When the sun starts to dip below the horizon, casting a golden glow over my kitchen, I often find myself craving something sweet and comforting. It was on one of those lovely evenings that I first decided to tackle Rugelach, a delightful pastry that transforms simple ingredients into a cozy explosion of flavor. The buttery, flaky dough filled with fragrant cinnamon, sweet dried cranberries, and crunchy walnuts is like a warm hug for your taste buds.
I remember the joy of rolling up those little wedges—each one a promise of the deliciousness to come—and the intoxicating scent wafting through the house as they baked. With just a handful of steps required, this recipe is perfect not only for seasoned chefs but also for those brave enough to venture away from their usual fast-food routines. Whether you’re preparing for a friendly gathering or simply looking to indulge in homemade goodness, these Rugelach are sure to impress. So, grab your apron, and let’s create something special together!
Why are Rugelach so irresistible?
Deliciously flaky dough envelops a mixture of sweet and nutty filling, making each bite a heavenly experience. Effortlessly simple to prepare, this recipe is perfect for both novice and experienced bakers alike. Versatile and delightful, you can customize the filling with your favorite nuts and dried fruits. Perfect for sharing, these pastries add a touch of elegance to any gathering. For an extra treat, pair them with a cup of coffee or tea for a cozy afternoon delight!
Rugelach Ingredients
For the Dough
• All-purpose flour – 2 & 1/4 cups will give your Rugelach a sturdy yet tender base.
• Salt – 1/2 teaspoon enhances the flavor of the dough.
• Unsalted butter – 1 cup, cold and cubed adds richness and flakiness to your pastry.
• Egg yolk – 1 large yolk enriches the dough and adds beautiful color.
• Vanilla – 1 teaspoon for a hint of sweetness and warmth.
• Sour cream – 3/4 cup adds moisture and tenderness for the perfect texture.
For the Filling
• Granulated sugar – 1/4 cup provides sweetness to the filling.
• Brown sugar – 1/4 cup for a touch of caramel richness.
• Chopped walnuts – 1 cup gives crunch and goes wonderfully with the sweet filling.
• Dried cranberries – 1/2 cup to infuse fruity flavor and a chewy texture.
• Cinnamon – 2 teaspoons for that delightful warm spice that complements the other ingredients.
For Assembly
• Powdered sugar – for dusting the work surface and a lovely finish on baked Rugelach.
• Water – just enough for brushing the dough, helping to stick the filling on.
• Egg wash – 1 egg beaten with 1 tablespoon milk gives a golden glow to your pastries.
• Granulated sugar – 3 tablespoons for sprinkling on top for an extra sweet crunch.
• Cinnamon – 1 teaspoon to mix with the sugar for an aromatic topping.
Take a moment to gather these ingredients, and you’ll be on your way to baking delicious Rugelach that’s sure to bring warmth and joy to your kitchen!
How to Make Rugelach
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Combine dough ingredients: Place all the dough ingredients into a food processor and pulse 10-12 times until the mixture resembles pea-sized crumbs. This ensures your dough will be perfectly flaky yet cohesive.
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Chill the dough: Transfer the crumbly mixture to a work surface, gather it into a ball, and divide into 3 equal portions. Flatten each into a disc, wrap in plastic, and chill in the refrigerator for at least 2 hours or overnight.
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Prepare the filling: In the food processor, pulse together the granulated sugar, brown sugar, walnuts, dried cranberries, and cinnamon until minced and well mixed. This aromatic filling will tantalize your taste buds.
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Line baking sheets: Get 3 large rimmed baking sheets ready by lining them with parchment paper. This will prevent sticking and make cleanup a breeze.
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Roll the dough: Take one chilled disc of dough and place it on a lightly powdered sugar-dusted surface. Roll it into a perfect 10-inch circle, ensuring an even thickness for even baking.
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Add the filling: Brush the rolled-out dough lightly with water. Spread 1/3 of the filling evenly over the top, gently pressing it down to adhere and enhance flavors.
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Cut the dough: Using a pizza cutter, slice the dough into quarters. Then, divide each quarter into 3 equal wedges, resulting in 12 adorable pieces for rolling.
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Shape the Rugelach: Start rolling each wedge from the wide end, curving the ends inward slightly. This crescent shape is classic for these delightful pastries.
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Prepare for baking: Place the rolls point-side down on the prepared baking sheets, spacing them about 2 inches apart to allow for expansion while baking.
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Repeat with remaining dough: Continue the rolling and shaping process with the other two discs of chilled dough until all the Rugelach are formed.
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Preheat the oven: Set your oven to 375°F, making sure it’s hot and ready to create that beautiful golden color in your pastries.
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Mix the topping: In a small bowl, combine the 3 tablespoons of granulated sugar and 1 teaspoon of cinnamon. This sweet topping adds a delightful crunch!
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Egg wash & sprinkle: Brush the tops of a few Rugelach with the egg wash, then immediately sprinkle with the cinnamon-sugar mixture for an extra touch of sweetness.
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Bake to perfection: Place your baking sheets in the oven and bake for 20-25 minutes, or until they’re lightly golden brown. Watch them closely as they transform!
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Cool and serve: Once baked, let the Rugelach cool on the baking sheet for 2-3 minutes before transferring to a wire rack. Dust with powdered sugar for that picturesque finish. Enjoy them warm or at room temperature!
Optional: Add a drizzle of melted chocolate for an extra decadent touch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Rugelach
Room Temperature: Store unfilled or baked Rugelach at room temperature in an airtight container for up to 3 days to maintain freshness and crispness.
Fridge: If you prefer a softer texture, refrigerate baked Rugelach in an airtight container for up to 5 days. Let them come to room temperature before enjoying.
Freezer: For longer storage, freeze baked Rugelach in a single layer on a baking sheet before transferring to a freezer-safe bag. They can be kept for up to 3 months.
Reheating: To enjoy frozen Rugelach, thaw them in the refrigerator overnight and reheat in a 350°F oven for about 10 minutes until warmed through.
Tips for the Best Rugelach
Use cold butter: Always use very cold butter for a flakier dough; it creates a pleasant texture while baking.
Thoroughly chill the dough: Don’t skip the chilling step; 2 hours helps the gluten relax, resulting in a tender pastry that’s easy to roll.
Roll evenly: Aim for an even thickness when rolling out the dough. Uneven rolling can lead to uneven baking, causing some Rugelach to be over or undercooked.
Customize fillings: Feel free to swap out walnuts and cranberries for other favorites like pecans or chocolate chips to make your Rugelach uniquely delicious!
Watch carefully while baking: Keep an eye on your pastries in the oven; they can turn from golden to over-baked in just a minute or two.
Dust generously: Don’t be shy with the powdered sugar before serving; it adds an inviting sweetness that complements the flavor beautifully!
Make Ahead Options
These delightful Rugelach are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough and chill it up to 24 hours in advance, or even freeze it for up to 3 months. Simply wrap each disc tightly in plastic wrap and store it in the refrigerator or freezer. When you’re ready to bake, just roll out the dough and complete the filling process. To maintain that flaky texture, bake the Rugelach shortly after shaping them. Remember, you can also mix the filling a day ahead and keep it stored in an airtight container in the fridge. Enjoy having this homemade treat on hand for any occasion!
What to Serve with Rugelach?
Imagine cozying up with a warm cup of tea or coffee and a plate of heavenly pastries, where each bite transports you to a world of flavor.
- Fresh Fruit Salad: A bright medley of seasonal fruits adds a refreshing contrast to the rich, buttery Rugelach.
- Sweetened Cream Cheese: This indulgent spread enhances the creamy notes in the pastry, delivering a delightful, smooth mouthfeel.
- Herbal Tea: A soothing cup of chamomile or mint tea complements the sweet, nutty flavors perfectly, elevating your dessert experience.
- Vanilla Ice Cream: Serve these pastries warm with a scoop of vanilla ice cream for a deliciously warm-and-cold treat that’s hard to resist.
- Espresso or Coffee: The robust flavor of a freshly brewed espresso pairs beautifully with the sweet notes in your Rugelach, creating a lovely balance.
- Chocolate Drizzle: Drizzling melted chocolate over the baked pastries adds a touch of decadence, making them even more irresistible.
These delightful pairings will elevate your Rugelach experience, turning a simple treat into a cherished moment to savor!
Rugelach Variations & Substitutions
Feel free to mix things up and make this recipe your own with these delightful twists!
- Nut-Free: Swap walnuts with sunflower seeds or omit nuts entirely for a different crunchy substitute.
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe suitable for those avoiding gluten while retaining deliciousness.
- Fruit Variations: Replace dried cranberries with your favorite dried fruits, such as apricots or figs, for a unique flavor experience.
- Chocolate Lovers: Add in chocolate chips or chunks along with the filling for a rich, decadent version of these pastries. Just imagine the sweetness melting into the buttery dough!
- Coconut Flour Dip: For a tropical twist, mix shredded coconut into the filling. The added texture and flavor will transport you to a sunny paradise!
- Spice It Up: Enhance the cinnamon by adding a pinch of nutmeg or ginger to bring warmth and depth to the flavors.
- Vegan: Substitute butter with vegan butter and replace the egg wash with a plant-based milk for a delightful vegan treat.
- Savory Twist: Experiment with a savory filling of cheese and herbs for a fun appetizer that strays away from the usual sweetness. Perfect for hosting or family gatherings!
Rugelach Recipe FAQs
How do I select the best ingredients for Rugelach?
When choosing your ingredients, opt for unsalted butter that is cold and cubed, as it helps create that signature flaky texture. For the nuts, give your walnuts a taste test; they should be fresh and crunchy, without any rancid or off flavors. As for dried cranberries, look for ones that are plump and vibrant in color for the best taste and presentation.
How should I store my Rugelach?
To keep your baked Rugelach fresh, store them in an airtight container at room temperature for up to 3 days. If you prefer a softer bite, refrigerate them, but be sure to let them come to room temperature before serving. For longer storage, they can last up to 5 days this way!
Can I freeze Rugelach and, if so, how?
Absolutely! To freeze baked Rugelach, place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Afterward, transfer the Rugelach to a freezer-safe bag or container where they can stay fresh for up to 3 months. When you’re ready to enjoy, thaw them in the refrigerator overnight and reheat in a 350°F oven for 10 minutes.
What should I do if my dough is too sticky?
If you find your dough is too sticky during the rolling process, don’t panic! Sprinkle a little more all-purpose flour on the work surface and on the dough itself. This will help achieve the right consistency without compromising that flaky texture. Just be cautious not to add too much flour, as it can lead to tough pastries.
Are Rugelach suitable for anyone with nut allergies?
If you need a nut-free version, simply substitute the chopped walnuts with additional dried fruits or seeds, such as sunflower seeds or even chocolate chips for added sweetness. This alternative keeps the spirit of the Rugelach while catering to any dietary restrictions!
What’s the ideal way to serve Rugelach?
Warm from the oven is always best! Dust with powdered sugar just before serving to enhance their visual appeal. Pair them with a cup of tea or coffee, and they’ll become a delightful treat for any gathering or afternoon snack. Enjoy every bite!
Delicious Rugelach: Your New Favorite Homemade Treat
Ingredients
Equipment
Method
- Combine dough ingredients: Place all the dough ingredients into a food processor and pulse 10-12 times until the mixture resembles pea-sized crumbs.
- Chill the dough: Transfer the crumbly mixture to a work surface, gather it into a ball, and divide into 3 equal portions. Flatten each into a disc, wrap in plastic, and chill.
- Prepare the filling: In the food processor, pulse together the granulated sugar, brown sugar, walnuts, dried cranberries, and cinnamon until minced.
- Line baking sheets: Get 3 large rimmed baking sheets ready by lining them with parchment paper.
- Roll the dough: Take one chilled disc of dough and roll it into a perfect 10-inch circle.
- Add the filling: Brush the rolled-out dough lightly with water and spread 1/3 of the filling evenly over the top.
- Cut the dough: Using a pizza cutter, slice the dough into quarters, then into 12 wedges.
- Shape the Rugelach: Roll each wedge from the wide end, curving the ends inward.
- Prepare for baking: Place the rolls point-side down on the baking sheets, spacing them about 2 inches apart.
- Repeat with remaining dough: Continue with the other two discs of dough.
- Preheat the oven: Set your oven to 375°F.
- Mix the topping: Combine the 3 tablespoons of granulated sugar and 1 teaspoon of cinnamon.
- Egg wash & sprinkle: Brush the tops with the egg wash, then sprinkle with the cinnamon-sugar mixture.
- Bake to perfection: Bake for 20-25 minutes, or until lightly golden brown.
- Cool and serve: Let the Rugelach cool for 2-3 minutes before transferring to a wire rack.