Rugelach is a beloved pastry-cookie known for its tender, flaky texture and rich, sweet fillings. Rolled into delicate crescents, these bite-sized treats are filled with chocolate, nuts, cinnamon, or fruit preserves, making every bite deeply satisfying and aromatic.
Rugelach:
Often enjoyed with tea or coffee, strikes the perfect balance between elegance and comfort. Though it looks bakery-perfect, this classic dessert is surprisingly approachable for home bakers and easily customized to suit personal tastes.
History:
Rugelach has its roots in Eastern Europe, where it was traditionally prepared in Jewish households and bakeries. The name comes from a Yiddish word meaning “little twists,” reflecting the pastry’s rolled shape. Early versions used yeast dough, but modern rugelach commonly features a cream cheese–based dough, which became popular in America for its tenderness and rich flavour.
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Rugelach
Ingredients
For the Dough
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- ¼ tsp salt
For the Filling
- ½ cup sugar
- 1 tbsp ground cinnamon
- ¾ cup finely chopped walnuts or pecans
- ½ cup mini chocolate chips or grated chocolate
- ¼ cup raisins or dried cranberries (optional)
For Topping
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (optional)
Instructions
- Beat butter and cream cheese until smooth and creamy.
- Add flour and salt; mix until a soft dough forms.
- Divide dough into four discs, wrap, and refrigerate for at least 1 hour.
- Combine sugar and cinnamon in a bowl.
- Roll each disc into a 9-inch circle.
- Sprinkle evenly with cinnamon sugar, nuts, chocolate, and dried fruit.
- Cut each circle into 8–12 wedges.
- Roll wedges from wide end to tip to form crescents.
- Place on lined baking sheets, brush with egg wash, and sprinkle with sugar.
Notes
- Chilling the dough prevents spreading.
- Finely chopped fillings roll more cleanly.
- Avoid overloading to keep layers intact.
- Cookies firm up as they cool.
- Flavour improves after resting overnight.
Tips for Rugelach:
- Use parchment paper for easy cleanup.
- Try apricot or raspberry jam for a fruity version.
- Freeze shaped rugelach before baking for sharper layers.
- Rotate trays halfway for even baking.
- Store in an airtight container up to 5 days.
FAQs for Rugelach:
Q: Can be frozen?
Yes, both baked and unbaked freeze well for up to 2 months.
Q: Can I make rugelach without eggs?
Yes, skip the egg wash or brush with milk or cream.
Q: Why is my dough cracking?
The dough may be too cold—let it rest for a few minutes before rolling.
Q: Can I use whole wheat flour?
You can replace up to half the flour, though texture will be denser.
Q: Is cookie or pastry?
It’s often called a cookie, but its dough is pastry-like.
Conclusion:
Rugelach is a timeless dessert that combines flaky dough with rich, comforting fillings. Whether served during holidays or enjoyed with a quiet cup of tea, this classic pastry delivers warmth, tradition, and irresistible flavor in every bite.