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Recipes
Rugelach
Recipe

10 INGREDIENTS • 11 STEPS • 2HRS 45MINS

Rugelach

5.0
2 ratings
Delicious to eat and fun to make, rugelach, pronounced rug-a-lah, are miniature crescent-rolled pastries posing as cookies. They’re made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Delicious to eat and fun to make, rugelach, pronounced rug-a-lah, are miniature crescent-rolled pastries posing as cookies. They’re made by rolling a triangle of dough around a sweet filling of fruit, nuts, chocolate or pretty much anything your heart desires.
2HRS 45MINS
Total Time
$0.89
Cost Per Serving
Ingredients
Servings
12
US / Metric
Salt
1/4 tsp
Unsalted Butter
1 cup
Cold Unsalted Butter, cubed
Cream Cheese
1 cup
Cream Cheese
cut into 3/4-inch chunks
Egg
1
Egg, separated
yolk only
Brown Sugar
1/2 cup
Brown Sugar
Walnut
1 cup
Walnut
Raisins
1/2 cup
Raisins
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Nutrition Per Serving
VIEW ALL
Calories
406
Fat
28.2 g
Protein
5.3 g
Carbs
34.4 g
Add to plan
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Rugelach
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author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Cooking InstructionsHide images
step 1
Place the All-Purpose Flour (2 cups) and Salt (1/4 tsp) in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
step 1 Place the All-Purpose Flour (2 cups) and Salt (1/4 tsp) in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
step 2
Add Unsalted Butter (1 cup), Cream Cheese (1 cup), and Egg (1). Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.
step 2 Add Unsalted Butter (1 cup), Cream Cheese (1 cup), and Egg (1). Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.
step 3
Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs.
step 3 Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs.
step 4
Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.
step 4 Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.
step 5
To make the filling, place the Brown Sugar (1/2 cup), Granulated Sugar (2 Tbsp), Walnut (1 cup), Raisins (1/2 cup) and Ground Cinnamon (1 Tbsp) in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
step 5 To make the filling, place the Brown Sugar (1/2 cup), Granulated Sugar (2 Tbsp), Walnut (1 cup), Raisins (1/2 cup) and Ground Cinnamon (1 Tbsp) in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
step 6
Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
step 7
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10-11 inch circle, or just under an 1/8 inch thick.
step 7 Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10-11 inch circle, or just under an 1/8 inch thick.
step 8
Spread 1/2 cup of the filling over the dough and lightly press it into the dough with your hands.
step 8 Spread 1/2 cup of the filling over the dough and lightly press it into the dough with your hands.
step 9
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.
step 9 Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.
step 10
Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough.
step 10 Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough.
step 11
Bake for 25-30 minutes, or until the tops are lightly golden and the bottoms are golden and crisp. Transfer the rugelach to a rack to cool. Serve and enjoy!
step 11 Bake for 25-30 minutes, or until the tops are lightly golden and the bottoms are golden and crisp.  Transfer the rugelach to a rack to cool. Serve and enjoy!
Tags
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American
Snack
Shellfish-Free
Vegetarian
Dessert
Game Day
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