Best Easy Rugelach Recipes
EASY RUGELACH
Though rugelach is enjoyed year-round, this fruit-and-nut pastry is especially popular during Hanukkah. Cream cheese in the cookie dough -- which is chilled for hours before it is rolled out and filled with apricot preserves, currants, walnuts, and raisins -- helps produce an extra-flaky crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Whisk together flour and salt in a medium bowl. With an electric mixer on medium speed, beat butter and cream cheese until combined. Reduce speed to low. Add flour mixture; beat to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Chill until firm, about 6 hours or up to overnight.
- Preheat oven to 325 degrees. Whisk together sugar, cinnamon, and nutmeg. Divide dough into quarters. Working with one piece at a time, roll out dough on a lightly floured surface to an 8-by-12-inch rectangle. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and about 2 tablespoons sugar mixture. Starting with a long side, tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
- Brush each log with cream, dividing evenly; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire rack to cool 15 minutes. Slice into 1-inch-thick slices. Rugelach can be stored at room temperature in an airtight container up to 2 days.
EASY RUGELACH RECIPE
The dough for these bite sized treats comes together in a food processor in minutes. Plan ahead as it does require some refrigeration time to make them easier to roll. I like to mix up the dough the night before, divide into four disks and refrigerate for prepping the next morning. My family, friends and neighbors just rant and rave about these delectable pastries.
Provided by Beth Pierce @smalltownwoman
Categories Cookies
Number Of Ingredients 11
Steps:
- In a food processor pulse flour, butter, cream cheese, salt and sour cream; until crumbly. Divide evenly; shape into four disks. Wrap each disk separately in plastic. Chill in refrigerator; 2 hours to overnight.
- In a food processor pulse together the brown sugar, pecans, raisins and cinnamon; until finely chopped and mixed.
- In a small bowl combine sugar and cinnamon to make the cinnamon sugar.
- Sprinkle large cutting board and top of the dough disks with cinnamon sugar. Roll out each disk to a 9 inch circle. Spread pecan raisin mixture over dough leaving 1/4 inch rim around the circle. Using a pizza cutter cut circle into 12 even triangles (like a pizza). Roll each triangle up starting with the wide edge and rolling towards the narrow. Place on baking sheet covered with parchment paper. Bake at 350 degrees for 25 minutes or until lightly browned. Cool pastries for 10 minutes before moving them to cookie cooling racks.
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