Rugelach. Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so. One note the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar it is no problem to roll out at all.

Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling. I absolutely adore rugelach and can't believe that it took me so long to make them myself. Ironically, I made them the same day that I made the Chocolate Babka - it was a Jewish baking extravaganza! You can Have Rugelach using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Rugelach

It's of cream cheese room temperature.
What You needis of butter room temperature.
Lets Go Prepare of flour.
It's of Filling.
It's of raw honey.
It's of cinnamon.
It's of salt.
It's of chopped of walnuts.
It's of chopped raspberries or (apricot reserves).

This is perhaps the easiest Rugelach recipe you've ever seen! These apricot walnut rugelach cookies are filled with apricot jam. Rugelach Recipe: Rugelach is a Jewish rolled pastry tradtionally filled with jelly, nuts, sugar, and cinnamon. They are extremely tasty and easy-to-make.

Rugelach instructions

Cream together cream cheese and butter until they are combined.
Add the flour to the creamy mixture until every thing is combined to sticky dough..
Easy to divide this dough into four pieces, wrap each into plastic wrap and pop it in the fridge for 8 hours..
Mix the honey, salt, walnut and the cinnamon.
Take one dough at a time and roll it to a circle, I take a little of my puree raspberry and scatter the walnut mixer over and press the filling down, with pizza cutter cut it into 8 little triangles, roll them tight like a croissant..
Preheat oven to 350 degrees, for about 22 minutes until they golden brown..

There is no resisting rugelach, no matter how nubbly or imperfectly rolled. They're buttery, flaky, and just the right amount of sweet. I am a student of the Dorie Greenspan School of Rugelach. Both the rugelach dough and shaped, unbaked rugelach can be made ahead, wrapped airtight, and Rugelach is one of those things. Rugelach happily accommodates any sort of fillings from jam and chocolate to dried fruit and nuts.