Butterhorns Aka Rugelach Rugulach Snails Schnecken
Delight in the buttery, flaky perfection of Butterhorns, also known as Rugelach, Rugulach, Snails, or Schnecken—a cherished treat with a rich heritage. This recipe combines the melt-in-your-mouth texture of cream cheese pastry with a cinnamon-scented filling of brown sugar, chopped nuts, and optional raisins or dried fruit. Each dough disk is rolled thin, generously sprinkled with filling, and sliced into wedges that are lovingly rolled into crescent-shaped bites of heaven. Golden-browned through an egg wash finish and optionally dusted with powdered sugar, these pastries are as beautiful as they are delicious. With just 30 minutes of prep time, these elegant treats are the perfect balance of sweet and savory—ideal for holiday gatherings, tea parties, or whenever you crave something special.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter, softened
- 8 oz Cream cheese, softened
- 0.25 cup Granulated sugar
- 0.25 tsp Salt
- 1 tbsp Cinnamon
- 0.5 cup Brown sugar
- 0.5 cup Chopped walnuts or pecans
- 0.5 cup Raisins or dried fruit (optional)
- 1 unit Egg, beaten (for egg wash)
- 2 tbsp Powdered sugar (for garnish, optional)
Instructions
In a medium bowl, combine the flour and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and cream cheese until smooth and creamy.
Gradually add the granulated sugar and mix well.
Slowly incorporate the flour mixture into the wet ingredients. Mix until a soft dough forms.
Divide the dough into four equal portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or until firm.
In a small bowl, combine the brown sugar, cinnamon, chopped nuts, and raisins (if using) for the filling. Set aside.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one disk of dough into a circle approximately 1/8-inch thick and about 9-10 inches in diameter.
Sprinkle an even layer of the filling mixture over the dough circle, pressing gently to adhere.
Using a sharp knife or pizza cutter, slice the circle into 8-12 equal wedges, like a pizza.
Starting from the wide end of each wedge, roll up towards the narrow tip to form a crescent shape.
Place the rolls tip-side down on the prepared baking sheet, spacing them about 1 inch apart.
Brush the tops of the rolls with the beaten egg for a golden finish.
Repeat the rolling and filling process with the remaining dough disks.
Bake in the preheated oven for 18-22 minutes, or until the butterhorns are golden brown.
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled butterhorns with powdered sugar before serving.
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.4 g | 409% | |
| Saturated Fat | 175.4 g | 877% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 454.8 g | 165% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 204.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 564 mg | 43% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
