Rugelach Recipe


A must make every year for the cookie tray! We love the nuts, cinnamon and raspberry filling in these flaky little cookies. They are truly delightful and everyone asks me to make them. I have used this dough to fill them with Nutella and Hazelnuts as well very versatile dough for all the baking needs, it works well with jams or all kinds, almond paste filled so maybe you can think of a few more combination you like to fill these with, these are our traditional favorite.

 Rugelach Recipe

1 batch of dough click here for the recipe

Roll dough out into rounds. Spread with jam, then filling below.
Filling:
1/2 cup sugar
1 cup chopped coarsely of walnuts
2 1/2 teaspoons cinnamon
1 jar seedless raspberry jam

Cut into triangles, like a pie and roll up to the tips. Bend like ends like moon shaped and place on parchment paper or silpat mat. You can brush with egg and sprinkle with coarse or granulated sugar before baking. I didn't add the egg wash to mine just sugar.



Bake at 375 degrees until browned on top around 11 minutes.

Not what you were looking for see if you like any of these?

2 comments:

Renee Goerger said...

These look so wonderful! I've never had (or made) them, but this is the year I will. Pinning. Thanks!
Renee - Kudos Kitchen

Catherine said...

Dear Claudia, My grandmother used to make these in all varieties. Oh, they were delicious!!
Your cookies look wonderful.
I am glad that you are enjoying the spirit of the season.
xo Catherine