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Rugalach

Recipe Summary

Yield: Makes 24 pieces

Ingredients

For the rugalach

1 cup sifted all-purpose flour

1/2 teaspoon coarse salt

8 tablespoons (1 stick) unsalted butter, chilled and cut into pieces

4 ounces cream cheese

2 tablespoons buttermilk, chilled

1/4 cup apricot jam

1 egg white, lightly beaten

1/2 cup coarsely chopped nuts, such as walnuts, hazelnuts, or almonds

1/4 cup sanding sugar

For raisin filling

1/4 cup golden raisins, chopped

1/4 cup dark raisins, chopped

1/4 cup granulated sugar

1/2 teaspoon cinnamon

For dried cherry filling

1/2 cup dried cherries, chopped

1/4 cup granulated sugar

1/2 teaspoon cinnamon

For dried apricot filling

1/2 cup dried apricots, chopped

1/4 cup granulated sugar

Pinch of nutmeg

For chocolate filling

1/2 cup semisweet mini chocolate morsels

Gallery

Rugalach

Recipe Summary

Yield: Makes 24 pieces

Rugalach

Rugalach

Rugalach

Recipe Summary

Yield: Makes 24 pieces

Recipe Summary

Yield: Makes 24 pieces

Yield: Makes 24 pieces

Makes 24 pieces

Ingredients

Ingredients

  • 1 cup sifted all-purpose flour

  • 1/2 teaspoon coarse salt

  • 8 tablespoons (1 stick) unsalted butter, chilled and cut into pieces

  • 4 ounces cream cheese

  • 2 tablespoons buttermilk, chilled

  • 1/4 cup apricot jam

  • 1 egg white, lightly beaten

  • 1/2 cup coarsely chopped nuts, such as walnuts, hazelnuts, or almonds

  • 1/4 cup sanding sugar

  • 1/4 cup golden raisins, chopped

  • 1/4 cup dark raisins, chopped

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cinnamon

  • 1/2 cup dried cherries, chopped

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cinnamon

  • 1/2 cup dried apricots, chopped

  • 1/4 cup granulated sugar

  • Pinch of nutmeg

  • 1/2 cup semisweet mini chocolate morsels

Directions

Place the flour and salt in the bowl of a food processor, and pulse until combined. Add the butter, and pulse 10 times. Add the cream cheese; pulse until the mixture is just combined. Drizzle in the buttermilk; pulse until the mixture just comes together when you press it with your fingers.

Transfer dough to a clean work surface, and shape into a flat disk; cover with plastic, and refrigerate at least 3 hours or overnight.

Heat oven to 375 degrees. Line two baking sheets with parchment; set aside. In a small bowl, combine filling ingredients of your choice. Set the filling aside.

Divide chilled dough into three pieces. Flatten one into a disk, and return other two to refrigerator. On a lightly floured work surface, roll out the disk to an 1/8-inch thickness. Cut dough into a 6 1/4-inch circle. Using a pizza cutter, divide the dough in half, then into quarters, then into eighths.

Brush each triangle lightly with jam, then sprinkle with 1 teaspoon filling mixture, being careful not to cover the narrow ends. Starting at the wider end, roll up each cookie; transfer to a baking sheet. Brush each cookie with egg white, then sprinkle with nuts and sanding sugar. Chill until firm, about 15 minutes. Repeat with remaining two-thirds of dough.

Bake cookies until golden brown, 15 to 20 minutes. Transfer baking sheets to a wire rack to cool completely. Store in an airtight container up to 2 days.

Reviews

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Reviews

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All Reviews for Rugalach

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Rugalach

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest