Rugalach is a tender, flaky cookie resembling a miniature crescent roll, filled with a versatile, sweet and nutty filling. This version uses seedless strawberry jam and a cinnamon-sugar almond mixture, the perfect balance of savory and sweet. I love making these cookies over the holidays, a unique treat that lends itself to changing up the flavors to whatever jam or nuts you have on hand.
INGREDIENTS
- 2 C. All Purpose Flour plus a few extra tablespoons for dusting
- 2 Sticks Unsalted Butter, Cold, Cubed
- 8 oz Cream Cheese, Cubed
- ⅓ C. Sour Cream
- ¼ tsp. Kosher Salt
- 1 C. Finely Ground Toasted Almonds
- ¼ C. Granulated Sugar
- ¼ C. Light Brown Sugar, Packed
- 1 Tbsp. Cinnamon
- ½ C. Seedless Strawberry Jam
- 1 Lg. Egg, Slightly Beaten, mixed with water to make an egg wash
- Sparkling Sugar optional
INSTRUCTIONS
Step 1: Gather all of your ingredients, including a food processor.
Step 2: Into the food processor, blend together the butter, cream cheese, sour cream, flour and salt into a cohesive, yet crumbly pastry dough.
Step 3: Remove the dough from the food processor, knead gently on a clean, lightly flour-dusted work surface, and divide the dough into 4 equal portions, pressing into a round shape. Wrap each portion of dough in plastic wrap, and place in the refrigerator for about an hour. Chilling the dough will yield a flakier texture for the rugelach.
Step 4: In the meantime, combine the ground almonds, both sugars and cinnamon in a small bowl until well blended. Set aside.
Step 5: Lightly dust a clean workstation with a little flour. Working with one portion of dough at a time (keep the other portions refrigerated until ready to use), roll out the dough to create a circle 9" in diameter.
Step 6: Spread a thin layer of strawberry jam over the surface of the dough, leaving a small border on the outside rim. Sprinkle the surface of the jam with the cinnamon-sugar almond mixture, being mindful not to be heavy handed (adding too much will likely cause the filling to ooze out during baking).
Step 7: Using a pizza cutter, or a Chef Knife, divide the dough into quarters by cutting a line right down the center horizontally, and then vertically. Each quarter is then to be divided into equal thirds, so you end up with 12 triangles.
Step 8: Starting from the widest end, roll each triangle towards the center, keeping the point at the top of the roll. Repeat with all twelve pieces, and place on a parchment lined baking sheet. Remove another round of dough from the refrigerator and repeat steps. In total, you will end up with 48 rugelach.
Place the prepared cookies back in the fridge to rest for an additional 30 minutes before baking.
Step 9: Preheat the oven to 350℉. Make an egg wash by mixing an egg with a little water in a small bowl and then brush the tops and sides of each rugelach lightly. Sprinkle with sparkling sugar.
Step 10: Bake rugelach for 20-25 minutes, or until the pastry is a pale, golden brown. Use a metal spatula to remove the cookies from the baking sheet and place on cooling racks.Repeat until all rugelach has been baked. Allow to cool before storing in an airtight container.
Strawberry Almond Rugelach
Equipment
- Food Processor
- Small Mixing Bowl
- Plastic Wrap
- Fork
- Parchment Lined Baking Sheets
- Rolling Pin
- Plastic Ruler
- Pizza Cutter or Chef Knife
- Pastry Brush
- Small, Offset Spatula or Table Knife
- Metal Spatula
- Wire Cooling Racks
Ingredients
- 2 C. All Purpose Flour plus a few extra tablespoons for dusting
- 2 Sticks Unsalted Butter, Cold, Cubed
- 8 oz Cream Cheese, Cubed
- ⅓ C. Sour Cream
- ¼ tsp. Kosher Salt
- 1 C. Finely Ground Toasted Almonds
- ¼ C. Granulated Sugar
- ¼ C. Light Brown Sugar, Packed
- 1 Tbsp. Cinnamon
- ½ C. Seedless Strawberry Jam
- 1 Lg. Egg, Slightly Beaten, mixed with water to make an egg wash
- Sparkling Sugar optional
Instructions
- Gather all of your ingredients, including a food processor.
- Into the food processor, blend together the butter, cream cheese, sour cream, flour and salt into a cohesive, yet crumbly pastry dough.
- Divide the dough into 4 equal portions, and press into a round shape. Wrap each portion of dough in plastic wrap, and place in the refrigerator for about an hour. Chilling the dough will yield a flakier texture for the rugelach.
- In the meantime, combine the ground almonds, both sugars and cinnamon in a small bowl until well blended. Set aside.
- Lightly dust a clean workstation with a little flour. Working with one portion of dough at a time (keep the other portions refrigerated until ready to use), roll out the dough to create a circle 9" in diameter.
- Spread a thin layer of strawberry jam over the surface of the dough, leaving a small border on the outside rim. Sprinkle the surface of the jam with the cinnamon-sugar almond mixture, being mindful not to be heavy handed (adding too much will likely cause the filling to ooze out during baking).
- Using a pizza cutter, or a Chef Knife, divide the dough into quarters by cutting a line right down the center horizontally, and then vertically. Each quarter is then to be divided into equal thirds, so you end up with 12 triangles.
- Starting from the widest end, roll each triangle towards the center, keeping the point at the top of the roll. Repeat with all twelve pieces, and place on a parchment lined baking sheet. Remove another round of dough from the refrigerator and repeat steps. In total, you will end up with 48 rugelach. Place the prepared cookies back in the fridge to rest for an additional 30 minutes before baking.
- Preheat the oven to 350℉. Make an egg wash by mixing an egg with a little water in a small bowl and then brush the tops and sides of each rugelach lightly. Sprinkle with sparkling sugar.
- Bake rugelach for 20-25 minutes, or until the pastry is a pale, golden brown. Use a metal spatula to remove the cookies from the baking sheet and place on cooling racks.Repeat until all rugelach has been baked. Allow to cool before storing in an airtight container.
