These traditional Rugelach are tender, flaky pastries that melt in your mouth. The rich dough, made with butter and cream cheese, wraps around a luscious filling of fruit jam, chopped walnuts, and cinnamon-spiced raisins. Each bite offers a perfect balance of sweetness and nutty crunch, making them an irresistible treat for breakfast or afternoon tea. They are especially popular during holidays and festive gatherings but are delightful any time of year. Easy to assemble and bake, these cookies freeze beautifully, allowing you to prepare them in advance. Serve warm from the oven or at room temperature for a comforting, homemade dessert experience.
Rugelach With Fruit Jam
Description
These traditional Rugelach are tender, flaky pastries that melt in your mouth. The rich dough, made with butter and cream cheese, wraps around a luscious filling of fruit jam, chopped walnuts, and cinnamon-spiced raisins. Each bite offers a perfect balance of sweetness and nutty crunch, making them an irresistible treat for breakfast or afternoon tea. They are especially popular during holidays and festive gatherings but are delightful any time of year.Ingredients
Directions
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In a large bowl, beat the softened butter and cream cheese together until smooth and well combined.
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Add the flour and salt to the butter mixture and mix until the dough comes together completely.
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Divide the dough into 6 equal parts. Shape each part into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
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While the dough chills, combine 1/2 cup of sugar and the cinnamon in a small bowl. Add the chopped raisins and walnuts, tossing until evenly coated.
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Preheat the oven to 375&# 194;°F (190ðC) and prepare ungreased cookie sheets.
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On a lightly floured surface, roll one disk of dough into an 8-inch circle. Keep remaining dough disks chilled in the refrigerator.
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Spread 2 tablespoons of jam evenly over the surface of the dough circle, leaving a small border around the edge.
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Sprinkle 2 tablespoons of the sugar-raisin-nut mixture evenly over the jam.
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Cut the circle into 8 equal pie-shaped wedges using a sharp knife or pizza cutter.
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Starting from the wide end of each wedge, roll the dough tightly toward the pointed tip to form a crescent shape.
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Place the formed rugelach on the prepared cookie sheets, point side down, spacing them about 1 inch apart.
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Repeat the rolling and filling process with the remaining dough disks.
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Whisk together the egg yolk and water to create an egg wash. Brush a thin layer over the top of each rugelach.
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Sprinkle each pastry lightly with the remaining 1/4 cup of sugar.
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Bake for 15 minutes, or until the edges are lightly golden brown.
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Remove from the oven and transfer the rugelach to wire racks to cool completely.
Nutrition Facts
Servings 48
- Amount Per Serving
- Calories 2082.3kcal
- % Daily Value *
- Total Fat 113.7g175%
- Saturated Fat 62.2g312%
- Cholesterol 252.5mg85%
- Sodium 3302.8mg138%
- Total Carbohydrate 238.6g80%
- Dietary Fiber 8.8g36%
- Sugars 91.7g
- Protein 31.7g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dough must be chilled thoroughly before rolling to prevent it from sticking and to ensure the pastries hold their shape during baking.
You can prepare the rugelach ahead of time. After forming the crescents, place them on a baking sheet and freeze until solid. Transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
For best texture, use cold butter and cream cheese straight from the fridge for the dough, but ensure they are soft enough to beat together easily without being melted.
Any fruit jam works well, but apricot, strawberry, raspberry, and fig are traditional favorites. You can also use chocolate spread or Nutella for a variation.
Store cooled rugelach in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Reheat gently in the oven if desired.
