Introduction: Rugelach Recipe

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Rugelach is a Jewish rolled pastry tradtionally filled with jelly, nuts, sugar, and cinnamon. They are extremely tasty and easy-to-make. Don't let the amount of steps ahead fool you. These are actually not that complicated.

While they are a very common pastry in New York, here in San Francisco they are a bit more rare. When you can find them at a bakery here, they typically retail for over a dollar a cookie. Considering this recipe yeilds 48 rugelah and uses cheaply acquired ingredients, you could consider this project a solid return on investment. Even though it may be tempting to eat them all, don't forget to give tzedakah by spreading the wealth of pastry-goodness around.

Step 1: Rugelah Ingredients

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You will need:

8 ounces cream cheese
8 ounces unsalted butter
3/4 cup granulated sugar (give or take)
1/4 teaspoon Kosher salt
2 cups flour
1/4 cup brown sugar (packed)
1-1/2 teaspoons cinnamon
1 egg
1 teaspoon milk
1 cup raisins
1/3 cup currents
1 cup walnuts
1 jar apricot preserves
1 jar raspberry preserves
1 semi-sweet chocolate bar

Step 2: Start the Dough

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Start making the dough by mixing together the cream cheese and butter in a mixer at medium speed. It should start to get light and fluffy.

Step 3: Add More Ingredients

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Add 1/4 cup of sugar, a teaspoon of vanilla and 1/4 teaspoon of salt to the dough. Continue to beat it the mixture at a medium speed.

Step 4: Add Flour

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Add the flour and mix it in at the lowest speed until just combined.

Step 5: Form a Ball

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Roll the dough into a ball and place it on a well floured surface.

Step 6: Quarter

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Cut the ball into four quarters and wrap each section in plastic wrap.

Refrigerate the balls for an hour.

Step 7: Chop the Walnuts

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Chop the walnuts into a fine pieces.

Step 8: Start the Filling

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Mix together 1/3 cup of sugar, 1/4 cup of brown sugar and a 1/2 teaspoon of cinnamon in a large bowl.

Step 9: Complete the Filling

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Mix the nuts, raisins and currents into the filling.

Step 10: Shave Chocolate

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Shave a bar of semi sweet chocolate into a pile of chocolaty goodness.

Step 11: Spread the Dough

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Roll the first ball of dough out into a 10" diameter circle.

Step 12: Place the Filling

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Spread the preserves thinly over the dough and then generously sprinkle on the filling.

Once spread around, press the filling down gently into the dough.

Step 13: Cut

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Slice the dough into twelve equal triangular wedges.

Step 14: Roll the Rugelach

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Roll each triangular wedge inward starting from the widest edge.

Step 15: Refridgerate

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Place the rugelach onto a baking sheet lined with wax paper. Then, cover it with aluminum and refrigerate for 30 minutes (or so).

Step 16: Sugar and Cinnamon

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Mix together the remainder of the sugar and cinnamon in a bowl to create a topping mix.

Step 17: Egg Wash

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Beat together an egg and a tablespoon of milk into a small bowl to create an egg wash.

Step 18: Transfer the Rugelach

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Take the rugelach out of the refridgerator.

Remove the wax paper and transfer the rugelach directly onto the baking sheet.

When placing them, keep in mind that they have a tendency to spread.

Step 19: Rugelach Toppings

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Brush the egg wash over the rugelach.

Sprinkle the sugar and cinnamon mix over the egg wash.

Step 20: Bake Rugelach

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Bake the rugelach in an oven pre-heated to 350 degrees for 18-20 minutes.

They should turn a light golden brown.

Step 21: Let Cool

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After they have baked, quickly transfer the rugelach to a cooling rack.

Step 22: Enjoy the Delicious Regulach

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After having spent all of that time and effort, the only thing left to do is to enjoy your fantastic rugelach.

Don't forget to share.

Comments

Pixiedust7 (author)2015-11-26

Questions:

Is it rugelach or rugelah? - you spelled it both ways.

After shaving the chocolate, is it added to the filling, or is it sprinkled over the dough separately?

Since they were put on a baking sheet for cooling in the refrigerator, why do they have to be transferred to another baking sheet for baking - why not keep them on the same sheet and put it right into the oven?

Since I already like store bought versions, though I'm not Jewish, I would think homemade rugelah must be even more delicious! I want to try this recipe, soon.

gymdandee (author)2015-11-26

My aunt made a good Rugelach. I'll ask my wife post the recipes for her great Mandel Bread and Lokshen Kugel.

xxlauraxx made it! (author)2015-07-27

Yum! Very tasty. I added a little cardamom to the filling — next time I might increase the amount because I couldn't really taste it.

I had trouble rolling the balls of dough into nice looking circles (but it didn't really matter that much). The dough kept splitting along the edges. That may be because I left it in the fridge longer than an hour, though.

Thanks for sharing the recipe!

Oh What FUN (author)xxlauraxx2015-11-26

11/26/15 Thanks for sharing. Happy Thanksgiving. I like your last comment; don't forget to share! Haha!
Kathy L.

randofo (author)xxlauraxx2015-07-27

I had the same problem with the dough. I just sort of forced the edges back together when they split. However, I felt like if I didn't refrigerate them that long, they would have been too sticky and not easy to roll because the wedges got fairly sticky as I was preparing them (and stopping to take photos).

Glad you liked it. Thanks for trying! Let me know if you make any good modifications in the future. :-)

Lindie (author)2015-07-21

Yummy!!

loloalamora (author)2015-07-21

verey nice?

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Bio: My name is Randy and I founded the Instructables Design Studio. I'm also the author of the books 'Simple Bots,' and '62 Projects to ... More »
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