Indulge in the delightful taste of Austrian Rugelach Cookies, a traditional treat that embodies the essence of Viennese baking. These delicate pastries boast a rich history dating back to the 19th century, originating from the Jewish communities of Central and Eastern Europe. Each bite offers a harmonious blend of flavors and textures, with a crispy outer layer encasing a soft, sweet filling. Typically made with a yeast-based dough, Rugelach is often filled with a variety of fillings, including lekvar (plum jam), nuts, cinnamon sugar, or chocolate. These versatile cookies are perfect for any occasion, whether it's a festive gathering, a cozy afternoon tea, or simply a sweet treat to enjoy. In this comprehensive guide, we'll take you on a culinary journey through the art of making Austrian Rugelach, providing you with a selection of delectable recipes that capture the authentic taste and charm of this beloved cookie. From classic fillings to innovative twists, you'll find recipes that cater to every palate. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave you with a batch of irresistible Austrian Rugelach Cookies.
Let's cook with our recipes!
RUGELACH
The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion; refrigerate for 1 hour or until easy to handle., Roll out each portion between 2 sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges., Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. , Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar.
Nutrition Facts : Calories 111 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
RUGELACH
Steps:
- Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
- To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
- On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
RUGELACH
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
Provided by Shelly
Categories Pastry
Number Of Ingredients 12
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
- Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
- Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
- Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
- Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
- On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
- Brush each log with milk and sprinkle with turbinado sugar.
- Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
- Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.
Nutrition Facts : ServingSize 1 piece, Calories 153 calories, Sugar 10.8 g, Sodium 51.8 mg, Fat 8.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.6 g, Protein 1.7 g, Cholesterol 18 mg
RUGELACH
This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.
Provided by Jackie
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 3h17m
Yield 48
Number Of Ingredients 9
Steps:
- Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
- Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
- Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
- Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
- Preheat oven to 350 degrees F (180 degrees C).
- After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
- Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g
FOREVERMAMA'S CRESCENT RUGELACH COOKIES
This is hands down one of my most popular and favorite cookies that I make for Christmas. They're so good and unlike many Rugelach cookies that I've had. I've been making these forever. I got it from a Good Housekeeping magazine from either late 70's or 80's. It is a recipe that was submitted by Bea Arthur from the Golden Girls and Maude, remember her? They're addictive, so watch it!
Provided by ForeverMama
Categories Dessert
Time P1DT1h30m
Yield 70-80 cookies, 22-25 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast and 2 tablespoons sugar in water.
- Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla.
- Blend in butter 2 tablespoons at a time until incorporated.
- Wrap dough and refrigerate several hours or overnight.
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil.
- Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture).
- Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point).
- Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges.
- Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge.
- Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent.
- Repeat with remaining dough.
- Bake 25-30 minutes, until browned and puffed.
- Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies).
- Place on wire rack to cool.
- Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.
Nutrition Facts : Calories 254.5, Fat 14.7, SaturatedFat 7.1, Cholesterol 54.8, Sodium 131.7, Carbohydrate 28.9, Fiber 1.9, Sugar 12.3, Protein 3.6
BUTTERHORNS AKA RUGELACH / RUGULACH / SNAILS / SCHNECKEN
One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)
Provided by Karen..
Categories Dessert
Time 40m
Yield 64 cookies
Number Of Ingredients 10
Steps:
- Cream butter, cream cheese, and sugar until soft.
- Sift in the flour and mix to make a soft dough.
- Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
- Refrigerate for at least 30 minutes.
- Make the filling by mixing all ingredients in a small bowl.
- Preheat oven to 375*.
- Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
- Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
- Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
- Starting from the base of each triangle, roll up to form spirals.
- You can curve them into crescents if you like.
- Continue with the other 3 disks of dough.
- Place on baking sheets and brush with egg white glaze.
- Sprinkle lightly with granulated sugar.
- Bake until just golden, about 10 minutes.
- For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
- Continue as above but bake for 15-20 minutes.
Tips:
- Use high-quality butter: The butter is the most important ingredient in these cookies, so make sure to use a high-quality unsalted butter. This will give the cookies a rich, buttery flavor.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the cookies, making them light and tender.
- Use a food processor or stand mixer to make the dough: This will make the process of mixing the dough much easier and faster.
- Chill the dough before rolling it out: This will help to prevent the dough from sticking to your hands and will also make it easier to work with.
- Use a sharp knife to cut the cookies: This will help to prevent the cookies from tearing.
- Bake the cookies until they are golden brown: This will ensure that the cookies are cooked through and have a delicious flavor.
Conclusion:
Rugelach cookies are a delicious and festive treat that are perfect for any occasion. With their crescent shape and sweet, nutty filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, be sure to give these Austrian Rugelach Cookies a try!
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