Rugelach with Variations

Rugelach with Variations Recipe | Origin from Poland

Region / culture: Poland | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 24

Introduction

Rugelach is a traditional Jewish pastry that is often enjoyed during holidays and special occasions. This sweet treat is made with a cream cheese dough and filled with a variety of delicious fillings, such as coconut chocolate, mincemeat, apricot coconut, chocolate peanut butter, and cranberry orange. In this recipe, we will explore how to make basic rugelach dough and four different filling variations.

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 is traditionally made with a cream cheese dough and filled with sweet fillings, making it a popular dessert in Jewish communities around the world.

Ingredients

Basic rugelach

1 cup butter, softened
1 x 8 oz (227 g) package cream cheese, softened
1 tsp pure vanilla extract
2 cups sifted all-purpose flour

Coconut chocolate filling

0.33 cup apricot preserves
0.75 cup shredded sweetened coconut
0.5 cup slivered almonds, toasted
0.5 cup semisweet chocolate mini chips
4 tbsp granulated sugar

Mincemeat filling

1.5 cups prepared mincemeat
1 tbsp brandy or orange juice
1 cup + 2 tbsp ground walnuts
1 large egg white

Apricot coconut filling

0.75 cup dried apricots
1 tbsp freshly squeezed orange juice
2 tsp grated orange peel
0.25 cup flaked coconut

Chocolate peanut butter filling

0.25 cup mini semisweet chocolate chips
0.25 cup chunky peanut butter

Cranberry orange filling

0.25 cup orange marmalade
0.25 cup chopped fresh or frozen cranberries
1 tbsp grated orange peel

How to prepare

Basic rugelach

Mix the ingredients for basic rugelach.
Roll the dough into a ball and wrap it in plastic; flatten it into a rectangle.
Refrigerate for 12 to 24 hours.

Coconut chocolate filling

Melt the preserves in a microwave or a small saucepan over low heat.
Press the preserves through a fine strainer into a small bowl.
Brush the pastry with preserves (approximately 0.25 of preserves per pastry - it will barely cover the dough).
Sprinkle with 3 tbsp coconut, 2 tbsp each of almonds and chocolate chips, and 1 tbsp sugar.
Gently press the filling into the dough.
This is based on dividing the pastry into four portions.

Mincemeat filling

In a food processor, process the mincemeat and brandy until blended.
Transfer the mixture to a bowl and stir in 1 cup of ground walnuts; set aside.
Based on dividing the dough into four parts.
Spread the pastry to 0.25 inch of the edge with a heaping 0.33 cup of mincemeat mixture.
Proceed with cutting into wedges and roll up each wedge beginning at the end on the outside of the pastry round.
Beat the egg white with 1 tsp water in a 0.5 custard cup, combine the remaining ground walnuts and sugar; brush each cookie with some of the egg white mixture and sprinkle with some of the walnut mixture.
Bake as directed.
Each of the following fillings makes about 0.5 cup.

Apricot coconut filling

In a food processor or blender, process 0.75 cup dried apricots, 1 tbsp freshly squeezed orange juice, and 2 tsp grated orange peel until the apricots are finely chopped and the mixture is thoroughly blended.
Stir in 0.25 cup flaked coconut.

Chocolate peanut butter filling

In a small bowl, stir 0.25 cup mini semisweet chocolate chips and 0.25 cup chunky peanut butter until thoroughly mixed.

Cranberry orange filling

In a small bowl, stir 0.25 cup orange marmalade, 0.25 cup chopped fresh or frozen cranberries, and 1 tbsp grated orange peel until thoroughly mixed.

Variations

Experiment with different fillings such as raspberry jam, cinnamon sugar, or Nutella for unique flavor combinations.
Add a sprinkle of powdered sugar or drizzle of chocolate on top of the baked rugelach for an extra touch of sweetness.
Try making savory rugelach with fillings like pesto, sun-dried tomatoes, and feta cheese for a delicious appetizer.

Cooking Tips & Tricks

Make sure to refrigerate the dough for at least 12 hours before rolling it out. This will help the dough firm up and make it easier to work with.

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

- Be sure to evenly distribute the filling on the dough before rolling it up to ensure that each bite has a delicious filling.

- Brushing the pastries with an egg wash before baking will give them a golden brown color and a shiny finish.

Serving Suggestions

Rugelach is best enjoyed with a cup of hot tea or coffee for a delightful afternoon treat.

- Serve rugelach on a dessert platter alongside other sweet treats for a festive presentation.

- Pair rugelach with fresh fruit or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Rolling out the dough to a thin, even thickness will ensure that the rugelach bakes evenly and has a flaky texture.

- Brushing the pastries with an egg wash before baking will give them a shiny finish and help them brown evenly in the oven.

- Be sure to seal the edges of the rugelach tightly to prevent the filling from leaking out during baking.

Ingredient Substitutions

If you don't have cream cheese on hand, you can substitute it with an equal amount of Greek yogurt for a lighter version of rugelach.

- Feel free to swap out the nuts in the fillings with your favorite nuts or omit them altogether if you have nut allergies.

- Use your favorite fruit preserves or jams in place of the apricot preserves for a different flavor profile.

Make Ahead Tips

You can prepare the rugelach dough and fillings ahead of time and assemble the pastries just before baking for a fresh-baked taste.

- Store unbaked rugelach in the refrigerator for up to 24 hours before baking for convenience.

Presentation Ideas

Arrange baked rugelach on a decorative platter and dust with powdered sugar for a beautiful presentation. - Serve rugelach on individual dessert plates with a dollop of whipped cream or a drizzle of caramel sauce for an elegant touch. - Garnish rugelach with fresh mint leaves or edible flowers for a pop of color on the plate.

Pairing Recommendations

Pair rugelach with a glass of dessert wine or a sweet liqueur for a delightful after-dinner treat.

- Enjoy rugelach with a cup of hot cocoa or spiced cider for a cozy and comforting snack.

- Serve rugelach with a selection of cheeses and fruits for a festive dessert platter at a party.

Storage and Reheating Instructions

Store leftover rugelach in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

- To reheat rugelach, place them in a preheated oven at 350°F for 5-10 minutes until warmed through.

- Rugelach can also be frozen for up to 3 months; simply thaw at room temperature before reheating.

Nutrition Information

Calories per serving

- The calorie content of rugelach will vary depending on the filling used, but on average, each serving contains approximately 200-250 calories.

Carbohydrates

- Basic rugelach: Approximately 15g of carbohydrates per serving

- Coconut chocolate filling: Approximately 20g of carbohydrates per serving

- Mincemeat filling: Approximately 25g of carbohydrates per serving

- Apricot coconut filling: Approximately 18g of carbohydrates per serving

- Chocolate peanut butter filling: Approximately 16g of carbohydrates per serving

- Cranberry orange filling: Approximately 22g of carbohydrates per serving

Fats

- Basic rugelach: Approximately 10g of fats per serving

- Coconut chocolate filling: Approximately 12g of fats per serving

- Mincemeat filling: Approximately 8g of fats per serving

- Apricot coconut filling: Approximately 6g of fats per serving

- Chocolate peanut butter filling: Approximately 14g of fats per serving

- Cranberry orange filling: Approximately 5g of fats per serving

Proteins

- Basic rugelach: Approximately 2g of proteins per serving

- Coconut chocolate filling: Approximately 3g of proteins per serving

- Mincemeat filling: Approximately 1g of proteins per serving

- Apricot coconut filling: Approximately 2g of proteins per serving

- Chocolate peanut butter filling: Approximately 4g of proteins per serving

- Cranberry orange filling: Approximately 1g of proteins per serving

Vitamins and minerals

Rugelach is not a significant source of vitamins and minerals, but the fillings may contain some nutrients depending on the ingredients used.

Alergens

Rugelach contains dairy (cream cheese and butter) and nuts (almonds, walnuts) which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Rugelach is a delicious pastry that is relatively high in carbohydrates and fats, making it a rich and indulgent treat. It is best enjoyed in moderation as part of a balanced diet.

Summary

Rugelach is a delightful pastry that is perfect for special occasions or as a sweet treat any time of the year. With a flaky cream cheese dough and a variety of delicious fillings to choose from, rugelach is sure to be a hit with family and friends. Experiment with different flavors and fillings to create your own unique twist on this classic dessert. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Rugelach with Variations tucked away in an old cookbook that belonged to my great-grandmother. The pages were yellowed with age and the edges were frayed, but the handwritten notes in the margins caught my attention.

As I read through the recipe, I couldn't help but feel a sense of excitement. Rugelach was a dessert that I had always loved, but I had never attempted to make it myself. The thought of creating my own version of this beloved treat was thrilling.

I decided to give it a try and set out to gather the ingredients. The recipe called for cream cheese, butter, sugar, and flour for the dough, as well as a variety of fillings such as nuts, dried fruit, and chocolate. The possibilities were endless, and I couldn't wait to experiment with different combinations.

I began by making the dough, mixing the cream cheese and butter together until smooth before gradually adding in the sugar and flour. As I worked the dough with my hands, I felt a sense of satisfaction knowing that I was creating something from scratch.

Once the dough was ready, I divided it into smaller portions and rolled each one out into a thin circle. I then spread a thin layer of apricot jam on top before sprinkling on a mixture of chopped walnuts and raisins. Rolling up the dough into a tight spiral, I cut it into smaller pieces and arranged them on a baking sheet.

As I placed the rugelach in the oven to bake, the sweet aroma filled the kitchen, and I could hardly contain my excitement. When they emerged from the oven golden brown and fragrant, I knew I had created something truly special.

I shared the rugelach with my family and friends, and they were met with rave reviews. Everyone loved the flaky pastry and the sweet, nutty filling. Some even suggested different variations, such as using cinnamon and sugar or adding a drizzle of chocolate on top.

Over the years, I continued to make rugelach, experimenting with different fillings and flavors. I tried apricot and almond, raspberry and white chocolate, and even a savory version with pesto and sun-dried tomatoes. Each batch was a labor of love, and I cherished the time spent in the kitchen creating something delicious to share with those I loved.

As I look back on that moment of curiosity that led me to discover this recipe, I am grateful for the joy and memories it has brought into my life. Rugelach with Variations has become a beloved tradition in our family, a recipe that will be passed down for generations to come. And as I continue to cook and bake, I know that the spirit of my great-grandmother lives on in every delicious bite.