Description
Enjoy these Melt-in-Your-Mouth Rugelach, a classic sweet pastry cherished by families. This traditional recipe features a tender cream cheese and butter dough, filled with a fragrant mixture of brown sugar, walnuts, raisins, and cinnamon, baked to golden perfection. Perfect for holiday gatherings or a delightful everyday treat.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour (Substitute with gluten-free flour if desired)
- 0.5 tsp Salt (No substitutions recommended)
- 1 cup Cold Unsalted Butter (Ensure to use cold butter for best results)
- 8 oz Cold Cream Cheese (Must remain cold; can substitute with mascarpone for a different flavor)
- 1 large Egg Yolk (No substitutes recommended for texture purposes)
Filling
- 0.5 cup Light Brown Sugar (Can use dark brown sugar for a richer flavor)
- 0.25 cup Granulated Sugar (Can use coconut sugar for a healthier option)
- 0.5 cups Chopped Walnuts (Substitute with pecans or omit for a nut-free version)
- 0.5 cups Raisins (Dried cranberries or apricots can be used as alternatives)
- 1 tsp Ground Cinnamon (Nutmeg can be added for extra flavor)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and salt to evenly distribute the salt through the flour.
- Incorporate Butter and Cream Cheese: Cut the cold unsalted butter and cold cream cheese into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs, which ensures a flaky texture.
- Add Egg Yolk and Mix Dough: Add the large egg yolk and mix until the dough just comes together and feels slightly sticky, being careful not to overwork it.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to allow the fats to solidify and make rolling easier.
- Prepare Filling: In a separate bowl, mix together the light brown sugar, granulated sugar, chopped walnuts, raisins, and ground cinnamon until well combined to create a flavorful filling.
- Roll Out Dough: On a floured surface, roll the chilled dough out to about 1/8 inch thick, ensuring an even thickness for uniform baking.
- Spread Filling and Shape: Spread the prepared filling generously and evenly over the rolled dough. Then roll the dough tightly into logs to encase the filling.
- Slice Dough Logs: Slice the rolled dough logs into bite-sized pieces to form individual rugelach pastries.
- Bake: Preheat your oven to 350°F (175°C). Place the sliced rugelach on a baking sheet lined with parchment paper, spacing them slightly apart, and bake for approximately 25 minutes or until they turn golden brown and flaky.
- Optional Dusting: Once cooled slightly, dust the rugelach with powdered sugar for an elegant finishing touch before serving.
Notes
- Use cold butter and cream cheese to achieve a tender, flaky pastry texture.
- Dough should be chilled at least 30 minutes before rolling for easier handling.
- Substitute nuts with pecans or omit altogether for nut-free versions.
- Alternative dried fruits such as cranberries or apricots can be used in place of raisins.
- You can add a pinch of nutmeg to the filling for extra warmth and spice.
- The rugelach can be stored in an airtight container for up to 3 days at room temperature.
- For longer storage, freeze the baked rugelach and thaw before serving.
