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Rugelach is a Jewish pastry dish with raisins, walnuts, and sometimes chocolate.
Ingredients[edit | edit source]
- 2 cups (260g) all-purpose flour
- 1/2 cup (65g) plus 4 teaspoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup loosely packed golden raisins, chopped
- 1 1/4 cups walnuts (1/4 lb), finely chopped
- 16 tablespoons (2 sticks) unsalted butter, softened
- 8 oz. (220g) cream cheese, softened
- 1 cup apricot jam or raspberry jam
- Milk to brush Rugelach
Procedure[edit | edit source]
- Whisk flour and salt in a medium bowl.
- Beat butter and cream cheese in a large bowl with a mixer until well combined.
- Stir in flour until the contents is the consistency of dough.
- Roll the dough into a ball and wrap in plastic; flatten into a 5x7 inch (12 x 17 cm) rectangle.
- Refrigerate for 12 to 24 hours.
- Line a large shallow baking pan with parchment paper. Preheat oven to 350F.
- Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12x8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).
- Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.
- After you are done flattening the dough, return the last piece to the fridge.
- Whisk the 1/2 cup sugar with cinnamon in a medium bowl.
- Take one dough quarter out of the fridge and spread 1/4 cup of the jam over the dough with a spatula. Over the dough, scatter 1/4 cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.
- Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.
- Repeat the same process with the other 3 dough rectangles.
- Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with 3/4 inch (2cm) deep cuts, at one inch intervals.
- Bake at 350F (180°C) for 45-50 minutes.
- Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.
Notes, Tips, and Variations[edit | edit source]
- Instead of using raisins, try substituting mini chocolate chips.