Sweet & Buttery Poppyseed Rugelach Recipe: A Joyful Classic

Poppyseed rugelach brings warmth and nostalgia from traditional jewish bakeries, offering a delightful pastry that combines rich cultural heritage with sweet comfort.

Delicate crescents wrapped around a nutty, fragrant filling represent generations of culinary craftsmanship and love.

Soft, tender dough provides the perfect canvas for these elegant treats that melt in your mouth.

Bakers have long cherished this recipe as a connection to family memories and cherished traditions.

Crumbly, buttery textures complement the earthy, slightly crunchy poppyseed interior, creating a harmonious balance of flavors and sensations.

Each bite tells a story of carefully preserved techniques passed down through generations of home cooks.

Crisp edges and soft centers make these rugelach irresistible to anyone seeking a truly authentic dessert experience.

What Keeps Poppyseed Rugelach So Loved

• Melt-in-Your-Mouth Texture: Delicate, buttery rugelach with a tender crumb that practically dissolves on your tongue, creating an incredibly smooth and rich eating experience.
• Burst of Classic Flavor: Traditional Jewish pastry featuring a delightful combination of cream cheese dough and sweet poppyseed filling that delivers nostalgic culinary comfort with every bite.
• Quick Weekend Baking Delight: Simple method that transforms basic ingredients into elegant pastries in just over an hour, perfect for casual bakers wanting to impress family and friends without complex techniques.
• Make-Ahead Magic: Flexible dough that can be prepared ahead and refrigerated or frozen, allowing stress-free preparation and convenient baking whenever you're ready for a delicious treat.

Ingredients That Make This Rugelach Shine

• Cream Cheese: Soft and tangy base that provides richness and tender texture to the pastry.
• Unsalted Butter: Adds rich flavor and helps create a flaky, delicate dough texture.

• Granulated Sugar: Provides sweetness and helps balance the pastry's overall flavor.
• Lemon Zest: Brings bright, citrusy notes that complement the rich dough.
• Vanilla Extract: Adds warm, classic flavor depth to the rugelach.
• Salt: Enhances and balances all the other flavors in the recipe.

• All-Purpose Flour: Standard baking flour that gives structure to the rugelach dough.
• Poppyseed Filling: Traditional sweet filling that provides nutty, distinctive flavor to the pastry.
• Confectioners' Sugar: Optional dusting that adds a delicate, sweet finish.

• Egg, Milk: Creates a golden, shiny exterior when brushed on the pastry before baking.

Rolling, Filling, and Baking Rugelach Just Right

Step 1: Create Creamy Dough Base

• Cream cheese
• Butter
• Granulated sugar

Use a handheld mixer on medium speed until mixture becomes smooth and fluffy. Gently incorporate lemon zest, vanilla extract, and salt.

Step 2: Incorporate Flour Carefully

Slowly add flour to the creamy mixture, mixing on low speed. Blend until ingredients are just combined, avoiding overmixing.

Step 3: Shape and Chill Dough

Divide dough into four equal portions. Wrap each portion in plastic wrap, gently flattening into disc shapes about 3/4-inch thick. Refrigerate for minimum 1 hour, or up to 24 hours. Alternatively, freeze for 3 months and thaw overnight in refrigerator.

Step 4: Prepare Poppyseed Filling Workspace

Lightly dust work surface with flour. Roll out one dough portion into a 10-11 inch circle. As you roll, dough will soften and become more pliable.

Step 5: Add Filling and Slice

Spread poppyseed filling evenly across dough circle, leaving 1/2-inch border. Using a sharp knife or pizza cutter, slice circle into 12 equal wedges.

Step 6: Roll and Arrange Pastries

Starting from wide end of each wedge, carefully roll toward center. Place pastries on parchment-lined baking sheet, spacing 1 inch apart. Cover with clean dish towel and refrigerate 30 minutes.

Step 7: Prepare for Baking

Preheat oven to 350°F. Whisk egg with milk to create egg wash.

Step 8: Bake and Finish

Brush pastries with egg wash. Bake on middle oven rack for 18-20 minutes until lightly golden. Pastries should remain soft inside. Transfer immediately to wire rack for cooling.

Step 9: Serve and Enjoy

Dust cooled pastries with powdered sugar. Serve and delight in homemade rugelach!

Handy Tips for Even and Crisp Bakes

• Chill the Dough Thoroughly: Refrigerate dough for at least 1 hour to ensure firm, easy-to-handle consistency that prevents cracking and helps maintain the pastry's delicate shape.
• Roll with Gentle Pressure: Use light, even strokes when rolling out dough to prevent tearing and maintain a uniform thickness, which guarantees consistent baking.
• Keep Edges Clean: Leave a small border when spreading filling to prevent leakage and ensure neat, professional-looking rugelach with clean edges.
• Watch Baking Time Carefully: Check pastries at 18 minutes to avoid over-browning; golden edges with soft centers indicate perfect doneness.
• Store Smartly: Keep rugelach in an airtight container at room temperature for 3-4 days, or freeze for up to a month to maintain freshness and delicate texture.

How to Store These Buttery Cookies the Right Way

• Refrigerate: Store cooled rugelach in an airtight container lined with parchment paper. Keep layers separated to prevent sticking. Enjoy within 3-4 days for optimal freshness.
• Freeze: Wrap individual pastries tightly in plastic wrap, then place in a freezer-safe container. Freeze up to 2 months. Thaw at room temperature for 30 minutes before serving.
• Reheat: Warm gently in a preheated 300°F oven for 5-7 minutes. Avoid microwaving to maintain crisp texture and prevent soggy pastries.

Drinks and Snacks to Pair with Rugelach

• Pair with Smooth Cream: Serve these delicate rugelach alongside a creamy vanilla latte or cappuccino. The rich, smooth coffee will complement the subtle buttery texture of the pastry.
• Enhance with Sweet Wine: Enjoy these poppyseed treats with a chilled glass of sweet Moscato or Riesling. The light, fruity wine will balance the nutty poppyseed filling and provide a delightful contrast.
• Create a Cheese Plate Companion: Arrange these rugelach with a selection of mild cheeses like brie or goat cheese. The pastry's delicate sweetness will perfectly match the creamy, tangy cheese flavors.
• Brew a Matching Tea: Steep a cup of Earl Grey or chamomile tea to accompany these pastries. The herbal and floral notes will enhance the lemon zest and buttery essence of the rugelach.

Different Fillings to Try in Your Next Batch

• Nutty Poppy Paradise: Replace poppyseed filling with a blend of chopped almonds, walnuts, and ground cinnamon for a crunchy, warm flavor profile.
• Chocolate Cherry Charm: Swap poppyseed filling with dark chocolate ganache and tart dried cherries for a rich, decadent variation that adds complexity to the classic rugelach.
• Apricot Spice Sensation: Substitute poppyseed filling with apricot preserves mixed with ground cardamom and orange zest, creating a bright, aromatic pastry with a fruity undertone.
• Savory Herb Twist: Transform the recipe into a savory version by using herbed cream cheese, finely chopped rosemary, and grated parmesan instead of sweet filling, perfect for appetizer-style rugelach.

Poppyseed Rugelach Recipe

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4.5 from 33 reviews

• Total Time: 1 hour 50 minutes
• Yield: 24 1x

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Description

Delicate Polish-Jewish rugelach showcases buttery dough wrapped around rich walnut and cinnamon filling. Crescent-shaped pastries melt in your mouth, delivering sweet nostalgia with each delightful bite that connects generations of baking tradition.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 (8 ounces/226 grams) brick cream cheese, at room temperature
• 1 cup unsalted butter, at room temperature
• 1 cup poppyseed filling

Filling and Flavoring Ingredients:

• ½ cup granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Finishing Ingredients:

• 1 egg
• 1 tablespoon milk
• Confectioners’ sugar (optional)

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Instructions

1. In a spacious mixing bowl, whip cream cheese, butter, and sugar using a handheld mixer until achieving a smooth, creamy consistency. Incorporate lemon zest, vanilla extract, and salt into the mixture.
2. Gradually fold in flour at low speed until fully integrated, creating a uniform dough.
3. Partition the dough into four equivalent portions, enveloping each in plastic wrap. Gently compress into disc shapes approximately 3/4-inch thick.
4. Refrigerate dough discs for minimally one hour, or up to 24 hours. Alternatively, freeze for three months, thawing overnight in refrigerator before preparation.
5. Dust a work surface with flour and roll out one dough portion into a circular shape approximately 10-11 inches in diameter. The initially firm dough will soften during rolling.
6. Delicately spread poppyseed filling across the circular dough, maintaining a half-inch border around the edges.
7. Using a sharp knife or pizza cutter, segment the circle into 12 symmetrical wedges.
8. Commence rolling each wedge from its widest point toward the center, creating crescent-shaped pastries.
9. Arrange rugelach on parchment-lined baking sheets, positioning them one inch apart to prevent contact during baking.
10. Drape a clean kitchen towel over the pastries and chill in refrigerator for 30 minutes.
11. Preheat oven to 350°F, positioning rack in center position.
12. Whisk egg with milk to create a glaze. Delicately brush each pastry with egg wash.
13. Bake for 18-20 minutes until exterior turns light golden while maintaining a soft interior. Avoid over-baking to prevent toughness.
14. Immediately transfer rugelach to a wire cooling rack.
15. Dust pastries with powdered sugar and serve at room temperature.

Notes

• Delicate pastry demands precision and patience, ensuring each rugelach emerges perfectly golden and irresistibly tender.
• Chilling dough transforms sticky mixture into workable canvas, allowing precise rolling and shaping without frustration.
• Egg wash creates stunning glossy exterior, delivering professional bakery-style appearance with minimal extra effort.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 24
• Calories: 201
• Sugar: 6 g
• Sodium: 48 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 38 mg