Traditional Rugelach

The traditional sweet treat that is mostly associated with Chanukah, but enjoyed year around; rugelach. Also known in Polish as ‘rogal.’

Rugelach can still be found in most bakeries today in Poland, and many Poles are not aware of the Jewish roots of this treat. Below is a traditional way to make rugelach with a plum jam filling. Many dishes in Poland contain plums, because they are a staple of the Polish diet. In addition to the traditional filling, we’ve included a few extra ideas that are also enjoyed when making rugelach.

RECIPE

Portions: 1 yields between 12-24 (depending on how big you make your rugelach).

Preparation time: 15 minutes

Baking time: about 40 minutes

Temperature: 180 degrees C/350 degrees F

Cooking utensils:

Food processor
Hand mixer
*Suggested: silicon pastry mat
Cookie or baking sheet (2) or parchment paper
Measuring cups and measuring spoons
Pizza cutter
Rolling pin
Medium mixing bowls
Pastry brush
Cooling rack

INGREDIENTS

Dough:

1 cup of butter at room temperature
½ cup of cream cheese at room temperature
½ cup sour cream
2 tablespoons sugar
1 ¾ cups all-purpose flour

Traditional Polish filling:

½ cup plum jam or whatever jam you prefer
½ cup dried cranberries or raisins
1/3 cup of finely chopped dark chocolate
4 tablespoons sugar
1 cup of finely chopped walnuts (can be roasted)
1 tablespoon of cinnamon

Egg wash:

1 egg beaten
Pinch of salt
2 tablespoons of water
*Sugar to top after brushing on rugelach

Additional non-traditional filling ideas:

2 tablespoons Nutella
1 tablespoon cinnamon, 1 tablespoon butter, tablespoon sugar, 1 teaspoon nutmeg

PREPARATION

Making the dough:

In a medium bowl using a mixer, combine the butter and cream cheese until smooth. Add the sour cream. Add flour in slowly, mixing on a low speed. You know the dough is ready when you can form it into a ball. Cover the bowl with the dough with plastic wrap, and refrigerate for 2 hours.

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Preparing the filling:

While the dough is chilling:

Prep your walnuts. You can use pre-chopped walnuts or you can chop them in a food processor. Just get them down to very small pieces, but not to a dust consistency.
Combine the filling, ingredients including the walnuts, in a food processor or with a hand mixer.

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Making the rugelach:

Once the dough is ready to be taken out of the refrigerator, cut the dough in half and roll into two balls. For more rugelach and for the smaller version, divide the dough into 4 balls. Flatten each ball into a flat thin circle on a pastry mat with a rolling pin. Make sure to dust the mat and rolling pin with a little flour. Be careful not to roll the dough too thin, or it will be difficult to roll the rugelach with the filling on top.

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Using a pizza cutter, cut each circle into 8-12 even triangles.
Separate each section, very carefully spoon on a small portion of the filling on the triangle, and smooth it out with the back of a spoon.
To roll the rugelach, aim for the same technique like making a croissant. Starting from the top (long horizontal end) roll each triangle towards the center until there is no more dough to roll, and the filling is encased in the dough (see photos).

Make sure to grease your cookie sheet with butter or use parchment paper. Place the rugelach a few inches apart from each other, so they have room to expand while baking.
Place the rugelachs in the fridge to set for 30 mins, and preheat the oven to 180 C/350 F.
Once they are ready to be taken out of the fridge, brush the tops of the rugelach with an egg wash and sprinkle with sugar.