Rugelach are tender, rolled pastry cookies that are a staple of Jewish baking, especially popular during holidays like Hanukkah. These delightful treats feature a buttery, cream cheese-based dough wrapped around a sweet walnut-raisin filling, creating a melt-in-your-mouth experience with every bite.
What Is Rugelach?
Rugelach (pronounced rug-a-lah) originated in the Jewish communities of Poland and have since become beloved worldwide. Made with a rich cream cheese and sour cream dough, these pastries are filled with a blend of sugary walnuts and raisins, then rolled into signature crescent shapes. They are perfect for holiday gatherings, gifting, or indulging with a cup of tea year-round.
Ingredients
For the Pastry:
- All-purpose flour
- Unsalted butter, chilled
- Cream cheese, softened
- Sour cream
- A pinch of salt
For the Filling:
- Walnuts, finely chopped
- Raisins
- White sugar
- Cinnamon
How to Make Rugelach
Here’s a quick step-by-step guide to creating this bakery-worthy dessert:
1. Prepare the Dough:
- Combine the flour, butter, cream cheese, sour cream, and salt to form a dough.
- Divide the dough into four equal discs, wrap tightly, and chill for at least one hour or up to two days.
2. Make the Filling:
- Mix walnuts, raisins, sugar, and cinnamon in a bowl.
3. Assemble the Rugelach:
- Roll each chilled dough disc into a thin, round sheet.
- Sprinkle the filling mixture evenly over each round.
- Cut each round into 12 wedges. Roll each wedge from the wide edge toward the narrow point to form crescent shapes.
4. Bake:
- Arrange the rugelach on a baking sheet and chill for 20 minutes.
- Bake in a preheated oven until golden brown.
Storage Tips
- At Room Temperature: Store in an airtight container for up to three days.
- Refrigeration: Keeps well in the refrigerator for up to two weeks.
- Freezing: For long-term storage, flash freeze the shaped, unbaked rugelach on a baking sheet. Once frozen, transfer them to a freezer-safe container and store for up to two months. When ready to bake, thaw in the refrigerator overnight and proceed with baking as usual.
Community Love and Variations
This rugelach recipe is celebrated for its ease and versatility:
- Kim: “This dough is almost like phyllo, with a layered texture that feels luxurious but requires minimal effort!”
- VALENE: “Cold ingredients are key! The dough comes together quickly and is very manageable.”
- Olivia I.: “The addition of sour cream adds incredible depth to the dough. My favorite variation? Coconut or chocolate chips!”
Tips for Success
- Use cold butter and cream cheese for the dough to ensure a tender texture.
- Roll the dough thinly for a delicate, flaky pastry.
- Experiment with fillings—chocolate chips, apricot preserves, or macadamia nuts are fantastic alternatives.
Enjoy this timeless recipe and share the joy of homemade rugelach with friends and family!