Jammy Rugulah
Indulge in the irresistible charm of Jammy Rugelach, a delightful pastry that combines a tender, buttery cream cheese dough with a sweet, fruity jam filling and a hint of crunch from chopped nuts. Perfectly spiced with a touch of cinnamon and finished with a golden glaze and sugar sprinkle, these crescent-shaped treats are as visually stunning as they are delicious. With their flaky texture and jam-packed center, Jammy Rugelach is a versatile dessert that's ideal for holiday platters, tea parties, or an anytime indulgence. Easy to customize with your favorite jam flavors and nuts, this recipe brings homemade bakery-style elegance to your kitchen in just 45 minutes of prep time. Serve these golden beauties alongside coffee or tea for a treat that’s guaranteed to impress!
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Recipe Information
Ingredients
- 226 grams Cream cheese
- 226 grams Unsalted butter
- 50 grams Granulated sugar
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 180 grams Jam (any flavor, like raspberry or apricot)
- 80 grams Chopped nuts (walnuts, pecans, or almonds)
- 1 teaspoon Cinnamon
- 1 large Egg
- 1 tablespoon Water
- 20 grams Granulated sugar (for sprinkling)
Instructions
In a large mixing bowl, use a hand or stand mixer to combine the cream cheese and unsalted butter. Mix until smooth and creamy.
Add the granulated sugar and salt to the mixture, and continue mixing until fully combined.
Gradually add the flour in small increments, mixing until a soft dough forms. Avoid overmixing.
Divide the dough into two equal portions, shape them into disks, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
On a lightly floured surface, roll out one of the dough disks into a 10-inch circle, about 1/8-inch thick.
Spread half of the jam evenly over the surface of the dough, leaving a small border around the edges.
Sprinkle half of the chopped nuts and a pinch of cinnamon evenly over the jam layer.
Using a sharp knife or pizza cutter, slice the circle into 12 equal wedges, like a pizza.
Starting from the wide edge of each wedge, roll the dough towards the point to form a crescent shape. Place the rolled rugelach on the prepared baking sheet, with the point side down.
Repeat the rolling and filling process with the second disk of dough and remaining ingredients.
In a small bowl, beat the egg with the water to prepare an egg wash. Brush each rugelach with the egg wash and sprinkle a little granulated sugar on top.
Bake in the preheated oven for 22-25 minutes, or until the pastries are golden brown.
Remove the rugelach from the oven and let them cool completely on a wire rack before serving.
Nutrition Facts
Calories |
4938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.6 g | 428% | |
| Saturated Fat | 165.4 g | 827% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3262 mg | 142% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 172.2 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 465 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1197 mg | 25% | |
*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.
