Tender and Flaky Rugelach

Rugelach on a wooden tray with a blue napkin.

5 from 1 vote

Tender and Flaky Rugelach

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.

Prep Time30

Cook Time18

Chill time1

Total Time1 48

Course: Dessert

Cuisine: Jewish

Keyword: rugelach

Servings: pastries

Calories: 5867cal

Author: Amy Desrosiers

Cost: $10

Equipment

oven adjusted to the center rack position
Measuring cups and spoons
refrigerator
Rolling Pin
pastry wheel
9" pie plate
Plastic wrap

Ingredients

Dough

2 ½ cups all-purpose flour
1 cup Crisco® All-Vegetable Shortening
8 ounces cream cheese cut into pieces
¼ cup granulated sugar
½ teaspoon Kosher salt
1 teaspoon Spice Islands® Pure Vanilla Extract

Filling

1 cup apricot jam
¼ cup granulated sugar
¼ cup light brown sugar
¼ cup walnuts chopped
¼ cup pecans chopped
½ cup dates chopped
¼ cup raisins

Outside coating

1 large egg beaten
¼ cup granulated sugar
1 teaspoon Spice Islands® Ground Saigon Cinnamon

Instructions

Dough

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.
Enjoy

Nutrition