Rugelach are Ashkenazi Jewish pastries, sometimes called ugly cookies, that are crescent shaped. The cookie is a traditional Jewish food that shows up at holiday tables throughout the year.
The word rugelach comes form the Yiddish word “rog,” which means corner. These “corners” are filled with whatever you like. I happen to like apricot preserves, and everyone else I know loves chocolate. So I make a few of each to make everyone happy.
The dough is usually made with sour cream or cream cheese, so this is not a parve dessert. This recipe is simple and beyond delicious. Even for a non-baker, this is my go-to cookie.
Hope you love our recipe and make it many times over for your family and friends! Learn how to make this delicious recipe by following these simple steps, illustrated by GIFs.
First, gather your ingredients:
16 tbsp butter, at room temperature
8 oz cream cheese, at room temperature
2 tbsp sugar
pinch of salt
2 cups flour
1 cup filling (preserves, jam or chocolate spread)
1/4 cup nuts, optional
Next, follow these instructions:
1. Using a mixer or food processor, combine the butter and cream cheese.
2. Add salt and sugar. Whip the mixture until fluffy and evenly incorporated.
3. Slowly add in the flour. I add a little bit at a time, in batches. Once the mixture looks like crumbles, stop mixing.
4. Turn dough out on to a flat surface and mold into a flat disk. Wrap it in plastic wrap and freeze for 1 hour or overnight.
5. Preheat oven to 375 degrees Fahrenheit. Cut the chilled dough into 4 equal pieces. Wait 10 minutes for the dough to warm up a bit.
6. Using a generous amount of flour, dust the surface and your rolling pin. Carefully roll out the dough to 1/8 inch thickness in a rough circular shape.
7. Spread filling of choice on top of the dough. Make sure to leave an empty spot in the middle. Sprinkle with nuts, if desired.
8. Cut the circle into 8 slices, like a pizza.
9. One by one, roll each slice up, starting from the wider side, placing the rolled rugelach on a parchment paper-lined pan. Place completed sheet pans in the fridge to keep the dough cool before baking. Repeat with remaining three sections of dough.
10. Bake the rugelach for 20 minutes, or until golden brown. Transfer the cookies to a wire rack to cool. Serve at room temperature. Enjoy!
Check out this other recipe with GIFs: