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Rugelach

Rugelach

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Rugelach is a Jewish pastry that I love for its versatility. I used raspberry preserves for the center to give these cookies a festive spin, but you have so many different options, from chocolate-hazelnut spread to cream cheese to cinnamon-sugar and more!

Ingredients

Scale

Instructions

  1. In a food processor, pulse the flour, butter, cream cheese, sour cream, sugar, and salt until the mixture is crumbly. Turn the mixture out onto a work surface and shape into 4 equal disks. Wrap each disk in plastic wrap and refrigerate for 2 hours or up to 2 days.
  2. Sprinkle a work surface with sugar and then roll 1 disk into a 9-inch round, keeping the remaining disks chilled until ready to use. Spread a thin layer of raspberry preserves on the round and then sprinkle with one-quarter of the almonds. With a pizza cutter or large sharp knife, cut the round into 12 wedges. Roll the wedges from the widest edge to the narrowest. Repeat with the remaining dough, jam, and almonds.
  3. Place the rugelach on ungreased baking sheets and refrigerate for at least 20 minutes. Preheat the oven to 350 degrees F.
  4. Bake for 20 to 22 minutes until lightly golden. Let cool completely on wire racks before serving.

Notes

Find it online: https://foodgardening.mequoda.com/recipe/rugelach/