Rugelach. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Most rugelach I have made leak all over the pan giving the cookie a burnt look on the bottom but these did not do that. Rugelach (/ ˈ r uː ɡ əl ə x / ROO-gəl-əkh; Yiddish: ראָגאַלעך rōgaleḵ and Hebrew: רוגלך rūgəlaḵ), other spellings: rugelakh, rugulach, rugalach, ruggalach, roggelach, rogelach (all plural), rugalah, rugulah, rugala, roogala (singular), is a filled pastry product originating in the Jewish communities of Poland.
This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease! Line baking sheets with Silpats (French nonstick baking mats). The dough is simple to make and freezes well so that you can make the rugelach at a moments notice. You can cook Rugelach using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Rugelach
- Prepare 8 oz of cream cheese room temperature.
- It’s 8 oz of butter room temperature.
- It’s 21/2 cup of flour.
- You need of Filling.
- You need 1/4 cup of raw honey.
- It’s 1 tablespoon of cinnamon.
- You need 1/2 teaspoon of salt.
- Prepare 1 cup of chopped of walnuts.
- Prepare 1/2 cup of chopped raspberries or (apricot reserves).
Some of my favorites include: Fig preserves, apricot, or date. Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar, if desired. Refrigerate the rugelach while the oven is preheating. Remove from the oven, and cool right on the pan.
Rugelach step by step
- Cream together cream cheese and butter until they are combined.
- Add the flour to the creamy mixture until every thing is combined to sticky dough..
- Easy to divide this dough into four pieces, wrap each into plastic wrap and pop it in the fridge for 8 hours..
- Mix the honey, salt, walnut and the cinnamon.
- Take one dough at a time and roll it to a circle, I take a little of my puree raspberry and scatter the walnut mixer over and press the filling down, with pizza cutter cut it into 8 little triangles, roll them tight like a croissant..
- Preheat oven to 350 degrees, for about 22 minutes until they golden brown..
Serve warm or at room temperature. I make the traditional and the mini chocolate chip versions, as written, and the rugelach comes out perfectly every time. Do make sure you allow enough time to chill the dough and are patient when rolling so they are nice and tight. You'd be hard-pressed to find a Jewish dessert that is more beloved than sweet, flaky rugelach. Yiddish for "little twists" or "rolled things," rugelach have become a popular dessert in America, enjoyed by Jews and non-Jews alike.