Rugelach is a cookie made with a tender pastry dough made with cream cheese and then spread with jam, nuts, and cinnamon and then rolled into a crescent and baked. They are sweet, tender, and the dough reminds me of a really good pie crust.
For the dough:
- 2 1/4 cups Bob's Red Mill all purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup cold butter, cut into 1/4 inch pieces (2 sticks or 16 tablespoons)
- 8 ounces cold cream cheese, but into 1/2 inch pieces
- 3 tablespoons sour cream
For the Filling:
- 1 cup sugar
- 1 tablespoon cinnamon
- 2/3 cups seedless blackberry jam
- 1 cups finely chopped pecans
For the egg wash:
- 1 egg
- 2 tablespoons milk
- In a large mixing bowl add the flour, sugar, and salt and use a fork to stir to combine.
- Add the butter and cream cheese and stir to combine so that the butter and cream cheese are coated with flour.
- Cut the butter and cream cheese into the flour using a pastry blender or a fork to incorporate it well. Mix this together until it forms small pieces about the size of half a pea (not sandy but not big chunks, this is a similar method to how you make pie crust).
- Add the sour cream and stir to combine.
- The dough might be a little loose or crumbly at this point, that's ok. Dump it out onto a clean surface and use you hands to press the dough together to form a more uniform dough. It's ok to use your hands to work it into a smooth dough.
- Divide the dough into 4 even pieces.
- Working with one piece of dough at a time roll the piece of dough into a 9 inch circle on a piece of parchment paper. Set the dough, on the parchment paper, on a cookie sheet and place it in the fridge.
- Repeat with remaining pieces of dough. You can stack the dough rounds and their parchment paper on top of each other on the same cookie sheet in the fridge. Let the dough rest for 30 minutes in the fridge.
- Add the sugar and cinnamon to a small bowl and stir to combine well.
- Remove one piece of dough from the fridge and spread 2 generous tablespoons of jam all over the dough. Sprinkle the jam with 2 tablespoons of the sugar and cinnamon mixture and then top with 1/4 cup of the chopped pecans. Gently press the pecans into the jam.
- Use a sharp knife or a pizza roller to cut the circle into 12 wedges.
- Starting at the fat end of the wedge, roll it up, and then place the wedge with the pointed end down, on a parchment or baking mat lined baking sheets.
- Space the crescents 2 inches apart on the sheets.
- Mix the egg and milk together well with a fork in a small bowl.
- Brush the tops of the cookies with the egg wash.
- Bake in an oven preheated to 375 degrees F. for 18-25 minutes or until the crescents are golden brown. When they come out of the oven, sprinkle lightly with a scant teaspoon of cinnamon and sugar.
- Transfer to a baking rack to cool.
- Repeat with remaining dough and jam. I like to bake one pan at a time, don't crowd the oven with 2 pans, I have found these cookies don't bake evenly when I bake more then 1 pan.
- Serve warm or at room temperature the same day you made the cookies.
- For traditional rugelach cookies, use apricot jam, walnuts in place of the pecans and add 1/4 cup of raisins to each dough round (you'll need 1 cup of raisins total, golden raisins are a really good option).
- You can use walnuts in place of the pecans if you'd like.
- You can use raspberry jam if you'd like, it's delicious in this recipe too.
- See the blog post on information on how to freeze and make these ahead of time.
- Prep Time: 45 min
- Cook Time: 20 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: rugelach, rugelach cookies, how to make rugelach, rugelach recipe, rugalach