RCI-SN.004.0030.001
Rugelach
is a Jewish pastry dish with raisins, walnuts, and sometimes chocolate.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- all-purpose flour2 cups
- plus 4 teaspoons sugar1/2 cup
- cinnamon1 teaspoon
- salt1/2 teaspoon
- loosely packed golden raisins1 cupchopped
- walnuts (1/4 lb)1 1/4 cupsfinely chopped
- (2 sticks) unsalted butter16 tablespoonssoftened
- cream cheese8 ozsoftened
- apricot jam or raspberry jam1 cup
- Milk to brush Rugelach1 unit
Method
1
Whisk flour and salt in a medium bowl.
2
Beat butter and cream cheese in a large bowl with a mixer until well combined.
3
Stir in flour until the contents is the consistency of dough.
4
Roll the dough into a ball and wrap in plastic; flatten into a 5x7 inch rectangle.
5
Refrigerate for 12 to 24 hours.
6
Line a large shallow baking pan with parchment paper. Preheat oven to 350F.
7
Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12x8 inch rectangle on a floured surface with a floured rolling pin (to prevent sticking).
8
Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.
9
After you are done flattening the dough, return the last piece to the fridge.
10
Whisk the 1/2 cup sugar with cinnamon in a medium bowl.
11
Take one dough quarter out of the fridge and spread 1/4 cup of the jam over the dough with a spatula. Over the dough, scatter 1/4 cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.
12
Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.
13
Repeat the same process with the other 3 dough rectangles.
14
Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with 3/4 inch deep cuts, at one inch intervals.
15
Bake at 350F for 45-50 minutes.
16
Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach.