Rugelach Rolls Recipe- Lebanese Special
Savor the irresistible allure of Rugelach Rolls, a timeless pastry known for its rich, flaky texture and sweet, nutty filling. These crescent-shaped delights are stuffed with a blend of cinnamon, sugar, and your choice of nuts and dried fruit, then baked to a golden finish. Ideal for an elegant snack or as a festive addition to any dessert table, Rugelach Rolls provide a delectable mix of flavors and textures that will enchant any taste bud.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
For the Dough :
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cut into small pieces
- 1/2 cup cream cheese, cold and cut into small pieces
- 1/4 cup granulated sugar
For the Filling:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup finely chopped nuts (such as walnuts, pecans, or almonds)
- 1/2 cup raisins or currants
- 1/4 cup finely chopped chocolate or chocolate chips (optional)
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- Optional: 1/2 cup powdered sugar (for dusting)
How to make Rugelach Rolls :
Make the Dough: In a large bowl, combine the flour and salt. Cut in the cold butter and cream cheese using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the granulated sugar and mix until just combined. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling: In a small bowl, mix together the granulated sugar, cinnamon, nuts, raisins or currants, and chocolate (if using). Set aside.
Roll Out the Dough: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the chilled dough into a 1/8-inch thick circle. Spread a thin layer of filling mixture evenly over the dough.
Cut and Shape: Using a pizza cutter or knife, cut the dough circle into 8 wedges. Starting from the wider end, roll up each wedge tightly into a crescent shape and place on a baking sheet lined with parchment paper.
Brush and Bake: Brush the tops of the rugelach with the beaten egg and sprinkle with additional granulated sugar. Bake for 15-20 minutes, or until golden brown.
Cool and Serve: Allow the rugelach to cool on the baking sheet for a few minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.
Recipe Notes:
Texture: Rugelach should be crisp on the outside and tender on the inside. Ensure the dough is well-chilled for easier handling and flakier results.
Filling Variations: Feel free to experiment with different fillings, such as apricot jam, chopped dried fruit, or a mix of spices and nuts.
Storage: Store in an airtight container at room temperature for up to a week, or freeze for longer storage.
