This cookie always made our Christmas cookie count. It is my all time favorite. Rugelach is a bakery staple, but this delicious cookie is actually super simple to make! And this homemade rugelach recipe beats store-bought any day of the week. Not going to lie I am guilty purchasing them too to explore different takes on this traditional staple festive cookie
What Is Rugelach?
Rugelach is a filled pastry that originated in Poland’s Jewish communities that traveled and became popular in Israel and beyond. The name itself, rugelach, comes from the Yiddish word for “twist.” The tiny little cookies hold a special place for many people who have been eating them since childhood.
How To Make Rugelach
These cookies are so fun to make, and the cutting and rolling of the rugelach is a great way to get kids in the kitchen! Here’s how you make rugelach (and don’t forget to get the full recipe with measurements, on the page down below):
- Prepare a baking sheet with parchment paper and set aside.
- To make the dough, combine the flour, sugar, and salt in a food processor or large bowl. Then, pulse or cut in the cream cheese, butter, and granulated sugar until the mixture is damp and crumbly. Press the mixture together to form the dough.
- Divide the dough in half and flatten each half into a disc. Wrap in plastic wrap and let it chill in a refrigerator for at least an hour (or until firm.)
- To make the fruit and nut filling, combine the raisins, chopped walnuts, brown sugar, and cinnamon in a bowl and set aside.
- Start assembling the rugalach! Working with one disc at a time, roll the dough on a floured surface into a rectangle that is about 1/8-1/4-inch (3-6mm) thick.
- Spread the dough with half of the jam and then sprinkle all over the dough with half of the raisin and walnut mix.
- Starting with the rectangle’s long side, roll the dough with the filling into a log and place it on the prepared baking sheet. Repeat with the second half of dough and filling. Place next to the first log on the baking sheet.
- Refrigerator the logs until they are firm enough to slice. This will take around 30 minutes.
- While the logs chill, preheat your oven to 350°F (180°C).
- Once firm, brush the logs with the egg wash.
- Cut the log into slices about halfway down at 1-inch (2 1/2cm) intervals. Be sure not to cut all the way through.
- Bake the rugelach for 25-30 minutes, until they are golden brown. Let the logs cool for 5 minutes, then cut the slices all the way through and let cool completely. Dust with powdered sugar!
How Do I Store Rugelach
You can store any leftover rugelach in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze rugelach for up to 2 months. Just be sure to defrost at room temperature for an hour or two before serving.
- 1 ⅔ cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cup cold cream cheese diced
- ¾ cup cold butter diced
- 1 teaspoon vanilla extract
Fruit and Nut Filling
- 1 cup walnuts finely chopped
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 cup raspberry jam or any one you like
- Egg wash
- powdered sugar for sprinkling
- Line a baking sheet with parchment paper and set aside.
- In a food processor or large bowl, combine the flour, sugar, and salt, then pulse or cut in the cream cheese, butter, and granulated sugar until the mixture is damp and crumbly. Press the mixture together to form a dough. Check picture below on how dough looks
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap and refrigerate for at least an hour (until firm).
Fruit and Nut Filling:
- Combine the raisins, walnuts, brown sugar, and cinnamon in a bowl. Set aside.
- The dough is very soft and delicate, so you want to make sure it is thoroughly chilled before rolling. Check for sticking while you roll, and add more flour if needed.
Assembling the Rugelach:
- Working with one disc of dough at a time, roll the dough out on a floured surface into a rectangle about 1/8-1/4 inch thick.
- Spread the dough with half of the jam and then sprinkle all over with half of the raisin walnut mix.
- Prefer chocolate? Try this filling in place of the jam for one of the rolls: mix 1 cup of finely chopped chocolate, 3 tablespoons of brown sugar, and 1 tablespoon of cocoa powder. Sprinkle onto the rolled-out dough and proceed according to the directions above.
- While the logs are chilling, preheat the oven to 350°F (180°C).
- Once both filled logs are firm enough to slice, brush with the egg wash.
- Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care NOT TO CUT all the way through.
- Bake the rugelach for 25-30 minutes, until they are golden brown. Let the logs cool for 5 minutes, then cut the slices all the way through and let cool completely.
Let it to cool off and sprinkle with caramelized sugar mixed walnuts over logs before cutting through
you can sprinkle them with powdered sugar but I love me some walnuts ..lol
- Store rugelach in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week. For longer storage, they can be frozen for up to 2 months. Defrost at room temperature for an hour or two.
You may like to try to make those thumbprint cookies as your preserves are out. Perfect combination of cookie.. click HERE for more details
Cheese babka is another traditional dessert in our house for the holidays . Check all details HERE