Israeli Style Almond Rugelach; fluffy, buttery and Bursting with Flavor

These are not your classic flaky and buttery Rugelach cookies, these are fluffy, tender, and comforting.

The thing I miss the most about home (Israel) is the abundant of bakeries and pastries. Every bakery has its own speciality, and my absolute favorite ones are the pastries bakeries. Giant cookie sheets loaded with different flavored Rugelach. Of course, Chocolate Rugelach is the most iconic, but my favorite has always been the beautiful shiny pastries sprinkled with chopped almonds. 

I am super excited to share this Almond Rugelach recipe, and if you crave more Israeli recipes check out these Chocolate balls, and this Krembo Recipe.

Ingredients

• For the Babka Dough: all-purpose flour, milk powder, sugar, salt, instant yeast, milk, eggs and unsalted butter at room temperature.
• Almond cream recipe: almond flour, flour, almond extract, sugar and melted butter.
• For The Syrup: water, sugar and almond extract.
• One egg for egg wash.
• Sliced almonds.

Step-by-Step Instructions

The complete recipe is at the bottom of this post in the recipe card. Please take the time to carefully read it along with the notes for best results.

Prepare the dough

For the complete tutorial, check out my post for the ultimate Babka Dough recipe.

1. In a large mixing bowl, combine the flour, milk powder, sugar, salt, yeast, and eggs and drizzle the milk with the mixer on low speed.
2. ​Knead the dough for about 2-3 minutes, then add the butter, one piece at a time, waiting for each piece to incorporate into the dough before adding the next.
3. Keep kneading on medium-high speed until you have a smooth and elastic dough. This can take anytime between 5-7 minutes.
4. Cover the dough with plastic wrap and set aside for 90-120 minutes or until double in size.

​Make the almond filling

1. In a medium bowl mix the almond paste ingredients until smooth.

Shape The Rugelach

1. Gently punch the dough and divide it into two equal parts. Line a large baking pan with parchment paper.
2. Use a rolling pin to roll one piece of dough over a lightly floured work surface into a 18×14-inch rectangle. (Refrigerate the second part)
3. Spread half of the almond paste over half of the rectangle using an offset spatula.
4. Fold the bare half over the almond paste.
5. Roll the dough to an 18×14-inch rectangle again.
6. Use a sharp knife, or a pizza cutter to make insertions every 2,3, or 4 inches (the wider the space between each insertion, the bigger the rugelach will be).
7. Cut the dough into equal wedges using the insertions as a guide. 
8. Gently roll triangles starting from the wide end towards the end, into a crescent shape.
9. Place the rolled rugelach over the prepared baking sheet, seam side down leaving space for them to grow. I arrange them in raws of five, and four (between the gaps).
10. Brush the rugelach with the egg wash and set aside to rest in a warm spot for 90 minutes.

Make The Syrup

1. Place the water, sugar and almond extract in a medium saucepan and bring to a boil.
2. Simmer for additional five minutes.

Bake

1. Bake the rugelach until they are puffed and golden brown (the inner tempter should be 180-190F).
2. Remove from the oven and use a pastry brush to brush the simple syrup over the pastries. 
3. Sprinkle with the sliced almonds.

Yields

This recipe makes approximately 24-32 almond rugelach, depending on how many wedges you cut from each dough circle.

Storing and Making Ahead

• Storing: Once cooled, store rugelach in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
• Making ahead: You can make the dough the night before and refrigerate. Alternatively, you can shape the rugelach, freeze them unbaked on a tray, then transfer them to a freezer bag. When ready to bake, add a few extra minutes to the baking time.