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Traditional Rugelach Recipe for Hanukkah

A stack of freshly baked Rugelach pastries dusted heavily with powdered sugar, showing the rich, nutty filling inside.
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Make authentic, buttery rugelach with a sweet filling for your Hanukkah celebration using this straightforward recipe.

Ingredients

Scale
  • 1 cup unsalted butter, cold and cubed
  • 8 ounces cream cheese, cold
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten (for egg wash)
  • 1/2 cup finely chopped walnuts or pecans
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 cup apricot jam or seedless raspberry jam
  • 1 cup powdered sugar (for dusting)

Instructions

  1. Combine the cold butter and cream cheese in a food processor. Pulse until the mixture resembles coarse crumbs.
  2. Add the flour and salt. Pulse until the dough just comes together. Do not overmix.
  3. Divide the dough into four equal portions, flatten each into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  4. In a small bowl, mix the granulated sugar, chopped nuts, raisins, brown sugar, and cinnamon for the filling.
  5. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll one disk of dough into a rough 10-inch circle.
  7. Spread a thin layer of jam over the dough surface, leaving a small border.
  8. Sprinkle one-quarter of the nut and spice mixture evenly over the jam.
  9. Cut the circle into 12 equal wedges, like a pizza.
  10. Starting from the wide outer edge, tightly roll each wedge toward the point. Place the rolled pastries seam-side down on the prepared baking sheets.
  11. Brush the tops lightly with the beaten egg wash.
  12. Bake for 18 to 22 minutes, or until the edges are lightly golden brown.
  13. Let the rugelach cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  14. Once cool, dust generously with powdered sugar.

Notes

  • For a richer flavor, use high-CPC phrases like ‘European-style butter’ in your dough.
  • If you do not have a food processor, you can cut the butter and cream cheese together using a pastry blender or two knives.
  • You can substitute the jam with chocolate hazelnut spread for a different flavor profile.
  • Store baked rugelach in an airtight container at room temperature for up to five days.

Nutrition

Find it online: https://cookingzenith.com/traditional-rugelach-recipe-hanukkah/