Almond Rugelach Recipe

Sweet and buttery yeasted dough filled with almond cream and brushed with syrup.

Course pastry

Cuisine israeli, jewish

Keyword almond rugelach

Prep Time 30

Cook Time 25

Servings mini rugelach

Make the dough about two hours ahead of time. If possible, refrigerate the dough for about 30-60 minutes.
To make the dough ahead of time, allow it to rest at room temperature for 60-90 minutes, then refrigerate over night.
Make the almond cream before shaping the pastries, and up to two days ahead of time.

Line a large baking sheet with parchment paper.
Divide the dough into two equal parts. Refrigerate one part while you work with the first part.
Roll the dough into an 18x14-inch rectangle over a lightly floured clean surface.
Spread half of the almond filling over the top half of the dough.
Fold the bottom part of the dough over the top part that.
Gently roll the dough back into a 18x14-inch rectangle.
Use a sharp knife or pizza cutter to make evenly spaced cuts along the wide edge of the dough, leaving a 2-inch gap between each cut.
Use the spaced cuts as a guide to slice the dough into rectangles. Then, cut each rectangle in half diagonally to form triangles.
Gently roll each triangle into a crescent shape, starting from the wide edge and rolling toward the pointed tip.
Place the shaped pastries over the prepared pan leaving 2-inches gap between each pastry.
Brush with the egg, and set a side in a warm spot to rest for about 90 minutes.
Bake at 350F (180C) for 20-25 minutes until golden brown.
Remove from the oven and immediately brush with the syrup. Give it 10-15 minutes to cool, then serve.

Store in an airtight container for three days at room temperature.
To freeze: arrange in a freeze bag and freeze for up to 6 weeks. When ready, remove from the bag and set at room temperature to defrost.
When you roll and shape the rugealch, make sure to rotate the dough as you go to make sure it does not stick to the surface. When ever needed, dust with a light sprinkle of flour.
Flour your rolling pin.
Before rolling the dough, use your fingers and hands to press it into a 1/2 inch thickness. This will help prevent the dough from shrinking as you roll it.