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Recipe by Faigy Grossman

Amazingly Soft ‘n Easy Rugelach

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Parve Parve
Easy Easy
20 Servings
Allergens

Contains

- Gluten - Wheat

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!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

Directions

Prepare the 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 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.

Notes:

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

Prepare the Rugelach

Yields 48 rugelach

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Amazingly Soft 'n Easy Rugelach

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Linda
Linda
3 months ago

Can you freeze these rogelach?

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M B
M B
6 months ago

Super easy recipe, probably the easiest dough recipe for cookies ever. My only note is that I found 25 minutes to be too long to bake, probably 20 would’ve been enough.

I think I’ll repurpose this dough for hamantaschen. I also suspect that if a rolled out portion of this dough is pricked with a fork, it would make great cookies that could be made into cookie sandwiches with a jam or peanut butter filling.

Avigael Levi
Admin
Reply to  M B
6 months ago

Thank you for sharing your experience with us!

avital grunhut
avital grunhut
6 months ago

how long should i let the dough rise before assembling it?

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Avigael Levi
Admin
Reply to  avital grunhut
6 months ago

This dough doesn’t need rising time!

Yehudis
Yehudis
1 year ago

Is this a regular dough or more like a flaky dough?

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Goldy Admin
Admin
Reply to  Yehudis
1 year ago

More of a regular dough.

rifky dee
rifky dee
4 years ago

Simple filling Can I do a simple cinnamon sugar filling (or cocoa sugar) ? My kids aren’t into jelly filling

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Raquel
Raquel
Reply to  rifky dee
4 years ago

sure, you can do whatever filling you like. If you decide to do cinnamon sugar or cocoa and sugar, I would mix them with butter or margarine so you can spread it onto the dough and it will stick.

Maxine Schoenholtz
Maxine Schoenholtz
4 years ago

Pareve This is a pareve recipe?

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Raquel
Raquel
Reply to  Maxine Schoenholtz
4 years ago

yes

Esti
Esti
5 years ago

Overnight the dough Can I put the dough in the fridge overnight or it needs to be used fresh?

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Raquel
Raquel
Reply to  Esti
5 years ago

Yes, but I wouldn’t keep it there for more than 2 nights.

Soroh Rabinowitz
Soroh Rabinowitz
1 year ago

Came out excellent, dough really easy to work with, my 5 year old did the whole thing!!! Note I baked it for 15-20 min – 30 min was too long.

Sara Cohen
Sara Cohen
2 years ago

Incredible! I was quite sceptical at first about how a dough can be thick enough to roll out and versatile enough to mix with a spoon, but found out 3 minutes later that obviously it is possible (YES! IT’S THAT QUICK!). So excited to have discovered this recipe.

Devorah
Devorah
2 years ago

Amazing recipe! Super quick and easy, and the dough comes together beautifully and is easy to work with. They’re delicious too. Win-win recipe! I’ve made them a couple of times now, I use apricot jelly and cinnamon.

yiska
yiska
3 years ago

Super easy, I use pressed dates with cinnamon. YUM!

rivky k
rivky k
2024 years ago

Amazing I tried these with milk instead of water, and it came out really good. I also found it easier to thin the dough a little, cut it into triangles, and then thin out each piece individually again. Nice that it doesn’t have margarine and eggs.

mindy
mindy
2024 years ago

This recipe definitely lives up to its name! They really are amazingly soft and easy! i did 1/4 with choco filling, 1/4 cinnamon, 1/4 apricot (yum!) and 1/4 vanilla. they all came out really good! ty!

Joanne Feldman
Joanne Feldman
4 years ago

Rugelach so easy to make and turn out delicious So delicious and never made anything so easy.
Really appreciated this recipe and will make it often

Raquel
Raquel
Reply to  Joanne Feldman
4 years ago

We are so happy to hear that you enjoyed it!

Esty Green
4 years ago

Amazing for my daughter with egg allergy!!! Thanks for this great recipe.

Raquel
Raquel
Reply to  Esty Green
4 years ago

We are so happy to hear that you enjoyed it!

Esti
Esti
4 years ago

Amazing dough! Easy to make, easy to work with and delicious!

Raquel
Raquel
Reply to  Esti
4 years ago

We are so happy to hear that you are enjoying this recipe!

Brocho
Brocho
2024 years ago

FIVE STARS! The dough was so easy to roll. Was flaky and delicious! I mixed 1/2 cup brown sugar, 3 Tab. cinnamon and about 1 Tab. oil and spread it on the dough. A real hit!

Chaia Frishman
Chaia Frishman
Reply to  Brocho
5 years ago

Terrific!