Tender and Flaky Rugelach Pastry

These rugelach pastry contain an explosion of flavor with each layer bursting with flavor from the tender dough and filling. The sweet cream cheese dough combined with apricot, dates, and a nutty filling provides a delicious combination of flavors that can’t be found anywhere else.

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This rugelach recipe features a deliciously tender, sweet, and flaky crust thanks to the Crisco® All-Vegetable Shortening, and cream cheese pastry dough. The addition of the sweet, apricot filling, raisins, dates, walnuts, and pecans was superb. While this recipe is quite involved, the end result was magnificent!

What is Rugelach?

Rugelach is a traditional Jewish pastry that has roots in Central and Eastern Europe. It is made from a soft and flaky dough, filled with a variety of sweet ingredients such as nuts, sugar, cinnamon, chocolate, and even jam. The rugelach can then be shaped into crescents or rolled up like mini croissants before being baked to perfection. Taste wise, they are a cross between a cookie and a pastry.

Origins of Rugelach

Rugelach is a traditional Jewish pastry that originated in Eastern Europe in the 16th century. It is believed to have been created by Polish Jews, who are credited with making it popular throughout Central and Eastern Europe. The pastry was later adopted into other cultures, including Ashkenazi Jewish culture, where its popularity continues today. It has become a favorite treat around the world and can be found in bakeries and grocery stores all over. Its unique combination of flavors make it an ideal snack for any occasion!

Rugelach Ingredients

For the dough, you will need the following:

Flour – All purpose flour is the base flour for these pastries.

Fats – The recipe calls for Crisco® All-Vegetable Shortening or Butter Flavor. You can also use unsalted butter if you prefer. Cream cheese is also needed to help form the tender, flaky dough.

Did you know baking with Crisco® All-Vegetable Shortening is a great way to bring out the flavor and texture you love in your favorite recipes? Using shortening for baking gives you a delicious melt-in-your-mouth texture that can’t be beat. Whether it’s pie crusts, cookies, cakes, or pastries– Crisco® All-Vegetable Shortening makes your pastries tender, flaky, and delicious!

Sweetness – Granulated sugar sweetens the dough. You will also need some additional sugar and cinnamon for the outer coating before baking.

Salt – Kosher salt will help balance the sweet.

Extract – Vanilla extract flavors the pastry dough perfectly.

Egg – To make an egg wash for the pastry before baking.

For the filling, you will need the following:

Jam – We used apricot jam for our rugelach which made for a delicious flavor.

Sugar – You will need both light brown sugar and granulated sugar for this recipe.

Nuts – I love the combination of both pecans and walnuts which I used in my version of rugelach.

Dried Fruit – Chopped dates, and traditional raisins were used for sweetness, flavor, and texture.

How to Make Rugelach

In a food processor, add Crisco® All-Vegetable Shortening, sugar, vanilla extract, and cream cheese. Pulse until combined.

Add in the salt, and flour slowly. Pulse until dough is combined. The dough will be a little sticky.

Place on a floured surface, and pat it into a flat ball.

Using a knife, cut it into quarters.

Form each quarter into a disc and wrap each in plastic wrap. Refrigerate overnight. 

Filling

For the filling, combine the granulated sugar, and brown sugar; set aside. The chopped walnuts, pecans, dates, and raisins. will be sprinkled on as the last layer.

Assembling pastry

Once the dough is chilled, roll it out on a well-floured surface with a floured rolling pin. Place a pie dish over the cookie dough circle and trim the excess dough away.

Spread jam over the cookie dough circle. Sprinkle the sugar mixture, over the jam followed by the nuts and dried fruit. 

Using pizza slices, cut the cookie dough circle into 8 triangles. Roll each triangle from the wider side up.

Coat each pastry with the egg wash, and sprinkle with cinnamon sugar.

Place rugelach cookies on a parchment-lined baking sheet an inch apart and chill for 30 minutes before baking.

Preheat the oven to 350 degrees F. 

Bake rugelach for 18-20 minutes or until golden brown. Some of the jam and sugars will seep out and caramelize.

The easiest way to prevent a mess is to grease a spatula and carefully transfer each rugelach cookie while warm to a cooling rack. Change out the parchment in-between baking each batch; repeat until all batches are done.

Rugelach Variations

Jam – You can use any variety you prefer like raspberry, blueberry, strawberry, etc.

Nuts – Use your favorite variety of nuts but be sure they are chopped into small pieces.

Fruits – You can use dried cherries, fruit cake mix, golden raisins, dates, or even dried cranberries.

Flavor – Hazelnut spread, caramel spread, or even mini chocolate chips can transform the flavor of your rugelach.

Extract – Consider swapping or adding almond extract to flavor the dough. If you use both vanilla and almond extract be sure to only use 1/2 teaspoon of each.

Storing Rugelach

It is important to store rugelach correctly to ensure that it stays fresh and delicious. To do this, wrap the cooled rugelach tightly in plastic wrap or place it in an airtight container after baking.

Store the rugelach in a cool and dry place away from direct sunlight, or other heat source like ovens, heaters, etc. If you plan on storing them for more than 2 days, they can also be placed in the refrigerator. It is best to avoid freezing as this will alter the texture of the pastry. For optimal freshness, enjoy your rugelach within 3-5 days of baking.