Amazingly Soft 'n Easy Rugelach

Faigy Grossman Recipe By
  • Cooking and Prep: 50 m
  • Serves: 20
  • Contains:

My wonderful daughter-in-law, Reizy, told me about this rugela dough a while ago, but somehow I never got around to testing it. When Chanie suggested offering bake-aheads for the upcoming Yamim Tovim, I decided that now’s the time! I’m so happy I tried it: the soft dough comes together in literally minutes, all you need is a pot and spoon, and they taste really good too! Use the suggested fillings below or your family’s favorites — b’tei’avon!

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Rugelach

Yields 48 rugelach

  1. In a medium-sized pot, heat water and oil until beginning to boil. Remove from heat and add sugars to pot.

  2. Combine flour and baking powder and add to pot, stirring with a spoon until the ingredients are well combined and the dough comes together. Set aside to cool a bit.

  3. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  4. Divide dough into four equal parts. Working with one part of dough, roll out thinly into a circle. Spread with filling of choice and cut into 12 even triangles (pizza-slice style). Roll up each triangle, beginning from wider end, and place on Gefen Easy Baking Parchment-lined baking sheet. Repeat with remaining dough.

  5. Bake for 30 minutes, or until just beginning to brown at edges. Transfer to wire racks to cool.

Note:

For larger rugelach, cut each circle into eight triangles and bake for a few minutes longer.

Credits

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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  • Esti

    Amazingly Soft 'n Easy Rugelach

    Overnight the dough

    Can I put the dough in the fridge overnight or it needs to be used fresh?
    Posted by Esti e |May 23, 2019
    Replies:
    Raquel Admin - Kosher.com Admin
    Yes, but I wouldn't keep it there for more than 2 nights.
    Posted by raquel_kosher|May 28, 2019
    0

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