Best 7 Rugelah Russian Tea Pastries Recipes

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Rugelach are a delicious and versatile pastry that can be enjoyed for breakfast, brunch, or dessert. They are made from a simple dough that is rolled up with a variety of fillings, such as nuts, chocolate, or fruit. Rugelach are then baked until they are golden brown and flaky. The result is a pastry that is both sweet and savory, with a delicate texture that melts in your mouth. Whether you are a seasoned baker or a beginner, you are sure to find a rugelach recipe that you will love.

Here are our top 7 tried and tested recipes!

RUGELACH



Rugelach image

This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!

Provided by Shelly

Categories     Pastry

Number Of Ingredients 12

1 cup butter, room temperature
8- ounces cream cheese, room temperature
1/2 cup granulated sugar
1/2 teaspoon kosher salt
2 cups all purpose flour
1 cup apricot preserves
1 cup golden raisins
1 cup chopped walnuts
Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon)
2 tablespoons milk
1/3 cup turbinado sugar for garnish (I used Sugar in the Raw)
Tools: Reynolds Kitchens Quick Cut Plastic Wrap

Steps:

  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
  • Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
  • Turn mixer to low and add in the flour, mixing until just combined, don't over-mix.
  • Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
  • Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
  • Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  • Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren't using back in the refrigerator.
  • On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
  • Brush each log with milk and sprinkle with turbinado sugar.
  • Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
  • Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.

Nutrition Facts : ServingSize 1 piece, Calories 153 calories, Sugar 10.8 g, Sodium 51.8 mg, Fat 8.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 18.4 g, Fiber 0.6 g, Protein 1.7 g, Cholesterol 18 mg

RUGELACH



Rugelach image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 4 dozen cookies

Number Of Ingredients 12

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Steps:

  • Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
  • To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
  • On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

RUGELACH



Rugelach image

This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.

Provided by Jackie

Categories     Desserts     Cookies     Nut Cookie Recipes     Walnut

Time 3h17m

Yield 48

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
⅓ cup sour cream
½ cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
½ cup raisins

Steps:

  • Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
  • Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
  • Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
  • Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
  • Preheat oven to 350 degrees F (180 degrees C).
  • After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
  • Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Nutrition Facts : Calories 101.4 calories, Carbohydrate 7.9 g, Cholesterol 16 mg, Fat 7.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 3.8 g, Sodium 27.6 mg, Sugar 3.1 g

RUGELACH



Rugelach image

Whether you prepare a batch for yourself or for holiday festivities, fresh baked regulach makes the perfect addition to any dessert table.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 15

1 large egg, lightly beaten
1/4 cup fine sanding sugar
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination

Steps:

  • Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
  • Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
  • Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
  • Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.

RUGALAH(RUSSIAN TEA PASTRY)



Rugalah(Russian Tea Pastry) image

This is a rich cream cheese dough filled with preserves and nuts. These taste just like the pastries from Ebinger's Bakery in Queens, New York. Adapted from Rosie's All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book.

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 30 pieces

Number Of Ingredients 10

1 cup flour
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
9 ounces cream cheese, at room temperature
3/4 cup apricot preserves
2 tablespoons sugar
1 teaspoon cinnamon
1/4 cup chopped walnuts (or pecans)
1/2 cup golden raisin
1 large egg

Steps:

  • Sift the flour and salt into a small bowl and set aside.
  • Using electric mixer on medium speed, cream the butter and cream cheese together in a medium mixing bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer once or twice to scrape the bowl with a spatula.
  • Add the dry ingredients and mix until blended, about 20 seconds, stopping the mixer once to scrape the bowl.
  • Shape the dough into 2 equal thick rectangles, wrap each one in plastic wrap, and freeze for 2 hours.
  • Remove 1 dough rectangle from the freezer and roll it out between 2 pieces of plastic wrap into a rectangle about 9"x8". It may be necessary to refrigerate the dough for 30 minutes duriing the rolling process, because it will become a bit sticky. Once rolled, refrigerate the dough for 30 minutes.While it is resting, remove the second rectangle from the freezer and roll it out the same way you did the first one.
  • To fill the dough, unwrap one rectangle and place it on plastic wrap on a work surface. Spread half the preserves evenly over the rectangle, leaving uncovered a 1/2" strip along the length of one side.
  • Mix the cinnamon and sugar together. Sprinkle half the cinnamon sugar, nuts, and raisins over the preserves.
  • Loosen the edge of the dough that is covered with jam with a knife or spatula and roll it toward the uncovered edge like a jelly roll, peeling off the plastic wrap as you roll. The seam should be on the underside. Wrap the roll in plastic and refrigerate it. Repeat the process with the other dough rectangle. Keep the filled rolls refrigerated for 2 hours.
  • Fifteen minutes before baking, preheat the oven to 375*F. Line 2 cookie sheets with wax paper or lightly grease them with butter or veg. oil.
  • For the glaze, lightly beat the egg with a fork. Use a pastry brush to apply the glaze to the outside of the roll. Using a thin, sharp knife, carefully cut the rolls into pieces about 1 1/4" long.
  • Place the rugalah about 1" apart on the cookie sheets.
  • Bake the rugalah until golden, about 25 minutes.(Some of the jam will ooze out and start to darken.) Use a spatula to remove the rugalah from the pan immediately and place them on a rack to cool. When they are cool, place them in an airtight container for a day before serving so that the taste and consistency have a chance to settle.
  • Makes 30 pieces.

Nutrition Facts : Calories 110.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 24.5, Sodium 70.3, Carbohydrate 11.5, Fiber 0.3, Sugar 5.3, Protein 1.6

POLISH RUGELACH



Polish Rugelach image

Categories     Cookies     Mixer     Fruit     Nut     Dessert     Bake     Thanksgiving     Rosh Hashanah/Yom Kippur     Cream Cheese     Cranberry     Walnut     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 64

Number Of Ingredients 16

For dough:
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package Neufchâtel cheese*, room temperature
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt
For filling:
3/4 cup sugar
2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
2/3 cup (2 3/4 ounces) finely chopped toasted walnuts
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, beaten to blend
Additional sugar
*A light style of cream cheese available at most supermarkets.

Steps:

  • Make dough:
  • Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into 8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
  • For filling:
  • Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.
  • Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

RUGELACH



Rugelach image

These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)

Provided by Emily Weinstein

Categories     dessert

Time 4h

Yield 36 cookies

Number Of Ingredients 13

4 ounces cold cream cheese, cut into 4 pieces
1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
1/4 cup plump, moist dried currants
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably decorating (coarse) sugar

Steps:

  • To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
  • Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
  • Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
  • To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
  • Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
  • To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
  • Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
  • Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
  • Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
  • To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
  • Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Choose the right filling: Rugelach can be filled with a variety of sweet or savory fillings, such as nuts, dried fruits, chocolate, or cheese. It is important to choose a filling that will complement the dough and not be too wet or runny.
  • Use high-quality ingredients: The quality of the ingredients you use will greatly affect the taste of your rugelach. Be sure to use fresh, high-quality butter, cream cheese, and flour.
  • Chill the dough before baking: Chilling the dough before baking will help to prevent it from spreading too much and will give the rugelach a flakier texture.
  • Bake the rugelach until they are golden brown: The rugelach should be baked until they are golden brown on the bottom and the filling is bubbling. This will ensure that the rugelach are cooked through and have a crispy exterior.
  • Serve the rugelach warm or at room temperature: Rugelach can be served warm or at room temperature. If you are serving them warm, be sure to let them cool slightly before eating so that the filling does not burn your mouth.

Conclusion:

Rugelach are a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a variety of fillings to choose from, there is sure to be a rugelach that everyone will enjoy. So next time you are looking for a sweet treat, give rugelach a try. You won't be disappointed!

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