Rugelach

Authentic Rugelach Recipe from Poland with Golden Raisins and Walnuts

Region / culture: Poland | Preparation time: 24 hours | Cooking time: 45-50 minutes | Servings: makes about 48 pieces

Introduction

Rugelach is a traditional Jewish pastry that is often enjoyed during holidays and special occasions. This sweet treat is made with a flaky dough that is filled with a delicious combination of jam, raisins, and nuts. Rugelach is a popular dessert that is loved by many for its rich and indulgent flavors.

History

Rugelach has Eastern European origins and is believed to have been brought to America by Jewish immigrants. The name "rugelach" is derived from the Yiddish word "rugel," which means "wrinkle" or "fold." This pastry has been a staple in Jewish cuisine for generations and is often served during Hanukkah and other festive occasions.

Ingredients

2 cups all-purpose flour
0.5 cup plus 4 tsp sugar
1 tsp cinnamon
0.5 tsp salt
1 cup loosely packed golden raisins, chopped
1.25 cups walnuts (0.25 lb (113 g)), finely chopped
16 tbsp (2 sticks) unsalted butter, softened
8 oz (227 g) cream cheese, softened
1 cup apricot or raspberry jam
milk to brush rugelach

How to prepare

In a medium bowl, whisk together flour and salt.
Using a mixer, beat butter and cream cheese in a large bowl until well combined.
Stir in the flour mixture until the contents reach a dough-like consistency.
Roll the dough into a ball and wrap it in plastic; flatten it into a rectangle measuring 5x7 inches.
Refrigerate the dough for 12 to 24 hours.
Line a large shallow baking pan with parchment paper.
Preheat the oven to 350°F (177°C).
Cut the chilled dough into 4 equal pieces, and return all but 1 piece to the refrigerator, wrapped in plastic.
On a floured surface, use a floured rolling pin to roll out the remaining dough piece into a rectangle measuring 12x8 inches.
Place the flattened dough on parchment paper and return it to the refrigerator to chill while repeating the flattening process with the other dough quarters.
After flattening all the dough quarters, return the last piece to the refrigerator.
In a medium bowl, whisk together 0.5 cup of sugar and cinnamon.
Take one dough quarter out of the refrigerator and spread 0.25 cup of jam over the dough using a spatula.
Sprinkle 0.25 cup of raisins and then walnuts over the dough, and finally, sprinkle 2 tbsp of the whisked cinnamon sugar.
Roll the dough quarter tightly into a cylinder shape.
Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.
Repeat the same process with the other 3 dough rectangles.
Finish the cylinders by brushing them with milk and sprinkling each with a teaspoon of sugar.
Using a large knife, make 0.75 inch deep cuts at one inch intervals on the dough cylinders.
Bake at 350°F (177°C) for 45-50 minutes.
Remove from the oven and let them cool in the pan on a wire rack for 30 minutes.
Transfer the cylinders to a cutting board and slice them to make rugelach.

Variations

Try using different flavors of jam such as apricot or strawberry for a unique twist.
Experiment with different types of nuts such as almonds or pecans for added crunch.
Add a sprinkle of cinnamon or nutmeg to the filling for a warm and spicy flavor.

Notes

Instead of using raisins, try substituting mini chocolate chips.

Cooking Tips & Tricks

Make sure to chill the dough for at least 12 hours to allow the flavors to meld together and the dough to firm up.

- When rolling out the dough, make sure to flour the surface and rolling pin to prevent sticking.

- Be sure to evenly spread the jam, raisins, and nuts on the dough to ensure a delicious filling in every bite.

- Brushing the rugelach with milk before baking will give them a golden brown color and a shiny finish.

Serving Suggestions

Rugelach can be served as a dessert or a sweet snack with a cup of tea or coffee. They can also be enjoyed with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Rolling out the dough thinly and evenly will ensure a flaky and tender pastry.

- Tightly rolling the dough into cylinders will help the rugelach hold their shape while baking.

- Making deep cuts in the dough cylinders before baking will create a beautiful spiral pattern.

Ingredient Substitutions

You can substitute the golden raisins with dried cranberries or chopped dates.

- If you don't have walnuts, you can use almonds or pecans instead.

- Margarine can be used as a substitute for butter, and dairy-free cream cheese can be used in place of regular cream cheese for a vegan version.

Make Ahead Tips

You can prepare the rugelach dough ahead of time and refrigerate it for up to 3 days before baking. You can also freeze the unbaked rugelach for up to 3 months and bake them straight from the freezer.

Presentation Ideas

Arrange the rugelach on a decorative platter and dust them with powdered sugar for a beautiful presentation. You can also drizzle them with melted chocolate or caramel for an extra touch of sweetness.

Pairing Recommendations

Rugelach pairs well with a hot cup of coffee or tea. They also go well with a glass of dessert wine or a sweet liqueur.

Storage and Reheating Instructions

Store leftover rugelach in an airtight container at room temperature for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of rugelach contains approximately 250 calories.

Carbohydrates

Each serving of rugelach contains approximately 20 grams of carbohydrates.

Fats

Each serving of rugelach contains approximately 12 grams of fats.

Proteins

Each serving of rugelach contains approximately 3 grams of proteins.

Vitamins and minerals

Rugelach is a good source of iron, calcium, and vitamin E.

Alergens

Rugelach contains dairy (butter and cream cheese), nuts (walnuts), and gluten (flour).

Summary

Rugelach is a delicious pastry that is rich in carbohydrates and fats. It also provides essential vitamins and minerals, making it a tasty treat to enjoy in moderation.

Summary

Rugelach is a delicious and indulgent pastry that is perfect for special occasions or as a sweet treat. With a flaky dough and a flavorful filling, rugelach is sure to be a hit with family and friends. Enjoy this traditional Jewish dessert with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for rugelach. It was a crisp autumn day, the leaves were turning shades of orange and gold, and there was a slight chill in the air. I had decided to spend the day exploring the local farmer's market in search of new ingredients to experiment with in my kitchen.

As I wandered through the bustling market stalls, the sweet scent of cinnamon and sugar wafted through the air, leading me to a small stand run by an elderly woman with a warm smile and twinkling eyes. She greeted me warmly and began telling me about her family's recipe for rugelach, a traditional Jewish pastry that she had been making for years.

Listening intently, I watched as she expertly rolled out the dough, spread a mixture of nuts, sugar, and cinnamon on top, and then carefully shaped the dough into crescent-shaped pastries. The aroma that filled the air was intoxicating, and I knew I had to learn how to make them myself.

The woman, whose name was Mrs. Rosenbaum, generously offered to teach me her family's recipe, passing down the tradition to a new generation. We spent the afternoon baking together, chatting and laughing as we worked side by side in her cozy kitchen. Mrs. Rosenbaum shared stories of her childhood, of baking with her own grandmother in the kitchen, and of the joy that came from creating something delicious to share with loved ones.

As the rugelach baked in the oven, the scent of warm butter and cinnamon filled the kitchen, making my mouth water in anticipation. When they emerged golden brown and perfectly flaky, Mrs. Rosenbaum smiled and handed me a plate to try. The first bite was pure bliss - buttery, sweet, and filled with the warm spices of cinnamon and nutmeg.

From that moment on, rugelach became a staple in my own kitchen. I made them for family gatherings, holiday celebrations, and even just as a special treat for myself. Each time I rolled out the dough, sprinkled on the filling, and shaped the pastries, I thought of Mrs. Rosenbaum and the special bond we had formed over a shared love of baking.

Over the years, I have tweaked the recipe to make it my own, adding in my own favorite ingredients like dried fruits, chocolate chips, and different types of nuts. But the essence of Mrs. Rosenbaum's original recipe remains, a reminder of the day I stumbled upon something truly special at that farmer's market all those years ago.

Now, as I pass down the recipe to my own grandchildren, I hope to instill in them the same love and passion for baking that Mrs. Rosenbaum passed down to me. And every time they bite into a warm, flaky rugelach, I know that they will be tasting not just a delicious pastry, but a piece of my own history and the memories of a special day spent in the kitchen with a kindred spirit.