Prepare to indulge in these delightful crescent-shaped pastries – a buttery symphony filled with nuts, dried fruit, brown sugar, and cinnamon. Quick to come together, they’re the epitome of pastry perfection, making any occasion extra special. Get ready to savor the magic of these delectable treats!
INGREDIENTS
RUGELACH
2 cups all purpose flour
1 cup unsalted butter
8 ounces cream cheese (full fat)
1/2 teaspoon salt
1/3 cup sour cream (full fat)
1/2 cup brown sugar
1 cup pecan halves
1/2 cup raisins
1 tablespoon cinnamon
CINNAMON SUGAR
1/2 cup granulated sugar
1 tablespoon ground cinnamon
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INSTRUCTIONS
Step 1: In a food processor, pulse flour, butter, cream cheese, salt, and sour cream; until crumbly. Divide evenly; shape into four discs. Wrap each disc separately in plastic. Chill in the refrigerator; 2 hours to overnight.
Step 2: In a small bowl, combine sugar and cinnamon to make the cinnamon sugar.
Step 3: Sprinkle a large cutting board and the top of the dough discs with cinnamon sugar. Roll out each disk to a 9-inch circle. Spread the pecan raisin mixture over the dough, leaving a 1/4-inch rim around the circle. Using a pizza cutter, cut the dough circle into 12 even wedges (like a pizza). Roll each triangle up, starting with the wide end and rolling towards the narrow end.
Step 4: Place the cookies seam-side down on a baking sheet covered with parchment paper with some space between them.
Step 5: Bake at 350 degrees for 25 minutes or until golden brown. Cool the pastries for 10 minutes before moving them to wire racks to cool.
NOTES
Use full-fat cream cheese and sour cream. It really does make a difference.
For best results, refrigerate for 2 hours up to overnight, as it makes the dough easier to roll out and work with.
You can substitute dried cranberries, dried apricots, or even chocolate chips for the raisins.
For a change of taste, spread a few tablespoons of preserves or jam over the dough before spreading the pecan raisin mixture. Apricot jam and raspberry jam are our favorites.
Don’t get too wrapped in perfection with this recipe. Sometimes the disks roll out perfectly, and other times they might be a little odd-shaped, or their edges are a little frayed. It will all work out.
If you don’t want the added sugar and cinnamon on the dough, roll it out on a lightly floured surface and brush it lightly with egg wash before spreading the pecan raisin mixture.
Use parchment paper for baking as inevitably, some of the sticky pecan brown sugar mixture will bubble out, and you do not want them sticking to the baking sheet.
This recipe works better if you work in batches with one disk at a time so the rest of the dough stays chilled.
Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
Frequently Asked Questions (FAQ)
Can I freeze the Easy Rugelach dough?
Yes, the dough can be frozen for future use. Wrap it tightly in plastic wrap or place it in an airtight container. Thaw it in the refrigerator before rolling it out.
Can I use different fillings for Easy Rugelach?
Absolutely! The beauty of rugelach lies in its versatility. Experiment with various fillings like chocolate, fruit preserves, or even a mix of nuts and spices to suit your taste.
How long do Easy Rugelach stay fresh?
Stored in an airtight container at room temperature, rugelach can stay fresh for up to a week. For longer storage, keep them in the refrigerator or freeze for up to a month.
Can I make the Easy Rugelach dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days before rolling and baking. This allows for convenient planning, especially during busy times.
What’s the best way to shape the Rugelach?
When rolling the rugelach, use a gentle hand to avoid overworking the dough. For optimal results, follow the recipe instructions for a crescent shape, ensuring the filling stays securely enclosed.
Can I substitute the cream cheese in the dough?
While cream cheese contributes to the dough’s richness and flakiness, you can experiment with alternatives like full-fat Greek yogurt for a slightly different texture.
How thin should I roll out the Easy Rugelach dough?
Aim for a thickness of approximately 1/8 inch (3 mm) when rolling out the dough. This ensures a delicate, flaky texture in the finished rugelach.
