Deliciously Decadent Rugelach: Cinnamon, Chocolate & Apricot Delight
Create a heavenly dessert experience with this time-honored rugelach recipe, which blends rich cream cheese and butter into a tender pastry. Originating from Joan Nathan's beloved cookbook, this recipe allows for endless customization, whether you crave the tangy sweetness of apricot preserves, the indulgent richness of bittersweet chocolate, or the aromatic warmth of cinnamon and sugar. Each bite offers a delightful crunch with a soft, flavorful filling, making them perfect for holidays or everyday treats. With a minimal effort and some refrigeration time, you'll have a stunning platter of cookies that not only taste extraordinary but also look beautiful. Let your creativity shine by experimenting with additional flavors like raspberry, pecans, or citrus zest for an unforgettable culinary adventure!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Cream Cheese
8 ounces (at room temperature)
Unsalted Butter
1 cup (at room temperature)
Unbleached All-Purpose Flour
2 cups (none)
Salt
1/4 teaspoon (optional)
Thick Apricot Preserves
1 cup (none)
Walnuts
3/4 cup (roughly chopped)
Bittersweet Chocolate
8 ounces (shaved (optional))
Sugar (for Cinnamon-Sugar Filling)
1/2 cup (optional)
Cinnamon
2 teaspoons (optional)
Confectioners' Sugar
to taste (for dusting (optional))
Melted Butter
4 tablespoons (for brushing (optional))
Instructions
1
In an electric mixer fitted with a paddle attachment, combine the room temperature cream cheese and unsalted butter. Mix on low speed until smooth and fully incorporated, approximately 2 minutes.
2
Gradually add the unbleached all-purpose flour and salt (if using), mixing until you achieve a very soft dough, about 2 more minutes. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
3
While the dough is chilling, prepare your filling of choice. For apricot, mix the thick apricot preserves with the chopped walnuts. For chocolate, simply set your shaved bittersweet chocolate aside. If making the cinnamon-sugar filling, mix the sugar and cinnamon in a small bowl.
4
Once the dough has chilled, preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or Silpat mats.
5
Divide the chilled dough into 4 equal portions. On a lightly floured surface, roll each portion into a 9-inch circle, about 1/8-inch thick. If using cinnamon-sugar filling, brush melted butter over the dough before sprinkling the sugar and cinnamon mixture.
6
Spread your chosen filling evenly over each dough circle. Using a dull knife or pizza cutter, cut the circle into 16 wedges, each about 2 inches wide at the outer edge. Starting from the wide end, carefully roll each wedge towards the center, forming a crescent shape.
7
Place the rolled rugelach on the prepared baking sheets, ensuring they have space to expand while baking. Bake on the middle and lower racks, switching positions after 12 minutes for even browning. Continue baking for another 13 minutes or until the rugelach are golden brown.
8
Once baked, transfer the rugelach to wire racks to cool completely. For a decorative finish, dust the apricot and chocolate rugelach with confectioners' sugar just before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the base of the Deliciously Decadent Rugelach dough?
The dough is made from a rich blend of room temperature cream cheese, unsalted butter, and unbleached all-purpose flour.
How long should I mix the cream cheese and butter?
Mix them on low speed for approximately 2 minutes until smooth and fully incorporated.
Is there a specific flour recommended for this recipe?
Yes, the recipe calls for 2 cups of unbleached all-purpose flour.
How long does the rugelach dough need to be refrigerated?
The dough should be wrapped tightly in plastic wrap and chilled for at least 2 hours.
What are the three suggested filling options?
The options provided are thick apricot preserves with walnuts, shaved bittersweet chocolate, or a cinnamon-sugar mixture.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How many portions should I divide the dough into before rolling?
Divide the chilled dough into 4 equal portions.
What is the ideal size and thickness for rolling the dough?
Each portion should be rolled into a 9-inch circle, approximately 1/8-inch thick.
How do I prepare the dough for a cinnamon-sugar filling?
Brush the dough with 4 tablespoons of melted butter before sprinkling the sugar and cinnamon mixture.
How many wedges should I cut from each dough circle?
Using a dull knife or pizza cutter, cut each circle into 16 wedges.
How wide should each wedge be at the outer edge?
Each wedge should be about 2 inches wide at the outer edge.
How do I shape the rugelach?
Starting from the wide end of the wedge, carefully roll the dough towards the center to form a crescent shape.
What should I use to line the baking sheets?
Line your baking sheets with parchment paper or Silpat mats.
What is the total baking time for the rugelach?
The total baking time is approximately 25 minutes, or until they are golden brown.
Should I rotate the pans while baking?
Yes, switch the middle and lower rack positions after 12 minutes for even browning.
How should the rugelach be cooled?
Transfer the baked rugelach to wire racks to cool completely.
How can I finish the apricot and chocolate rugelach?
You can dust them with confectioners' sugar just before serving for a decorative finish.
Can I use different types of preserves?
Yes, you can experiment with other flavors like raspberry preserves.
Are there other optional ingredients to add flavor?
You can add pecans or citrus zest to customize the filling.
Who is the source of this rugelach recipe?
This time-honored recipe originates from Joan Nathan's beloved cookbook.
What mixer attachment should I use?
An electric mixer fitted with a paddle attachment is recommended.
What type of chocolate is best for the filling?
8 ounces of shaved bittersweet chocolate is suggested.
How much cinnamon is needed for the cinnamon-sugar filling?
The recipe calls for 2 teaspoons of cinnamon.
What amount of walnuts is required?
You will need 3/4 cup of roughly chopped walnuts.
Is salt required in the dough?
Salt is listed as optional; 1/4 teaspoon can be added to the flour.
Can I use room temperature butter?
Yes, both the butter and cream cheese should be at room temperature for proper mixing.
How much sugar is used in the cinnamon-sugar filling?
The recipe uses 1/2 cup of sugar for the cinnamon-sugar option.
What is the texture of the dough after mixing?
The dough should be very soft before it is refrigerated.
Is this recipe suitable for holidays?
Yes, these cookies are perfect for holidays or as everyday treats.
How many ingredients are in this recipe in total?
The recipe includes 11 ingredients total, including optional items.