Unfussy Rugelach: A Delicious and Easy-to-Make Treat

Rugelach is a traditional Jewish pastry that is loved by many for its rich and buttery flavor. This delightful treat is perfect for any occasion, whether it’s a holiday gathering or a simple afternoon tea. While making rugelach from scratch may seem daunting, this recipe will guide you through the process with ease. With just a few simple ingredients and some patience, you can create a batch of unfussy rugelach that will impress your family and friends.

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, cold and cut into small pieces
8 ounces cream cheese, cold and cut into small pieces
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup fruit preserves (such as raspberry or apricot)
1/2 cup finely chopped nuts (such as walnuts or pecans)
1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon (for sprinkling)

Steps

Step 1: Prepare the Dough

In a large bowl, whisk together the flour and salt. Add the cold butter and cream cheese to the bowl. Using a pastry cutter or your hands, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs.

Add the granulated sugar and vanilla extract to the bowl. Mix until the dough comes together and forms a ball. Divide the dough into four equal pieces and shape each piece into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour.

Step 2: Roll out the Dough

Preheat your oven to 350°F (175°C). Take one disc of dough out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a 1/8-inch thick circle.

Spread a thin layer of fruit preserves over the rolled-out dough, leaving a small border around the edges. Sprinkle the chopped nuts evenly over the preserves. Gently press the nuts into the dough.

Starting from the edge closest to you, roll up the dough tightly into a log. Repeat this process with the remaining dough discs.

Step 3: Bake and Sprinkle

Place the rugelach logs on a baking sheet lined with parchment paper. Brush the tops of the logs with a beaten egg for a shiny finish (optional). Sprinkle the cinnamon-sugar mixture over the rugelach.

Bake the rugelach in the preheated oven for 25-30 minutes, or until golden brown. Remove from the oven and let them cool on a wire rack before serving.

Variations

Rugelach can be customized to suit your taste preferences. Here are a few variations you can try:

Chocolate Rugelach: Spread a layer of melted chocolate over the rolled-out dough before adding the fruit preserves and nuts.
Almond Rugelach: Replace the chopped nuts with finely ground almonds.
Coconut Rugelach: Mix shredded coconut with the fruit preserves and sprinkle more coconut on top before baking.

Tips

Make sure the butter and cream cheese are cold when you start making the dough. This will help create a flaky texture.
Refrigerating the dough is crucial for easy handling. It also helps the flavors develop.
Feel free to experiment with different types of fruit preserves and nuts to create unique flavor combinations.
Store the rugelach in an airtight container at room temperature for up to 3 days.

Conclusion

Unfussy rugelach is a delightful pastry that can be enjoyed by all. With its buttery and flaky texture, it is sure to become a favorite treat among your family and friends. Whether you serve it during a holiday celebration or enjoy it with a cup of tea, rugelach is a versatile and delicious pastry that will leave everyone wanting more.

FAQs

Q: Can I freeze the rugelach dough?

A: Yes, the rugelach dough can be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw the dough in the refrigerator overnight before using.

Q: Can I use store-bought dough instead?

A: While homemade dough gives the best results, you can use store-bought puff pastry or pie dough as a shortcut. Just make sure to adjust the baking time accordingly.

Q: Can I use different fillings?

A: Absolutely! You can use a variety of fillings, such as chocolate chips, dried fruit, or even a combination of different preserves.

Q: Can I make rugelach ahead of time?

A: Yes, you can prepare the rugelach dough and refrigerate it for up to 2 days before rolling and baking. You can also freeze the baked rugelach for up to 1 month. Just thaw them at room temperature before serving.

Now that you have the recipe for unfussy rugelach, it’s time to put on your apron and start baking. Enjoy the process and savor the delicious results!