Rugelach With Fruit Jam

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Servings: 2 cups Difficulty: Advanced
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Classic buttery crescent cookies filled with sweet jam and spiced nuts
Rugelach With Fruit Jam recipe image
Rugelach With Fruit Jam recipe image
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Rugelach With Fruit Jam

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 43

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

  1. In a large bowl, beat the softened butter and cream cheese together until smooth and well combined.
  2. Add the flour and salt to the butter mixture and mix until the dough comes together completely.
  3. 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.
  4. 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.
  5. Preheat the oven to 375°F (190°C) and prepare ungreased cookie sheets.
  6. On a lightly floured surface, roll one disk of dough into an 8-inch circle. Keep remaining dough disks chilled in the refrigerator.
  7. Spread 2 tablespoons of jam evenly over the surface of the dough circle, leaving a small border around the edge.
  8. Sprinkle 2 tablespoons of the sugar-raisin-nut mixture evenly over the jam.
  9. Cut the circle into 8 equal pie-shaped wedges using a sharp knife or pizza cutter.
  10. Starting from the wide end of each wedge, roll the dough tightly toward the pointed tip to form a crescent shape.
  11. Place the formed rugelach on the prepared cookie sheets, point side down, spacing them about 1 inch apart.
  12. Repeat the rolling and filling process with the remaining dough disks.
  13. Whisk together the egg yolk and water to create an egg wash. Brush a thin layer over the top of each rugelach.
  14. Sprinkle each pastry lightly with the remaining 1/4 cup of sugar.
  15. Bake for 15 minutes, or until the edges are lightly golden brown.
  16. Remove from the oven and transfer the rugelach to wire racks to cool completely.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 43kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 1.3g7%
Cholesterol 5mg2%
Sodium 69mg3%
Total Carbohydrate 5g2%
Dietary Fiber 0.2g1%
Sugars 1.9g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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