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Rugelach
Recipe Summary
Yield: Makes 4 dozen
Ingredients
For the Finishing
1 large egg, lightly beaten
1/4 cup fine sanding sugar
For the Dough
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
For the Filling
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination
Gallery
Rugelach
Recipe Summary
Yield: Makes 4 dozen
Gallery
Rugelach
Rugelach
Rugelach
Recipe Summary
Yield: Makes 4 dozen
Recipe Summary
Yield: Makes 4 dozen
Yield: Makes 4 dozen
Makes 4 dozen
Ingredients
Ingredients
1 large egg, lightly beaten
1/4 cup fine sanding sugar
8 ounces (2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
3 large egg yolks
1 teaspoon pure vanilla extract
Pinch of coarse salt
2 1/3 cups all-purpose flour, plus more for rolling out dough
4 ounces walnuts
1/2 cup sugar
Pinch of cinnamon
Pinch of salt
12 ounces apricot jelly, melted
2 cups mini semisweet chocolate chips, or currants or a combination
Directions
Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and cream cheese at medium speed. Add sugar, and beat until fluffy. Beat in egg yolks, one at a time, beating to combine after each addition. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight.
Make the filling: In a food processor, combine walnuts, sugar, cinnamon, and salt. Pulse until fine.
Preheat the oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats). On a lightly floured surface, roll one piece of dough into a 12-inch round, less than 1/8 inch thick. Brush evenly with jelly. Sprinkle with one-third of the walnut mixture and one-third of the chocolate chips. Using the rolling pin, gently roll over filling to press ingredients into dough.
Cut the round into 16 equal-sized wedges. Beginning at the base of each wedge, roll to enclose filling, forming crescent shapes. Pinch to seal. Place on prepared baking sheets. Repeat with remaining dough and filling ingredients. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake until golden brown, 20 to 25 minutes.
Reviews (7)
Add Rating & Review
126 Ratings
5 star values:
29
4 star values:
43
3 star values:
32
2 star values:
17
1 star values:
5
Reviews (7)
Add Rating & Review
126 Ratings
5 star values:
29
4 star values:
43
3 star values:
32
2 star values:
17
1 star values:
5
Add Rating & Review
126 Ratings
5 star values:
29
4 star values:
43
3 star values:
32
2 star values:
17
1 star values:
5
126 Ratings
5 star values:
29
4 star values:
43
3 star values:
32
2 star values:
17
1 star values:
5
126 Ratings
5 star values:
29
4 star values:
43
3 star values:
32
2 star values:
17
1 star values:
5
- 5 star values:
- 29
- 4 star values:
- 43
- 3 star values:
- 32
- 2 star values:
- 17
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
12/04/2018
It was a beautiful, soft dough.The flavor of the fillings and the dough, was perfect.
Martha Stewart Member
Rating: 2 stars
10/08/2018
Just not good. I have been using a Rugelach recipe from another food magazine for years. But I have Martha's baking cook book and I figured I would give hers a try. some of her recipes are great and some not so great. This one is definitely a miss. First of all, there is no need to put egg yolks in the dough. Huge waste of money. Oh, I need to add, I did get my pastry diploma from Cordon Bleu, so I sort of know a bit about baking. I also felt to mix all the nuts and sugar together together was odd, but I saw similar recipes and all where the same. I felt warming the jam was a big no no! It warms the dough, so rolling it makes the dough basically fall apart! I also felt the Rugleach tasted very dry. You needed more jam and I feel you need raisins. I use golden raisins. But I make my Rugleach into logs and then cut into 1" slices. I do not roll out into triangles like the rest of everyone else seems to do. also, it seems in all the other recipes, you are told to chill the Rugelach one rolled for about 20 minutes. then the timing of the bake is way off. 325 degrees for 20-25 minutes is way off. I put in a convention oven and it took about 45 minutes. Most of the recipes I saw that were similar to hers, were all at 350 degrees for about 25 minutes. So I am sorry to say, this is not a good recipe and I am surprised at her staff for approving this recipe.
Martha Stewart Member
Rating: Unrated
12/14/2016
I make these every year. And mine don't look like these. Mine always are flat. What am i doing wrong?
Martha Stewart Member
Rating: Unrated
01/09/2009
I made the apricot filled ones for Hannukah and everybody loved them! I just adjusted the recipe and reduced the amount of sugar in the filling. It's a fantastic recipe, almost like buying them from a Jewish bakery in Brooklyn.
Martha Stewart Member
Rating: Unrated
02/28/2008
this recipe is just like buying them from the Italian pastry shop in the north end Boston,now I can make them myself, I was surprised how similar they tasted and looked like the pastry shop ones. Rhonda ( Boston)
Martha Stewart Member
Rating: Unrated
02/26/2008
looks fantastic
Martha Stewart Member
Rating: 5 stars
12/04/2018
It was a beautiful, soft dough.The flavor of the fillings and the dough, was perfect.
Rating: 5 stars
Rating: 2 stars
10/08/2018
Just not good. I have been using a Rugelach recipe from another food magazine for years. But I have Martha's baking cook book and I figured I would give hers a try. some of her recipes are great and some not so great. This one is definitely a miss. First of all, there is no need to put egg yolks in the dough. Huge waste of money. Oh, I need to add, I did get my pastry diploma from Cordon Bleu, so I sort of know a bit about baking. I also felt to mix all the nuts and sugar together together was odd, but I saw similar recipes and all where the same. I felt warming the jam was a big no no! It warms the dough, so rolling it makes the dough basically fall apart! I also felt the Rugleach tasted very dry. You needed more jam and I feel you need raisins. I use golden raisins. But I make my Rugleach into logs and then cut into 1" slices. I do not roll out into triangles like the rest of everyone else seems to do. also, it seems in all the other recipes, you are told to chill the Rugelach one rolled for about 20 minutes. then the timing of the bake is way off. 325 degrees for 20-25 minutes is way off. I put in a convention oven and it took about 45 minutes. Most of the recipes I saw that were similar to hers, were all at 350 degrees for about 25 minutes. So I am sorry to say, this is not a good recipe and I am surprised at her staff for approving this recipe.
Rating: 2 stars
Rating: Unrated
12/14/2016
I make these every year. And mine don't look like these. Mine always are flat. What am i doing wrong?
Rating: Unrated
Rating: Unrated
01/09/2009
I made the apricot filled ones for Hannukah and everybody loved them! I just adjusted the recipe and reduced the amount of sugar in the filling. It's a fantastic recipe, almost like buying them from a Jewish bakery in Brooklyn.
Rating: Unrated
02/28/2008
this recipe is just like buying them from the Italian pastry shop in the north end Boston,now I can make them myself, I was surprised how similar they tasted and looked like the pastry shop ones. Rhonda ( Boston)
Rating: Unrated
02/26/2008
looks fantastic
All Reviews for Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rugelach
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
