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Learn How to Make RugelachI was surprised to find how easy, and fun, it is to make rugelach. It does take time as the dough needs to be refrigerated and then rolled out. But the resulting pastry is well worth the investment in time. Follow these step-by-step instructions, with helpful photos, to learn how to make traditional Jewish rugelach cookies.Continue to 2 of 9 below.
02 of 09
Make Cream Cheese DoughIn a mixing bowl, cream 7 ounces (200 grams) of butter and 8 ounces (250 grams) cream cheese together. Add 1/4 cup sugar and 1 teaspoon vanilla, and mix until smooth. Add 2 cups of flour and mix lightly. Refrigerate dough for an hour or more. Then divide the chilled dough into four balls.Continue to 3 of 9 below.
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Roll Dough into a CircleOn a floured surface, using a floured rolling pin, roll one ball of dough out into a circle until about 1/8 inch thick.Continue to 4 of 9 below.
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Spread or Sprinkle the FillingWhatever filling you use, spread it the center of the circle. My favorite filling is Apricot Walnut (1 cup of apricot jam and 1/2 cup finely chopped walnuts). My wife prefers Raspberry Raisin Rugelach (1 cup of raspberry jam and 1/2 cup raisins). And my children prefer Chocolate Rugelach, which can be made most simply by sprinkling grated chocolate and a bit of sugar.Continue to 5 of 9 below.
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Cut into WedgesCut the pastry into pie-shaped wedges. A pizza cutter makes it easier to cut the dough into pie-shaped wedges, but a knife can be used too. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide. If you use too much filling, it will fall out when you roll up the dough and result in messy looking cookies.Continue to 6 of 9 below.
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Roll up the WedgesStart at the wide edge of the wedge and roll the dough up toward the point.Continue to 7 of 9 below.
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Place Cookies on Cookie SheetLine a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper. If you don't want to use parchment paper, you can spray a cookie sheet with non-stick cooking spray. If you want to freeze the cookies and bake them later, put the cookies on the parchment paper into the freezer.Continue to 8 of 9 below.
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Glaze RugelachBrush each pastry with the egg and sugar.Continue to 9 of 9 below.
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BakeBake at 350 degrees Fahrenheit (180 degrees Celsius) for 20-25 minutes or until golden.