I’ve grown up around rugelach cookies, but they weren’t something I went straight for at the dessert table. Half the time I wouldn’t even bother trying them, because they didn’t look like anything special or didn’t have enough fruity filling.
It wasn’t until I started working at the bakery that rugelach found a special place in my sweet tooth. These spiraled cookies with fruit fillings throughout and the sugary crunchy exterior crust with a soft inside…yummmmmm.
These cookies are my copycat version and I think I’m pretty close! The bakery uses ingredients that the average home baker doesn’t have on hand, so these are my simpler and similar version.
It took me a few tries, but persistence pay’s off! I think I went through four small batches of rugelach dough, before I figured it out! I guess wasting ingredients isn’t a terrible thing, if it means you have a recipe that could last generations.
Like every sweet treat that I make, these go well with your morning or afternoon cup o’ joe. I almost don’t enjoy coffee as much if I don’t have something sweet to nibble on! It’s becoming somewhat of a problem… Why can’t sugar be a super food!?!?!?
Rugelach Recipe: Approx. 24 – 32 cookies
8 oz. Cold Cream Cheese
1/2 C. Butter (Firm, but not cold)
2 1/4 C. All Purpose Flour
3/4 C. Sugar
Pinch of Salt
1/3 C. Cold Water
Fillings & Finishings:
Cinnamon Sugar/Jam/Marmalade/Pie Filling of Choice
1 Egg (For egg wash)
Before preheating oven look at step 4. Otherwise…
Preheat oven to 350.
1. In a stand mixer, cream butter and cream cheese on med-high for 2-3 minutes. In a separate bowl, mix dry ingredients and add to the creamed butter and cream cheese. Add the cold water and let the mixer run on medium-high for about 2-3 minutes. (You want to over mix the dough to activate the glutens). You know if you over mixed right, if the dough is glossy and slightly springs back like bread or pizza dough.
2. Let the dough chill in the refrigerator for 30 minutes. On a floured surface, try to roll your dough out in a thin rectangle shape. Take a knife and cut excess and oddly shaped dough. You will want a rectangle shape before rolling the dough into a spiral.
3. With an off set spatula, spread a thin layer of fruit filling ( I used Solo Raspberry Cake and Pastry Filling). Roll the dough into a tight spiral. Cut in 1 inch pieces.
4. I highly recommend freezing the raw cookies and letting them thaw before baking – the dough should feel cold, but not frozen (about 30 min). This isn’t necessary, but the cookie keeps it’s form better. Lightly brush with an egg wash and generously top with turbinado (raw) sugar. It will give the cookie and extra special crunch!
5. On a sheet pan lined with parchment paper, bake for 25-28 minutes at 350 degrees.
**The pictures above are slightly over baked, to enhance color, but it is best to follow the directions for best flavor and texture.
I hope you enjoy! Thanks for reading!