Rugelach is a traditional pastry that’s as versatile as it is delicious. These tender, buttery pastries are filled with sweet fillings like cinnamon, chocolate, or fruit preserves, and they’re perfect for holidays, celebrations, or an indulgent snack anytime. With their flaky, rich dough and endless filling options, rugelach is a beloved treat enjoyed in Jewish bakeries around the world. Today, we’re making a Classic Buttery Rugelach with Sweet Fillings that will bring homemade comfort and elegance to any table!
What Makes Rugelach So Special?
Rugelach has a unique dough made with cream cheese and butter, giving it a soft, flaky texture that melts in your mouth. It’s rolled up with fillings, baked to golden perfection, and finished with a light dusting of sugar. With simple ingredients and a little technique, you can easily master these delicious pastries at home.
Ingredients
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling (choose one or mix for variety):
- 1/2 cup sugar mixed with 1 tablespoon cinnamon
- 1/2 cup fruit preserves (apricot, raspberry, or strawberry work well)
- 1/2 cup finely chopped nuts (walnuts or pecans)
- 1/2 cup mini chocolate chips
For Topping:
- 1 egg, beaten
- 2 tablespoons sugar, for sprinkling
Instructions
- Make the Dough: In a large bowl, beat the softened butter and cream cheese until creamy and well-combined. Add the flour and salt, mixing just until the dough comes together. Divide the dough into four portions, wrap each in plastic wrap, and chill for at least 1 hour.
- Prepare the Filling: If using a cinnamon-sugar filling, mix the cinnamon and sugar in a small bowl. If using other fillings, set out the preserves, nuts, and chocolate chips for easy access.
- Roll and Fill: Preheat your oven to 350°F (175°C). Roll out each portion of dough on a floured surface into a circle about 1/8 inch thick. Spread a thin layer of preserves or sprinkle cinnamon-sugar over the dough, then add a light sprinkling of nuts or chocolate chips if desired.
- Shape the Rugelach: Using a knife or pizza cutter, cut the dough into 12 wedges (like slicing a pizza). Starting from the wide end, roll up each wedge toward the point to create a crescent shape. Place each rolled rugelach on a baking sheet lined with parchment paper.
- Brush and Bake: Brush the tops of each rugelach with the beaten egg, then sprinkle with sugar for a touch of sweetness. Bake for 20-25 minutes, or until golden brown. Let them cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
Tips for Perfect Rugelach
- Chill the Dough: Chilling the dough is essential for a tender, flaky texture. It also makes it easier to roll and fill.
- Don’t Overfill: A thin layer of filling goes a long way; too much can cause the rugelach to leak or get soggy.
- Try Different Fillings: Rugelach is a great recipe to customize! Experiment with different jams, nut combinations, and even spices for a personalized touch.
Serving Suggestions
Rugelach is delicious on its own, but here are a few ideas for pairing or serving:
- Coffee or Tea: These pastries are perfect with a hot cup of coffee or tea.
- Holiday Platters: Include rugelach on a holiday cookie platter alongside other seasonal treats.
- Gift Boxes: Pack these pastries in a tin or box for a thoughtful homemade gift.
Final Thoughts
These Classic Buttery Rugelach pastries are a delight to make and share. With a tender, flaky dough and endless filling possibilities, they’re a treat that can be customized for any occasion or season. Whether you’re baking them for a holiday gathering or simply to enjoy at home, these sweet pastries are sure to bring a little warmth and joy to any table. Enjoy making (and eating) these delicious rugelach!