Rugelach in Six Flavors
Servings
72COOKIES
Servings
72COOKIES
Ingredients
Instructions
  1. Using a food processor, add flour & salt to bowl & pulse briefly to combine. Cut in butter & cream cheese & add along with sour cream. Pulse just until dough forms chunks. You can also make the dough by hand quite easily if a processor is not available.
  2. Divide the dough into six equal portions, about 250 gm each. Press each gently into a disk. Make the disks as round as possible, smoothing their edges. Wrap the disks in plastic wrap & chill the dough about 1 hour or until firm but not hard. While the dough is chilling, assemble your choices of fillings so they are ready to use.
  3. Working with one piece of dough at a time, place it on a floured work surface. Roll it into a 10-inch circle. Spread with one of your filling choices all the way to the edges.
  4. Using a ruler or pizza cutter, divide the circle into 12 wedges. I found using the straight edge of a ruler & pressing it straight down gave me a nice clean cut.
  5. Roll each wedge up from the wide end to the narrow end. Place the rolls point-side down on parchment lined baking sheets. Repeat with the remaining 5 disks & fillings, placing prepared rugelach in the refrigerator until all 72 are made.
  6. At this point, if you wish to freeze the rugelach for later use, place them in the freezer. When the rugelach is firm, transfer to air-tight containers & label.
  7. If you wish to bake them (or some of them) at this time, preheat the oven to 350 F. Remove rugelach from refrigerator, brush carefully with egg wash.
  8. Bake for 25-30 minutes or until golden brown. Remove from oven & cool right on pan. Serve warm or at room temperature.
Recipe Notes
  • Personalize your rugelach with the filling you prepare or purchase.
  • I found that it worked the best if the filling is of a smooth consistency for cutting purposes. You can add a bit of texture with the toppings.
  • Nothing says it can’t just be cream cheese sprinkled with cinnamon/sugar.

The fillings I chose to use were:

  • Saskatoon Berry w/ Lemon
  • Quince & Walnuts
  • Spiced Apricot & Mango w/ Pumpkin Seeds
  • Cranberry Orange w/ Cream Cheese
  • Apple Butter w/ Gouda & Walnuts
  • Fig & Gorgonzola w/ Nuts