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| nutritional information (per serving) | |
|---|---|
| 283 | calories |
| 20g | Fat |
| 22g | carbohydrates |
| 4g | protein |
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| nutritional information | |
|---|---|
| Servings: 8 | |
| amount per serving | |
| calories | 283 |
| % Daily Value* | |
| 20g | 26% |
| Saturated Fat 11g | 53% |
| 68 mg | 23% |
| 122 mg | 5% |
| 22g | 8th % |
| dietary fiber 1g | 4% |
| total sugar 9g | |
| 4g | |
| Vitamin C 0 mg | 1 % |
| Calcium 35 mg | 3% |
| Iron 1 mg | 7% |
| Potassium 110 mg | 2% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
In Yiddish, rugelach means “little twist” and refers to the crescent-shaped biscuit made of tender dough wrapped around a nutty filling.
Rugelach is believed to be closely related to an 18th-century Austrian pastry and similar crescent-shaped pastries can be found in many bakeries around the world. Originally made from yeast dough, this cream cheese version has become ubiquitous over the last century.
Filled with nuts, spices and dried fruit, the puff pastry is well caramelized on the bottom and browned on top. Crunchy, sweet, small and rich, they go perfectly with a cup of coffee or tea. Rugelach stays fresh for weeks in a biscuit tin and makes a lovely addition to biscuit gift boxes.
“Making Rugelach is really nostalgic for me, and this recipe was no different. I highly recommend adding this to your Christmas cookie queue, you won't be disappointed!” – Tracy Wilk
For the dough:
4 oz (113 grams) cold cream cheeserolled
4 ounces (1/2 cup/113 grams) cold unsalted butterrolled
1 cup (125 grams) all purpose flourmore for the desktop
1/4 teaspoon fine Salt
For the filling:
1/4 cup (40 grams) finely chopped roasted walnuts
3 tablespoon granulated sugar
1 teaspoon Floor Cinammon
1 teaspoon Honey
1/4 cup (35 grams) dried currants
For the egg wash:
1 large eggbeaten with 1 teaspoon of water and a pinch of salt
Gather the ingredients.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Place cream cheese, butter, flour, and salt in the bowl of a food processor. Beat the batter until combined and gritty, then run the machine continuously until the batter forms a ball (about 1 minute). Alternatively, use a pastry cutter or two knives to cut the cream cheese and butter into the flour until crumbly. Use your hands to shape the mixture into a cohesive dough.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Form a 6-inch disc, then wrap the dough. Run a rolling pin over the surface of the wrap to flatten and flatten the top. Pat the edges all the way around the disc to form a 1 inch rim. This will prevent the dough from crumbling around the edges as you roll it out. Refrigerate the pastry for at least 4 hours or overnight.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Mix walnuts, sugar and cinnamon in a small bowl.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Remove the dough from the fridge and let it warm gently for about 5 minutes, until you can press it lightly into the surface with your fingertip without cracking.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Line a rimmed baking sheet with parchment paper.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Lightly flour the work surface. Roll out the dough into a circle about 10 inches in diameter and about 1/4 inch thick. For the cleanest, prettiest cookies, cut to desired size with a serrated cutter or pizza wheel.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Using a pastry brush, lightly brush the honey over the surface of the dough, leaving a 1/2-inch border.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Spread the nut mixture over the surface of the dough, leaving a 1/2 inch border.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Scatter the currants evenly over the nut mixture and press lightly into the batter.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Using the serrated wheel or pizza cutter, divide the circle into 16 even triangular wedges. It's okay if the sugary mixture moves.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
If necessary, use an offset spatula to loosen one section at a time from the work surface. From the wide end of each triangle to the pointed end, roll the crescent moon and pinch to seal. It's okay if some of the filling falls out and lands on the outside of the cookie.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Place the cookie on the baking sheet, seam side down. Repeat with the remaining pieces. Freeze for at least 1 hour.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Place a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one with the cookies. Brush the top of each cookie lightly with the egg. Bake for 22 to 25 minutes, until cookies are deeply browned and filling is bubbling.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Remove the baking sheet to a wire rack to cool the cookies completely before storing.
The Spruce Eats / Photographer: Jen Causey, Props Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
recipe tips
- The recipe can be doubled. Make 2 discs of 16 biscuits each.
- Finely chopping the nuts makes it easier to roll up the croissants tightly.
- Use full-fat cream cheese (not whipped) and the best butter.
- Currants can be hard to find. Replace any dried fruit and chop very finely.
- Avoid the temptation to increase the filling. It will be messy, contribute to burning, and add no benefit to the cookie.
- The cookies will hold their shape best if frozen before baking.
- Double the baking sheets to avoid burning. Caramelized is gorgeous. It's not burned.
Go on
Dough can be made up to 3 days in advance or frozen up to 3 months in advance. Thaw overnight in the fridge.
recipe variations
- Has the crescent shape let you down? Roll out the dough into a 9 x 12 inch rectangle. Spread the filling over the dough and starting at the 12-inch edge, roll it up tightly into a neat cylinder. Cut the dough into 1 inch pieces and freeze the unbaked cookies as above. Proceed with the recipe.
- Swap out the dried fruit and use 2 tablespoons of jam instead (if it's chunky, finely chop the fruit). Instead of the honey, spread the jam thinly over the dough and continue. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
- Go hearty. Brush the dough lightly with olive oil. Top with za'atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated Parmesan cheese.
How to store or freeze it
- The Rugelach store is beautiful. Store the cooled cookies in a tightly sealed container between layers of wax paper, where they'll be delicious for up to 3 weeks.
- Freeze the baked cookies for up to 3 months.
- Freeze the unbaked cookies for up to 3 months and bake straight from the freezer for the same amount of time.
