Serves 32
300 min
Rugelach
Recipe GLPR920785ef581b85
Tender, flaky pastries filled with a rich combination of prune spread, dried fruits, and toasted nuts, finished with a cinnamon-sugar coating. These classic Jewish pastries are buttery and indulgent, perfect for dessert or a special occasion treat.
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Ingredients
3 sticks (12 ounces) unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
1/2 teaspoon salt
1/4 cup granulated sugar
3 cups all-purpose flour
2 tablespoons cinnamon
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cinnamon
3 1/2 cups coarsely chopped assorted toasted nuts (hazelnuts, pecans, and almonds)
2 cups prune lekvar (or store-bought prune spread)
2 cups assorted dried fruits, diced if large (dates, cherries, and apricots)
1 large egg beaten with 1 tablespoon cream or milk, for egg wash
3 cups pitted prunes, packed
1 tablespoon fresh lemon juice
1/3 cup granulated sugar
1/4 cup finely chopped walnuts
Directions
Make the prune lekvar filling: Combine the pitted prunes, granulated sugar, lemon juice, and 1/4 cup finely chopped walnuts in a food processor. Process until the mixture reaches a thick, spreadable consistency. Set aside.
Prepare the dough: Beat the softened butter and cream cheese together until light and fluffy, about 2 minutes. Add the 1/2 teaspoon salt and 1/4 cup granulated sugar, and mix well.
Gradually add the all-purpose flour to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix. Divide the dough into 4 equal portions, wrap each in plastic wrap, and refrigerate for at least 2 hours or overnight.
Prepare the filling mixture: In a bowl, combine the 2 cups prune lekvar, 2 cups assorted diced dried fruits, 3 1/2 cups chopped toasted nuts, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1 1/2 tablespoons cinnamon. Mix until evenly combined.
Combine the 2 tablespoons cinnamon with the remaining 1 cup granulated sugar in a shallow bowl to create the cinnamon-sugar coating.
Preheat the oven to 350°F. Working with one dough portion at a time, roll it out on a lightly floured surface into a thin rectangle about 1/8 inch thick.
Spread about 3/4 cup of the filling mixture evenly over the rolled dough rectangle, leaving a 1/2-inch border on all sides.
Starting from one of the long sides, tightly roll up the dough into a log. Cut the log into 8 equal pieces.
Place each roll seam-side up on a parchment-lined baking sheet. Brush the tops and sides of each roll with the egg wash mixture.
Sprinkle the cinnamon-sugar coating generously over each roll, pressing it gently so it adheres.
Bake for 20-25 minutes, until the rugelach are golden brown and set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Repeat steps 6 through 11 with the remaining three portions of dough. Store cooled rugelach in an airtight container for up to 5 days.
