how to make Rugelach

Rugelach: A Classic Jewish Pastry with Endless Flavor Possibilities

If you’re looking for a delicious, buttery, and flaky treat that will impress your friends and family, Rugelach is the answer. This beloved Jewish pastry, originating from Eastern Europe, has become a staple in many kitchens and bakeries around the world. With its rich filling, golden crust, and bite-sized perfection, Rugelach is the perfect pastry for any occasion, whether it’s a holiday gathering, a family brunch, or an afternoon tea.

In this blog post, we’ll dive into everything you need to know about making Rugelach—from the dough and fillings to tips and variations. So grab your rolling pin, and let’s get baking!

What is Rugelach?

Rugelach (pronounced “roo-guh-lahkh”) is a traditional Jewish pastry that features a delicate, flaky dough filled with a variety of sweet fillings, rolled into a crescent shape, and baked until golden. The name “Rugelach” comes from the Yiddish word for “little twists”, and that’s exactly what these treats are—mini twists of rich pastry filled with nuts, chocolate, fruit preserves, or spices. They are often topped with a sprinkling of sugar and sometimes nuts, giving them an extra crunch.

Here’s the Rugelach recipe card in a table format for easy reference:

Instructions:

1. Prepare the Dough: In a food processor, combine flour, sugar, and salt. Add butter and cream cheese, and pulse until the dough forms. Add vanilla extract and pulse until combined. Divide dough into 4 equal portions, shape into disks, and refrigerate for 1 hour.
2. Roll Out the Dough: Roll one disk at a time into an 8-inch circle, about ¼ inch thick.
3. Spread the Filling: Spread fruit preserves on the dough. Sprinkle with cinnamon sugar, chopped nuts, and mini chocolate chips (if using).
4. Slice and Roll: Cut the dough into 8 wedges and roll each wedge into a crescent shape.
5. Egg Wash & Sugar Topping: Brush with egg wash (whisked egg + water) and sprinkle with coarse sugar.
6. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until golden brown.
7. Cool & Serve: Let cool on a wire rack for 10 minutes before serving.

Storage:

• Store in an airtight container at room temperature for 3-5 days.
• Freezing: Freeze unbaked Rugelach for up to 3 months or baked Rugelach for up to 3 months.

Enjoy your homemade Rugelach!

Why You’ll Love Rugelach

• Flaky & Buttery Dough: The dough is incredibly rich and buttery, similar to a shortbread, giving each bite a melt-in-your-mouth texture.
• Versatile Fillings: You can fill your Rugelach with anything from chocolate and nuts to cinnamon sugar and fruit preserves, making them completely customizable.
• Make Ahead & Freezable: Rugelach is perfect for making ahead, and you can freeze the unbaked rolls or the baked cookies for later use.
• Perfect for All Occasions: Rugelach is ideal for holiday baking, but it also makes a great gift or snack to enjoy any time of the year.

Ingredients for Rugelach

To make the classic Rugelach dough, you’ll need a few simple ingredients that come together to create a rich, flaky base. Here’s a breakdown of what you’ll need:

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter (cold and cut into cubes)
• 8 oz cream cheese (softened)
• 1 teaspoon vanilla extract

For the Filling (Classic Version):

• ½ cup fruit preserves (apricot, raspberry, or strawberry are popular choices)
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ½ cup finely chopped nuts (walnuts, pecans, or almonds work well)
• ½ cup mini chocolate chips (optional, but they add a delicious richness)

For Topping:

• 1 egg (for egg wash)
• 2 tablespoons coarse sugar (for sprinkling on top)

Step-by-Step Instructions for Making Rugelach

1. Prepare the Dough

Start by combining the flour, sugar, and salt in a food processor. Add the cold butter and cream cheese, and pulse until the mixture resembles coarse crumbs. Then add vanilla extract and pulse again until the dough just comes together. You may need to use your hands to knead the dough slightly, but be careful not to overwork it.

Once your dough is ready, divide it into four equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight) to firm up.

2. Roll Out the Dough

After chilling, take one disk of dough out of the fridge at a time. Roll it out on a lightly floured surface into a ¼-inch thick circle (about 8 inches in diameter). The dough should be soft and pliable but not sticky.

3. Spread the Filling

Once you’ve rolled out a circle, spread a thin layer of fruit preserves over the surface of the dough, leaving about ½ inch from the edges. Sprinkle a mixture of sugar and cinnamon evenly over the preserves, followed by a handful of chopped nuts and mini chocolate chips (if using).

4. Slice and Roll

Cut the dough circle into 8 wedges (like a pizza). Starting from the wider edge, carefully roll each wedge into a tight crescent shape. Place each rolled piece onto a parchment-lined baking sheet, making sure the tip of the dough is tucked underneath to prevent it from unrolling during baking.

5. Egg Wash & Sugar Topping

Brush the tops of each Rugelach with a light coat of egg wash (whisk 1 egg with a tablespoon of water) to give them a golden, shiny finish. Then sprinkle with coarse sugar for an extra touch of sweetness and crunch.

6. Bake

Preheat your oven to 350°F (175°C). Bake the Rugelach for 20-25 minutes or until they are golden brown and slightly puffed. The edges should be crispy, and the filling should be bubbling just a bit. Keep an eye on them during the last few minutes to avoid burning.

7. Cool & Enjoy

Let the Rugelach cool on a wire rack for at least 10 minutes before serving. Once they’re cool enough to handle, enjoy them with a cup of tea or coffee!

Tips for Perfect Rugelach

1. Chill the Dough: The dough needs time to chill, so don’t skip this step. This helps keep the butter solid, which is key to getting a flaky texture.
2. Use Cold Butter & Cream Cheese: Cold butter and cream cheese will create a more tender, flaky dough. Make sure they’re both well-chilled before mixing.
3. Customize the Fillings: Rugelach can be made with any variety of fillings. In addition to fruit preserves, consider adding cinnamon sugar or chopped dates for different flavor profiles.
4. Don’t Overfill: Be sure to only use a thin layer of filling, as too much can cause the Rugelach to unravel during baking.
5. Freeze for Later: Rugelach freezes beautifully, both before and after baking. You can freeze the unbaked rolls and bake them directly from the freezer, adding a few extra minutes to the baking time.

Variations for Rugelach Fillings

While the classic cinnamon-sugar-and-nut filling is delicious, Rugelach is incredibly versatile, and you can try a variety of fillings. Here are some ideas:

1. Chocolate Hazelnut Rugelach

Spread a thin layer of chocolate hazelnut spread (like Nutella) on the dough and top with finely chopped hazelnuts and mini chocolate chips.

2. Cinnamon-Sugar & Raisins

Use raisins or currants in place of nuts, mixed with a bit of cinnamon and sugar for a classic, warm flavor.

3. Apple Cinnamon Rugelach

For an autumn twist, use apple preserves or fresh apples cooked with cinnamon and sugar as your filling. Pair with walnuts for added crunch.

4. Apricot and Walnut Rugelach

If you’re a fan of apricot, try filling your Rugelach with apricot jam and chopped walnuts for a sweet, nutty flavor.

How to Store and Freeze Rugelach

• Storing: Rugelach keeps well at room temperature for about 3-5 days in an airtight container. After that, they start to lose their crispness.
• Freezing Unbaked Rugelach: You can freeze the unbaked rolls. Place them on a baking sheet in the freezer until firm, then transfer them to a freezer bag or container. When you’re ready to bake, just place them on a baking sheet and add 3-5 extra minutes to the baking time.
• Freezing Baked Rugelach: After baking, let the Rugelach cool completely before storing them in an airtight container. They’ll stay fresh in the freezer for up to 3 months.

Conclusion

Rugelach is a versatile and delicious pastry that everyone will love. Whether you stick to the classic jam and nut filling or get creative with your own combinations, these buttery, flaky bites are sure to impress. They’re perfect for a festive occasion or just as an everyday treat to enjoy with friends and family.

Give this recipe a try, and let me know what your favorite Rugelach fillings are! Happy baking!