Heavenly Poppyseed Rugelach Recipe: Sweet Crescent Treats

Delicate pastry meets sweet tradition in this irresistible poppyseed rugelach recipe that captures the essence of Jewish baking.

Rolled with precision and filled with nutty, aromatic poppyseeds, these delicate crescents promise a delightful culinary experience.

European bakeries have long celebrated this delectable treat, passing down generations of baking wisdom.

Each bite delivers a perfect balance of buttery, flaky dough and rich, slightly crunchy poppyseed filling.

Softened cream cheese in the dough ensures a tender, melt-in-your-mouth texture that sets these rugelach apart.

The subtle sweetness and intricate layers make this recipe a standout dessert for any occasion.

Warm from the oven or enjoyed with a cup of coffee, these rugelach will transport you to a cozy kitchen filled with love and tradition.

How to Shape & Bake Rugelach

• Creamy Cheese Base

Blend cream cheese, butter, and sugar until smooth and silky. Add zesty lemon notes, vanilla essence, and a touch of salt for depth of flavor.

• Dough Preparation

Create four compact dough discs, wrap snugly in plastic, and chill in refrigerator for at least one hour. This resting period helps develop rich texture.

• Rolling and Filling

Gently roll each dough portion into a delicate circle. Spread poppyseed filling generously, leaving a small border around the edges.

• Shaping Pastries

Slice the circle into elegant wedges. Roll each wedge from wide end toward center, creating delicate crescents. Arrange on parchment-lined baking sheet with gentle spacing.

• Chilling Pause

Refrigerate shaped pastries for half an hour, allowing them to firm up and maintain their delicate structure.

• Baking Magic

Warm oven to 350F. Brush pastries with egg wash for beautiful golden shine. Bake until edges turn light golden and centers remain tender.

• Final Touch

Transfer warm rugelach to cooling rack. Dust with powdered sugar just before serving, creating a delicate, sweet finish.

Tips for the Perfect Swirl

• Poppy Seed Secrets: Baking Brilliance
• Dough Chill Magic: Always refrigerate the dough before rolling. Cold dough prevents sticking and helps rugelach maintain its delicate shape during baking.
• Rolling Rescue Technique: Use parchment paper or a silicone mat when rolling out dough to prevent tearing and ensure smooth, even circles without extra flour.
• Filling Finesse: Spread poppyseed filling evenly but sparingly to prevent oozing during baking. A thin, consistent layer guarantees perfect texture in every bite.
• Storing Savvy: These delicate pastries stay fresh in an airtight container at room temperature for 3-4 days. For longer storage, freeze individual rugelach between sheets of wax paper.
• Flavor Twist Options: Experiment with alternative fillings like raspberry jam, chocolate spread, or finely chopped nuts to create your own signature rugelach variation.

Serving These Sweet Pastries

• Elegant Afternoon Tea Companion: Pair these delicate rugelach with a fragrant Earl Grey tea or delicate chamomile to elevate your dessert experience and create a sophisticated tea-time moment.
• Sweet Breakfast Surprise: Serve these pastries alongside a morning cappuccino or fresh fruit smoothie for a delightful breakfast treat that adds a touch of elegance to your morning routine.
• Dessert Platter Perfection: Arrange rugelach on a beautiful platter with other small cookies and garnish with fresh mint leaves or a light dusting of powdered sugar for an impressive dessert presentation that will wow your guests.
• Holiday Gift Packaging: Package these rugelach in clear cellophane bags tied with a festive ribbon, making them a charming homemade gift for friends and family during special occasions like birthdays or holiday celebrations.

Best Storage for Fresh Rugelach

• Smart Storage Solutions
• Chilled Safekeeping: Store rugelach in an airtight container between layers of parchment paper in the refrigerator for up to 5 days. Keeps the pastries fresh and prevents crumbling.
• Freezer-Friendly Option: Wrap individual rugelach tightly in plastic wrap, then place in a freezer-safe container. Stays delicious for 3 months. Thaw at room temperature for best texture and flavor.
• Make-Ahead Magic: Prepare dough and filling up to 2 days before baking. Keep wrapped dough discs in the refrigerator until ready to roll and shape. Allows stress-free baking and meal planning.
• Serving Suggestion: Bring refrigerated rugelach to room temperature for 15-20 minutes before serving. Dust with fresh powdered sugar just before enjoying to maintain crisp edges and delicate taste.

Quick Recipe Overview

Prep Time: 1 hour 30 minutes

Cook Time: 18-20 minutes

Total Time: 1 hour 50 minutes – 1 hour 52 minutes

Calories: 224 kcal

Servings: 25

Poppyseed Rugelach Dough & Filling Ingredients

• Cream Cheese: Provides rich, tangy foundation for tender pastry with smooth texture.
• Unsalted Butter: Delivers essential flakiness and deep buttery flavor, choose high-quality European-style butter for best results.
• Granulated Sugar: Adds balanced sweetness and helps create delicate crumb structure.
• Lemon Zest: Introduces bright, citrusy note that elevates overall flavor profile.
• Vanilla Extract: Enhances depth and warmth with classic aromatic essence.
• Salt: Balances sweetness and amplifies other ingredients' natural flavors.

• All-Purpose Flour: Creates sturdy yet delicate pastry base, ensure precise measuring for consistent texture.

• Poppyseed Filling: Delivers traditional nutty, slightly sweet character central to rugelach's authentic taste.
• Egg: Provides golden glazing and helps seal pastry edges.
• Milk: Assists in creating shiny, beautiful exterior finish.
• Confectioners' Sugar: Optional elegant dusting that adds visual appeal and subtle sweetness.

Baking Tools Needed for Rugelach

• Large bowl: For mixing cream cheese, butter, and sugar.
• Handheld mixer: Essential for creaming ingredients smoothly.
• Plastic wrap: Used to cover and chill dough portions.
• Rolling pin: Helps roll dough into perfect circles.
• Sharp knife or pizza cutter: Needed to slice dough into wedges.
• Parchment paper: Lines baking sheet for easy cleanup.
• Baking sheet: Holds rugelach during baking.
• Small bowl: For preparing egg wash.
• Pastry brush: Applies egg wash to pastries.
• Wire cooling rack: Allows rugelach to cool evenly.
• Sifter: Dusts powdered sugar over finished pastries.

Irresistible Poppyseed Rugelach Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 50 minutes – 1 hour 52 minutes
• Yield: 25 1x

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Description

Delicate Polish-Jewish poppyseed rugelach roll with rich cultural heritage into delightful crescent pastries. Crisp edges and nutty filling invite home bakers to explore sweet traditional Jewish baking techniques.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) all-purpose flour
• 1 brick cream cheese (8 oz/226 g), room temperature
• 1 cup (227 g) unsalted butter, room temperature
• 1 cup poppyseed filling
• ½ cup (100 g) granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 egg
• 1 tbsp (15 ml) milk
• Confectioners’ sugar (optional)

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Instructions

1. Mixing: Whip cream cheese, butter, and sugar using a handheld mixer until smooth and creamy. Blend in lemon zest, vanilla extract, and salt thoroughly.
2. Dough Preparation: Fold flour into the mixture at low speed, creating a uniform dough. Divide into four equal portions, shape into discs, and wrap in plastic. Chill for a minimum of one hour or up to 24 hours, with option to freeze for three months.
3. Rolling and Filling: On a flour-dusted surface, roll out one dough portion into a 10-11 inch circle. Spread poppyseed filling evenly, leaving a half-inch border around the edges.
4. Shaping: Slice the circle into 12 symmetrical wedges. Roll each wedge from the wide end toward the center, forming delicate crescent-shaped pastries.
5. Chilling and Prepping: Arrange rugelach on parchment-lined baking sheets, spacing them one inch apart. Cover with a clean kitchen towel and refrigerate for 30 minutes. Preheat oven to 350°F with rack in the center position.
6. Glazing and Baking: Whisk egg with milk to create a glaze. Brush pastries gently with the egg wash. Bake for 18-20 minutes until light golden, maintaining a soft interior. Avoid over-baking to preserve delicate texture.
7. Finishing: Transfer rugelach immediately to a wire cooling rack. Dust with powdered sugar and serve at room temperature.

Notes

• Chill Dough Strategically: Refrigerate dough discs for at least one hour to enhance flavor and make rolling easier, preventing sticky texture and improving pastry structure.
• Roll with Precision: Use light, even pressure when rolling dough to maintain consistent thickness and prevent tearing, ensuring uniform crescent shapes.
• Glaze Gently: Apply egg wash sparingly and delicately with a soft brush to create a beautiful golden sheen without weighing down the delicate pastry.
• Cool Carefully: Transfer rugelach immediately to a wire rack after baking to prevent soggy bottoms and maintain crisp, flaky texture.

• Prep Time: 1 hour 30 minutes
• Cook Time: 18-20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 25
• Calories: 224
• Sugar: 7 g
• Sodium: 65 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 41 mg