Best 2 Best Ever Rugelach Recipes

Rugelach, a delectable pastry originating from Eastern Europe, particularly Poland and Ukraine, holds a special place in the hearts of many. This delectable treat, pronounced "roo-guh-luh," is characterized by its crescent shape and delectable filling, which can range from sweet to savory. The dough, a combination of flour, butter, cream cheese, and sugar, is rolled and filled with a variety of options, including lekvar (plum preserves), Nutella, chocolate chips, nuts, and more. Once baked, these pastries boast a flaky, golden-brown exterior, while the interior reveals a soft, tender texture bursting with flavor. Whether enjoyed as a morning treat, a sweet ending to a meal, or a delightful accompaniment to a cup of tea or coffee, rugelach is sure to captivate your taste buds with its irresistible charm.

This article provides a collection of carefully curated rugelach recipes that cater to diverse preferences and dietary restrictions. From classic rugelach filled with lekvar to innovative variations featuring unique fillings like Nutella and chocolate chips, these recipes offer a delightful array of flavors to tantalize your taste buds. Additionally, gluten-free and vegan rugelach recipes are included, ensuring everyone can savor the goodness of these delectable pastries. These recipes are presented with step-by-step instructions and helpful tips to guide you through the baking process, ensuring success even for novice bakers.

Here are our top 2 tried and tested recipes!

BEST EVER RUGELACH

Best Ever Rugelach image

Simple and simply fantastic - cottage cheese makes these cookies light and tasty!

Provided by sandy z

Categories Desserts Cookies Filled Cookie Recipes

Time 3h10m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
¾ cup brown sugar
¼ teaspoon ground cinnamon
¾ cup chopped pecans
½ cup raisins
3 tablespoons orange marmalade
1 egg white
2 tablespoons water

Steps:

Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g

BEST-EVER RUGELACH

Best-Ever Rugelach image

This recipe comes from the Washington Post, and it is DELICIOUS! I've made rugelach with cream cheese before, but hadn't heard of making it with sour cream. Well, these are by far the best rugelach I've ever made or tasted! They're a bit labor-intensive (as all regelach are, really), but soo worth it! I didn't use all of the filling, but use your discretion. The dough needs 1 to 2 hours' refrigeration time (included in passive work time). STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.

Provided by hannahactually

Categories Dessert

Time 3h10m

Yield 48 cookies

Number Of Ingredients 15

Ingredients

1 lb unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface
1 1/3 cups raspberries or 1 1/3 cups apricot jam
2 cups packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground cinnamon
4 cups finely chopped nuts (optional)
4 cups raisins, plumped in warm water for 10 minutes, then dried
1 large egg
1 pinch sugar
confectioners' sugar, for dusting (optional)

Steps:

For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.

Tips:

To achieve a crispy texture, roll the rugelach dough thinly and bake it at a high temperature for a short period of time.
For a softer rugelach, roll the dough thicker and bake it at a lower temperature for a longer period of time.
To prevent the rugelach from drying out, store them in an airtight container at room temperature for up to 3 days.
You can freeze the unbaked rugelach for up to 2 months. When ready to bake, thaw them overnight in the refrigerator or at room temperature for several hours.
To add variety, try different fillings such as chocolate, cinnamon sugar, fruit preserves, or nuts.

Conclusion:

Rugelach is a versatile and delicious pastry that can be enjoyed for breakfast, dessert, or as a snack. With its flaky dough and sweet filling, rugelach is sure to please everyone. So next time you're looking for a special treat, give this classic Jewish pastry a try.