Rugelach

Warm and Delicious Rugelach

Rugelach is one of those delightful treats that combines a rich, buttery dough with a sweet, nutty filling, creating bites of sheer bliss.

Originating from Eastern European Jewish cuisine, these crescent-shaped pastries are just perfect for sharing with friends or indulging in during a cozy afternoon with tea.

With a tender texture and flavors that bring comfort, rugelach will quickly become a favorite in your recipe collection.

Recipe Information

• Prep Time: 1 hour (plus additional chill time)
• Cook Time: 25-30 minutes
• Total Time: 1 hour 30 minutes
• Servings: 24
• Difficulty Level: Medium

Nutrition Information

• Calories per serving: Approximately 150
• Protein: 2 grams
• Carbohydrates: 19 grams
• Fat: 8 grams
• Fiber: 0.5 grams
• Sugar: 5 grams
• Sodium: 70 mg

Why I Love This Rugelach

Rugelach holds a special place in my heart because it’s more than just a dessert; it’s a tradition. The smell of these lil’ rolls baking reminds me of family gatherings and holiday celebrations.

They’re easy and fun to make, especially when you get to roll them up just how you like. Plus, they’re versatile! You can tweak the fillings to fit your taste and make a batch that’s all your own.

These golden brown treats are perfect for both casual snack times and festive occasions.

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for filling)
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup raisins or currants
• 1/2 teaspoon cinnamon
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

How to Make Rugelach

Step 6: Bake the Treats

Place the rolled rugelach on a baking sheet lined with parchment paper.

Step 7: Egg Wash

In a small bowl, beat together the egg and milk. Brush this mixture over the rugelach for a beautiful glaze.

Step 8: Enjoy the Aroma

Bake for 25-30 minutes until golden brown. Allow them to cool slightly before serving and enjoy the heavenly aroma wafting through your kitchen.

Tips & Variations

• Serve Them Warm: Rugelach are best enjoyed slightly warm, but they’re still delightful at room temperature. Consider serving them with a dusting of powdered sugar for an extra touch of sweetness.
• Firm Dough: If the dough is too soft to roll easily, feel free to chill it for an additional 15-30 minutes.
• Customize Your Fillings: Swap the nuts or dried fruit based on your preferences. Try chocolate chips or dried cranberries for a fun twist.
• Diet Adaptations: For a gluten-free option, use a gluten-free flour blend. If you’re following a low-sugar diet, consider using a sugar substitute in the filling.

Delicious Variations

• Chocolate Rugelach: Add cocoa powder to the dough and fill with chocolate chips and hazelnuts for a chocolate lover’s dream.
• Fruit and Nut Bars: Bake a mixture of dried fruits and nuts pressed into a bar form for a chewy treat.
• Cinnamon Roll Rugelach: Use cinnamon sugar filling and cream cheese frosting drizzled on top for a fusion of flavors.
• Savory Rugelach: Incorporate herbs and cheese in the filling for a delightful appetizer version.

Serving Suggestions for Rugelach

Rugelach is perfect for serving with coffee or tea in the afternoon. Arrange them on a beautiful serving platter for guests during a brunch or festive gathering. Pair with a dollop of whipped cream or a side of fruit preserves to elevate the experience. These pastries also go wonderfully with a rich cup of hot cocoa during the winter months.

Storage and Leftovers

Store leftover rugelach in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a single layer and then transfer to a freezer-safe bag. They will stay fresh for up to 2 months. To enjoy, simply thaw at room temperature or reheat in the oven for that warm, freshly baked taste.

Helpful Questions

1. Can I make the dough ahead of time?
   Yes! You can prepare the dough a day in advance and keep it chilled in the refrigerator.

2. What type of nuts should I use?
   Walnuts and pecans work beautifully, but feel free to use sunflower seeds or almonds for a different flavor.

3. Can I skip the egg wash?
   While the egg wash gives a nice, shiny finish, you can skip it if you prefer, or brush with a little melted butter instead.

4. Is rugelach traditionally sweet or savory?
   Traditional rugelach is sweet, but savory versions are becoming popular, using cheese and herbs instead.

5. How can I ensure my rugelach is flaky?
   Be sure to keep your dough cold while working with it, and don’t overwork the dough to maintain that flaky texture.

Dive into making these scrumptious rugelach, and you may just find it becomes a cherished recipe in your home, like it is in mine!

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