Rugelach

Have you ever had rugelach cookies before? These tender cookies are always a surprise for folks who haven’t tried them.

The dough is tender and made with butter and cream cheese and then you add jam, sugar, and nuts and roll them up into little cresents. They are delicious!

Rugelach Recipe

Today I’m working withBob’s Red Mill! If you didn’t know, I’ve been working with them on bringing you recipes for 4 years now. I buy their products regularly; I love this company and all that they do and sell. Thanks for enjoying a recipe they help make possible.

Ingredients

• Bob’s Red Mill All-Purpose Flour(I like theirorganic AP flour):I love that this recipe uses all-purpose flour, I always have it on hand!
• Sugar:granulated sugar is used (just a bit) in the dough and you sprinkle a little on for the filling
• Butter:this helps to make the pastry dough flaky and light
• Cream cheese:this is added to the cookie pastry dough to make it rich and gives it a nice bright flavor that goes well with the jam filling
• Sour cream:just a little is used to help bind the cookie dough together
• Cinnamon:this is added to the filling and is so bright and delicious
• Seedless blackberry jam:this is such a nice bright jam to use for the cookies, raspberry and apricot jam are also great options
• Finely chopped pecans:these also go in the filling, you can use chopped pecans if you prefer

How to make Rugelach

1. It’s easier than you’d think! You start by making a simple pastry dough. You do this by mixing together yourBob’s Red Mill flour, sugar, and salt and then cutting in butter AND cream cheese (this makes for a very tender but flaky dough). Then you add sour cream as a bind to make it all come together.
2. Roll your dough out into 9 inch circles and put them in the fridge for a bit.
3. Top the circles with jam, sugar and cinnamon, and pecans.
4. Slice the large circles into wedges and then roll the wedges up.
5. Bake and ejoy!

How to make rugelach ahead of time:

Make the recipe up until you are going to bake the cookies (don’t brush them with the egg wash, skip that step). Set them on the baking sheet and then stick them in the freezer. Let them freeze for about 24 hours before removing from the pan and storing in an air-tight container in the freezer for up to 6 weeks.

To bake, simply place the frozen cookies on the the prepared baking sheet and brush with the egg wash. Bake as directed but add an additional 6-8 minutes of cooking time.

Storage options:

I’ve found that these are best eaten fresh the day they are made. The tender pastry crust really is best eaten right away. They can be served or at room temperature. You can store leftovers in an airtight contain in the fridge or freezer for longer storage but the texture declines. I’ve found it’s best to make the cookies ahead of time (but don’t bake them) and to freeze the unbaked cookies so that you can bake them the day you want to serve them.

How to pronounce rugelach:

You pronounce rugelach:roo·guh·laak

It’s not a common word in every household and so it might be a little hard to say.

Frequently Asked Questions?

More cookie recipes:

• Gingerbread Cookies
• My Favorite Sugar Cookie Recipe
• Perfect Peanut Butter Blossoms
• Thin and Crispy Gingersnap Cookies

If you’ve tried thisrugelach recipeor any other recipe on Rcova, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

This recipe post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make Rcova possible.

I hope you make these tender flaky rugelach cookies that are bursting with sweetness and jam flavor. They are a delightful little treat you are going to love.