- 32
- 180 mins
- 205 mins
Ingredients
- Dough:
- 2 Cups all-purpose flour
- 1 1/2 Tbs sugar
- 1/4 Tsp salt
- 1 - 8oz package of chilled cream cheese cut into 8 pieces
- 1 Cup (2 sticks) chilled unsalted butter cut into 16 pieces
- Filling/Topping:
- 1/3 Cup heavy cream
- coarse sugar
- cinnamon
- chocolate chips (crushed)
- raspberry jelly
- Combinations:
- chocolate + jelly
- chocolate + cinnamon
- Rugelach can be filled with any number of combinations of crushed nuts and dried fruits according to taste.
Preparation
Step 1
** If doubling the recipe, do separate batches
Combine flour, sugar, and salt in a food processor and pulse to combine.
Add cream cheese and butter. Pulse until mixture resembles coarse meal (DO NOT OVERPROCESS)
Turn the mixture out onto a lightly floured work surface and price into a ball.
Divide the ball into 4 equal pieces and shape each into disks.
Wrap each disk in plastic and refrigerate for atleast 2 hours and for up to 2 days (it can also be frozen for up to 1 month, defrost in fridge before use)
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Remove one dough disk and with a lightly floured rolling pin roll out dough using a 9-inch pie plate as guide. Trim to make a neat circle.
Spread jelly over dough and sprinkle any combination of crushed chocolate or cinnamon (to taste). Pat the filling firmly into dough.
Cut the dough into 8 wedges. Roll each wedge into a crescent and place on baking sheet.
Place baking sheet in freezer for atleast 30 minutes. (Rolled rugelach can be wrapped in plastic and frozen for up to 1 month).
Brush frozen rugelach with cream and sprinkle with coarse sugar.
Place rugelach in oven directly from freezer.
Bake until golden, 24-26 minutes. Transfer to wire racks and let cool completely. Rugelach will keep in airtight container for 2-3 days.