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strawberry rugelach recipe.
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Strawberry Rugelach Recipe

Flaky and buttery cookies filled with sweet strawberry jam.
Course Dessert
Cuisine jewish
Keyword Strawberry Rugelach
Servings 36 cookies
Author Dikla Levy Frances

Ingredients

  • 1 Cup (225g) Unsalted butter cold and cut into 1/4-inch pieces
  • 1 Cup (225g) Cream cheese cold and cut into 1/4-inch pieces
  • 2 Tablespoons Powdered suagr
  • 2 Cups (240g) All-purpose flour
  • 1/8 teaspoon Salt
  • 1/2 Cup Strawberry Jam
  • 1 Cup Ground nuts, or crushed cookies

Instructions

Make The Dough

  • In a food processor pulse the flour, powdered sugar and half of the butter (113g), until the butter is the size of small peas.
  • Add the rest of the butter and the cream cheese and pulse, about 8 times. Until you have a crumbly but moist mixture, that you can press with your hands.
  • Drop the mixture over a large piece of plastic wrap and use the sides of the wrap to press the dough into a smooth dough.
  • Divide the dough into two, shape each to a circle and wrap each piece with plastic wrap, and refrigerate for a minimum of one hour.

Shape and Bake

  • Line two large rimmed pans with parchment paper and preheat your oven to 400F (200C).
  • Roll of piece of the chilled dough over a clean surface lightly dusted with flour, into a 1/4-inch thickness.
  • Use a sharp knife, and use a large cake pan (12-inch), or a pan lid to slice trip the dough.
  • Spread 3-4 tablespoons of the jam and sprinkle the chopped nut, or crushed cookies.
  • Use a pizza cutter (or a sharp knife) to slice the dough into 12-16 wedges.
  • Roll each wedge into a crescent starting from the wide end.
  • Place the cookies over the prepared baking pan, and do the same with the second part of the dough.
  • Brush with the egg yolks, sprinkle with the sugar and bake over the middle oven shelf for 15-17 minutes.
  • Remove from the oven and allow the cookies to chill for 10 minutes before inverting them to a wire rack.

Notes

  • Store at room temperature for 5-7 days, or freeze in a freezer bag for up to three months.
  • The dough can be made up to 48 hours ahead of time and refrigerate, or frozen for up to four weeks.
  • If the dough is too sticky to roll, refrigerate it for an extra hour.
  • If the dough is too hard to roll, allow it to sit at room temperature for 10-15 minutes.