Have you ever had or made rugelach before? If it is your first time to hear about this treat, you might be intimidated because of the sound of its name, more so when you see it. But guess what? Making rugelach is actually just a matter of mixing up the dough, chilling it, and then rolling it up with your choice of filling inside.
As easy as that! They are just like cinnamon rolls, minus the yeast. This right here is also the easy version of a croissant. They are not that fussy to make! 🙂
Before we go into the recipe itself, let’s take a look at the brief history of rugelach. Where did it come from? Well, it is a traditional Jewish treat. It originated in the Jewish communities of Poland. You can also find rugelach in almost all cafes and bakeries in Israel.
Rugelach begins with just one dough and one filling, but there are so many things that you can do with it. You can roll the dough up into different shapes – spirals, logs, wreaths, twists, and so much more!
Rugelach is buttery, light, and flaky, but it is not fussy as a croissant. This recipe yields a cream cheese dough, which is soooo good. And the filling? Apricot preserves, nuts, and chocolate!
2 1/4 c. all-purpose flour
3 tbsp. granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
8 oz. cream cheese (cold, cut into 4 pieces)
1 c. unsalted butter (cold, cut into 1/2-inch pieces)
1/3 c. walnuts (finely ground)
1 tbsp. granulated sugar
1 tbsp. light brown sugar, lightly packed
1 tsp. Dutch-processed cocoa powder
1/2 tsp. ground cinnamon
1/2 c. apricot preserves
1 large egg (beaten with 2 tbsp. water)
coarse sugar for sprinkling
- Add flour, granulated sugar, and salt in a food processor and pulse to combine.
- Add the vanilla and cream cheese. Pulse briefly, in about 5 or 6 quick bursts.
- Add the butter and process until the dough forms little clumps that hold together when pinched by your fingers for about 20 seconds.
- On a lightly floured, clean work surface, roll the dough out. Form the dough into a ball and divide it into 3 equal parts.
- Form each piece into a 4-inch disk.
- Cover with plastic wrap and refrigerate the dough for at least 2 hours.
- Preheat oven to 350 degrees Fahrenheit.
- Remove one disk from the fridge and roll it out onto a lightly floured counter (14-inch round and, 1/8-inch thick). Spread about 2 tablespoons of the apricot preserves on the dough but make sure to keep a clean edge around the outside and about a 2-inch clean circle in the center. Sprinkle 2 1/2 tablespoons of filling over the preserves.
- Using a pizza cutter, cut the dough into quarters. Cut each quarter into 3 equal pieces. Starting at the wide end, fold over the corners and about 1/4-inch of the dough. Roll the rugelach toward the small end but do not use too much pressure. Curve the ends inward to form a crescent shape and place it on a baking sheet lined with parchment paper.
- Brush the tops with egg wash then sprinkle with coarse sugar.
- Bake for about 28 minutes or until golden brown.
- Cool on a wire rack.
- Sprinkle with a dusting of powdered sugar if desired.
- Take note that the dough may appear crumbly.
- You can also refrigerate the dough for about 2 days.
There you go with another delicious treat. If you are unable to consume the rugelach, you can store it in an airtight container.