How to Make Best Ever Rugelach in 5 Minutes

Updated
2 min read

Best ever rugelach –Today, we’re diving into a delightful treat that is sure to please your taste buds: rugelach! These sweet pastries, with their flaky dough and luscious fillings, are perfect for any occasion. Whether you’re hosting a gathering or simply indulging yourself, this recipe for the best-ever rugelach will make you the star of the show.

Best-Ever Rugelach

These charming little pastries are not just a feast for the eyes but also for the palate. Each bite offers a perfect balance of buttery dough and sweet fillings, making them irresistible. Let’s get started on this baking adventure!

Delicious rugelach pastries

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup finely chopped nuts (walnuts or pecans)
  • 1 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 cup fruit preserves (apricot, raspberry, or your favorite)
  • 1 egg, beaten (for egg wash)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large bowl, combine the flour and salt. In another bowl, beat the butter and cream cheese together until smooth and creamy.
  2. Add the granulated sugar and vanilla extract to the butter mixture. Gradually add the flour mixture, mixing until just combined.
  3. Divide the dough into four equal pieces. Flatten each piece into a disk, wrap in plastic wrap, and refrigerate for at least one hour.
  4. Once chilled, preheat your oven to 350°F (175°C). Roll out one disk of dough on a lightly floured surface into a round shape, about 1/8 inch thick.
  5. Spread a thin layer of fruit preserves over the dough, followed by a sprinkle of brown sugar and cinnamon, and then add the chopped nuts.
  6. Using a pizza cutter or sharp knife, cut the dough into 8-12 wedges, depending on how large you want your rugelach. Starting from the wide end, roll each wedge tightly towards the point.
  7. Place the rolled pastries on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with additional sugar if desired.
  8. Bake for 25-30 minutes or until golden brown. Allow to cool on a wire rack. Dust with powdered sugar before serving, if you like.

Enjoy these delectable rugelach fresh out of the oven or store them in an airtight container for later. They make great gifts, too! Happy baking!