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Rugelach Recipe

    Rugelach Recipe

    These Rugelach Cookies are very buttery and delicious, and they are filled with pecans and jam of your choice, before being coated with powdered sugar for the finishing touch. They are ideal for including in your assortment of Christmas cookies or even for using as a special treat for yourself at any time of the year.

    Ingredients Required

    Flour –

    When I make these cookies, I always use plain old all-purpose flour.

    Salt –

    Believe me when I say that a little bit of salt goes a long way, so don’t skip this step!

    Butter –

    My preference is for unsalted butter, but if you only have salted on hand, you can omit the additional salt called for in the recipe. Adding butter will result in our cookies having a more flaky texture.

    The sour cream —

    This is another factor that contributes to the crispiness of our cookie. You might use Greek yogurt in its plain form as an alternative.

    Vanilla extract –

    If you don’t have any vanilla extract on hand but do have vanilla paste, you can use it instead. Vanilla is a crucial component in cookies since it accentuates the other flavors and helps our cookies taste even better than they already do.

    Jam –

    Find a jam that has a lovely, smooth consistency so that it will be simpler to spread. You are welcome to use any jam you like, whether it be apricot preserves, strawberry jam, grape jelly, or something else. It is also possible to just fill these with a filling made of cinnamon and brown sugar.

    Pecans, or

    You can use whatever kind of nut you like, including walnuts, almonds, pistachios, or any other nut you prefer.

    Powdered sugar –

    Additionally referred to as confectioner’s sugar and icing sugar.

    Instructions for Making Rugelach

    Construct the Batter by Hand.

    Put the flour and butter in a sizable bowl and mix them together. Cut the butter into the flour using two knives or a pastry cutter until the butter forms bits about the size of peas. After the dough has come together, add the sour cream and vanilla extract and mix it together gently.

    After turning the dough out of the bowl onto the floured surface, give it a brief kneading. It should be cut into three equal parts, each of which should be wrapped in plastic, and then placed in the refrigerator for twenty minutes.

    Utilizing the Food Processor, prepare the dough.

    Put some butter, some salt, and some flour into the bowl of your food processor. Pulse it a few times to blend it or until the bits are the size of peas, whichever comes first. After you have added the vanilla extract and sour cream, continue to pulse the dough until it forms large chunks.

    After turning the dough out of the bowl onto the floured surface, give it a brief kneading. It should be cut into three equal parts, each of which should be wrapped in plastic, and then placed in the refrigerator for twenty minutes.

    Mixer work for the dough’s preparation.

    Put the butter, sour cream, vanilla extract, and salt into the bowl of your mixer. Mix well. Beat everything with the paddle attachment until it is completely smooth. After adding the flour to the mixer and continuing to beat it until the dough begins to stay together, the finished product should have a ragged appearance.

    After turning the dough out of the bowl onto the floured surface, give it a brief kneading. It should be cut into three equal parts, each of which should be wrapped in plastic, and then placed in the refrigerator for twenty minutes.

    Roll out the dough

    To begin, turn the oven temperature up to 375 degrees Fahrenheit and line a couple of baking pans with parchment paper. Spread a substantial amount of flour across the surface of your work area. Remove the plastic wrap from one of the dough discs and unroll it.

    Spread some flour over the surface of your rolling pin, then roll out the dough to a circle that is approximately 10 inches in diameter.

    After that, roll, fill, and cut the cookies.

    The rolled dough should have approximately 2 teaspoons of jam spread over it. It is important not to add too much jam to the cookies since it will cause the jam to run out while they are baking. The next step is to equally distribute approximately one quarter of the ground pecans over the jam.

    Cut the dough into 12 equal wedges, much like you would a pizza, using a pizza cutter or a sharp knife. Roll each wedge into a crescent shape, beginning at the long, curved edge, and lay the rolls, point side down, on the baking sheet that has been prepared. This will prevent the rolls from unraveling as they bake. Repeat with the remaining portion of the dough.

    Put the Cookies in the Oven.

    Put the baking sheet in the oven and bake for 20 to 25 minutes, or until the food is just beginning to turn golden. The cookies should be allowed to cool for two minutes on the baking sheet before being moved to a cooling rack in order to reach their final temperature.

    Once they have been allowed to totally cool, you can either roll them through powdered sugar or generously sprinkle it over them.

    Rugelach storage

    Before putting your rugelach away, make sure you let them completely cool down. To prevent the cookies from becoming dry, store them in a container that seals tightly or a large bag that can be frozen.

    They can be stored at room temperature for up to three days, or in the refrigerator for up to a week.

    Freezing

    The method of preserving rugelach that involves placing them in the freezer is actually my personal favorite. I like to devote an entire day to the task of baking dozens of these itty-bitty treats, after which I place them all in an airtight container and place the container in the freezer.

    I’ll retrieve them when I have a need for them. After just 10 to 20 minutes of being at room temperature, they will become defrosted and ready to be eaten.

    This rugelach recipe can be stored in the freezer for three to four months.