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Traditional Butter Rugelach for Hanukkah

A plate of freshly baked chocolate Rugelach pastries generously dusted with powdered sugar.
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Make authentic, buttery rugelach with a sweet filling perfect for sharing during the Festival of Lights.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • 8 ounces cream cheese, cold and cubed
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped walnuts or pecans
  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup fruit preserves (apricot or raspberry recommended)
  • 1 large egg, beaten
  • 1/4 cup powdered sugar for dusting

Instructions

  1. Combine the cold butter and cream cheese in a large bowl. Cut them together using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Mix in the flour, 1/4 cup sugar, and salt until just combined into a shaggy dough. Do not overmix.
  3. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  4. In a small bowl, mix the chopped nuts, 1/2 cup sugar, and cinnamon for the filling. Set aside.
  5. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll out one disk of dough into a rough 12-inch circle.
  7. Spread half of the fruit preserves evenly over the dough surface. Sprinkle half of the cinnamon-nut mixture over the preserves.
  8. Cut the circle into 12 equal wedges, like a pizza.
  9. Starting at the wide end of each wedge, roll tightly toward the point. Place the rolled cookies seam-side down on the prepared baking sheets. Repeat with the second disk of dough.
  10. Brush the tops of the rugelach lightly with the beaten egg.
  11. Bake for 18 to 20 minutes, or until lightly golden brown.
  12. Let the rugelach cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  13. Dust generously with powdered sugar before serving.

Notes

  • For the best texture, make sure your butter and cream cheese are very cold before mixing them into the dough.
  • You can substitute chocolate chips or poppy seeds for the nut filling if you prefer.
  • This dough freezes well; wrap tightly before freezing for up to three months.

Nutrition

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