Description
Rugelach Cookies are traditional Jewish pastries made with a tender, yeast-leavened dough rolled around a sweet berry jam filling. These bite-sized crescent-shaped cookies are soft, flaky, and lightly sweetened with a dusting of confectioners’ sugar, making them perfect for dessert or a tea-time treat. The dough is enriched with butter and milk, proofed to develop a delicate texture, then baked until just golden.
Ingredients
Dough
- 4 cups all-purpose flour (plus more as needed)
- 2 teaspoons rapid rise or instant yeast
- ½ teaspoon fine sea salt
- 1 cup unsalted butter (2 sticks), melted and cooled to 110˚F
- 1 cup whole milk, warmed to 110˚F
- 2½ Tablespoons granulated sugar (divided)
Filling
- 1 cup berry jam or blended preserves (preferably thick consistency)
Finishing
- 1 cup confectioners’ sugar (for finishing the baked cookies)
Instructions
- Prep: Line two rimmed baking sheets with parchment paper and set aside to prevent sticking and ensure even baking.
- Make the dough: In a medium bowl, whisk together the flour, yeast, and salt. In a stand mixer bowl fitted with the paddle attachment (or using a hand mixer), combine the melted butter and warmed milk. On low speed, gradually add the flour mixture one cup at a time, incorporating each addition fully and scraping down the bowl as needed. Continue mixing or kneading by hand for 3-5 minutes until the dough is soft, smooth, and no longer sticky—adding flour by tablespoon if necessary. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Roll the dough: Divide the rested dough into five equal portions. Loosely cover with plastic wrap to prevent drying. On a clean, smooth surface, roll one portion into a 10-inch diameter circle, about 1/8 inch thick.
- Make the cookies: Sprinkle ½ tablespoon of granulated sugar evenly over the dough circle. Using a pizza cutter, slice the dough into 12 equal triangular wedges. Place a marble-sized portion of berry jam on the wide end of each triangle. Roll the dough tightly from the jam end toward the narrow tip, forming a crescent shape. Position each rolled cookie tail-side down on the prepared baking sheet about 1 inch apart. Repeat with remaining dough portions and fillings.
- Proof: Allow the shaped rugelach to proof in a warm place (not warmer than 100°F) for 30-45 minutes until visibly puffed. Alternatively, proof at room temperature for 60-90 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350°F (177°C).
- Bake: Bake the rugelach for 25-30 minutes, or until the tops begin to turn a light golden brown, rotating the baking sheets halfway through baking for even color. After baking, let the cookies rest on the sheets for 10 minutes.
- Finish: Place confectioners’ sugar in a medium bowl. While still warm, gently roll the cookies a few at a time in the sugar until coated. Transfer the finished rugelach to a large serving tray. The dusting of confectioners’ sugar adds sweetness and balances the tartness of the jam.
Notes
- The dough may be slightly sticky initially; adding flour gradually prevents dryness and keeps the cookies tender.
- Use thick berry jam or preserves for best spreading and flavor without sogginess.
- Proofing is essential to develop a light and airy texture before baking.
- Don’t skip rolling the baked cookies in confectioners’ sugar for the classic finish and flavor balance.
- Room temperature ingredients and mixing speed are crucial for proper dough development.
- Store rugelach in an airtight container for up to 3 days to maintain freshness.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Jewish
