Rugelach
Crescent-shaped cookies with a flaky cream cheese dough and a sweet jam filling, dusted with powdered sugar.
- Total time
- 120 min
- Servings
- 12
- Calories
- 280
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 8 oz cream cheese
- ¼ cup granulated sugar
- ½ cup jam (any flavor)
- ¼ cup powdered sugar
Instructions
- 1
In a food processor, pulse 2 cups flour, 1 cup cold butter (cut into pieces), and 8 oz cold cream cheese until dough just comes together. Shape into a disk, wrap, and chill 1 hour.
- 2
On a floured surface, roll the dough into a 12-inch circle. Spread 0.5 cup jam evenly over the dough, leaving a 1-inch border.
- 3
Cut the circle into 12 wedges like a pizza. Roll each wedge from the wide end to the point, then place on a parchment-lined baking sheet, point-side down.
- 4
Chill the rugelach for 30 minutes. Meanwhile, preheat oven to 350°F.
- 5
Bake until golden brown, about 20-25 minutes. Let cool on the sheet for 5 minutes, then transfer to a rack.
- 6
Dust with 0.25 cup powdered sugar while still warm. Serve at room temperature.
Tools you’ll need
- food processor
- rolling pin
- baking sheet
- parchment paper
- wire rack
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