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.
Ingredients
Scale
- 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)
Instructions
- Mixing: Whip cream cheese, butter, and sugar using a handheld mixer until smooth and creamy. Blend in lemon zest, vanilla extract, and salt thoroughly.
- 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.
- 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.
- Shaping: Slice the circle into 12 symmetrical wedges. Roll each wedge from the wide end toward the center, forming delicate crescent-shaped pastries.
- 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.
- 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.
- 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