epicurious4.9
Rugelach
This classic Jewish-American rugelach recipe uses a very cold cream cheese–based dough to make tender, flavorful rolled cookies full of sweet jam and cinnamon.
👥 44 Servings⏱️ Prep & Cook: 9h 45m🔥 Cook: 40 min👤 Melissa Roberts📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●pan
- ●oven
- ●spatula
- ●knife
- ●baking sheet
- ●cutting board
📝 Preparation Steps
1
Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7x5" rectangle. Chill until firm, 8 to ⏱️ 24 hours.
2
Put oven rack in middle position and preheat oven to 350°F. Line bottom of 1–1½"-deep large shallow baking pan with parchment paper.
3
Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12x8" rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
4
Whisk ½ cup sugar with cinnamon.
5
Arrange 1 dough rectangle on work surface with a long side nearest you. Spread ¼ cup preserves evenly over dough with offset spatula. Sprinkle ¼ cup raisins and a rounded ¼ cup walnuts over jam, then sprinkle with 2 Tbsp. cinnamon sugar.
. cinnamon1 tsp
6
Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1" apart in pan. Brush logs with milk and sprinkle each with 1 tsp. of remaining granulated sugar. With a sharp large knife, make ¾"-deep cuts crosswise in dough (not all the way through) at 1" intervals. (If dough is too soft to cut, refrigerate until firmer, 20–⏱️ 30 minutes.)
7
Bake until golden, 45 to ⏱️ 50 minutes. Cool to warm on baking sheet set atop wire rack, about ⏱️ 30 minutes, then transfer logs to a cutting board and slice cookies all the way through. Editor’s note: This recipe was originally printed in the May 2004 issue of ‘Gourmet.’ Head this way for more of our best cookie recipes →
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