Ruglah
Rugelach, a beloved Jewish pastry, is a perfect blend of flaky, buttery dough and sweet, spiced filling. This irresistible treat features a melt-in-your-mouth cream cheese-based dough, which is chilled and rolled to perfection. Filled with a delightful mixture of cinnamon, sugar, walnuts, and optional raisins, each crescent-shaped bite is a balance of nutty, spiced, and subtly sweet flavors. Finished with a glossy egg wash for a golden-brown crust, these homemade rugelach pastries are the ideal pairing for your morning coffee or afternoon tea. With just 45 minutes of prep time, this recipe yields 24 delightful bites of indulgence, perfect for holiday gatherings, dessert platters, or anytime snacking. Discover how easy it is to recreate this classic pastry in your own kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 8 oz Cream cheese, cold and cubed
- 0.25 teaspoons Salt
- 0.25 cups Granulated sugar
- 2 teaspoons Ground cinnamon
- 0.5 cups Walnuts, finely chopped
- 0.25 cups Raisins (optional)
- 1 large Egg yolk
- 1 teaspoons Milk
Instructions
In a food processor or large mixing bowl, combine the all-purpose flour and salt.
Add the cold, cubed butter and cream cheese to the flour. Pulse in the food processor or cut in using a pastry cutter until the mixture resembles coarse crumbs.
Gather the dough together, divide it into two equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
In a small bowl, mix together granulated sugar, ground cinnamon, chopped walnuts, and raisins (if using) to create the filling.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough into a 10-inch circle.
Spread the cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border around the edges.
Using a sharp knife or pizza cutter, cut the circle into 12 triangular wedges (like cutting a pizza).
Starting at the wide end of each triangle, roll it tightly towards the pointed end, forming a crescent shape. Place the rugelach seam-side down on the prepared baking sheets.
In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush it lightly over each rugelach.
Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Remove from the oven and cool on wire racks before serving.
Nutrition Facts
Calories |
4203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.5 g | 410% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 86.9 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 469 mg | 36% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1109 mg | 24% | |
*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.
