Classic Rugelach Recipe: A Sweet Jewish Delicacy

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small pieces
  • 8 ounces cream cheese, cold and cut into small pieces
  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup semi-sweet chocolate chips
  • 1 large egg, beaten
  • 2 tablespoons milk
  • Additional sugar for sprinkling

Steps and instructions

  1. In a large bowl, combine the flour and salt.
  2. Add the cold butter and cream cheese to the flour mixture. Use your fingers or a pastry cutter to cut them in until the mixture resembles coarse crumbs.
  3. Gather the dough into a ball and divide it into four equal parts. Wrap each part in plastic wrap and refrigerate for at least 2 hours, or overnight.
  4. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  5. In a small bowl, combine the sugar, cinnamon, vanilla extract, raisins, walnuts, and chocolate chips.
  6. On a lightly floured surface, roll out one of the dough pieces into a circle. Spread a quarter of the sugar filling evenly over the dough.
  7. Cut the dough into 8 wedges, like a pizza. Starting from the wide end, roll up each wedge. Place the rugelach on the prepared baking sheet with the point underneath.
  8. In a small bowl, beat together the egg and milk to make an egg wash. Brush the egg wash over the rugelach and sprinkle with additional sugar.
  9. Bake for 20-25 minutes, or until lightly golden. Repeat with the remaining dough and filling.
  10. Allow the rugelach to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tools for making

  • Mixing bowl - A large bowl to mix the ingredients together.
  • Pastry cutter - A tool used to cut the butter and cream cheese into the flour mixture.
  • Plastic wrap - Used to wrap the dough before refrigerating.
  • Parchment paper - Used to line the baking sheet and prevent sticking.
  • Rolling pin - Used to roll out the dough into a circle.
  • Baking sheet - A flat sheet pan used for baking the rugelach.
  • Small bowl - Used to mix the sugar filling ingredients together.
  • Pastry brush - Used to brush the egg wash onto the rugelach before baking.
  • Wire rack - A rack used to cool the baked rugelach.

Recipe variations

  • Use a different type of flour, such as whole wheat flour or almond flour, for a variation in flavor and texture.
  • Replace the raisins with dried cranberries, chopped dates, or chopped apricots for a different fruity twist.
  • Instead of walnuts, try using pecans, almonds, or pistachios for a different nutty flavor.
  • For a chocolate lover's version, substitute the cinnamon with cocoa powder and use chocolate chunks or white chocolate chips in the filling.
  • Add a touch of citrus by incorporating lemon zest or orange zest into the dough or sprinkle some grated lemon or orange zest over the rugelach before baking.
  • Experiment with different fillings, such as Nutella, raspberry jam, or caramel sauce, in place of the sugar-cinnamon filling.
  • Make a savory rugelach variation by omitting the sugar and cinnamon filling. Instead, fill the dough with ingredients like shredded cheese, cooked spinach, sun-dried tomatoes, and herbs.
  • For a gluten-free option, use a gluten-free all-purpose flour blend instead of regular flour.
  • Try using a different type of fat in the dough, such as coconut oil or margarine, for a dairy-free version.
  • Make mini rugelach by cutting the dough into smaller triangles and rolling them into bite-sized treats.

Recipe overview

Indulge in the rich and delightful tastes of Rugelach, a traditional Jewish pastry that's not only delicious, but also fun to make! This recipe gives you perfectly flaky and tender rugelach filled with a combination of sugar, cinnamon, raisins, walnuts, and chocolate chips, for the ultimate sweet treat. Each dough roll is filled, rolled up, then baked to golden perfection. With this easy-to-follow recipe, you'll find the process simple yet very rewarding. Expect to spend some time chilling the dough for the best results - and trust us, it's worth the wait. Whether you're making these for a festive holiday treat or an everyday snack, this Rugelach recipe will not disappoint. Enjoy the process and, more importantly, enjoy the results!

Common questions

  1. Can I substitute the all-purpose flour with a gluten-free flour?
  2. Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. However, keep in mind that the texture and taste may differ slightly from the original recipe.
  3. Can I use salted butter instead of unsalted?
  4. Using unsalted butter allows you to control the amount of salt in the recipe. If you only have salted butter, you can still use it, but consider reducing the amount of additional salt called for in the recipe.
  5. Can I omit the cream cheese?
  6. The cream cheese adds richness and tenderness to the dough. If you don't have cream cheese or prefer not to use it, you can substitute an equal amount of sour cream or Greek yogurt.
  7. Can I use different fillings?
  8. Absolutely! Feel free to experiment with different fillings to suit your taste. Traditional options include fruit preserves, nuts, chocolate, or even a combination of these.
  9. How should I store the rugelach?
  10. Store the rugelach in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer shelf life, but the texture may become slightly softer.
  11. Can I freeze the rugelach?
  12. Yes, rugelach freezes well. Place them in a freezer-safe container or zip-top bag, and they can be stored in the freezer for up to 2 months. Thaw at room temperature before serving.

Serving dishes and utensils

  • Rolling pin - Used to roll out the dough into a circle.
  • Pastry brush - Used to brush the egg wash onto the rugelach before baking.
  • Baking sheet - Used to place the rugelach on while baking.
  • Parchment paper - Provides a non-stick surface for the rugelach and makes cleanup easier.
  • Wire rack - Used to cool the baked rugelach and allow air to circulate around them.
  • Plastic wrap - Used to wrap and refrigerate the dough.

Origin stories

Rugelach is a beloved treat that holds a special place in the tapestry of Jewish culinary traditions. Its origins trace back to Eastern Europe, where it was commonly prepared for festivities and celebrations. The name "Rugelach" itself is Yiddish, the Jewish language spoken by Ashkenazi Jews, and it loosely translates to "little twists" – a nod to its unique crescent shape. These pastries were traditionally filled with a variety of fillings, like poppy seeds, nuts, fruit preserves, or even just cinnamon and sugar, based on what was available locally. As Jewish communities migrated around the world, they brought this delightful pastry with them, leading to some of the diverse variations we see today. So as you savor each bite of your homemade Rugelach, remember that you're partaking in a centuries-old culinary tradition that has spanned continents and generations, connecting you to a rich and delicious history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.