Rugelach is one of my favorite cookies! Perfect for any time of year! We especially love to make these cookies for the Holidays. A light and flaky pastry-rolled cookie filled with any jam or preserves of your choice.
Rugelach cookies are one of my favorite treats. I have been making this for about 44 years, and it is truly a Holiday treat that is just so delicious.
This is a rich cookie with a wonderful sour cream pastry dough. Rugelach is usually made with either sour cream or cream cheese base. I love these cookies because the dough is perfect. The crust is flaky and light. The filling can be changed to any jams and nuts you choose.
I believe in everything in moderation, so an occasional cookie will be okay because we all need a treat, and a rugelach cookie does a lot to make me happy! I make a light dough using low-fat sour cream! For the filling, it is usually fig preserves and walnuts.
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The Best Rugelach Cookies
Equipment
Ingredients
Instructions
- Combine 1½ cups all-purpose flour and ¼ teaspoon kosher salt in a food processor, and pulse several times.
- Cut 12 Tablespoons cold unsalted butter into 15 pieces and add them to the bowl of the food processor; pulse about 20 times. The mixture will become a fine powder. Check the consistency to avoid over-working the dough.
- To the food processor, add ½ cup sour cream; pulse an additional 5 or 6 times. The dough will form a ball. Remove from the food processor and press into a 6-inch square. Wrap in plastic and refrigerate for at least one hour. (Note 1)
- After the hour, divide the dough into thirds and shape into a circle, about 10 inches wide. Place the dough circles on a plate, separated by parchment paper, back into the refrigerator while the filling is prepared.
- For the filling, place ½ cup raisins in a saucepan and cover with 1 cup water. Bring to a boil over low heat. Drain and cool. In a separate bowl, whisk together ½ cup granulated sugar, ½ cup finely chopped walnuts, and ¼ teaspoon ground cinnamon. Set aside.
- Set a rack in the middle level of the oven and preheat to 350°F/177°C. Line a baking sheet with parchment paper, set aside.
- Remove one circle of dough at a time from the refrigerator. Place it on your work surface. Spread 1 of the 3 Tablespoons fig or apricot jam on the dough, then scatter one-third of the raisins and one-third of the filling mixture onto the dough. With a pastry wheel, cut the dough into 12 wedges, and roll each one up from the edge to the point.
- Arrange the rugelach pastries on the prepared baking sheet.
- Bake the rugelach in the preheated oven for about 30 minutes. Check them often, as the sugar can leak and cause the bottom of the pastry to burn. Lower the temperature 25 degrees if the bottom of the pastry begins to burn.
- When pastries are done, cool briefly, then move the cookies to a cooling rack to cool completely.
- Sprinkle some of the 1 teaspoon confectioners' sugar onto each rugelach. Ready to serve.
Nutrition
Notes
- I love using Fig Preserves. Any flavor of jam or preserves can be used
- Any nutritional data I provide is an approximation, and actual dietary information can vary based on ingredients and portion size
