Name: How To Make Rugelach Cookies Recipe
Prep time: 20 min
Cook time: PT-489528H1M39S
Total time: 3 h
Cuisine: Jewish
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon kosher salt; 8 ounces cold cream cheese, cut into cubes; 2 sticks (1 cup) cold unsalted butter, cut into cubes; 1 large egg yolk; 1 teaspoon vanilla extract; 1 batch filling (such as fruit preserves, cinnamon sugar, nuts, or chocolate spread); Powdered sugar, for rolling and dusting

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Introduction

Rugelach cookies are tender, flaky pastries filled with sweet fillings like jam, nuts, or chocolate. These delightful, bite-sized treats are perfect for sharing with family and friends or enjoying with a cup of tea.

The image shows several small, golden-brown crescent-shaped pastries resting on a metal cooling rack above a white marbled surface. Each pastry has a textured, flaky crust with visible caramelized edges and a slightly shiny glaze, hinting at a sugary coating. The pastries look folded in multiple layers with a darker filling peeking out from the folds, creating a contrast of light and dark browns. The pastries are uniformly spaced on the rack, displaying their crisp outer texture and soft, rich filling inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon kosher salt
8 ounces cold cream cheese
2 sticks (1 cup) cold unsalted butter
1 large egg yolk
1 teaspoon vanilla extract
1 batch filling (see ideas below)
Powdered sugar (for rolling)

Instructions

Step 1: Combine the flour and salt in a food processor. Place 2 cups all-purpose flour and 1/2 teaspoon kosher salt in the bowl fitted with the blade attachment and pulse several times to mix.
Step 2: Add the cream cheese and butter. Cut 8 ounces cold cream cheese and 2 sticks cold unsalted butter into 3/4-inch cubes. Scatter over the flour mixture and pulse 10 to 12 times in 1-second bursts until coarse crumbs form.
Step 3: Whisk together 1 large egg yolk and 1 teaspoon vanilla extract in a small bowl. Drizzle over the flour and butter mixture. Process until the dough starts to clump and forms large, curd-like pieces.
Step 4: Transfer the dough to a work surface and gather it into a ball. Divide into 4 portions and flatten each into 1-inch-thick disks. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days. You can also freeze for up to 3 months, thawing in the refrigerator before use.
Step 5: Preheat the oven to 375°F and place a rack in the middle. Line two baking sheets with parchment paper. Prepare your chosen filling.
Step 6: Lightly dust your work surface with powdered sugar. Remove one dough disk from the refrigerator, let it warm slightly for 1 to 2 minutes, unwrap, and sprinkle powdered sugar on the dough and rolling pin. Roll out to a 1/8-inch-thick circle, using more powdered sugar to prevent sticking.
Step 7: Spread the filling evenly over the dough surface, going all the way to the edges.
Step 8: Cut the dough into 16 wedges with a pizza cutter or sharp knife. Starting from the wide edge, roll each wedge toward the center to form the cookie. Place on the prepared baking sheet with the tip tucked underneath.
Step 9: Refrigerate the arranged cookies on the baking sheet for 20 minutes. Meanwhile, prepare and fill the second disk of dough on the second baking sheet.
Step 10: Bake the cookies for 20 to 25 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Bake the second batch, preparing the third disk as the second bakes.

Tips & Variations

Use different fillings like apricot jam, cinnamon sugar with chopped nuts, or chocolate spread for varied flavors.
Sprinkle a little cinnamon sugar on top of the cookies before baking for extra sweetness.
Chill the dough disks well; it makes rolling easier and improves the cookies’ texture.

Storage

Store baked rugelach in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months and thaw at room temperature. Reheat briefly in a low oven to refresh their texture if desired.

How to Serve

The image shows several small, golden-brown crescent-shaped pastries resting on a metal cooling rack over a wooden base replaced by a white marbled texture. Each pastry has three visible layers of flaky, crisp dough curled around a rich, sticky filling that oozes slightly at the edges. The outside is shiny, with a sugary crunch adding texture and depth. The pastries look warm and freshly baked, with some darker caramelized spots on the crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just thaw in the refrigerator before rolling and filling the cookies.

What fillings work best for rugelach?

Traditional fillings include fruit jams, chopped nuts mixed with cinnamon and sugar, chocolate chips, or a combination of these. Choose a filling that spreads easily and complements the rich dough.