Description:
Rugelach cookies are classic Eastern European pastries known for their rich, buttery dough and sweet, flavorful fillings. Made with a tender cream cheese–based dough, these cookies are rolled with layers of cinnamon sugar, nuts, chocolate, or fruit preserves, then shaped into delicate crescents. Soft on the inside with lightly crisp edges, rugelach are perfect for holidays, special occasions, or enjoying with a cup of tea or coffee.
Ingredients:
1 cup (225 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
¼ cup granulated sugar
¼ teaspoon salt
2 cups all-purpose flour
Filling (choose or combine):
½ cup finely chopped walnuts or pecans
⅓ cup sugar mixed with 1 teaspoon ground cinnamon
½ cup chocolate chips or finely chopped chocolate
½ cup fruit preserves (apricot or raspberry work well)
For Topping:
1 egg, beaten (egg wash)
2 tablespoons sugar mixed with ½ teaspoon cinnamon
Method of Preparation:
- In a large bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar and salt, then mix until well combined. Gradually add the flour and mix just until a soft dough forms.
- Divide the dough into 4 equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll one dough disk into a circle about 9 inches in diameter.
- Spread a thin layer of fruit preserves (if using), then sprinkle evenly with the cinnamon sugar, nuts, and chocolate.
- Cut the circle into 12 wedges. Starting from the wide end, roll each wedge tightly toward the center to form a crescent shape.
- Place the cookies seam-side down on the prepared baking sheet. Brush with egg wash and sprinkle with the cinnamon sugar topping.
- Bake for 18–22 minutes, or until lightly golden.
- Allow to cool slightly before transferring to a wire rack. Serve warm or at room temperature.
Enjoy