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Oh, Hanukkah! There’s just something so special about the Festival of Lights, isn’t there? The glow of the menorah, the joyous songs, and of course, the food! For me, no Hanukkah celebration is complete without a batch of warm, buttery rugelach. These little rolled cookies, with their delightful sweet jam and nutty filling, are practically a hug in edible form. This rugelach recipe isn’t just any recipe; it’s a piece of my family’s history, passed down from my Grandma Carla. She used to make these every year, filling our home with the most amazing aroma, and now I get to share that magic with you. Making them just feels like home, and it’s a wonderful way to connect with tradition during this beautiful holiday. You can learn more about my passion for bringing family traditions into the kitchen over on my About page!
- Why You'll Love This Traditional Rugelach Recipe
- Gather Your Ingredients for Authentic Rugelach
- How to Make Rugelach: Step-by-Step Guide
- Tips for Making the Best Rugelach
- Serving and Storing Your Hanukkah Rugelach
- Frequently Asked Questions about Rugelach
- Nutritional Information for This Rugelach Recipe
- Share Your Hanukkah Baking Creations!
Why You’ll Love This Traditional Rugelach Recipe
Seriously, you are going to adore making this rugelach! It’s:
- Super Easy to Make: Even if you’re new to baking, you can totally nail this. The dough comes together in a flash!
- Absolutely Delicious: That buttery pastry filled with sweet jam and crunchy nuts? Pure heaven! It’s the perfect balance of textures and flavors.
- Perfect for Holidays: These are a must-have for Hanukkah, but honestly, they’re a hit at any gathering. They just taste like celebration!
- A Taste of Nostalgia: Every bite brings back those warm, fuzzy feelings of family and tradition. It’s like a hug from Grandma!
Gather Your Ingredients for Authentic Rugelach
Alright, let's get our ingredients ready so we can whip up these amazing rugelach! Having everything prepped makes the whole process so much smoother, trust me. Here's what you’ll need to grab:
- 1 cup (that's 2 sticks!) of unsalted butter, nice and softened
- 8 ounces of cream cheese, also softened – this makes the dough so tender!
- 2 cups of all-purpose flour
- Just a pinch, 1/4 teaspoon, of salt
- 1 cup of chopped walnuts – make sure they're chopped up nicely!
- 1/2 cup of good quality apricot jam (or your favorite fruit jam)
- 1/4 cup of granulated sugar for sweetening
- And 1 teaspoon of ground cinnamon to make everything smell like the holidays!
How to Make Rugelach: Step-by-Step Guide
Alright bakers, let’s get down to business! Making rugelach is part of the fun, and I promise, once you get the hang of it, you’ll be rolling these out like a pro. It’s all about a few simple steps that make all the difference.
Preparing the Rugelach Dough
First things first, we need to make that gorgeous dough. In a big bowl, cream together your softened butter and cream cheese until it’s super smooth and lovely. Then, gently add in the flour and salt. Mix it up until it just comes together – seriously, don’t overmix! We want a tender dough, not a tough one. Pop those four portions into discs, wrap ’em up tight in plastic wrap, and let them chill in the fridge for at least an hour. This makes the dough SO much easier to handle later.
Assembling Your Rugelach
Now for the fun part – turning that dough into beautiful little rolls! Preheat your oven to 350°F (175°C) and get your baking sheets lined with parchment paper. Lightly flour your counter and roll out one disc of dough into a circle, about 10 inches across. Now, spread half of that yummy apricot jam all over the dough; just leave a little border so the filling doesn’t ooze out too much. In a tiny bowl, mix your chopped walnuts with the sugar and cinnamon, then sprinkle about half of that mixture over the jam. Got it? Great! Now, very carefully, cut that circle into 8 equal wedges, like a pizza. Start rolling each wedge up tight from the big end all the way to the pointy tip – this creates those classic rugelach swirls. Place them on your prepared baking sheets. Repeat this whole assembly song and dance with the other dough discs, jam, and nut mixture. You’re making magic! This is such a classic dessert, perfect for any special occasion.
Baking the Perfect Rugelach
Pop those beauties into your preheated oven. They’ll need about 20-25 minutes, or until they’re a gorgeous golden brown. Keep an eye on them toward the end. Once they’re out, let them cool on the baking sheets for just a few minutes – they’ll be delicate at first. Then, gently transfer them to a wire rack to cool completely. The waiting is the hardest part, I know!
Tips for Making the Best Rugelach
You know, making rugelach is kind of like a baking superpower. A few little tricks here and there, and suddenly you’re a baking legend! It’s all about working with the dough and the flavors to make them sing. I’ve learned a few things over the years, and I’m happy to share them so your rugelach turn out absolutely perfect, every single time. These aren’t just cookies; they’re edible memories, and we want them to be the best they can be! You can see how I approach simple baking with a buttery touch in my scone recipe, too!
Ingredient Substitutions for Rugelach
Don’t be afraid to play around a little! While walnuts and apricot jam are my go-to, you can totally switch things up. Pecans work beautifully instead of walnuts, or you could even try a mix. For the jam, raspberry or cherry are divine! And if you’re feeling extra fancy, maybe add some mini chocolate chips to the nut mixture. Yum! Just keep the total amount of filling similar so the dough still rolls up nicely.
Achieving Buttery Pastry Perfection
The secret to that incredible buttery pastry is really in how you handle the dough. Make sure your butter and cream cheese are *truly* softened, but not melted! When you cream them together, you’re building a foundation for tenderness. And *do not* overmix the flour in. Just stir until it *barely* comes together. Overworking the dough develops gluten, which makes for a tougher pastry, and we definitely don’t want that. A nice, gentle hand is key here!
Serving and Storing Your Hanukkah Rugelach
Now that you’ve got these gorgeous rugelach all baked up, it’s time to enjoy them! They are absolutely divine served warm, maybe with a nice cup of coffee or a soothing cup of tea. They’re perfect for a little afternoon treat during Hanukkah or as a sweet ending to any meal. If you happen to have any leftovers (which doesn’t happen often in my house!), they store like a dream. Just pop them into an airtight container at room temperature, and they’ll stay wonderfully fresh for about 3 days. Honestly, they’re usually gobbled up way before then, but it’s good to know they keep well! You can find more delightful dessert recipes here!
Frequently Asked Questions about Rugelach
Got questions? I’ve got answers! Making rugelach is pretty straightforward, but a little extra info never hurts, right? Especially when it comes to holiday baking. Here are some things folks often ask:
Can I make this rugelach recipe ahead of time?
Oh, absolutely! You can make the dough a day or two in advance and keep it wrapped in the fridge. Or, you can even assemble the rugelach and store them unbaked on the baking sheets in the fridge for up to 24 hours before baking. Just let them sit out for about 15 minutes before baking them as usual.
What are traditional rugelach fillings besides nuts and jam?
My Grandma Carla swore by apricot and walnuts, but oh, the possibilities! You can totally swap in other fruit preserves like raspberry, cherry, or even fig jam. For the nuts, pecans are amazing, and a little sprinkle of chocolate chips mixed with the cinnamon sugar is pure magic. Some people even use poppy seed filling – so good!
Is this rugelach recipe easy for beginners?
Yes, yes, and yes! This is a wonderfully easy rugelach recipe, perfect for anyone new to Jewish baking or just new to baking in general. The dough comes together quickly, and the rolling and filling steps are very forgiving. Don’t stress about perfection; just have fun with it!
Nutritional Information for This Rugelach Recipe
Just a heads-up, the nutritional info below is an estimate! It can totally change depending on the exact brands of butter, cream cheese, and jam you use, and how big you roll those rugelach. So, think of these as tasty guidelines!
- Serving Size: 1 rugelach
- Calories: About 150
- Fat: Around 9g (with about 5g being saturated)
- Carbohydrates: Roughly 15g
- Sugar: Looks like about 8g
- Protein: Around 2g
- Sodium: Approximately 50mg
Share Your Hanukkah Baking Creations!
I just LOVE hearing from you! If you made these rugelach, please leave a comment below and let me know how they turned out. Seriously, your feedback makes my day! And if you snap any photos of your beautiful Hanukkah creations, don’t forget to tag me on social media! You can also reach out with any questions through my contact page! Happy baking!
PrintTraditional Rugelach Recipe
A classic buttery pastry filled with nuts and jam, perfect for Hanukkah celebrations.
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 min
- Yield: 32 rugelach 1x
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup apricot jam
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add the flour and salt, mixing until just combined. Do not overmix.
- Divide the dough into four equal portions. Shape each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough into a circle about 10 inches in diameter.
- Spread half of the apricot jam evenly over the dough, leaving a small border.
- In a small bowl, combine the chopped walnuts, sugar, and cinnamon. Sprinkle half of this mixture over the jam.
- Cut the circle into 8 equal wedges. Roll each wedge tightly from the wide end to the point.
- Place the rugelach on the prepared baking sheets.
- Repeat with the remaining dough discs, jam, and nut mixture.
- Bake for 20-25 minutes, or until golden brown.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, you can add a tablespoon of sour cream to the dough.
- Experiment with different fillings like chocolate chips, poppy seeds, or other fruit preserves.
- These rugelach store well in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 rugelach
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg