Description
Delightful Rugelach cookies from Eastern European Jewish traditions blend sweet cream cheese dough with rich chocolate or jam fillings. Crisp pastry edges and delicate swirled centers make these small treats perfect companions for afternoon tea or festive gatherings.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (227 grams or 2 sticks) unsalted butter, cold and cubed
- 8 ounces (226 grams) cream cheese, cold and cubed
Sweeteners and Seasonings:
- 2 tablespoons (30 ml) granulated sugar
- 1/4 teaspoon (1.25 ml) salt
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Combine flour, salt, and sugar in a food processor. Pulse to mix, then add butter and cream cheese, processing until coarse crumbs develop. Incorporate vanilla extract into the mixture.
- Separate dough into two equal portions, wrap individually in plastic film, and refrigerate for a minimum of 2 hours to firm up.
- Prepare filling by mixing chopped nuts, brown sugar, and ground cinnamon in a separate bowl. Set aside for later use.
- On a lightly floured surface, roll out one dough disk into a circular shape approximately 10–12 inches in diameter.
- Evenly spread a thin layer of fruit preserves across the rolled dough, ensuring complete coverage. Sprinkle the prepared nut mixture uniformly over the preserves.
- Divide the circular dough into 12–16 triangular wedges. Carefully roll each wedge from the wider base toward the pointed tip, creating crescent-shaped cookies.
- Arrange the rolled cookies with the pointed end facing downward on a parchment-lined baking sheet. Refrigerate for 20–30 minutes to help maintain shape.
- Heat oven to 350°F (175°C). Gently brush the chilled cookies with egg wash to promote golden browning.
- Bake for 22–25 minutes until cookies turn a rich golden color. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Once completely cooled, optionally dust with powdered sugar for a decorative finish.
Notes
- Chill the dough thoroughly to ensure a flaky, tender texture that melts in your mouth.
- Use room temperature butter and cream cheese for smoother mixing and easier dough handling.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better binding.
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 2 g
- Sodium: 75 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 40 mg