Rugelach is a Jewish pastry of cream cheese dough rolled around a filling, which can include raisins, walnuts, cinnamon, chocolate spread or fruit preserves. Traditional rugelach are made in the form of a crescent, while an alternative form is constructed much like a strudel or nut roll.
- 1 stick unsalted butter
- 4 ounces cream cheese
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup fruit preserves or chocolate spread
Using an electric mixer, mix together butter, cream cheese, and salt on low until well combined; add flour and mix until a dough has formed. Turn out onto work surface and cut into 2 equal pieces; wrap each piece with plastic wrap and refrigerate until chilled, about 1 hour.
On a floured work surface, roll each piece of dough into a circle. Spread with preserves or chocolate and cut each circle into 12 equal wedges. Starting with the wide edge, roll up each wedge. (Alternatively, roll circle into a log and cut into 12 equal rolls.) Place pastries on a parchment-lined baking sheet. Chill 20 minutes.
- Preheat oven to 350 F. Bake 20 to 25 minutes until lightly browned. Remove to a wire rack and let cool.
I made one batch of Nutella spread rolled into crescents, and another of orange marmalade rolled into strudels. The rich nutella and sweet orange come together with the flaky cream cheese dough in these soft and delicate bite-sized cookies. It’s difficult not to devour all of them in one sitting!