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 delicious.
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.
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.
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.
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For the sour cream dough
- Combine the flour and salt, in a food processor, and pulse several times.
- 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.
- 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
- Divide the dough into thirds and shape into circles. roll each out to about 10-inch squares.
- 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
- Set a rack in the middle level of the oven and preheat oven to 350 degrees.
- 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.
- Arrange pastries on a parchment paper lined baking pan.
- 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.
- When pastries are done, cool briefly, then move the cookies to a cooling rack to cool completely.
- Sprinkle the confectioner's sugar onto the pastries. Store the cookies in a covered container.
- 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!