Classic Rugelach
If you haven't had classic rugelach before, you're missing out. It is a traditional Jewish dessert, and it is basically a combination of rich, crumbly cookie/pastry filled with nuts, spices, and dried fruits. They are so incredibly delicious and incredibly well balanced.
Ingredients
Dough
- 1 cup all purpose flour
- 1/4 tsp salt
- 1 tbsp sugar
- 1/2 cup butter one stick, cold
- 3 oz cream cheese cold
- 3 tbsp sour cream 40 g, cold
Filling
- 1/3 cup brown sugar light or dark
- 1/2 cup almonds, walnuts, or pecans
- 1/3 cup dried cranberries or raisins
- 1/2 tbsp cinammon
- pinch salt
- 1/4 tsp nutmeg
- water for brushing
- 1/4 cup powdered sugar
Instructions
Dough
- In a food processor, add the flour, salt and sugar.
- Pulse for a few seconds to combine.
- Cut the cold butter and cream cheese into small pieces, then add them to the food processor along with the sour cream.
- Pulse for about 30 seconds until the dough starts to come together.
- Divide into two and shape into disks. Cover in plastic wrap and chill in the fridge for at least 2 hours.
Filling
- In a food processor, add the brown sugar, nuts, dried fruit, cinnamon, salt, and nutmeg.
- Pulse for about 30 seconds, until there are small pieces that resemble a somewhat moist but still crumbly filling.
Assembly
- Preheat the oven to 350ºF.
- Work with one dough disk at a time. Sprinkle some flour on your workspace, then roll out the dough circle until it is about 1/4" thick.
- Brush the dough with a little bit of water, then sprinkle on half of the filling. Spread it out and press it in gently.
- Cut the dough into 8 slices, like a pizza. Roll each slice like a croissant, starting from the base of the triangle.
- Place each croissant-shaped cookie onto a parchment lined baking sheet, about 2 inches apart. Repeat the whole process with the other dough disk and the rest of the filling.
- Bake the cookies for 25 minutes until golden brown. Then, dust with powdered sugar, and enjoy!
Notes
- Macros: 10.1 g fat, 12.8 g carbohydrates, and 2.2 g protein
- See the blog post above for a more detailed description, tips, and suggestions for customization in terms of filling.