Save Few treats capture both comfort and festivity like Rugelach pastries These golden crescents with a buttery cream cheese dough and a sweet apricot walnut filling have been at the center of my favorite winter gatherings Crisp at first bite and meltingly tender inside they always seem to disappear faster than I can cool them on the rack
Whenever I bake a batch my kitchen fills with the nostalgic aroma of cinnamon and toasting walnuts reminding me of my grandmother’s holiday table and the laughter that echoed around it
Ingredients
- Cream cheese: You want it well softened for a pliable dough Choose a full fat block for best flavor
- Unsalted butter: Softened so it blends seamlessly with the cream cheese and yields a flaky texture
- Fine sea salt: Enhances the flavor and balances sweetness
- Granulated sugar: Adds a touch of sweetness and helps with browning
- All purpose flour: Use the spoon and level method when measuring for the lightest dough
- Apricot preserves: Go for a quality brand with a high fruit content for a vibrant filling
- Walnuts: Finely chop for even distribution of texture and to ensure easy rolling
- Light brown sugar: Adds warmth and a hint of molasses depth to the filling
- Ground cinnamon: Provides cozy spice that pairs perfectly with the fruit and nuts
- Large egg: Used beaten for a glossy egg wash before baking
- Granulated sugar and ground cinnamon: For a sweet crisp topping that finishes the pastries beautifully
Instructions
- Prepare the Dough:
- In a large mixing bowl combine softened cream cheese and butter Beat together until completely smooth and creamy No lumps should remain for the plushest texture Next add fine sea salt and granulated sugar blending just to combine Slowly add your flour mixing on low or by hand only until the dough is incorporated Over mixing will toughen your pastries Divide the dough into four pieces shape into disks wrap tightly and chill for at least one hour This rest makes the dough easier to roll and intensifies the flavor
- Make the Filling:
- While dough chills put walnuts brown sugar and ground cinnamon in a small bowl Stir well to evenly coat every bit of nut with sweet spice Set aside
- Roll and Fill:
- Working with one dough disk at a time keep the others chilled Sprinkle your surface and rolling pin with a bit of flour Roll into a 23 centimeter or nine inch round Strive for even thickness to ensure uniform baking Gently spread about two tablespoons of apricot preserves over the dough in a thin layer It can help to warm the preserves slightly so they spread easily Top with one fourth of the walnut filling making sure every bite will have both nuts and cinnamon
- Shape the Rugelach:
- Using a sharp knife or pizza cutter slice the round into eight even wedges Roll each wedge up tightly starting from the wide end and tucking the point underneath Place on a lined baking sheet point down for the neatest appearance Work quickly to keep the dough cold
- Add Topping and Bake:
- Brush the pastries with beaten egg for shine and color In a small cup mix granulated sugar and cinnamon Sprinkle this mixture generously over the rugelach Bake in a preheated oven at 180 degrees Celsius or 350 degrees Fahrenheit for twenty two to twenty five minutes or until the pastries are golden brown and fragrant Transfer to a wire rack and let them cool before serving for the best texture and flavor
Save My favorite part is the scent of cinnamon as the pastries bake It always transports me back to snowy evenings in my childhood kitchen where my sister and I would sneak pieces of warm rugelach the moment they were cool enough to handle
Storage Tips
Store cooled rugelach in an airtight container at room temperature for up to five days For even longer freshness freeze in a single layer and then transfer to a bag Rugelach taste just as good when gently thawed
Ingredient Substitutions
Try swapping apricot preserves for your favorite jam like raspberry or even plum For nut free variations use finely chopped dried fruit You can also opt for pecans or hazelnuts instead of walnuts depending on what you have on hand
Serving Suggestions
These pastries shine on a festive dessert tray with tea or coffee They also pack beautifully for gifting or as a sweet lunchbox surprise Dress them up with a dusting of powdered sugar or pair with fresh fruit slices
Cultural and Historical Context
Rugelach is a cherished Jewish pastry with Eastern European roots It is a bakery staple on holidays and family gatherings celebrated for its rich dough and sweet fillings Every family seems to have a slightly different preferred version my favorite part of its enduring charm
Seasonal Adaptations
Choose fruit preserves that reflect each season like strawberry for spring or fig in autumn Sub in spiced apples for a cozy winter riff Add finely grated orange zest to the dough for a summery citrus lift
Save These rugelach make a charming treat for holidays and gatherings Share them warm and watch them vanish they are truly irresistible
Recipe Guide
- → How do you achieve flaky pastry texture?
Chilling the dough and using softened cream cheese and butter ensure the pastry remains tender and flaky after baking.
- → Can I use other fruit preserves?
Yes, raspberry or plum jam can replace apricot preserves for a new flavor twist in the filling.
- → How do I roll out the dough evenly?
Work on a lightly floured surface and flatten each disk with a rolling pin into a uniform circle for easy shaping.
- → Are these suitable for vegetarian diets?
They are vegetarian-friendly as they contain dairy and eggs but no meat or gelatin.
- → How long can I store the pastries?
Rugelach keep well in an airtight container at room temperature for up to 5 days or frozen up to 1 month.