Classic Rugelach

    The genius of rugelach lies in the dough: equal parts butter and cream cheese, pulsed just until combined. Cream cheese brings tenderness and a faint tang; butter delivers flake and flavor. The trick is restraint—overwork it and you lose the layers. Cold dough rolls neatly into rounds, ready to take on the filling. Walnuts, prunes, honey, and cinnamon make a mixture that’s sticky, sharp, and textural. As the rugelach bake, the sugars seep into the seams, caramelizing into crisp edges, while the centers stay soft and jammy. It’s balance in miniature: sweet, nutty, tangy, and flaky all at once.

    Classic Rugelach
    Print

    Classic Rugelach

    Makes about 48 rugelach

    Ingredients

    • 1½ cups (153 grams) walnuts, finely chopped
    • ½ cup (100 grams) prunes, finely chopped
    • ⅓ cup (67 grams) granulated sugar
    • ¼ cup (85 grams) honey 3 tablespoons (45 grams) fresh orange juice
    • 1½ teaspoons (3 grams) ground cinnamon
    • Rugelach Dough (recipe follows)
    • 1 large egg (50 grams)
    • 1 tablespoon (15 grams) water
    • Confectioners’ sugar, for dusting

    Instructions

    • Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
    • In a medium bowl, stir together walnuts, prunes, and granulated sugar. Stir in honey, orange juice, and cinnamon.
    • Divide Rugelach Dough into 4 portions (about 181 grams each). On a lightly floured surface, roll one portion of dough into a 12x6-inch rectangle, with one long side closest to you. (Keep remaining dough refrigerated until ready to use.) Spread one-fourth of walnut mixture (about ½ cup or 110 grams) in an even layer onto dough, leaving a ½-inch border on one long side. Starting with long side opposite border, carefully roll up dough into a log. Using a sharp knife, cut log crosswise into 1-inch-thick slices. Place 1½ inches apart on prepared pans. Repeat procedure with remaining dough and remaining filling.
    • In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush onto rugelach.
    • Bake until golden brown, 20 to 25 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Dust with confectioners’ sugar. Store in an airtight container for up to 5 days.

     

    Print

    Rugelach Dough

    Makes 48 rugelach

    Ingredients

    • 2¼ cups (281 grams) all-purpose flour
    • 1 tablespoon (12 grams) granulated sugar
    • ½ teaspoon (2 grams) kosher salt
    • 1 cup (227 grams) unsalted butter, cubed and softened
    • 1 (8-ounce) package (226 grams) cream cheese, cubed and softened

    Instructions

    • In the work bowl of a food processor, pulse flour, sugar, and salt until combined. Add butter and cream cheese; pulse until a dough forms around blade. Turn out dough onto a clean surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate until firm, about 45 minutes.

    Notes

    PRO TIP: While a food processor is faster and more efficient, this dough can also be made in a stand mixer fitted with the paddle attachment.

    The post Classic Rugelach first appeared on Bake from Scratch.