Introduction
Discover the delightful world of Rugelach, a traditional Jewish pastry that has captivated palates with its unique blend of sweet and savory flavors. This indulgent treat combines flaky layers with rich fillings to create an unforgettable dessert experience.
Tips for this recipe
To ensure the best results when making Rugelach, chilling your ingredients is key. Use a cold rolling surface and keep butter pats refrigerated until use to maintain the integrity of the pastry dough.
Why you will love this recipe
Rugelach offers an exciting twist on classic pastries with its versatile fillings and flaky texture. Whether you’re a fan of cherries, nuts, or chocolate, there is something here to delight your taste buds and bring joy to your baking endeavors.
Ingredients
- 2 cups (4 sticks) unsalted butter, cut into tablespoon-size pats
- 4 cups all-purpose flour
- 1 tablespoon Diamond Crystal kosher salt
- 1 pound cream cheese, chilled
- 1/4 cup sour cream
- 2 cups dried tart cherries
- 1 cup sugar
- 1 cup water
- Pinch of Diamond Crystal kosher salt
- 1 teaspoon almond extract
- 1 1/2 cups blanched and lightly toasted almonds
- 2 cups coarsely chopped bittersweet chocolate
- 1 cup hazelnuts
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup all-purpose f lour
- 1/2 cup sugar
- 1 tablespoon Diamond Crystal kosher salt
- 2 cups dried apricots
- 1 cup sugar
- 1 cup water
- Decorative coarse sugar, for sprinkling
- 1 large egg, beaten, for the egg wash
Adviced equipment
- KitchenAid Stand Mixer with Prep Mode
- Dough Roller
- Silicone Pastry Mat
History of the recipe
The origins of Rugelach can be traced back to Eastern European Jewish communities, where bakers would use whatever ingredients they had on hand to create a variety of pastries. Over time, this versatile pastry evolved into what we now know and love as Rugelach.
Fun facts about this recipe
Did you know that the name ‘Rugelach’ comes from the Yiddish word ‘ruglik’, meaning ‘little twists’? This clever term reflects the pastry’s signature technique of rolling each piece into a crescent shape before filling and baking.