Do you know Rugelach? It looks like croissants and tastes like pie! It has become a Breakfast favorite.
Rugelach is a Jewish pastry made with a cream cheese dough and a nutty filling that you cut and roll it like a croissant or ‘crescent’. It needs some time before enjoying but it is so worth the wait! And it really does not take as long as making croissants.
I made Rugelachs two years ago in December, as this pastry is really Christmassy. I tried to make it more like a pocket or a pasty and it was really good! However, this crescent shape does level up the game.
How Do You Make Rugelach
Make the dough
Refrigerate the dough
Make the filling
Shape the dough
Refrigerate (optional)
Sprinkle, glaze, and bake!
Yes, that can seem not as simple or quick as it sounds, but if you just think to make this recipe ahead, it is not difficult:
With a fork, mix the room temperature butter and cream cheese.
Add the chilled butter and the dry ingredients without overworking it.
Let chill in the fridge and make the filling before the next step.
Roll out the dough and fill it. Cut and roll like a crescent.
Chill in the fridge for an hour.
Bake for 30 minutes.
These are simplified steps of course, but really the detailed version that you will find below is just for you to know exactly how to make the best rugelach possible, this is not an over-detailed and difficult recipe.
How Can You Speed Up This Recipe
I make the dough before going to sleep, and continue with it in the morning. You can make this recipe as I did, with no rush, planning the evening for the morning, or speed up things a little and just do it in two hours by skipping the overnight option and just let rest in the fridge for one hour (and a half would be much better) and by totally skipping the second chilling time.
I, of course, would recommend you to try the longer version. But eh, we all are in a rush sometimes, right?
Your version is up to you; in any case you won’t be disappointed by this Christmas time treat!
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Rugelachs {for Two}
Rugelachs look like croissants and taste like a Christmas pie! It has become a Breakfast favorite.
Ingredients
For the pastry dough:
- 60 g cream cheese -room temperature- 2 ounces
- 30 g unsalted butter -room temperature- 2 tbsp
- 10 g unsalted butter -chilled and cubed- 2 tsp
- 60 g all-purpose flour 1/2 cup
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
For the filling:
- 15 walnuts -toasted-
- 1 tsp light brown sugar
- 1 tsp dark brown sugar
- 1 tsp granulated sugar
- 2 tbsp fig jam
- 1 egg white -to glaze-
Instructions
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Please note that cups are not as precise as metrics and that I strongly recommend using a scale for a perfect result.
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For the pastry dough:
With a fork, mix the room temperature butter and cream cheese until combined.
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Add the chilled butter and mix until incorporated.
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Combine flour, salt, cinnamon and baking soda. Add the dry ingredients without overworking the dough.
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Wrap in cling film and let chill in the fridge overnight or a few hours; make the filling before the next step.
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For the filling:
Toast the walnuts in your oven at 350°F for 5 minutes.
Let cool before adding the sugars and cinnamon.
Place everything in a blender and pulse until fine crumbs. Alternatively, crush the walnuts with a rolling pin.
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Continue with the pastry dough:
Roll out the dough in a rectangle in a floured surface. Be careful not to thin it out too much.
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Cut in two triangles.
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Sprinkle the center of each rectangle with the filling and the fig jam leaving the edges free of it. Brush egg white all over the edges.
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Roll each rectangle like a crescent by beginning to roll the large side with your hands.
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Place in a greased a silicon mat or a parchment paper in a baking mat.
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Chill in the fridge for an hour.
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Preheat the oven at 350°F (180°C).
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Glaze each rugelach with egg white and sprinkle with the cinnamon sugar.
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Bake for 30 minutes and let cool before enjoying this crispy Christmas treat!