Heavenly Flaky Rugelach
Experience the delightful flavors of tradition with these Heavenly Flaky Rugelach, a cherished recipe passed down through four generations, originally crafted by Melissa Roberts, Gourmet Magazine's esteemed food editor. These pastries are distinctively crafted to provide both a visual and sensory feast. Unlike traditional crescent rugelach, this version is skillfully cut and baked for a beautiful, flaky texture that invites you to savor each bite. With the flexibility to choose from a variety of fillings—such as warm Nutella, mini chocolate chips, or fruit preserves—there’s a delicious option for everyone. These rugelach not only freeze well, ensuring you have a sweet treat on hand anytime, but they're also perfect for festive occasions or a delightful afternoon snack. Mastering the art of rugelach has never been easier or more rewarding with this simplified yet sophisticated recipe.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
All-purpose flour
2 cups (Whisked with salt)
Salt
1/2 teaspoon (Whisked with flour)
Unsalted butter
1 cup (Softened at room temperature)
Cream cheese
8 ounces (Softened at room temperature)
Granulated sugar
1/2 cup (Plus additional for sprinkling)
Cinnamon
1 teaspoon (For cinnamon sugar mixture)
Apricot preserves or raspberry jam
1 cup (Spread evenly over dough)
Dried cherries or chopped cranberries
1 cup (Optional, use if desired)
Walnuts or pecans
1 1/4 cups (Finely chopped)
Milk
As needed (For brushing the cookie logs)
Instructions
1
In a medium bowl, whisk together the all-purpose flour and salt. In a large bowl, combine the softened unsalted butter and cream cheese, beating with an electric mixer until fully blended. Gradually add the flour mixture and stir with a wooden spoon until a soft dough forms.
2
Form the dough into a ball, then wrap it tightly in plastic wrap, flattening it into a rectangle approximately 7 by 5 inches. Chill the dough for at least 8 hours or overnight until firm.
3
Preheat your oven to 350°F and position an oven rack in the middle. Line the bottom of a large, shallow baking pan (1 to 1.5 inches deep) with parchment paper.
4
Divide the chilled dough into four equal pieces. Wrap three pieces in plastic wrap to keep them chilled while rolling out the remaining piece into a 12 by 8-inch rectangle on a floured surface, using a floured rolling pin. Transfer the rolled dough onto a parchment sheet and place it on a tray to chill, repeating this process for the other pieces.
5
In a small bowl, whisk together 1/2 cup of sugar and cinnamon to create the cinnamon sugar mix.
6
Take one rectangle of dough and lay it on your work surface with the long side facing you. Spread 1/4 cup of your chosen preserves evenly over the surface using an offset spatula. Sprinkle with 1/4 cup of dried cherries or cranberries (if using) and 1/4 cup of finely chopped walnuts, followed by 2 tablespoons of the cinnamon sugar mixture.
7
Using the parchment paper, roll the dough tightly into a log, ensuring the filling stays inside. Place the rolled log seam-side down in the prepared baking pan. Pinch the ends closed and tuck them underneath. Repeat this process with the remaining pieces of dough.
8
Brush the tops of the logs with milk and sprinkle 1 teaspoon of sugar over each. Use a sharp knife to make deep crosswise cuts (3/4 inch deep) every inch without cutting all the way through the dough. If the dough is too soft to cut, chill it further for 20 to 30 minutes.
9
Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Allow the logs to cool in the pan on a rack for about 30 minutes. Once warm, transfer the logs to a cutting board and slice all the way through to create individual cookies.
10
Enjoy your delightful rugelach with a cup of tea or coffee!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Flaky Rugelach?
Heavenly Flaky Rugelach is a cherished, four-generation recipe originally crafted by Melissa Roberts, former food editor at Gourmet Magazine. These pastries feature a distinctive flaky texture and can be filled with various sweet ingredients.
How is this rugelach recipe different from traditional ones?
Unlike traditional crescent-shaped rugelach, this version is rolled into logs, scored, and then sliced after baking, which results in a beautiful, flaky texture and a simplified preparation process.
Who is the original creator of this recipe?
The recipe was originally crafted by Melissa Roberts, an esteemed food editor for Gourmet Magazine.
What are the main ingredients for the rugelach dough?
The dough is made from 2 cups of all-purpose flour, 1/2 teaspoon of salt, 1 cup of softened unsalted butter, and 8 ounces of softened cream cheese.
How long should the dough chill before rolling?
The dough should be chilled for at least 8 hours or overnight until it is firm.
What temperature should the oven be set to?
Preheat your oven to 350°F and position the oven rack in the middle.
How should I divide the dough for rolling?
Divide the chilled dough into four equal pieces. While working with one piece, keep the others chilled in the refrigerator.
What dimensions should I roll the dough into?
Each piece of dough should be rolled into a rectangle approximately 12 by 8 inches on a floured surface.
What goes into the cinnamon sugar mixture?
The mixture consists of 1/2 cup of granulated sugar and 1 teaspoon of cinnamon whisked together in a small bowl.
What types of preserves can I use as a filling?
You can use 1 cup of apricot preserves, raspberry jam, or even fruit preserves of your choice.
Can I use chocolate fillings for these rugelach?
Yes, the recipe description suggests that warm Nutella or mini chocolate chips make excellent alternative fillings.
What kind of nuts are recommended for the filling?
The recipe calls for 1 1/4 cups of finely chopped walnuts or pecans.
Are there any optional ingredients for the filling?
Yes, you can add 1 cup of dried cherries or chopped cranberries for extra flavor and texture.
How do I assemble the rugelach logs?
Spread the preserves over the dough rectangle, sprinkle with fruit, nuts, and cinnamon sugar, then use parchment paper to roll the dough tightly into a log.
Which side should the seam of the log face?
The rolled log should be placed seam-side down in the prepared baking pan.
How do I prepare the logs before baking?
Brush the tops with milk, sprinkle with sugar, and use a sharp knife to make deep crosswise cuts about 3/4 inch deep every inch.
What should I do if the dough is too soft to cut before baking?
If the dough is too soft, chill the logs for an additional 20 to 30 minutes before making the cuts.
How long do the rugelach need to bake?
Bake the logs in the preheated oven for 45 to 50 minutes, or until they are golden brown.
When should I slice the logs into individual cookies?
Allow the logs to cool in the pan for 30 minutes. While still warm, transfer them to a cutting board and slice all the way through the pre-cut marks.
Do these rugelach freeze well?
Yes, these rugelach freeze well, making them a great treat to have on hand for anytime.
What is the best way to serve rugelach?
They are best enjoyed with a cup of tea or coffee, making them a perfect afternoon snack.
Is the salt mixed with the dry or wet ingredients?
The salt should be whisked together with the all-purpose flour in a medium bowl.
How should I prepare the baking pan?
Line the bottom of a large, shallow baking pan (about 1 to 1.5 inches deep) with parchment paper.
Can I substitute the walnuts for other nuts?
Yes, pecans are a suitable substitute for walnuts in this recipe.
How much sugar is sprinkled on the logs before baking?
Sprinkle approximately 1 teaspoon of sugar over each log after brushing them with milk.
What tool is best for spreading the preserves?
An offset spatula is recommended for spreading the preserves evenly over the surface of the dough.
How do I ensure the filling stays inside the log?
Roll the dough tightly using parchment paper for support, then pinch the ends of the log closed and tuck them underneath.
What is the texture of the finished rugelach?
The finished rugelach have a delightful, flaky texture that provides a sensory feast.
How many pieces of dough are rolled out at once?
You should roll out one piece at a time while keeping the remaining three chilled to maintain the proper dough consistency.
Is this recipe suitable for beginners?
Yes, this is a simplified yet sophisticated recipe designed to make mastering the art of rugelach easy and rewarding.