Description
These classic Rugelach cookies are tender, buttery crescent-shaped pastries filled with sweet berry jam and finished with a dusting of confectioners’ sugar. A perfect treat for any occasion, they combine a soft yeast dough with a luscious fruity filling, baked to a delicate golden perfection.
Ingredients
Dough 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)
Filling
- 1 cup berry jam or blended preserves (preferably a thick consistency)
Finishing
- 1 cup confectioners’ sugar (for finishing)
Instructions
- Prep: Line two rimmed baking sheets with parchment paper and set aside to prepare for baking the cookies.
- Make the dough: In a medium bowl, whisk together flour, yeast, and salt. In a stand mixer bowl fitted with a paddle attachment or a large bowl with a hand mixer, combine melted butter and warm milk. On medium-low speed, gradually add the flour mixture one cup at a time, allowing each addition to incorporate fully, scraping down the bowl as needed. Continue mixing for 3-5 minutes or knead by hand until the dough is soft and no longer sticky. Add flour in tablespoons if sticky. Cover dough with plastic wrap and let rest at room temperature for 30 minutes.
- Roll the dough: Divide the rested dough into five equal portions and loosely cover with plastic wrap. On a clean surface, roll each portion into a 10-inch circle, less than 1/8 inch thick.
- Make the cookies: Sprinkle ½ tablespoon of granulated sugar over each dough circle. Using a pizza cutter, slice the dough into 12 even triangles. Place a marble-sized dollop of jam on the wide end of each triangle, then roll up tightly from the jam side towards the tip. Place the rolled rugelach tail-side down on the prepared baking sheets about 1 inch apart. Repeat for all dough pieces.
- Proof: Let the shaped rugelach proof in a warm place under 100°F for 30-45 minutes, or at room temperature for 60-90 minutes, until puffy and slightly risen. Meanwhile, position oven racks in top and bottom thirds and preheat oven to 350°F.
- Bake: Bake the rugelach on the prepared racks for 25-30 minutes until lightly golden on top, rotating the baking sheets halfway through baking to ensure even color. Remove from oven and let rest on baking sheets for 10 minutes.
- Finish: Place confectioners’ sugar in a medium bowl. While still warm, roll a few rugelach at a time in the sugar until coated. Transfer to a serving tray; stacking is fine. The sugar complements their mild sweetness and rounds out the flavor.
Notes
- Ensure butter and milk are at 110°F to properly activate the yeast without killing it.
- The jam should be thick to prevent it from oozing out during baking.
- Do not skip the confectioners’ sugar coating as it enhances flavor and adds a delicate sweetness.
- You can store rugelach in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- If dough is too sticky during rolling, lightly dust your surface and rolling pin with flour.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
