Rugelach is a cookie that wants to be a pastry. Not all rugelach recipes are folded - as a matter of fact very few. But I saw this technique demoed when I was taking my CMB, certified master baker exam exam - this was demoed by one of our judges, Chef Leigh Ann, CMB Extraordinaire. This technique improved my rugelach game and I have used it ever since.
Rugelach was a wild card for us, one of the surprise item on that comprehensive certification list.
Grueling certifications aside, rugelach are a delicious cookie. Great for holiday baking, perfect for both Hanukah and Christmas - and all year round.
Try this version - it’s classic but that optional laminating - for those of you who love to laminate is really fun to master.
Equipment
Pizza wheel, brush, Stand mixer fitted with the paddle attachment
Scale, teaspoons, half sheet tray, rolling pin, dry brush, offset spatula, ruler,wax paper (optional but helpful) 2 baking trays lined with parchment paper or silicone mats
Rugelach - Mise en Place
113g butter (½ cup), cubed - cool room temperature
113g (½ cup) cream cheese cubed - cool room temperature
120g (1 cup) all purpose flour
14g sugar
¼ t baking powder
¼ t salt
Stand Mixer Instructions
Combine the butter and cream cheese in the bowl of the stand mixer, fitted with the paddle attachment. Mix on medium speed for 1 ½ - 2 minutes until the butter and cream cheese are combined.
Sift together the flour, sugar, baking powder and salt. Add to mixer bowl.
Add to the butter/cream cheese mixture and mix on low speed until the ingredients are combined, the mixture will look like cheese curds and is not yet a cohesive mass.
Scrape the dough out onto a light floured work surface.
Using the heel of your hand, working from the outside in, push the ingredients into a dough.
This next step is optional the dough could be simply formed into a disk and chilled for an hour. However, I encourage you to get the laminating a try - it builds beautiful layers into the rugelach.
To laminate: roll out to an approximate 5 1/2 “ x 12” rectangle - straighten the sides and square off the corners as best you can. It will be rough - its ok.
Fold the dough into thirds. Give the dough a ¼ turn and fold again.
Wrap in plastic wrap or a beeswax wrap and let rest for a minimum of one hour up to over night. The dough can also be frozen for up to 2 weeks.
Remove the dough from the refrigerator and pound the edges on the work surface to shape it into a round disk.
On a lightly floured work surface, roll out the dough into a 10” circle - ⅛” thick.
Spread fillings on dough - see filling recipes for directions
Starting from the wider end, gently roll the rugelach and place them on a parchment lined baking tray 2” apart. Make sure the points are under the cookies Chill for 30 minutes.
Shape it rough we are not looking for croissant precision here
Preheat the oven to 350.
Baking Instructions
Brush rugelach with egg wash (1 egg mixed with 1 tablespoon milk or cream and a pinch of salt) Bake for 20 minutes, rotate tray, double pan if necessary.
Finish baking until they are puffed slightly and golden brown.
The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
Food Processor Ingredients
When mixing the dough in the food processor, the ingredients are the same.
The difference is that the cream cheese and butter need to be at a cool room temperature.
Remove the cream cheese and butter from the refrigerator, cut into cubes and let sit out for 10 minutes before mixing.
Place the dry ingredients in the bowl of the food processor, fitted with the metal blade.
Scatter the butter and cream cheese over the flour and pulse 6-8 times.
Then process until the flour is covered with the fat. It will look like cheese curds.
Do not mix until the dough forms a ball.
Dump the dough onto the work surface, gather it into a cohesive mass.
Roll out to an approximate 5 1/2 “ x 12” rectangle - straighten the sides and square off the corners as best you can.
Fold the dough into thirds. Give the dough a ¼ turn and fold again.
Divide the dough in half - - round by lightly pounding the dough on the work surface.
Flatten into a disk about ½” thick.
Wrap in plastic wrap or a beeswax wrap and let rest for a minimum of one hour.
On a lightly floured work surface, roll out the dough into a 10” - 12” circle - ⅛” thick.
Spread fillings on dough - see filling recipes for directions With the pizza cutter, cut the dough into 12 equally sized wedges.
Starting from the wider end, gently roll the rugelach and place them on a parchment lined baking tray 2” apart. Chill for 30 minutes.
Preheat oven to 350
You can do two fillings - no problem
Baking Instructions
Brush rugelach with egg wash (1 egg mixed with 1 tablespoon milk or cream), sprinkle with sugar - optional. Bake for 20 minutes, rotate tray, double pan if necessary.
Ready to bake - the sanding sugar is optional but it does make them sparkle
Finish baking until they are puffed slightly and golden brown. This can take a while - if the tops of the rugelach are not browning - move them to an upper rack to finish baking.
The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.
The choice of fillings for rugelach are endless.
Here are some to try.
Cinnamon walnut:
198g sugar (1 cup)
8g (2 teaspoons) cinnamon
85g walnuts - chopped very fine if not mixing in the food processor.
In the work bowl fitted with the metal blade, combine the sugar, cinnamon and walnuts. Process until walnut pieces are very small and ingredients are well combined.
In a bowl, combine sugar and cinnamon, whisk until smooth, then add walnuts.
Filling rugelach:
Optional 1: After the dough is rolled into the circle, brush the dough with water and sprinkle generously with topping.
Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper.
Options 2: Use Apricot jam instead of the water.
Chocolate Rugelach:
Melt (227g) 8 ounces of chocolate with (28g)1 ounce of butter in the microwave or over a double boiler. Stir until smooth. Let cool slightly. Spread over the dough, sprinkle with finely chopped nuts or the walnut filling above.
Apricot: Adapted from the King Arthur Website:
In a food processor: Process 1/2 cup (57g) chopped dried apricots, 3 heaping tablespoons (57g) apricot jam or preserves, 1 teaspoon lemon juice, and a pinch of salt until the apricots are finely chopped, but the mixture isn’t totally smooth.
Savory Rugelach:
Omit sugar in the recipe. Method is the same.
Some flavor combination ideas: include pesto and parmesan cheese, roasted garlic and chopped parsley. Is a pizza rugelach possible - if you try this - lmk. 🙂