How to Make Traditional Rugelach Pastries
Rugelach is a beloved pastry that has its origins in Eastern European Jewish communities. Known for its flaky, buttery dough and a variety of sweet fillings, rugelach is often a crowd-pleaser during holidays or special occasions. Making traditional rugelach involves crafting a delicate dough that is rolled up with different fillings, creating a perfect bite every time. Here’s a step-by-step guide to making traditional rugelach pastries at home.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 8 oz cream cheese, cold and cut into cubes
- 1 teaspoon vanilla extract
For the Filling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup finely chopped walnuts or pecans
- 1/2 cup finely chopped raisins or currants
- 1/2 cup fruit preserves (apricot, raspberry, or strawberry are popular choices)
- 1/2 cup chocolate chips (optional)
For the Topping:
- 1 egg (for egg wash)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
1. Prepare the Dough
Start by mixing the dry ingredients. In a large bowl, combine the flour, sugar, and salt. Then, add the cold cubed butter and cream cheese. Using a pastry cutter, a fork, or your fingers, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with pea-sized chunks of butter.
Once the butter and cream cheese are fully incorporated, add the vanilla extract and stir to combine. The dough will be crumbly but should come together when pressed. Divide the dough into 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough will help maintain its flakiness while baking.
2. Prepare the Filling
While the dough chills, you can prepare the filling. In a small bowl, mix the sugar and cinnamon. Set this aside. If you’re using nuts, raisins, or currants, chop them finely and set them aside as well. Choose a fruit preserve to spread onto the dough and prepare chocolate chips if you’re including them.
3. Roll Out the Dough
Once the dough has chilled, remove one portion from the refrigerator. On a lightly floured surface, roll the dough into a circle, about 1/8 inch thick. Try to keep the dough as even as possible. You want a circular shape, but it doesn’t need to be perfect.
4. Add the Filling
Spread a thin layer of fruit preserves evenly over the dough, leaving about a 1/2-inch border around the edges. Sprinkle a little of the cinnamon-sugar mixture over the preserves, followed by the chopped nuts, raisins, and chocolate chips (if using). Make sure the filling is evenly distributed.
5. Cut and Shape the Rugelach
Once the dough is covered with the filling, cut the circle into 8 wedges, like a pizza. Starting from the wider edge of each wedge, gently roll the dough up towards the point. Be careful not to overfill, as the dough might break.
Place the rolled rugelach onto a parchment-lined baking sheet, ensuring the point of each roll is tucked underneath so that it doesn’t unroll during baking.
6. Brush with Egg Wash
Whisk the egg with a little water to create an egg wash. Brush each rugelach lightly with the egg wash for a golden, shiny finish. Then, sprinkle the top with a bit of the cinnamon-sugar mixture.
7. Bake the Rugelach
Preheat your oven to 350°F (175°C). Bake the rugelach in the preheated oven for 18-22 minutes or until golden brown and crisp. Keep an eye on them towards the end, as oven temperatures can vary.
8. Cool and Serve
Once the rugelach are golden brown, remove them from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. Rugelach are best enjoyed fresh but can be stored in an airtight container for a few days.
Variations on Traditional Rugelach
Though traditional rugelach often uses apricot or raspberry preserves, you can mix things up with different fillings. Here are some popular variations:
- Chocolate Rugelach: Add a layer of chocolate spread or cocoa powder in the filling for a rich chocolate version. Chocolate chips also make a great addition.
- Nut-Free Version: Simply omit the nuts and add more fruit or chocolate for a nut-free option.
- Caramel Rugelach: Use a caramel spread or chopped toffee pieces as the filling for a decadent treat.
Tips for Perfect Rugelach
- Chill the dough well: Rugelach dough is best when chilled, so don’t skip the resting time. This will help keep the dough firm and prevent it from becoming too sticky while rolling.
- Roll the dough evenly: Try to keep the dough an even thickness to ensure uniform baking. It will also make it easier to roll up the rugelach.
- Don’t overfill: While it can be tempting to add more filling, overfilling can cause the rugelach to burst open while baking. A light, even spread is best.
- Use quality preserves: The preserves are a crucial part of the flavor, so choose high-quality fruit preserves for the best taste.
Conclusion
Making traditional rugelach pastries at home is a delightful baking project that yields delicious results. With its flaky, buttery dough and flavorful fillings, rugelach makes for an ideal treat for any occasion. Whether you stick to the classic apricot filling or experiment with other flavors, you’ll find that homemade rugelach are far superior to store-bought versions. Enjoy!