• VE

Make a batch of delicious Rugelach - a fun, kid-friendly holiday activity! These pastry-like goodies are also perfect for gifting. Rugelach are delicious crescent-shaped pastries filled with any of your favorites like sweet fruit preserves, nuts, chocolate or pretty much anything your heart could desire!. Making them with the kids every year is one of our family’s favorite traditions!

Rugelach
Rugelach
Rugelach
Rugelach
Rugelach
Rugelach
Rugelach
Rugelach cover
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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8

Ingredients

0 allergens identified

Rugelach

Filling options

Instructions

1
Place the first four ingredients in a food processor or standing mixer and mix until combined.
2
Slowly add the flour, little by little until just combined.
3
Divide the dough into 2 balls, wrap each with plastic wrap and refrigerate for 1 hour.
4
Preheat the oven to 350°F.
5
On a lightly floured surface, roll each dough ball into a 9 inch round and using a pizza cutter or knife, cut into 8 equal wedges (like a pizza pie).
6
Before separating the wedges evenly spread the round with 2 tbsp preserves or other 1/4 cup filling of choice. Press them dough gently to adhere to the dough.
7
Starting with the wide end of each wedge, roll up into 16 cookies.
8
Place on a baking sheet with the tip pointing down and brush with egg wash (optional).
9
Bake for 20-25 minutes or until golden.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Chill Your Dough Thoroughly ❄️
    Refrigerate the cream cheese dough for at least 2 hours (or overnight) before rolling to prevent sticking and ensure clean, defined crescent shapes that hold their filling securely.
  • Toast Your Nuts First 🥜
    Lightly toast walnuts or pecans for 5-7 minutes before chopping and adding to the filling to intensify their flavor and add a delightful crunch to each bite.
  • Use Egg Wash for Golden Perfection 🥚
    Brush rugelach with a beaten egg mixed with 1 tablespoon of water before baking for a beautiful, glossy golden-brown exterior that looks professionally made.
  • Roll Between Parchment Paper 📄
    Place dough between two sheets of parchment paper and roll to even thickness—this prevents sticking, requires minimal flour (which toughens dough), and makes transfer effortless.
  • Freeze Before Baking 🧊
    Freeze shaped rugelach for 15-20 minutes before baking to lock in the filling, prevent unraveling, and achieve a flakier, more tender pastry with better definition.

About the Cook

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