Looking for a dessert that’s rich in flavor and steeped in tradition? This Jewish Rugelach recipe delivers a flaky, buttery pastry rolled with a variety of fillings like cinnamon, nuts, or chocolate. Perfect for holidays, celebrations, or as an everyday treat, this versatile recipe lets you customize the filling to suit your taste. Let’s dive into the steps for making this delightful Jewish Rugelach recipe!
Ingredients:
Ingredients for the Jewish Rugelach recipe:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries (optional)
- 1/2 cup mini chocolate chips (optional)
- 1 large egg, beaten (for egg wash)
Execution
Step-by-Step Method for the Jewish Rugelach recipe:
- Prepare the dough: In a large mixing bowl, cream together the butter and cream cheese until smooth. Add the flour and salt, mixing until the dough comes together. Divide the dough into four equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the filling: In a separate bowl, combine the granulated sugar, brown sugar, cinnamon, chopped nuts, raisins, and mini chocolate chips (if using). Set aside.
- Roll out the dough: On a floured surface, roll out one disc of dough into a 10-inch circle. Spread a thin layer of the filling mixture evenly over the dough.
- Shape the rugelach: Using a pizza cutter or sharp knife, cut the dough into 12 triangular wedges, like a pizza. Starting from the wide end, roll each wedge tightly toward the narrow point to form a crescent shape.
- Bake: Place the rolled rugelach on a parchment-lined baking sheet. Brush with beaten egg for a golden finish. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
- Cool and serve: Allow the rugelach to cool on a wire rack before serving. Enjoy these flaky pastries with a cup of coffee or tea!
Tips:
For the Best Jewish Rugelach Recipe:
- Keep the dough cold: Cold dough is easier to work with and produces a flakier pastry. Chill the dough discs and even the rolled rugelach before baking if needed.
- Customize the filling: Swap nuts for seeds, use different dried fruits, or add a drizzle of caramel or chocolate for variety.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and ensure even baking.
- Store properly: Store baked rugelach in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
FAQs:
- What is the difference between American and Israeli rugelach?
- The main difference lies in the dough and presentation:
- American rugelach: Often made with a rich, cream cheese-based dough, which is tender, flaky, and buttery. It’s typically filled with jam, nuts, or chocolate and rolled into crescents.
- SWISS rugelach: Usually made with a yeast-based dough, resulting in a more bread-like, airy texture. It is commonly filled with chocolate or sweet spreads and shaped into small rolls or spirals. Israeli rugelach tends to be less sweet compared to its American counterpart.
- What is rugelach dough made of?
- Traditional rugelach dough is made from:
- Flour: The base of the dough.
- Cream cheese: Adds richness and tenderness to the dough.
- Butter: Provides flakiness and flavor.
- Sugar: A small amount to add sweetness.
Some variations, particularly in Israel, use yeast-based dough for a lighter, bread-like texture.
- What does rugelach mean in Yiddish?
- In Yiddish, “rugelach” means “little twists” or “little rolled things”. The name reflects the pastry’s shape, as the dough is rolled with sweet fillings into crescent or spiral shapes.
- What ethnicity is rugelach?
- Rugelach is a traditional Jewish pastry with origins in Eastern European Jewish communities, particularly in Poland and Hungary. Over time, it has become a beloved treat in Jewish cuisine worldwide, with variations in American and Israeli kitchens. Rugelach is especially popular during Jewish holidays and celebrations.
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