Rugelach is Yiddish for “little twists.” While their exact origins are unknown, they date back to the 1600s and are linked to Ashkenazi communities. Rugelach are most often formed into croissant-like shapes, hence the twists, but they can also be rolled and cut into spiral rounds – much like tiny cinnamon buns. There are two dominant types of rugelach: one made with a soft yeasted dough, and the other made with a flaky cream cheese-based dough. In Eastern Europe and Israel, rugelach are made more often with yeasted dough, and in America, Jewish bakers typically make these pastries with a cream-cheese and butter based dough that results in a flaky exterior. I love all rugelach, but prefer to make the flaky variety for both their ease and flavor.
Common rugelach fillings include chocolate, cinnamon, and fruit preserves. Marionberry is a quintessential Northwest ingredient, and their sweet tartness makes for an ideal rugelach filling. At the deli, I could never seem to make enough of these. They do take a bit of effort to make, but once you get the hang of it, you’ll never want to eat store-bought rugelach again. The dough has no added sugar, and the filling is sufficiently sweet with the combination of jam and cinnamon sugar. Rugelach last for days, and are the perfect treat with a good hot cup of coffee or tea.
Ingredients
Dough:
- 1 cup 2 sticks / 8 ounces / 226 grams unsalted butter, at room temperature
- 8 ounces 226 grams cream cheese, at room temperature
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Berry Filling:
- ⅔ cup marionberry jam
- ⅔ cup sugar mixed with
- 1 Tablespoon of ground cinnamon
Glaze:
- 1 large egg yolk
- 1 teaspoon water
- Turbinado/Raw sugar for a sweet topping or flake salt for a savory topping
Nutritional Facts
Instructions
- In a stand mixer with a paddle attachment, or in a large bowl using a hand mixer, beat the butter, cream cheese, and salt together until they are light and fluffy, on medium speed for about 2-3 minutes.
- Add the flour to the butter and cream cheese mixture, and mix on medium-low until the flour is just incorporated. Be careful not to overmix.
- Transfer the dough onto a clean surface and divide the dough into 3 equal pieces. Form each piece into a disc and wrap the dough tightly in plastic wrap or beeswax wrap. Let the dough chill for at least 2 hours, and up to 2 days.
- Line 3 large baking sheets with parchment paper or a silpat. Preheat the oven to 350°F.
- On a lightly floured clean surface, roll out the first disc of dough into a 12-14 inch circle. Do not worry if the circle is uneven or if the edges aren’t perfect.
- Spread 2-3 tablespoons of jam onto the dough using an offset spatula or spoon; make sure the jam is in an even thin layer, too much jam will result in a leaky mess. Sprinkle 2-3 tablespoons of cinnamon sugar on top of the jam.
- Cut your circle into 16 even triangular wedges, like you would cut a pizza. Roll up each rugelach from the outside-in (wide end towards the point), and place them on the baking sheet. Repeat the process with the remaining dough.
- Ideally, put the cookies into the freezer for 15 minutes before baking. They can also be frozen for up to 2 months at this stage. Before baking, brush each with the egg wash and sprinkle with a little turbinado or raw sugar and/or flake salt.
- Bake for 20-25 min, or until golden brown all over. Transfer to cooling racks. These cookies will store in an airtight container at room temperature for up to 5 days.
Notes
Recipe courtesy of Braids by Sonya Sanford.
