I love Rugelach. A soft, but crispy, pastry rolled up with a sweet filling and sliced into 2-bite pieces, to me, they’re the ultimate holiday cookies, no matter which holiday you feel like celebrating. While they’re considered a “Jewish” cookie, rugelach are a tasty addition to any cookie platter. That’s why I’ve chosen them for this installment of the 12 Weeks of Holiday (Christmas) Cookies.
One of the best things about rugelach is that you can fill them with virtually anything you like, making them really personal to you. I’ve added some flax seed meal to the dough, as I do with many of my cake and bread doughs, to give it a bit of a healthy boost.
I’m also including a “traditional” filling here, but don’t be limited by that! I filled the cookies you see here with some of my homemade Peach Vanilla Marmalade, sprinkled with finely chopped pecans. You can spread the dough with a thin layer of your favorite jam and/or nuts of choice, or even mini chocolate chips. The only limit is your imagination!
This is also a great make-ahead cookie. They’ll keep for more than a week in a sealed container on your counter and for several months in the freezer.
Rugelach
Ingredients:
2 cups all-purpose flour
1/4 cup flax seed meal
1/4 teaspoon salt
1 cup unsalted butter, cold & cut into small pieces
1 8 ounce package cream cheese, cold & cut into small pieces
1/3 cup sour cream
Preparation:
Put all the ingredients in the bowl of a food processor and pulse till the dough comes together in a crumbly mass. Divide the dough into 4 roughly equal pieces. Wrap each piece in plastic wrap and press into a rectangle. Refrigerate the dough for a minimum of 2 hours and up to 2 days.
“Traditional Filling”
1/2 cup white sugar
1 Tbs. ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins
Combine all filling ingredients in a small bowl and set aside.
Assembly:
Preheat oven to 350º F.
Take one of the dough packets out of the refrigerator at a time. On a well-floured surface, roll the pastry out into a 1/8″ thick rectangle (roughly 8″ x 12″, but don’t sweat it). Spread 1/4 of the filling mixture evenly across the surface of the dough, leaving about 1/2″ of clear space around the edges.
Roll the filled dough up, jelly-roll style, long-ways. Turning the roll seam-down, cut the roll into pieces about 1-1/2″ wide and place the pieces on a greased cookie sheet, also seam-side-down. Repeat with the other pieces of dough.
Refrigerate the cookies for 20 minutes before baking. Bake for about 20-25 minutes, until the cookies are lightly browned.
Notes:
* If using a “wet” filling, such as jam, do make sure your cookies sheet is well-greased. Alternatively, you can also use non-stick foil or a silicone liner to line the pan.
* I don’t know about you, but I never get a nice even rectangle when rolling out my dough. If you don’t either, take a bench scraper or a knife and square off your rectangle to get nice, straight edges. By the time you’re done trimming, you’ll have a rectangle that’s probably smaller than the measurements above. Just put the scraps in a plastic bag and put them in the fridge. When re-chilled, the scraps can be re-rolled to make more rugelach!
* I didn’t write down a “yield” number because your results, as they say, may vary. I got 33 cookies out of my last batch.
I'm always impressed when I see someone make rugelach. They not only look great, but with a filling like that peach vanilla marmalade, I have no doubt that this is a cookie people will crave.
I made rugelach for the first time last year and loved it. Your filling sounds scrumptious!
A great Jewish dessert and I've always wanted to make them, but they look so complicated. Maybe this year!
I have never made rugelach, I am guessing it is now time. 🙂 These look perfect!
I've seen recipes for rugelach in US cookbooks and have always been tempted to try it. Yours looks good and does the filling!
Heaven! Rugelach are one of my all time favorite cookies, maybe it's about time I attempted to make them on my own. These look awesome!
Rugelach has been on my "must make" list for a very long time, I really must try it. Your look great.
These look fabulous! I've been wanting to try some!
You know, I have always wanted to try making rugelach. Thanks for the recipe!!
Its been so long since I have made these – I think I need to soon! Yours look so yummy!
I've never made rugelach, but I love to eat it! Your version sounds delicious!
These look yummy! Brings back memories of when I was a kid and my then best friend used to make these with her mom. Thanks for the memories! They look delish!
I've *always* wanted to make these! I really just have to get them done this year. My daughters love them! Love that you've used your own jam in them!
Okay – so please be honest with me – how do you make all these great cookies and rugelach and such without gaining a lot of weight. I just LOOK at all this carbo-liciousness and I feel the increasing thickness around my hips. Seriously, I just came off a diet and trying to figure out the maintenance stuff. Yeah, yeah, I realize hangin' around a blog about cookies probably isn't the best idea. (D'oh!)Have fun with your different variations on rugelach. A vicarious "yum" to all the great cooks out there.http://dmmfoodie.wordpress.com/
I tried to make rugelach the other day and they were delicious but not very pretty…(recipe called to do cresent shapes) I like your jelly roll style much better..think I'll try it again!
Hi there!! 🙂 New follower. I had always wondered how to make these, so I appreciate the recipe!I started a baking meme last week and would love for you to link up! :)http://bit.ly/dsiHvw
Ooh, peach vanilla marmalade sounds really delicious. And the cookies look yummy.