What Is Rugelach?
Rugelach is a crescent shaped Jewish pastry that is very famous in Israel. It’s commonly sold in bakeries and cafes. The crescent shaped is formed by rolling a triangle dough.
Its shape is very similar to French croissant. Though they share that similarity, the pastry doughs are not the same.
Rugelach dough can be made with sour cream or yeast and those are considered the traditional doughs. While rugelach dough also can be made using cream cheese, this is categorized as a more modern dough.
Today I’m sharing with you my take on this delicious rugelach.
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
There are varieties of recipes for rugelach dough, I know.
The one that I’m sharing today is my favourite. Not the traditional or authentic of course but they are delicious!
I’m using both sour cream and cream cheese together with some butter for the dough. They make such flaky delicious crispy pastry.
Think of puff pastry and filo pastry getting together and had a kid. That’s how I would describe this pastry.
Making a pastry dough cannot be simpler than this. You basically throw everything in a food processor and pulse until they come together.
A secret to share with you. Shh!
Once I ran out of sour cream and I used Greek yogurt instead. And you know what?
It worked extremely great with no problem at all.
So if you have anything against sour cream, use Greek yogurt. It works.
Well this is a blank canvas, really.
You can basically put whatever it is that your heart desires.
Walnuts, almonds, pecans, hazelnut, peanuts.. go nuts!
Dried cranberries, figs, raisins, chocolate, Nutella.. how about candied fruits? That might work also. Why not?
For this recipe I’m going the simple route. Which is using what I have in the house.
I still have some balance of pecans from when I made carrot cake a while ago. Which talking about, have you seen it? You should, you know 😉
I’m also using some sugar, cinnamon powder and raisins. I always have those things in my kitchen.
I added a bit of salt to bring out the flavour a bit. Some of you might think it’s weird but try it. You’ll not notice it but it gives the filling a touch of rainbow.
If you watched the video below, you must have seen that I spread some jam on the dough. I like to use a tart jam to balance out the sweetness of the filling.
Use your favourite jam or skip it totally. No problem at all.
Like always, I hope you’ll give this delicious beauties a try. They are so easy to make.
Before You Go
Looking for more sweet treats for the holidays? Perhaps you want to check these out:
- Chewy amaretti cookies
- Hazelnut chocolate chunks cookies
- Candy cane double chocolate cookies
- Chocolate crinkle cookies
- Double chocolate oatmeal cookies
Watch how I make rugelach in the video below:
- 1 cup all purpose flour (130 gr)
- 1/4 tsp salt
- 1/3 cup butter (75 gr), cold in cubes
- 1/4 cup sour cream (55 gr), cold in small dollops
- 3 oz cream cheese (85 gr), cold in small dollops
- 1/2 tsp vanilla extract
- some jam (I used my homemade strawberry jam)
- 3 tbsp sugar
- 1/2 tbsp cinnamon powder
- 1/3 cup pecans (35 gr)
- 1/4 cup raisins (40 gr)
- 1/8 tsp salt
- egg wash (egg with a splash of milk)
- Add all the dough ingredients in a food processor and pulse until everything comes together in chunks. Divide the dough into 2, form each piece into a ball and wrap tightly with a cling film. Chill in the fridge for 2 hours.
- Add all of the filling ingredients, except for jam, into a blender and blend into a semi fine mixture. Set aside.
- Place 1 dough on a floured surface. Roll into a 9 inch (23 cm) circle.
- Spread a very thin layer of jam on top. Sprinkle 1/2 of the filling evenly. Lightly press the filling with your hands. Using a pizza cutter, cut the circle into 8 equal triangles.
- Starting from the outer side, roll a triangle into a crescent shape. Place on a baking tray with baking sheet, pointy side down. Continue with the rest.
- Chill in the fridge for 20 minutes. After that gently brush with some egg wash. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until golden brown and fully cooked. Cool completely. Dust with some icing sugar and enjoy!