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Rugelach

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes active time + chill time
  • Yield: 40 pieces 1x
  • Category: Pastry
  • Method: Oven
  • Cuisine: Dessert

Description:

This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!


Ingredients:

  • 1 cup butter, room temperature
  • 8– ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 cups all purpose flour
  • 1 cup apricot preserves
  • 1 cup golden raisins
  • 1 cup chopped walnuts
  • Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon)
  • 2 tablespoons milk
  • 1/3 cup turbinado sugar  for garnish (I used Sugar in the Raw)
  • Tools: Reynolds Kitchens Quick Cut Plastic Wrap

Instructions:

  1. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
  2. Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
  3. Turn mixer to low and add in the flour, mixing until just combined, don’t over-mix.
  4. Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
  5. Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
  6. Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  7. Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren’t using back in the refrigerator.
  8. On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
  9. Brush each log with milk and sprinkle with turbinado sugar.
  10. Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
  11. Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

Notes:

Store airtight at room temperature for up to 5 days or freeze airtight for up to a month. You can also use any flavor preserves you like if you don’t prefer apricot.

Keywords:: cookies and cups, rugelach, pastry recipe, easy rugelach, rugelach cookies, how to make rugelach, best rugelach

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