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Rugelach
Rugelach
Rugelach is a traditional Jewish pastry that originated in Eastern Europe. It is typically made with a cream cheese-based dough that is rolled into a crescent shape and filled with a variety of sweet fillings, such as chocolate, cinnamon sugar, nuts, and fruit preserves.
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Ingredients
- 1 cup unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 cup jam or preferred filling, chocolate chips, nuts, dried fruit
Instructions
- In a large mixing bowl, cream together the butter and cream cheese until light and fluffy.
- Add the sugar and salt and continue to mix until well combined.
- Gradually add in the flour until the dough comes together in a ball.
- Divide the dough into four equal portions and shape each one into a disk. Cover the disk with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll out one of the chilled dough disks into a circle, about 1/8-inch thick.
- Spread a thin layer of your preferred filling over the dough, leaving a small border around the edges.
- Cut the dough into 12 wedges and roll each one up, starting from the wide end.
- Place the rugelach on the prepared baking sheet and repeat with the remaining dough disks and filling.
- Bake for 20-25 minutes, or until the rugelach are golden brown.
- Let the rugelach cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 559kcal (28%)Carbohydrates: 61g (20%)Protein: 5g (10%)Fat: 33g (51%)Saturated Fat: 20g (125%)Polyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mg (30%)Sodium: 179mg (8%)Potassium: 111mg (3%)Fiber: 1g (4%)Sugar: 28g (31%)Vitamin A: 1090IU (22%)Vitamin C: 4mg (5%)Calcium: 48mg (5%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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