Sprinkles Rugelach - A Recipe from Bake from Scratch
Playful on the surface, yet precise at its core. The filling consists merely of cream cheese sweetened with sugar, which bakes into a soft, tangy layer within the dough. The key element is the sprinkles: Apply them to the egg-washed tops just before baking so they stick without running. In the oven, they lightly toast, adding a subtle crunch that contrasts with the softness of the pastry. The outcome is both whimsical and intentional: golden crescents adorned with colors, sweet but with depth—a testament to the idea that technique can embrace playfulness, and that rugelach can both evoke joy and celebrate tradition.
Makes 48 rugelach
12 ounces (340 grams) cream cheese, softened
1⅓ cups (160 grams) confectioners’ sugar
2 teaspoons (12 grams) vanilla bean paste
Rugelach Dough (recipe follows)
1 large egg (50 grams)
1 tablespoon (15 grams) water
Assorted holiday sprinkles
Preheat the oven to 350°F (180°C). Line rimmed baking sheets with parchment paper. In a medium bowl, mix together the cream cheese, confectioners’ sugar, and vanilla bean paste until smooth and well combined. Divide the Rugelach Dough into 4 pieces (about 181 grams each). On a lightly floured surface, roll one piece of dough into a 10-inch circle (keep the remaining dough refrigerated until needed). Spread one-fourth of the cream cheese mixture (approximately ⅓ cup or 122 grams) onto the dough, ensuring to leave a ½-inch border around the edges. Using a sharp knife or pastry cutter, slice the dough into 12 triangles. Beginning at the base of each triangle, roll it up towards the point, and place the rolled rugelach 1½ inches apart on the prepared pans. Repeat the process with the remaining dough and cream cheese mixture. In a small bowl, whisk together the egg and 1 tablespoon (15 grams) water; brush this mixture onto the rugelach and top with sprinkles. Bake until lightly browned, about 20 minutes. Allow to cool on the pans for 10 minutes. Remove from the pans and let cool completely on wire racks. Store in an airtight container for up to 5 days.
Let us know how it turned out!
Rugelach Dough
Makes 48 rugelach
2¼ cups (281 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
½ teaspoon (2 grams) kosher salt
1 cup (227 grams) unsalted butter, cubed and softened
1 (8-ounce) package (226 grams) cream cheese, cubed and softened
In a food processor's work bowl, pulse the flour, sugar, and salt until well combined. Add the butter and cream cheese; pulse until a dough forms around the blade. Transfer the dough to a clean surface, shaping it into a rectangle. Wrap it in plastic wrap and refrigerate until firm, about 45 minutes.
PRO TIP: While using a food processor is quicker and more efficient, this dough can also be made with a stand mixer fitted with the paddle attachment.
Let us know how it turned out!
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