Best 2 Best Ever Rugelach Recipes

Rugelach, a traditional Jewish pastry with layers of buttery dough, sweet fillings, and a distinctive crescent shape, has captivated taste buds for generations. Embark on a culinary journey as we uncover the secrets to crafting the best ever rugelach. From selecting the perfect dough to mastering the art of rolling and filling, this guide will take you through every step of the process, ensuring that your rugelach turns out perfectly flaky, flavorful, and irresistible. Get ready to impress your loved ones with this delightful treat that combines the richness of butter, the sweetness of fillings, and the beauty of intricate shapes.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER RUGELACH

Best Ever Rugelach image

Simple and simply fantastic - cottage cheese makes these cookies light and tasty!

Provided by sandy z

Categories Desserts Cookies Filled Cookie Recipes

Time 3h10m

Yield 48

Number Of Ingredients 11

Ingredients

1 cup cottage cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
¾ cup brown sugar
¼ teaspoon ground cinnamon
¾ cup chopped pecans
½ cup raisins
3 tablespoons orange marmalade
1 egg white
2 tablespoons water

Steps:

Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g

BEST-EVER RUGELACH

Best-Ever Rugelach image

This recipe comes from the Washington Post, and it is DELICIOUS! I've made rugelach with cream cheese before, but hadn't heard of making it with sour cream. Well, these are by far the best rugelach I've ever made or tasted! They're a bit labor-intensive (as all regelach are, really), but soo worth it! I didn't use all of the filling, but use your discretion. The dough needs 1 to 2 hours' refrigeration time (included in passive work time). STORE: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.

Provided by hannahactually

Categories Dessert

Time 3h10m

Yield 48 cookies

Number Of Ingredients 15

Ingredients

1 lb unsalted butter, melted
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 cups sour cream
4 1/2 cups flour, plus more for the work surface
1 1/3 cups raspberries or 1 1/3 cups apricot jam
2 cups packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground cinnamon
4 cups finely chopped nuts (optional)
4 cups raisins, plumped in warm water for 10 minutes, then dried
1 large egg
1 pinch sugar
confectioners' sugar, for dusting (optional)

Steps:

For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.

Best tips for making the Best-EvercsolódóRugelach:

Use high-quality butter: The type of butter you use can make a big difference in the texture and taste of your runahmegelach. Use unsalted butter that is at least 80% fat. This will help the cookies to brown evenly and create a rich, creamy texture.
Chill the butter and cream cheese: Chilling the butter and cream cheese before you make the dough will help to prevent the cookies from spreading too much in the oven. This will also help the cookies to hold their shape better.
Use a food process or: Using a food process or stand mixer will help you to quickly and easily mix the ingredients together. This will prevent the butter from getting too warm and the gluten in the dough from developing too much.
Don't overwork the dough: Overworked dough will be tough and chewy. Be careful not to overwork the dough when you are rolling it out.
Use a good quality fruit preserves: The type of fruit preserves you use will also make a big difference in the taste of your rugelach. Use a preserves that is thick and has a good flavor.
Bake the rugelach until they are golden brown: The rugelach should be baked until they are golden brown around the edge but still pale in the center. This will give you a chewy center with a crispy edge.

Conclusion:

This Best-Ever rugelach recipe is sure to be a hit with your family and friend. The combination of a buttery, cream cheese pastry with a tart fruit preserves filling is irresistible. Follow these tips to ensure that your rugelach turn out perfectly every time.

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