  • 4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

  • 1 large egg

  • 1 teaspoon cold water

  • 2 tablespoons sugar, preferably decorating (coarse) sugar

Instructions

1

Instruction 1

Let the cream cheese and butter rest on the counter for 10 minutes-you want them to be slightly softened but still cool.
2

Instruction 2

Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds-don't work it so long that it forms a ball on the blade.
3

Instruction 3

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 1 month.)
4

Instruction 4

Heat the jam in a saucepan over low heat, or do this in a microwave oven, until it liquefies. Mix the sugar and cinnamon together.
5

Instruction 5

Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
6

Instruction 6

Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
7

Instruction 7

On a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
8

Instruction 8

Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
9

Instruction 9

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
10

Instruction 10

Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with the sugar.
11

Instruction 11

Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
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