Rugelach

star rating (17) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 24 rugelach

Recipe photo

No matter how you pronounce it, rugelach as a traditional eastern European sweet often Jewish) warms the hearts and hearths of many a baker. In this version, satiny soft dough made with butter, cream cheese, and sour cream wraps around a filling of sugar, nuts, and raisins.

Once baked, the dough flakes like a Danish or croissant, and the melted filling bursts with flavor. With a generous dose of cinnamon, these "little twists" fill the house with warmth and comfort.

Rugelach

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 24 rugelach
Published: 11/07/2010

Ingredients

Crust

Filling

  • 1/2 cup brown sugar
  • 1 cup walnuts, chopped
  • 1/2 cup raisins
  • 3 to 4 teaspoons cinnamon, to taste
  • water for brushing dough

Tips from our bakers

  • No food processor? NO problem! Just mix the dough by hand as you would mix a pie dough. Use a pastry blender or your fingers to cut the butter and cream cheese into the flour/salt mixture, then stir in the sour cream.

Directions

see this recipe's blog »

1) To make the crust, place the flour and salt in the bowl of a food processor. Pulse briefly to combine.

2) Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Pulse until crumbly. Pieces of butter and cream cheese about the size of green peas should still be visible in the dough.

3) Divide the dough into three equal portions. Wrap well in plastic wrap, pressing each gently into a disc. Chill the dough for at least 2 hours, or up to overnight.

4) To make the filling, process the sugar, walnuts, raisins, and cinnamon in the food processor until finely chopped and well combined. The filling should feel slightly moist to the touch.

5) Remove the dough from the refrigerator. Working with one piece of dough at a time, place it on a very lightly floured surface. Roll it to a 10" circle and brush it lightly with water. Use your fingers to spread about 1/3 of the filling onto the round. Press the filling down into the dough gently to anchor it.

6) Using a pizza cutter or sharp knife, divide the dough into 8 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a parchment-lined, rimmed baking sheet. Repeat with the remaining two pieces of dough.

7) Bake the rugelach in a preheated 350°F oven for 25 to 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry the bottoms, yielding a crunchy crust and caramelized base. Serve warm with tea or coffee; or cool and dust with confectioners' sugar before serving. Yield: 24 rolls

Yield: 24 rugelach

Reviews

1 2  All  
  • star rating 03/31/2015
  • Iron chef 55 from Los Angeles
  • I have made this recipe many times. My scale is very handy. I use grams when weighing my ingredients and the results is good. As for the fillings, I use dried fruits such as apricot, raisin, cranberries, etc... Water, sugar ( cook it until the water is syrupy but not too thick, then turn off the heat and let the fruits cool). Grind it in the food processor to the consistency prefered. Can be frozen for 2 to 3 months. For Chocolate I use a ganache that is cool which will be easy to spread. For nut filling ( your choice), I use my food processor to make a flour. I then in a pot add honey, butter, sugar, water and heat it up until it comes together. Then add the flavoring such as almond, vanilla extract (again your choice) and cinnamon etc... When the liquid mix has cooled. Add to the nut flour and mix it. It is now ready to use. The recipe can be found on Food Tv network under Almond Paste. It is Jacque Torres recipe. I don't buy almond paste anymore since I found his recipe and the uses for it are many. I hope this helps. As for the dough in this recipe, it's a great one but all you need to do is practice.
  • star rating 03/13/2015
  • member-kmo16481 from KAF Community
  • They smell and taste good but the presentation is nothing like I expected. First the dough did not come together well at all. Very floury discs. Then when I rolled it, after 2 1/2 hrs in the refrigerator, it cracked everywhere. In the oven a lot of liquid was released and the cookies kind of melted. The dough was all blistery when it came out of the oven.

    There may have been a bit too much flour when you measured it. Give our Hotline a call at 1-855-371-2253 for some troubleshooting. Happy baking! Laurie@KAF

  • star rating 01/05/2015
  • Jan from Bedford, WY
  • Easy to prepare and beautiful to behold. A real hit with friends. Deadly good, too.
  • star rating 12/18/2014
  • from
  • I made these gluten free, substituting an equal amount of KAF gf flour and adding in a heaping 1/4 tsp of xanthan gum. Absolutely perfect and flaky, just like when I made them with wheat flour. You should post these on the gf recipe site!
    That is great to know! We appreciate all feedback and yours will benefit our GF customers too so a big thanks! Elisabeth@KAF
  • star rating 12/06/2014
  • Ironchef 55 from Los Angeles, Ca
  • star rating 10/26/2014
  • Cindiani from KAF Community
  • My guys loved this rugelach. Very easy to make, even for a novice like me. I think I over-processed the dough (left no visible pieces of butter or cream cheese) and it was still flaky when baked. We liked the traditional filling, but I am going to look for an apple filling to use next time just to mix it up.
  • star rating 01/14/2014
  • Sara from San Diego, CA
  • I made the filling exactly like as recipe. But I think they should taste better using dates instead of raisins. Next time I'll substitute raisins for dates.
  • star rating 09/16/2013
  • Ask from California
  • Very delicious and simple and I followed the dough recipe exactly. However, I filled them with walnuts, choc chips, cinnamon, sugar and orange marmalade. Yum!. It was oozing butter when I took it out of the oven to the point of being greasy. Did I do something wrong or is it supposed to? Should I cut back on the butter?
    This could be a combination of the butter being too soft and in pieces that are too large. Work with the dough as quickly as possible so that it doesn't warm up before going into the oven. Also make sure there are no large butter chunks when you make the crumbly mixture in the food processor. ~Amy
  • star rating 08/19/2013
  • twrlgrl608 from KAF Community
  • This is an awesome recipe! The dough is so moist and flaky. I didn't have any sour cream on hand, so I substituted ricotta cheese and crossed my fingers hoping it would work, and it was awesome! I think I'll keep using ricotta cheese. (FYI: I used the same amount of ricotta cheese as called for sour cream in the recipe). The filling was awesome too. I added some mini chocolate chips and used dates instead of raisins though since I'm not the biggest fan of raisins. I kept everything else the same though, and they were superb. I'll be making these again and again. Who would've thought that these would be so easy to make? They remind me of something my grandmother used to make. I highly recommend them.
    We're as proud of you as Grandma would be! Happy Baking - Irene@KAF
  • star rating 12/04/2012
  • Lynn from PENNSYLVANIA
  • These are phenomenal! I cut the first disc into 8 wedges but the next two discs into 12 as I like a smaller pastry. I didn't change the baking time. This is an easy dough to roll out. I think this would be a good recipe to do with school-age kids.
1 2  All  
bakershotline

Related recipes