Classic Rugelach Recipe
Welcome to the delightful world of Rugelach—a delectable pastry with a rich history that hails from the Jewish culinary tradition. These crescent-shaped treats are renowned for their buttery, flaky dough and a delicate yet scrumptious filling that can range from sweet, fruity goodness to savory sensations. Rugelach is perfect for any occasion, be it festive gatherings, family dinners, or simply a cozy day at home. Let’s embark on a culinary journey to bake this classic pastry.
Kitchen Equipment Required
- Mixing Bowls
- Rolling Pin
- Baking Sheet
- Pastry Brush
- Pizza Cutter or Knife
- Plastic Wrap
- Measuring Cups and Spoons
Cooking Time
Total estimated time: 2 hours and 30 minutes
Ingredients
- 250g (2 cups) all-purpose flour
- 200g (7 oz) cream cheese, at room temperature
- 225g (1 cup) unsalted butter, softened
- 50g (1/4 cup) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 100g (1/2 cup) walnuts, finely chopped
- 150g (1/2 cup) apricot preserves
- 60g (1/4 cup) raisins
- 1 tsp ground cinnamon
- 30g (2 tbsp) brown sugar
- 1 egg, beaten (for egg wash)
- 50g (1/4 cup) sanding sugar (optional, for sprinkling)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, beat the cream cheese and butter until light and fluffy. Mix in the vanilla and granulated sugar. Gradually add the flour and salt, mixing until the dough just comes together. Divide the dough into two equal parts, flatten each into disks, wrap in plastic wrap, and chill for at least 1 hour.
Step 2: Prepare the Filling
While the dough is chilling, combine the finely chopped walnuts, raisins, brown sugar, and cinnamon in a small bowl. Set aside.
Step 3: Roll Out and Fill the Dough
Preheat your oven to 180°C (350°F). Roll out each dough disk on a floured surface into a 30cm (12-inch) circle. Spread a thin layer of apricot preserves over the surface of the dough. Sprinkle the walnut and raisin mixture evenly over the preserves.
Step 4: Shape the Rugelach
Using a pizza cutter or sharp knife, cut the dough into 16 wedges like a pizza. Starting from the wide end, roll each wedge toward the center to form a crescent shape. Place the Rugelach on a baking sheet lined with parchment paper.
Step 5: Apply the Egg Wash and Sprinkle
Brush each Rugelach with the beaten egg and sprinkle with sanding sugar if desired. This will give the pastry a lovely sheen and crunch.
Step 6: Bake
Bake in the preheated oven for 20-25 minutes or until golden brown. Rotate the baking sheet halfway through baking for even browning.
Step 7: Cool and Serve
Allow the Rugelach to cool on a wire rack for a few minutes before serving. Enjoy your homemade Rugelach with a cup of tea or coffee.
Conclusion
Congratulations on making a batch of classic Rugelach, a pastry that embodies tradition and taste in every bite. This versatile recipe provides room for creativity with different filling options, such as chocolate, jam, or dried fruits, making each batch unique to your own taste.
Ingredients
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Cream cheese
- Salt
- Filling of choice (e.g., chocolate, nuts, fruit preserves)
- Milk or egg wash
- Optional: powdered sugar for dusting
Steeped in tradition and flavor, Rugelach is a culinary masterpiece that has been passed down through generations. Share this delectable treat with family and friends, and bask in the aroma of freshly baked Rugelach. Cherish every delightful bite!
