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Rugelach

07fd93b96fa31d4e41d8c391a4171200_1500975

Prep Time: 30 minutes + chilling

Cook Time: 18 minutes

Total Time: 48 minutes + chilling

Yield: 24 servings

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07fd93b96fa31d4e41d8c391a4171200_1500975

Recipe by @sizzlingeats

These rugelach pastry contain an explosion of flavor with each layer bursting with flavor from the tender dough and filling. The sweet cream cheese dough combined with apricot, dates, and a nutty filling provides a delicious combination of flavors that can’t be found anywhere else.

Ingredients

Dough
2 ½ C. allpurpose flour

1 C. Crisco® AllVegetable Shortening

8 oz. cream cheese, cut into pieces

¼ C. granulated sugar

½ tsp. Kosher salt

1 tsp. Spice Islands® Pure Vanilla Extract


Filling

1 C. apricot jam

¼ C. granulated sugar

¼ C.  light brown sugar

¼ c. walnuts, chopped

¼ C.  pecans, chopped

½ C.  dates, chopped

¼ C. raisins


Outside coating

1 large egg beaten

¼ C. granulated sugar

1 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

Dough
1. In a food processor, add Crisco® AllVegetable Shortening, sugar, vanilla extract, and cream cheese. Pulse until combined.

2. Add in the salt, and flour slowly. Pulse until dough is combined. The dough will be a little sticky.
3. Place on a floured surface, and pat it into a flat ball. Using a knife, cut it into quarters. Form each quarter into a disc and wrap each in plastic wrap. Refrigerate overnight.
Filling
1. For the filling, combine the granulated sugar, and brown sugar; set aside. The chopped walnuts, pecans, dates, and raisins will be sprinkled on as the last layer.

Assembling pastry
1. Once the dough is chilled, roll it out on a wellfloured surface with a floured rolling pin. Place a pie dish over the cookie dough circle and trim the excess dough away.

2. Spread jam over the cookie dough circle. Sprinkle the sugar mixture, over the jam followed by the nuts and dried fruit.

3. Using pizza slices, cut the cookie dough circle into 8 triangles. Roll each triangle from the wider side up.

4. Coat each pastry with the egg wash, and sprinkle with cinnamon sugar.

5. Place rugelach cookies on a parchmentlined baking sheet an inch apart and chill for 30 minutes before baking.

6. Preheat the oven to 350° F.

7. Bake rugelach for 1820 minutes or until golden brown. Some of the jam and sugars will seep out and caramelize.

8. The easiest way to prevent a mess is to grease a spatula and carefully transfer each rugelach cookie while warm to a cooling rack. Change out the parchment inbetween
baking each batch; repeat until all batches are done.

9. Enjoy!

Tips

It is important to store rugelach correctly to ensure that it stays fresh and delicious. To do this, wrap the cooled rugelach tightly in plastic wrap or place it in an airtight container after baking.
Store the rugelach in a cool and dry place away from direct sunlight, or other heat source like ovens, heaters, etc. If you plan on storing them for more than 2 days, they can also be placed in the refrigerator. It is best to avoid freezing as this will alter the texture of the pastry. For optimal freshness, enjoy your rugelach within 3-5 days of baking.

Rugelach

07fd93b96fa31d4e41d8c391a4171200_1500975

Prep Time: 30 minutes + chilling

Cook Time: 18 minutes

Total Time: 48 minutes + chilling

Yield: 24 servings

Ingredients

Dough
2 ½ C. allpurpose flour

1 C. Crisco® AllVegetable Shortening

8 oz. cream cheese, cut into pieces

¼ C. granulated sugar

½ tsp. Kosher salt

1 tsp. Spice Islands® Pure Vanilla Extract


Filling

1 C. apricot jam

¼ C. granulated sugar

¼ C.  light brown sugar

¼ c. walnuts, chopped

¼ C.  pecans, chopped

½ C.  dates, chopped

¼ C. raisins


Outside coating

1 large egg beaten

¼ C. granulated sugar

1 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

Dough
1. In a food processor, add Crisco® AllVegetable Shortening, sugar, vanilla extract, and cream cheese. Pulse until combined.

2. Add in the salt, and flour slowly. Pulse until dough is combined. The dough will be a little sticky.
3. Place on a floured surface, and pat it into a flat ball. Using a knife, cut it into quarters. Form each quarter into a disc and wrap each in plastic wrap. Refrigerate overnight.
Filling
1. For the filling, combine the granulated sugar, and brown sugar; set aside. The chopped walnuts, pecans, dates, and raisins will be sprinkled on as the last layer.

Assembling pastry
1. Once the dough is chilled, roll it out on a wellfloured surface with a floured rolling pin. Place a pie dish over the cookie dough circle and trim the excess dough away.

2. Spread jam over the cookie dough circle. Sprinkle the sugar mixture, over the jam followed by the nuts and dried fruit.

3. Using pizza slices, cut the cookie dough circle into 8 triangles. Roll each triangle from the wider side up.

4. Coat each pastry with the egg wash, and sprinkle with cinnamon sugar.

5. Place rugelach cookies on a parchmentlined baking sheet an inch apart and chill for 30 minutes before baking.

6. Preheat the oven to 350° F.

7. Bake rugelach for 1820 minutes or until golden brown. Some of the jam and sugars will seep out and caramelize.

8. The easiest way to prevent a mess is to grease a spatula and carefully transfer each rugelach cookie while warm to a cooling rack. Change out the parchment inbetween
baking each batch; repeat until all batches are done.

9. Enjoy!

Tips

It is important to store rugelach correctly to ensure that it stays fresh and delicious. To do this, wrap the cooled rugelach tightly in plastic wrap or place it in an airtight container after baking.
Store the rugelach in a cool and dry place away from direct sunlight, or other heat source like ovens, heaters, etc. If you plan on storing them for more than 2 days, they can also be placed in the refrigerator. It is best to avoid freezing as this will alter the texture of the pastry. For optimal freshness, enjoy your rugelach within 3-5 days of baking.

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