How to Make a Traditional Jewish Rugelach with Various Fillings

Rugelach is a traditional Jewish pastry that is beloved for its flaky texture and delicious fillings. This iconic dessert is often served during Jewish holidays, particularly Hanukkah and Purim, but it can be enjoyed year-round. The dough for rugelach is made from a cream cheese base, which gives it a tender, melt-in-your-mouth consistency. The dough is rolled out, filled with a variety of sweet fillings, and then baked to golden perfection. In this article, we will guide you through the process of making traditional Jewish rugelach with a variety of fillings, offering ideas for both classic and creative variations.

Ingredients for Rugelach Dough

To make rugelach, you’ll first need to prepare the dough. Here’s what you’ll need:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract

The cream cheese in the dough is key to achieving that perfect flaky texture. It adds richness and moisture, which makes the dough easy to roll and shape.

Basic Rugelach Dough Instructions

1. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, and salt. Set aside.

2. Cream Butter and Cream Cheese: In a large bowl or stand mixer, beat the softened butter and cream cheese until smooth and creamy. This usually takes about 2-3 minutes.

3. Combine with Dry Ingredients: Gradually add the dry ingredients to the butter and cream cheese mixture, mixing just until the dough comes together. Be careful not to overmix.

4. Chill the Dough: Divide the dough into 4 equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes. This step is crucial for the dough’s texture, making it easier to roll out and preventing it from becoming too sticky.

Rugelach Fillings

Now that the dough is prepared, it’s time to fill the rugelach. The beauty of rugelach lies in its versatility, allowing you to customize the fillings according to your tastes. The traditional rugelach filling consists of a combination of sugar, cinnamon, and nuts, but you can also add chocolate, fruit preserves, or even marzipan. Below are several popular filling combinations:

1. Classic Cinnamon and Sugar with Walnuts

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 cup finely chopped walnuts

This is the most traditional filling, offering a sweet and nutty flavor. The cinnamon-sugar mixture pairs perfectly with the buttery dough, while the walnuts add a satisfying crunch.

2. Chocolate and Hazelnuts

• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped hazelnuts
• 2 tablespoons sugar (optional)

For a chocolatey twist, melt the chocolate chips and spread them evenly over the dough. Sprinkle chopped hazelnuts and sugar on top for added texture and richness. This filling brings together the warmth of chocolate with the nutty flavor of hazelnuts, creating a decadent treat.

3. Apricot Preserves and Almonds

• 1/2 cup apricot preserves
• 1/2 cup sliced almonds
• 1 tablespoon honey (optional)

Apricot preserves bring a fruity, tart flavor to the rugelach, which is balanced by the sweetness of the honey and the crunch of the almonds. This is a lighter, more delicate option compared to the richer chocolate filling.

4. Raspberry Jam and Chocolate Chips

• 1/2 cup raspberry jam
• 1/2 cup mini chocolate chips
• 1 tablespoon finely grated orange zest (optional)

Raspberry and chocolate are a classic pairing. The tartness of the raspberry jam contrasts beautifully with the sweetness of the chocolate chips, creating a balanced and delicious flavor profile.

5. Apple Cinnamon with Raisins and Pecans

• 1 medium apple, peeled and finely chopped
• 1/4 cup raisins
• 1/4 cup chopped pecans
• 1 tablespoon cinnamon
• 1/4 cup sugar

This filling combines the sweet and slightly tart flavor of apples with the warmth of cinnamon and the richness of pecans and raisins. It’s perfect for fall or whenever you’re craving something cozy.

Assembling Rugelach

Once the dough is chilled, it’s time to assemble the rugelach. Here’s how to do it:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Roll Out the Dough: Take one portion of dough from the fridge and roll it out on a lightly floured surface into a circle about 1/8 inch thick.

3. Spread the Filling: Spread a thin layer of your chosen filling (jam, chocolate, or cinnamon mixture) evenly over the dough, leaving a small border around the edges.

4. Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into 8 wedges, similar to slicing a pizza. The number of wedges can be adjusted based on your preferred size for each rugelach.

5. Roll the Rugelach: Starting from the outer edge, carefully roll each wedge up toward the center. Try to keep the filling inside the dough as much as possible.

6. Place on the Baking Sheet: Arrange the rolled rugelach on the prepared baking sheet, leaving a small gap between each pastry.

7. Brush and Sugar: For a golden finish, brush each rugelach with a beaten egg (egg wash) and sprinkle with a little cinnamon sugar or granulated sugar.

8. Bake: Bake the rugelach in the preheated oven for 20-25 minutes or until they are golden brown and crispy. If you are making smaller rugelach, check for doneness a few minutes earlier.

9. Cool and Serve: Once baked, allow the rugelach to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Tips for Perfect Rugelach

• Chill the dough: This is key to a flaky, tender texture. Don’t skip the chilling step.
• Even filling: Be sure not to overfill the dough, as it can cause the rugelach to burst open during baking.
• Experiment with fillings: Don’t be afraid to get creative with your fillings. You can even combine different ones for a more unique flavor.
• Make ahead: You can assemble the rugelach in advance, freeze them, and bake them later. This makes them perfect for preparing ahead of a special occasion or holiday.

Serving Suggestions

Rugelach can be enjoyed on its own as a delicious treat with a cup of tea or coffee, but it also pairs wonderfully with fresh fruit, whipped cream, or a scoop of vanilla