Rugelach Cookies
These flaky and jam-filled Rugelach cookies have been a favorite holiday treat since I was a kid. Rugelach, or Ragaliki, are a cross between a pastry and a cookie, and I fill them with my favorite thick preserves for a sweet, fruity center.
Ingredients
- 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
- 1 cup berry jam or blended preserves, preferably a thick consistency
- 1 cup confectioners’ sugar, for finishing
Instructions
- Prep - Line two rimmed baking sheets with parchment paper and set aside.
- Make the dough - In a medium bowl, whisk together the flour, yeast, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine the butter and milk. With the mixer on medium-low speed (or speed level 2 if your mixer has this setting), add the flour mixture 1 cup at a time, letting it incorporate with each addition and scraping down the bowl as needed. Continue mixing for another 3-5 minutes, or knead by hand. The dough will be soft and won't stick to hands or the mixing bowl. If the dough is still sticking to your fingertips, add more flour, 1 tablespoon at a time. Cover the dough with plastic wrap and let it rest at room temp 30 minutes.
- Roll the dough - Divide the dough into five equal pieces and loosely cover them with plastic wrap. On a clean, smooth surface, use a rolling pin to roll one piece of the dough into a 10-inch circle, less than ¹⁄8 inch thick.
- Make the cookies - Sprinkle ½ tablespoon of the granulated sugar over the entire surface of the dough disk. Using a pizza cutter, cut the dough into 12 even triangle slices (as you would cut a pizza). Add a marble-size portion of the jam over the wider part of each dough triangle, then roll up the dough from the jam side, keeping a fairly tight roll as you go. Place the rolled rugelach tail side down on the prepared baking sheet, about 1 inch apart. Repeat with the remaining dough.
- Proof - Let the rugelach proof in a warm place (not hotter than a 100°F oven) for 30 to 45 minutes (or at room temperature 60-90 minutes), until they have visibly puffed. Place the oven racks in the top and bottom thirds of the oven and preheat the oven to 350°F.
- Bake the rugelach for 25 to 30 minutes, or until the tops are just starting to turn lightly golden, rotating the baking sheets halfway through. Let the rugelach rest for 10 minutes on the baking sheets.
- Add confectioners’ sugar to a medium bowl. Roll the warm rugelach, a couple cookies at a time, in the confectioners’ sugar and transfer them to a large serving tray - it's ok to stack them. Don’t be tempted to skip the confectioners’ sugar step; the rugelach aren’t overly sweet, and it helps round out their flavor.
Notes
- Store baked cookies in an airtight container at room temperature for 3–4 days. The powdered sugar will soften slightly over time, which is normal.
- To freeze baked cookies, cool completely, then freeze for up to 3 months. Thaw at room temperature and dust with more powdered sugar if needed.
- For make-ahead, shape and proof the cookies. Freeze unbaked cookies on a parchment-lined baking sheet until firm, then store in a freezer-safe container for up to 3 months. Bake directly from frozen, adding 2–4 minutes to the bake time.
Nutrition Facts
Rugelach Cookies
Amount per Serving
Calories
87
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
9
mg
3
%
Sodium
47
mg
2
%
Potassium
24
mg
1
%
Carbohydrates
13
g
4
%
Fiber
0.4
g
2
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
101
IU
2
%
Vitamin C
0.5
mg
1
%
Calcium
8
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
