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Recipe for Rugeglach

Rugelach is a traditional pastry sometimes called “Creeping Vines” made with fruit jam or honey spread over the tender cream cheese crust topped with a sweet filling of nuts and sometimes chocolate, honey, and spices. They are then rolled up into coiled crescent shapes. One of the most delectable of all pastries, Rugelach is a perfectly balanced pastry presenting moist, flaky sweetness and spicy crunch!

Rugelach is a treat available throughout Israel; a known to be a kosher food and thus is acceptable to be eaten at Hanukkah and other celebration feasts and celebrations.

Rugelach (Basic Recipe)

Dough for Rugeglach:

  • 8 oz. softened cream cheese
  • 3/4 cup butter
  • 2 cups flour
  • 1/4 tsp. salt
  • 1/4 cup granulated sugar
  • 1/2 tsp. vanilla

*Nut Filling for Rugeglach:

  • 2/3 cup Apricot jam
  • 2 tsp. cinnamon
  • 1 cup ground walnuts
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup ground raisins

*Chocolate, Honey and Date/Nut Filling for Rugeglach:

  • 1/2 cup bittersweet chocolate, chopped
  • 2 tbsp. raw honey
  • 2 tbsp. ground dates
  • 1 cup ground walnuts
  • 1/2 cup cream or milk
  • 1/4 cup sugar

Directions for Rugeglach:

  1. Cream butter and cream cheese together until light and fluffy.  Add sugar beat until well combined.
  2. Combine flour and salt together in a bowl and whisk lightly to fluff.  Add flour mixture to butter, cream cheese mixture, stir together until dough ball forms.  Remove dough from bowl, wrap in cling wrap and refrigerate 2 hours.

Assembly for Rugeglach:

a)     Remove dough from refrigerator, flatten; cut into thirds.  Refrigerate two and roll one third of dough into rectangle aprox. 10 x 6 inches.  After rolling, refrigerate dough to 15 minutes make easier handling.

b)    Line a cookie sheet or baking sheet with parchment paper.

c)     Combine cinnamon, sugars, raisins and walnuts in a bowl, stir to combine.  Set aside.

d)    Retrieve dough from refrigerator, spread with 2-3 tbsp. jam and aprox. *1/2 cup nut filling, or spread honey over pastry dough, top with  ½-1 cup *chocolate, honey and date/nut filling; leaving a 1 inch border or crust all around.

e)     Cut into 8-10 wedges. Roll each wedge up starting at the wide end.

f)      Place on prepared baking sheet.

g)     Brush with milk and dust lightly with sugar. Refrigerate 15-20 minutes before baking.

Preheat oven to 350oF.   Bake 15-18 minutes, until lightly browned. Recipe will make around 36 servings.

Rugelach is wonderful with an afternoon cup of coffee or tea.

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