For many, Hanukkah isn’t the same without a few sweet treats—especially rugelach. These crescent-shaped cookies are filled with different flavors and are a great treat to serve alongside tea or coffee (or to eat by the handful!).
Like babka, rugelach has Jewish origins but has gained popularity in other communities as well. It’s not uncommon to see rugelach at a Hanukkah celebration and then on a Christmas cookie tray. And when a cookie is so tasty and pretty—it’s really no surprise. This holiday season, we think you should give these treats a try.
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How to Make Rugelach Cookies
These rugelach cookies look impressive but they only use a handful of ingredients—how great is that? Grab these ingredients and get started:
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the filling:
- 1 cup sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter, melted, divided
- 1/2 cup finely chopped pecans
Tools for Making Rugelach
- Rolling pin: Rolling pins are a must for holiday baking—from rugelach to gingerbread to cutout cookies. Make sure you’ve got a good one like this straight rolling pin from Williams-Sonoma.
- Ground cinnamon: Cinnamon is a big part of this rugelach recipe, so make sure you’re grabbing a variety that you enjoy. Saigon (or Vietnamese) cinnamon is the spiciest of the cinnamon varieties and is a great contrast to the mellow, buttery flavor of these cookies.
- Pastry brush: You’ll need a pastry brush to give these cookies their buttery flavor. They get a brush of butter on the inside and outside!
Directions
Step 1: Make the dough
Before you even begin making rugelach cookies, make sure that your butter and cream cheese are both softened. You need these ingredients to be ready to blend together and that just won’t happen if they’re straight from the fridge.
Once softened, beat them together in a large mixing bowl until smooth. Add in the salt and gradually mix in the flour until you have a dough.
Step 2: Divide and chill
After making the dough, divide it into quarters. Wrap each section up in plastic wrap or reusable food wraps and stash them in the fridge for an hour—until the dough has firmed up and is easy to handle.
Editor’s tip: You can keep the dough in the fridge for longer if you’d like. You can prep this dough a few days in advance and roll it out whenever you’re ready. This is a great make-ahead cookie.
Step 3: Roll out the dough
After chilling, it’s time to roll out the rugelach dough. Grab your favorite rolling pin and roll each portion of dough out into a 12-inch circle.
You’ll want to roll the dough out between two pieces of waxed paper or parchment paper. Now is not the time to flour your work surface since extra flour can make this dough dry and tough.
Step 4: Brush with butter
Once you’ve rolled out your circle, take melted butter and brush over the round of dough. A tablespoon of butter should be right for each portion of dough.
After buttering, sprinkle 3 tablespoons of cinnamon-sugar and 2 tablespoons of chopped pecans over the top, leaving about a half-inch of dough uncovered at the edge.
Editor’s tip: To give the cookies more flavor, toast the pecans before sprinkling over the top. It only takes a few minutes and adds a lot of flavor.
Step 5: Divide into wedges
Next, grab your pizza cutter (or just a sharp knife) and slice this circle of cookie dough into 12 wedges.
Step 5: Roll ’em up and bake
Now it’s time to shape the cookies. Starting on the wide end of each wedge, roll up the cookies (try to keep as much of the filling inside as possible). Pop onto an ungreased cookie sheet, pointed side down. Curve the cookies into a crescent shape.
Bake in a 350ºF oven for 24 to 26 minutes—until they look golden brown.
Step 6: Give the rugelach a finishing touch
After baking, move the cookies to a wire rack. While the cookies are still warm, brush them with melted butter and sprinkle with cinnamon-sugar. This will give the cookies extra-buttery flavor and a bit of crunch—yum!
Add Rugelach to Your Cookie Tray
Sweet, buttery and crispy rugelach are a great addition to any holiday sweet spread. If you make these cookies in advance, be sure to keep them in an airtight container so they stay fresh.
If you want to make them more than a week before your celebrations, you can stash them in the freezer. They’ll stay good for months. This is a good tip for leftover cookies, too! Stash extras in the freezer and take them out when you’ve got a craving for one of these treats.
Holiday Honey Cake
Thirty-five years ago, I gave a friend of mine a platter of my assorted home-baked Christmas cookies. The next day, she brought over slices of this delicious cake, which she made for Hanukkah. Naturally, we exchanged recipes and my family and I have been enjoying this moist and flavorful honey cake ever since! I top my cake with a creamy caramel glaze. —Kristine M. Chayes, Smithtown, New York
Pistachio-Cranberry Rugelach
Traditional rugelach gets dressed up for the holiday with pistachios, cranberries, and snow-white icing. Rich but not too sweet! — Deborah Hinojosa, Saratoga, California
Vanilla & Cinnamon-Kissed Apple Latkes
Latkes are crispy fried pancakes, often made with potatoes. But this sweet version with apples, orange juice, cinnamon and vanilla falls in the dessert realm. —Candy McMenamin, Lexington, South Carolina
Noodle Kugel
I make this traditional dish along with other Jewish specialties for an annual Hanukkah/Christmas party with our friends. -Lauren Kargen Williamsville, New York
Honey-Nut Swirls
Puff pastry creates a quick and easy "dough" for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist.—Sally Sibthorpe, Shelby Township, Michigan
Chocolate Babka
I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Sufganiyot
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. —David Feder, Buffalo Grove, Illinois
Mom’s Hazelnut & Chocolate Bread Pudding
Mom combined her love of hazelnut spread and bread pudding into one delicious recipe. I adapted it for my slow cooker to save time in the kitchen. It's a great make-ahead game-day dessert. —Jo Hahn, Newport News, Virginia
Chocolate Chip Mandelbrot Cookies
Mandelbrot in Yiddish literally means “almond bread.” The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi
Grandma's Raspberry Rugelach
I remember sitting on my great-grandmother's couch with a pad and pen in hand as she told me each ingredient and measurement for her special rugelach. Her recipe stands apart because it's a fun twist from typical versions. —Dalya Rubin, Boca Raton, Florida
Almond Crunch
Once you start eating this taste-tempting treat, you may not be able to stop! Matzo crackers are topped with buttery caramel, chocolate and slivered almonds...and then baked to perfection. —Sharalyn Zander, Jacksonville, Alabama
Chunky Apple-Cinnamon Cake
This a nice change from apple pie, and it's tasty and worthy of a special get-together—plus, it’s very easy to make. Add a scoop of ice cream if you like. —Ellen Ruzinsky, Yorktown Heights, NY
Molly's Sweet and Spicy Tzimmes Cake
My husband and I are always on the lookout for new ways to incorporate Jewish traditions into our interfaith home. Rich with apples, carrots and sweet potato, this sweet and spicy cake is perfect for Rosh Hashana or any fall holiday. —Molly Haendler, Philadelphia, Pennsylvania
Make-Ahead Tiramisu
This variation of the popular Italian dessert is so easy to assemble. It's convenient, too, since you can make it the day before your dinner party or potluck. —Linda Finn, Louisville, Mississippi
Gelt
What's a game of dreidel without gelt? These waxy chocolate coins wrapped in shiny gold foil have a rich history and are a staple during Hanukkah, especially for kids. For something homemade, try this recipe from blogger Elana Amsterdam. For more Hanukkah recipes, try these traditional holiday gems.The post How to Make the Best Rugelach Cookies for the Holidays appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-make-rugelach-cookies/
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