Desserts
Rugelach
Ingredients
- - 250 g (2 cups) plain flour
- - 1/4 tsp salt
- - 225 g (1 cup) unsalted butter, cold and cubed
- - 225 g (8 oz) full-fat cream cheese, cold and cubed
- - 1 tsp vanilla extract
- - 3/4 cup apricot jam
- - 1/2 cup finely chopped walnuts
- - 1/2 cup mini chocolate chips or finely chopped dark chocolate
- - 2 tsp ground cinnamon mixed with 1/4 cup sugar
- - 1 egg, beaten (for egg wash)
Method
- In a food processor, pulse the flour and salt with the cold butter and cream cheese until the mixture just comes together into a shaggy dough. Add the vanilla and pulse briefly.
- Divide the dough into 3 discs, wrap in plastic, and chill for at least 2 hours (or overnight).
- Preheat the oven to 190C (375F) and line baking sheets with parchment paper.
- Roll out one disc of dough on a lightly floured surface into a thin circle, about 25 cm (10 inches) across.
- Spread a thin layer of apricot jam over the dough, then sprinkle with a portion of the walnuts, chocolate and cinnamon-sugar.
- Cut the circle into 12 wedges (like a pizza) and roll each wedge up tightly from the wide end to the point. Repeat with the remaining discs and fillings.
- Arrange the rolled pastries on the prepared baking sheets, brush with beaten egg, and bake for 20-22 minutes until golden brown.
Native Name: Rugelach (Yiddish/Polish: 'little twists')
Dietary Tags: Dairy, Kosher (Dairy)
Cultural Background: Rugelach – small, crescent-shaped pastries rolled around a sweet filling – originated among Ashkenazi Jews in Poland and spread throughout Jewish communities worldwide. The name means 'little twists' in Yiddish, and the pastries are a beloved treat for Hanukkah and everyday Shabbat tables alike.
Tips: Keep the dough as cold as possible throughout – if it becomes too soft to handle, return it to the fridge for 15 minutes before continuing.
Variations: A savoury version fills the dough with cheese and herbs instead of sweet filling. For a dairy-free version, substitute a pareve margarine and cream cheese alternative.
Storage: Keeps in an airtight container at room temperature for up to 4 days, or frozen (unbaked or baked) for up to 2 months.
Reheating: Warm baked rugelach in a 150C (300F) oven for 5 minutes to refresh; not necessary if serving at room temperature.
Nutrition: Approx. 190 kcal, 3 g protein, 12 g fat, 19 g carbohydrate per piece.
FAQs:
Q: Why is my rugelach dough hard to roll?
A: The dough is very rich in butter and cream cheese and softens quickly at room temperature – work with one chilled disc at a time and return dough to the fridge if it gets too soft.
Q: Can rugelach be frozen unbaked?
A: Yes – shape and freeze the rolled pastries on a tray, then transfer to a bag; bake from frozen, adding a few extra minutes.
Q: Is rugelach a dairy or pareve dessert?
A: As written with butter and cream cheese, it is a dairy dessert and should not be served after a meat meal.