Kiddush Dessert Recipes: Rugelach

Widely believed that rugelach originated in Poland or another country within the Ashkenazi Jewish communities of Eastern Europe. The name "rugelach" is Yiddish, the historical language of the Ashkenazi Jews. In Yiddish, "rugelach" roughly translates to "little twists" or "little corners," likely referring to the pastry's traditional crescent shape.

Traditional rugelach fillings include fruit preserves, nuts, poppy seed paste, cinnamon, and chocolate. These ingredients are spread over a triangular piece of dough, which is then rolled into a crescent shape and baked. Over time, numerous variations have emerged, incorporating different fillings and toppings, reflecting both traditional flavors and contemporary innovations.

Rugelach's enduring popularity lies in its rich, flaky pastry and the variety of its sweet, spiced fillings. This pastry not only represents a link to Eastern European Jewish heritage but also showcases the adaptability and evolution of traditional recipes in new cultural contexts.

Ingredients

• Dough
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened ¹
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• Filling
• 1/2 cup fruit preserves (apricot, raspberry, or your choice)
• 1 cup finely chopped walnuts or pecans
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• Topping
• Powdered sugar for dusting

Substitutions

1. For: 8 ounces cream cheese, softened use: Cream cheese didn’t exist in 1919 so they would have used a different soft cheese like Lancashire or Quark

Instructions

1. Dough
2. In a large bowl, cream together the softened butter and cream cheese until smooth.
3. In a separate bowl, whisk together the flour, sugar, and salt.
4. Gradually add the dry ingredients to the butter and cream cheese mixture, mixing until a soft dough forms.
5. Divide the dough into 4 equal portions, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
6. Filling
7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. On a lightly floured surface, roll out one dough disk into a circle.
9. Spread a thin layer of fruit preserves over the dough, leaving a small border around the edges.
10. In a bowl, mix together chopped nuts, sugar, and cinnamon. Sprinkle this mixture over the fruit preserves.
11. Using a sharp knife or pizza cutter, cut the dough circle into 8 wedges.
12. Roll each wedge from the wider end toward the point to form a crescent shape. Place the rugelach on the prepared baking sheet.
13. Repeat the process with the remaining dough disks.
14. Bake
15. Bake in the preheated oven for 15-18 minutes or until the rugelach are golden brown.
16. Allow the rugelach to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
17. Topping
18. Dust the cooled rugelach with powdered sugar before serving.

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

Serves: 12 Servings

Category: Dessert

Cuisine: Jewish

Updated: 3 months ago