Dessertsnatashaskitchen4.9
Rugelach Cookies
These flaky and jam-filled Rugelach cookies have been a favorite holiday treat since I was a kid. Rugelach, or Ragaliki, are a cross between a pastry and a cookie, and I fill them with my favorite thick preserves for a sweet, fruity center.
👥 60 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 30 min🔥 Cook: 25 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Prep - Line two rimmed baking sheets with parchment paper and set aside.
2
Make the dough - In a medium bowl, whisk together the flour, yeast, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine the butter and milk. With the mixer on medium-low speed (or speed level 2 if your mixer has this setting), add the flour mixture 1 cup at a time, letting it incorporate with each addition and scraping down the bowl as needed. Continue mixing for another ⏱️ 3-5 minutes, or knead by hand. The dough will be soft and won't stick to hands or the mixing bowl. If the dough is still sticking to your fingertips, add more flour, 1 tablespoon at a time. Cover the dough with plastic wrap and let it rest at room temp ⏱️ 30 minutes.
3
Roll the dough - Divide the dough into five equal pieces and loosely cover them with plastic wrap. On a clean, smooth surface, use a rolling pin to roll one piece of the dough into a 10-inch circle, less than ¹⁄8 inch thick.
4
Make the cookies - Sprinkle ½ tablespoon of the granulated sugar over the entire surface of the dough disk. Using a pizza cutter, cut the dough into 12 even triangle slices (as you would cut a pizza). Add a marble-size portion of the jam over the wider part of each dough triangle, then roll up the dough from the jam side, keeping a fairly tight roll as you go. Place the rolled rugelach tail side down on the prepared baking sheet, about 1 inch apart. Repeat with the remaining dough.
5
Proof - Let the rugelach proof in a warm place (not hotter than a 100°F oven) for 30 to ⏱️ 45 minutes (or at room temperature ⏱️ 60-90 minutes), until they have visibly puffed. Place the oven racks in the top and bottom thirds of the oven and preheat the oven to 350°F.
6
Bake the rugelach for 25 to ⏱️ 30 minutes, or until the tops are just starting to turn lightly golden, rotating the baking sheets halfway through. Let the rugelach rest for ⏱️ 10 minutes on the baking sheets.
7
Add confectioners’ sugar to a medium bowl. Roll the warm rugelach, a couple cookies at a time, in the confectioners’ sugar and transfer them to a large serving tray - it's ok to stack them. Don’t be tempted to skip the confectioners’ sugar step; the rugelach aren’t overly sweet, and it helps round out their flavor.
confectioners’ sugar (for finishing)1 cup
Nutrition Facts
calories
87 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
5 g
sodium Content
47 mg
protein Content
1 g
trans Fat Content
0.1 g
cholesterol Content
9 mg
carbohydrate Content
13 g
saturated Fat Content
2 g
unsaturated Fat Content
1.2 g
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