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Allison Beck
Before you roll your rugelach, make sure you have your dough and filling ingredients ready; bench flour to ensure the dough doesn't stick; a pastry cloth to roll the dough on; a rolling pin; and a smooth flat surface on which to roll.
Set up your workspace
Allison Beck
Before you roll your rugelach, make sure you have your dough and filling ingredients ready; bench flour to ensure the dough doesn't stick; a pastry cloth to roll the dough on; a rolling pin; and a smooth flat surface on which to roll.
Toppings
Allison Beck
For her "original" rugelach, Joanna uses cinnamon sugar, raisins, and walnuts together for the filling.
Walnuts
Allison Beck
Joanna chops the walnuts for her filling quite finely. Placing all your filling ingredients in small bowls near your workplace ensures everything is ready to go when you need it.
Melted Butter
Allison Beck
Melted butter is key when filling rugelach; it helps "glue" the cinnamon sugar, raisins, and walnuts to the dough.
Rolling the dough
Allison Beck
Joanna uses a 8-inch round pie dough ring when rolling out her dough to ensure she gets a perfectly round circle every time. Make sure your dough has had time to soften, after removing it from the refrigerator, before rolling, about 10 minutes.
For dough that doesn't stick
Allison Beck
Make sure to sprinkle flour on both sides of your dough before you begin rolling, so that the dough doesn't stick.
Flip that dough!
Allison Beck
As you roll, keep flipping and turning your dough, lifting it off the pastry cloth every other roll, so that it doesn't stick — and to ensure your dough is flat and round.
When rolling...
Allison Beck
Make sure to use even pressure between both hands. Roll the dough to about 1/4-1/8 inch thickness.
Ripped Your dough?
Allison Beck
The rugelach dough is very forgiving; if you rip or crack the dough, just gently press it back together, or patch it, and keep rolling.
Rolling the dough to size
Allison Beck
Keep rolling the dough to make a perfect circle, about 10-12 inches in diameter.
Circle of dough
Allison Beck
Once your dough is rolled to size, you're ready to spread it with the filling.
Filling: Paint on the melted butter
Allison Beck
First apply the melted butter with a brush in a thin layer that coats the entire disc of dough. Make sure fully coat the dough, going all the way to the edges.
Filling: Cinnamon Sugar
Allison Beck
Next, sprinkle cinnamon sugar all over the buttered surface, making sure to fully cover the dough with sugar so you can't see the dough anymore.
Filling: Adding raisins
Allison Beck
After adding the cinnamon sugar, sprinkle raisins all over the dough.
Filling: Finish with walnuts
Allison Beck
Adding finely chopped walnuts on top is the last step.
Rolling topping into the dough
Allison Beck
With your rolling pin, gently roll the topping into the dough so that it adheres well, and won't fall off when rolling the rugelach.
Cutting the dough
Allison Beck
Using a pizza cutter, then roll your circle of dough first into quarters, then each quarter in half to create eighths, then again to create 16 little "slices."
Rolling Rugelach
Allison Beck
Then, starting at the outer edge of the circle, roll each wedge of dough into a rugelach. Place each piece on a silpat or parchment-lined baking sheet, taking care that the pointy end of each rugelach is securely tucked underneath.
Waiting for the finishing touch
Allison Beck
When placing rugelachs on the baking sheet, make sure to allow for space between each.
Brushing with butter
Allison Beck
To finish, brush each rolled rugelach with an egg wash before baking.
A sprinkling of sugar
Allison Beck
Then, lightly sprinkle on more cinnamon sugar on top of the egg washed rugelach.
Ready to bake
Allison Beck
Ready to eat
Allison Beck
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
Raspberry Rugelach
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the cream cheese and pulse until the dough just starts to come together. Scrape the dough out onto a work surface and pat into a ball. Halve the dough and flatten each half into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
Preheat the oven to 350°. Spread the almonds on a baking sheet and toast until lightly browned, 5 minutes. Transfer to a bowl and let cool.
Line 2 large rimmed baking sheets with parchment paper. On a lightly floured work surface, roll out 1 dough disk into a 16-inch round, a scant 1/4 inch thick. Spread half of the jam evenly over the dough in a thin layer and sprinkle evenly with half of the toasted almonds and 1/4 cup of the sugar. Using a knife or pizza cutter, cut the dough round into 12 wedges. Starting at the wide end, roll up each wedge, ending with the tip on the bottom. Arrange the rolls on the prepared sheets at least 1 inch apart freeze for 20 minutes or up to 3 days. Repeat with the remaining dough, jam, almonds and sugar.
Bake the rugelach for 25 minutes, until golden brown. Let cool for 10 minutes on the baking sheets, then transfer to a rack and let cool completely.
