Rugelach

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C conventional / 170°C fan. Line a small baking tray or baking sheet with baking paper. In a bowl or food processor, combine the plain flour, fine salt, cold unsalted butter, and cold cream cheese. Pulse or rub together just until a soft dough forms; do not overwork it or the pastry will become tough. Flatten into a 2 cm-thick disc.

   125 g plain flour60 g unsalted butter, cold and cubed60 g cream cheese, cold1 g fine salt
2. 2

   Wrap or cover the dough disc and chill it for 15 minutes. This brief rest firms the fat so the rugelach keep distinct layers and are easier to roll.

3. 3

   Meanwhile, make the filling by mixing the finely chopped dark chocolate, finely chopped walnuts, light brown sugar, and ground cinnamon in a small bowl. If the apricot jam is stiff, warm it for a few seconds until spreadable.

   40 g dark chocolate, finely chopped30 g walnuts, finely chopped20 g light brown sugar2 g ground cinnamon25 g apricot jam
4. 4

   On a lightly floured surface, roll the chilled dough into a circle about 24 cm wide and roughly 3 mm thick. Rotate the dough as you roll so it stays round and does not stick. Spread the apricot jam thinly all over, leaving a 1 cm border. Sprinkle the chocolate-walnut mixture evenly over the top and press it down very lightly so it adheres.

   25 g apricot jam40 g dark chocolate, finely chopped30 g walnuts, finely chopped20 g light brown sugar2 g ground cinnamon
5. 5

   Cut the circle into 12 equal wedges, like a pizza. Starting from the wide end of each wedge, roll up tightly toward the tip to form crescents. Place them tip-side down on the lined tray, spacing them slightly apart. Curve the ends gently for the classic shape.

6. 6

   Whisk the egg yolk with the milk to make an egg wash. Brush the rugelach lightly but thoroughly, then sprinkle with the granulated sugar for shine and a delicate crust.

   1 yolk (18 g) egg yolk10 g milk5 g granulated sugar
7. 7

   Bake for 18-20 minutes, until the rugelach are puffed, deeply golden at the edges, and the filling is bubbling slightly in places. If your oven browns unevenly, rotate the tray after about 12 minutes.

8. 8

   Cool on the tray for 5 minutes, then transfer to a rack and let them rest for another 5 minutes before serving. They are best warm, when the chocolate is still soft and the pastry is crisp-tender.

Origin & History

Rugelach originated among Ashkenazi Jewish communities in Eastern Europe, where yeast-based and later cream cheese pastry versions became beloved for holidays and everyday baking. In Israel, rugelach evolved into a bakery staple, often made smaller, richer, and generously filled with chocolate, nuts, or cinnamon. It is now one of the country's most recognizable café pastries.