best ever rugelach

Author of this recipe: Alicia Eichele

Best Ever Rugelach Recipe: Cream Cheese Filling, Flaky Pastry Crust—Perfect Sacher Pastries! #Rugelach #BakingDelight

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Ingredients

• - All-Purpose Flour (1 cup)
• - Granulated Sugar (2 tbsp)
• - Salt (1/4 tsp)
• - Cold Unsalted Butter (6 oz, cubed)
• - Cream Cheese (8 oz, softened)
• - Powdered Sugar (3/4 cup) - For Filling Option 1
• - Heavy Whipping Cream (3/4 cup) - For Filling Option 2
• - Raisins or Chocolate Chips (optional, as per taste preference)
• - Cinnamon-Sugar Topping:
• - Granulated Sugar (1/2 cup)
• - Ground Cinnamon (1 tbsp)
• Note: Ensure that all ingredients are of high quality for the best rugelach results. Cold butter and cream cheese will help in achieving a flaky crust. Adjust the filling as per your preference or dietary needs.

Steps

1. ### How to Make Best Ever Rugelach: A Step-by-Step Guide
3. Rugelach, a delicious traditional pastry, is perfect for those who love flaky, buttery pastries filled with sweet fillings like cream cheese or chocolate. Follow these detailed steps to create the best rugelach ever.
5. #### **Ingredients and Preparation**
7. 1. **Pastry Dough:**
8. - 2 1/4 cups all-purpose flour
9. - 2 tablespoons granulated sugar
10. - 1 teaspoon salt
11. - 8 ounces cold unsalted butter, cut into small pieces
12. - 6-7 tablespoons ice water
14. 2. **Filling:**
15. - 8 ounces cream cheese, softened
16. - 1/4 cup confectioners' sugar
17. - 1 tablespoon vanilla extract (optional)
18. - A pinch of salt
19. - 1/2 cup chopped nuts or raisins (optional)
21. #### **Equipment Needed**
23. - Rolling pin
24. - Pastry cutter
25. - Parchment paper
26. - Baking sheet
28. ### **Step-by-Step Instructions:**
30. #### **1. Prepare the Dough**
31. - In a large mixing bowl, combine flour, sugar, and salt.
32. - Cut in cold butter until the mixture resembles coarse crumbs.
33. - Gradually add ice water, one tablespoon at a time, until the dough comes together (you might not need all 7 tablespoons).
34. - Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
36. #### **2. Prepare the Filling**
37. - In a medium bowl, mix cream cheese, confectioners' sugar, vanilla extract, and salt.
38. - Fold in chopped nuts or raisins if using. Set aside.
40. #### **3. Roll and Cut the Dough**
41. - On a lightly floured surface, roll out one-fourth of the dough to about 1/8 inch thickness.
42. - Using a 3-inch round cutter, cut out rounds from the rolled dough.
43. - Repeat with remaining dough until all is cut into circles.
45. #### **4. Assemble the Rugelach**
46. - Place a spoonful of filling in the center of each circle.
47. - Fold one edge over the filling, then fold another side over to form a crescent shape.
48. - Seal the edges by pressing with a fork or your fingers.
50. #### **5. Bake the Rugelach**
51. - Arrange rugelach on a baking sheet lined with parchment paper.
52. - Brush tops lightly with beaten egg for a golden finish (optional).
53. - Bake at 375°F (190°C) for about 20 minutes, until golden brown and puffed.
55. #### **6. Cooling and Serving**
56. - Remove from the oven and let cool on wire racks.
57. - Serve warm or at room temperature with a cup of coffee or tea!
59. ### **Tips for Best Results:**
61. - Ensure your butter is cold to achieve flakiness.
62. - Use high-quality ingredients, especially cream cheese for richness.
63. - For extra flavor, sprinkle sugar over the rugelach before baking.
65. ### **Conclusion:**
66. Making Rugelach at home can be a rewarding experience. With these detailed steps and tips, you'll have delicious, homemade rugelach that will impress family and friends. Happy baking!
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70. *Keywords:* best ever rugelach recipe, traditional rugelach, flaky pastries, cream cheese rugelach, homemade rugelach, rugelach fillings

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• best ever rugelach