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Description
A traditional Jewish pastry, rugelach are small, crescent-shaped cookies filled with nuts, jam, or chocolate. Perfect for holidays and special occasions.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans
- 1/2 cup apricot jam or seedless raspberry jam
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 large egg, beaten (for egg wash)
Instructions
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the flour and salt, mixing until just combined. Do not overmix.
- Divide the dough into four equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough into a 10-inch circle.
- Spread a thin layer of jam over the dough, leaving a small border.
- Sprinkle evenly with a quarter of the chopped nuts, sugar, and cinnamon mixture.
- Cut the circle into 8 equal wedges.
- Starting from the wide end, tightly roll up each wedge towards the point.
- Place the rugelach seam-side down on the prepared baking sheets.
- Brush the tops with the beaten egg wash.
- Bake for 15-20 minutes, or until golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a chocolate filling, use chocolate chips instead of nuts and cinnamon.
- You can add a touch of vanilla extract to the dough for extra flavor.
- Store cooled rugelach in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 rugelach
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg