Everyday Eileen

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Rugelach

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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 preservatives of choice. A classic Jewish cookie that is absolutely delicious!

rugelach

Okay, so here it is!  I have said everything in moderation!  I eat really healthy most of the time and every now and again a treat is necessary! Rugelach cookies are one of my favorite treats! I have been making this for about 24 years and is truly a Holiday treat that is just so delicious!

 

rugelach

So to honor my beautiful son, I am sharing this wonderful Rugelach recipe with you all! I hope it becomes a favorite for everyone!  This is a rich cookie with a wonderful sour cream pastry dough!  Rugelach is usually made with either a 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!

rugelach

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!  For my son, I add chocolate chips, yummy either way!

rugelach

Having a cookie without guilt is necessary over the Holidays! Remember to take extra effort to exercise or walk a bit more because you are allowed a treat Eating is all about moderation and balance of a  healthy eating, the occasional treat, and exercise!

PIN THESE RUGELACH COOKIES TO MAKE LATER HERE:

rugelach

Enjoy this recipe, check these out too:

Holiday Chocolate Rudolph Cookies

Phyllo Baked Brie with Fig Jam and Crushed Pecans

Slow Cooker Homemade Apple Cider

Italian Rainbow Cookies

 

I’D BE THRILLED IF YOU MAKE THESE RUGELACH COOKIES

WHEN YOU DO, TAKE A PIC AND TAG @EVERYDAYEILEEN INSTAGRAM,

I LOVE SEEING AND SHARING YOUR CREATIONS!

I HOPE YOU ENJOY MAKING THIS RECIPE! I LOVE TO HEAR FROM YOU IN THE COMMENTS!

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Thank you for always sharing my passion and love for food and family!

xo!

rugelach

 

Any comments or questions, use the comment form below. If you love this recipe, it would be awesome if you gave it a 5-star rating!

rugelach
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Rugelach

A wonderful pastry cookie made with a low-fat sour cream dough filled with treats ! Use jam or preserves of choice and walnuts to make a wonderful puff pastry like cookie. Perfect for the Holidays!

Course Baking, Holiday
Cuisine Baking
Prep Time 15 minutes
Cook Time 30 minutes
refrigerate dough 1 hour
Total Time 45 minutes
Servings 40 cookies
Calories 83 kcal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 tesaspoon salt
  • 12 Tablespoon cold, unsalted butter
  • 1/2 cup light sour cream
  • 1/2 cup raisins
  • 1/2 cup turbinado sugar
  • 1/2 cup finely chopped walnuts
  • 1/4 teaspoon cinnamon
  • 3 Tablespoons fig or apricot jam *see notes
  • 1 teaspoon confectioners sugar

For the sour cream dough

    Instructions

    1. Combine the flour and salt, in a food processor, and pulse several times.

    2. Cut the butter into 15 pieces and add to the bowl of the food processor. Pulse repeatedly, about 20 times. The mixture will become a fine powder. Check the consistency to avoid over-working the dough.

    3. Add the 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 about 1 hour.

    To Make the Rugelach Cookie

    1. Divide the dough into thirds and shape into circles. roll each out to about 10-inch squares.
    2. For the filling, place the raisins into a saucepan and cover with water. Bring to a boil over low heat. Drain and cool. In a separate bowl, combine the turbinado sugar, finely chopped walnuts, and cinnamon
    3. Set a rack in the middle level of the oven and preheat oven to 350 degrees.

    4. Remove one circle of dough at a time, Place on your work surface, Place 1 tablespoon of the jam onto 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.

    5. Arrange pastries on a parchment paper lined baking pan.
    6. Bake the pastry for about 30 minutes. Check them often as the sugar can leak and cause the bottom of pastry to burn. Lower temperature about 25 degrees if the bottom of pastry begins to burn.

    7. When pastries are done, cool briefly, then move the cookies to a cooling rack to cool completely.

    8. Sprinkle the confectioner's sugar onto the pastries. Store the cookies in a covered container.

    Recipe Notes

    • I love using Fig Preserves. Any flavor of jam or preservatives can be used
    • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion size
    • Adapted from How to Bake by Nick Malgieri!

     

    Nutrition Facts
    Rugelach
    Amount Per Serving (1 cookie)
    Calories 83 Calories from Fat 45
    % Daily Value*
    Total Fat 5g 8%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 1g
    Sodium 15mg 1%
    Potassium 26mg 1%
    Total Carbohydrates 8g 3%
    Sugars 4g
    Protein 1g 2%
    Iron 2%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Comments

    11. I have never heard of this before! It looks delicious though! I love to find new cookie recipes, and will definitely be trying this one out! Happy birthday to your son!

      Reply

    12. It has been so long since I have had rugelach. I love that you make it with figs, that sounds so tasty. What a great recipe. Definitely want to try this one out!

      Reply

    22. Rugelach is one of my all time favorite treats. I never tried making the dough with sour cream; I usually use the traditional cream cheese. I’m curious to try the sour cream instead.

      Reply

      • I have done both and I found the light sour cream to be more puff pastry like without all the butter in puff pastry, so it is a favorite – hope you try it with the sour cream

        Reply

    33. It’s really so lovely to look at and definitely perfect for the season! It looks light too, so that’s great. Thanks for sharing!

      Reply

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