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.
Ingredients
Scale
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)
Instructions
- 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.
- Gradually fold in flour at low speed until fully integrated, creating a uniform dough.
- Partition the dough into four equivalent portions, enveloping each in plastic wrap. Gently compress into disc shapes approximately 3/4-inch thick.
- Refrigerate dough discs for minimally one hour, or up to 24 hours. Alternatively, freeze for three months, thawing overnight in refrigerator before preparation.
- 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.
- Delicately spread poppyseed filling across the circular dough, maintaining a half-inch border around the edges.
- Using a sharp knife or pizza cutter, segment the circle into 12 symmetrical wedges.
- Commence rolling each wedge from its widest point toward the center, creating crescent-shaped pastries.
- Arrange rugelach on parchment-lined baking sheets, positioning them one inch apart to prevent contact during baking.
- Drape a clean kitchen towel over the pastries and chill in refrigerator for 30 minutes.
- Preheat oven to 350°F, positioning rack in center position.
- Whisk egg with milk to create a glaze. Delicately brush each pastry with egg wash.
- Bake for 18-20 minutes until exterior turns light golden while maintaining a soft interior. Avoid over-baking to prevent toughness.
- Immediately transfer rugelach to a wire cooling rack.
- 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