Rugelach is a traditional Jewish pastry known for its flaky, slightly sweet dough and various fillings, often a blend of fruit preserves, nuts, and cinnamon. For me, there’s an unmatched joy in savoring rugelach with my morning coffee, an experience that exudes comfort and delight. The blend of delicate pastry, sweet fillings, and a hint of cinnamon or chocolate is simply unparalleled. Typically procured from a local store or bakery, this weekend marked a special venture: crafting it from scratch.
The aroma of buttery dough mingling with the fragrance of warm cinnamon as it bakes, the anticipation of that first bite—the process was both therapeutic and rewarding. Homemade rugelach elevated the experience, making each bite a labor of love and a symphony of flavors.
To be frank, my pastry-making skills are modest at best, evident in the initial batch. However, with a few attempts—as illustrated in the image above—the subsequent batches turned out quite well.
These bite-sized crescent-shaped treats are perfect for enjoying during the holiday season or any time of the year.
Ingredients:
For the Dough:
1 cup (2 sticks) unsalted butter, softened.
8 ounces cream cheese, softened.
1/4 cup granulated sugar
1/4 teaspoon salt
2 cups all-purpose flour
For the Filling:
1/2 cup raspberry jam
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For Assembly and Topping:
1 egg (beaten, for egg wash)
1/2 cup chopped walnuts (optional)
Turbinado sugar
Cinnamon (for dusting)
Instructions:
In a large mixing bowl, cream together the softened butter and cream cheese until smooth.
Add granulated sugar and salt and mix until well combined.
Gradually add the flour, mixing just until the dough comes together.
Divide the dough into four equal portions, wrap in plastic wrap, and refrigerate for at least 2 hours or until firm.
In a small bowl, mix the raspberry preserves, granulated sugar, and ground cinnamon until well combined. Set aside.
Line baking sheets with parchment paper.
Take one portion of the chilled dough and roll it into a 9-inch rectangle on a floured surface.
Spread the raspberry filling evenly over the center of the dough leaving a small border along the outside edges of the dough.
Sprinkle the chopped walnuts over the filling.
Gently roll up the dough to form a roll.
Brush with egg wash.
Sprinkle Turbinado sugar and cinnamon over rolls.
Place the rugelach on the prepared baking sheets.
Refrigerate for 30 minutes.
Preheat your oven to 350°F.
Cutting only halfway through the pastry, create cuts a half-inch apart.
Bake in the preheated oven for 40-45 minutes or until golden brown.
Remove from oven.
Using the knife, finish previously made cuts all the way through the pastry.
Allow the rugelach to cool on a wire rack.
Enjoy!