Rugelach

Name: Rugelach
Prep time: 45 min
Cook time: 25 min
Total time: 300 min
Yield: 32
Cuisine: Jewish
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

Recipe GLPR920785ef581b85

Jewish

Dessert

300 min

333 cal

Servings: 32

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Rugelach are achievable with Charlotte staples—butter, cream cheese, flour, cinnamon, nuts, and eggs are everywhere—but prune lekvar, the traditional Eastern European filling, is not stocked at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger; you'll need a trip to a specialty Jewish market or a mail order. The five hours stated includes active time that isn't obvious: the dough needs at least two hours of chilling before rolling, and the shaped cookies require another 30 to 45 minutes before baking, so a weeknight cook should plan for either two separate sessions or a full afternoon commitment. At roughly $0.30 to $0.40 per cookie the cost is moderate, driven by butter and cream cheese, but this is a same-session bake—they don't improve on day two and are best eaten fresh or within a day. Rugelach rewards patience and a pantry that includes lekvar or a willingness to substitute jam, but they're not a casual weeknight reach.