Serves 12
180 min
Classic Rugelach
Recipe GLPRd67afb1e086f86
Tender, flaky rugelach pastries filled with a cinnamon-spiced walnut and honey mixture. These traditional Jewish pastries feature a cream cheese dough that bakes to a golden, crispy exterior while remaining soft inside. Perfect for breakfast, dessert, or tea time.
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Ingredients
4¼ ounces All-purpose flour
All-purpose flour for dusting
4 ounces Cold unsalted butter, cut into large cubes
4 ounces Cold cream cheese, cut into large cubes
⅛ teaspoon Kosher salt
2¼ ounces Walnuts, toasted and finely chopped
2½ tablespoons Granulated sugar, divided
1 tablespoon Clover or wildflower honey
1 tablespoon Fresh orange or lemon juice
¾ teaspoon Ground cinnamon, divided
⅛ teaspoon Freshly grated nutmeg
2 tablespoons Fresh bread crumbs
1 Large egg yolk
1 teaspoon Cold water
Directions
Combine the flour and salt in a medium bowl. Add the cold butter and cream cheese cubes, then use a pastry cutter, two knives, or your fingertips to work the mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter and cream cheese remaining.
Add the citrus juice to the mixture and stir gently with a fork until the dough just comes together. Be careful not to overwork it. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours.
While the dough chills, prepare the filling. In a small bowl, combine the toasted walnuts, 2 tablespoons of sugar, honey, 1/2 teaspoon of cinnamon, and the nutmeg. Stir in the bread crumbs until evenly distributed.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Remove the dough from the refrigerator and let it sit for 5 minutes to soften slightly. Divide the dough into two equal pieces. On a floured surface, roll one piece of dough into a thin 9-inch square or rectangle, about 1/8-inch thick.
Spread half of the walnut filling evenly over the rolled dough, leaving a small border around the edges. Starting from one long edge, tightly roll the dough into a log. Slice the log into 6 equal pieces and place them cut-side up on a prepared baking sheet.
Repeat with the second piece of dough and remaining filling to create 12 rugelach total.
Whisk together the egg yolk and cold water to create an egg wash. Brush the egg wash lightly over the top of each rugelach. Combine the remaining 1/2 teaspoon of sugar with the remaining 1/4 teaspoon of cinnamon, and sprinkle this cinnamon sugar over each pastry.
Bake for 20-25 minutes, until the rugelach are golden brown on top and the edges are crispy. The pastries should be firm to the touch.
Remove from the oven and cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
