Rugelach., the classic Jewish pastry, is a delightful treat often enjoyed with coffee or tea. To make this buttery, flaky, and sweet pastry at home, you’ll need a combination of simple pantry staples and a few key ingredients. Below, we’ve outlined everything you’ll need for a successful batch of rugelach!

Final Thoughts

By gathering these simple yet versatile Rugelach ingredients, you’ll be on your way to creating a delightful pastry that’s perfect for holidays, special occasions, or a sweet everyday treat. Let us know in the comments if you have a favorite filling combination!

Instructions:

Prepare the Dough:
- In a bowl, mix the flour and salt.
- In a separate bowl, beat together the butter, cream cheese, sugar, and vanilla until smooth.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Divide the dough into four equal parts, shape them into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling:
- In a small bowl, combine the sugar and cinnamon.
- Mix in the chopped nuts and raisins (if using).
Roll Out the Dough:
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out one disc of dough into a circle about 1/8 inch thick.
- Spread a thin layer of fruit preserves over the dough, leaving a small border.
Add the Filling:
- Sprinkle the cinnamon-sugar-nut mixture evenly over the preserves.
Cut and Shape:
- Cut the dough circle into 8-12 wedges (like a pizza).
- Starting from the wide end, roll each wedge toward the point to form a crescent shape.
Bake:
- Place the rolled Rugelach on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg and sprinkle with additional sugar.
- Bake for 20-25 minutes or until golden brown.
Cool and Serve:
- Allow the Rugelach to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy your homemade Rugelach with coffee or tea!