Rugelach Recipe

Welcome to a delightful taste of cultural fusion and heartfelt traditions! Today, we are thrilled to share with you an authentic homemade Rugelach recipe, a beloved treat originating from the Polish Jewish community. Rugelach, meaning "little twists" in Yiddish, are irresistibly flaky pastries filled with a delectable blend of nuts, fruit preserves, and warm spices. With each bite, you'll be transported to the heart of Jewish heritage, where these sweet delights have been passed down through generations. So, let's roll up our sleeves, embrace the spirit of togetherness, and embark on a journey of flavors that bridges cultures and brings joy to all. Bete'avon (bon appétit)!

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Prep Time 30

Cook Time 25

Total Time 55

Course Breakfast, Dessert, Pastry, Snack, Snacks

Cuisine Polish

Servings people

Calories 285 kcal

Equipment

Baking Sheet
Parchment Paper
Mixing Bowls
Rolling Pin
Knife
Pastry Brush
Small Bowl (For Egg Wash)
Food Processor (Optional, For Easier Dough Mixing)
Oven Mitts

Ingredients

1 cup All-Purpose Flour
1/4 tsp Salt
1/2 cup Unsalted Butter (1 Stick) Cold And Cut Into Small Pieces
4 ounces Cream Cheese Cold And Cut Into Small Pieces
2 tbsp Granulated Sugar
1 tsp Vanilla Extract Pure
1/2 cup Fruit Preserves (Apricot, Raspberry, Or Your Favorite Flavor)
1/2 cup Chopped Nuts (Walnuts, Pecans, Or Almonds)
1/4 cup Packed Brown Sugar
1 tsp Ground Cinnamon
1/4 cup Powdered Sugar (For Dusting)

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Instructions

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the all-purpose flour and salt. Add the cold butter and cream cheese, and use a pastry cutter or food processor to mix until the dough resembles coarse crumbs.
Stir in the granulated sugar and vanilla extract, and then use your hands to form the dough into a ball. Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
In a separate bowl, combine the chopped nuts, brown sugar, and ground cinnamon to make the filling.
On a floured surface, roll out one portion of the chilled dough into a circle, about 1/8 inch thick.
Spread a thin layer of fruit preserves on the rolled-out dough and sprinkle the nut mixture over the top.
Using a knife or pizza cutter, divide the dough circle into 8 wedges. Starting from the wider end, roll up each wedge to form a little twist. Place the Rugelach on the prepared baking sheet.
In a small bowl, beat an egg, and brush the egg wash over the Rugelach to give them a beautiful golden finish.
Bake in the preheated oven for 20-25 minutes or until the Rugelach are lightly golden.
Let the Rugelach cool on a wire rack and dust with powdered sugar before serving.

Notes

Note: The nutritional information provided is an estimate and may vary depending on the specific ingredients or brands used.

Nutrition

Serving: 6piecesCalories: 285kcalCarbohydrates: 22gProtein: 4gFat: 20gSodium: 85mgFiber: 1gSugar: 11g

Keyword pastry, Polish Pastry, Rugelach

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