Classic Rugelach Recipe

Classic Rugelach Recipe

Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries posing as cookies. They're made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.

Classic Rugelach Recipe


THE RECIPE

INGREDIENTS

For the Dough:

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough
  • Heaping 1/4 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 3/4-inch chunks
  • 8 oz (1 package) cold cream cheese, cut into 1-inch chunks
  • 1 egg yolk

For the filling:

  • 1/2 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 cup walnuts
  • 1/2 cup raisins
  • 4 teaspoons cinnamon



INSTRUCTIONS

  1. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
  2. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.
  3. Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
  4. Preheat oven to 350ºF degrees and line two baking sheets with parchment paper.
  5. Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 - 11-inch circle, or just under an 1/8-inch thick. Sprinkle more flour and turn as necessary so the dough doesn't stick. Spread 1/2 cup of the filling over the dough and lightly press it into the dough with your hands.
  6. Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
  7. Bake for 25-30 minutes, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out). Transfer the rugelach to a rack to cool.
Delicious Ideas for Chocolate Fillings:
  1. Chocolate Chips: Sprinkle 2 tablespoons of light brown sugar and 1/4 cup mini chocolate chips over each portion of dough (you'll need 1/2 cup brown sugar and 1 cup mini chocolate chips total). Be sure to press the chocolate chips firmly into the dough before rolling the cookies.
  2. Nutella: Warm 1 cup of Nutella in the microwave until it is just spreadable (not too hot!) and smear 1/4 cup evenly over each portion of dough. It's a little messier to roll the cookies when the dough is covered with chocolate spread, so pull each triangle wedge away from the circle before rolling.


Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they’re not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.


Source: onceuponachef.com

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