Traditional Rugelach - Bake from Scratch

      The brilliance of rugelach is in its dough: made with equal parts butter and cream cheese, blended briefly until just mixed. Cream cheese adds a tender texture and a hint of tang, while butter contributes to flakiness and flavor. The key is to be gentle—overworking the dough will compromise the layers. When kept cold, the dough shapes smoothly into rounds, ready to be filled. A filling made of walnuts, prunes, honey, and cinnamon creates a sticky, zesty, and textured mixture. As the rugelach bakes, the sugars seep into the seams, caramelizing the edges to crispness, while the centers remain soft and jammy. It’s a perfect balance in a small package: sweet, nutty, tangy, and flaky all at once.

      Yields approximately 48 rugelach.

      Ingredients:

      - 1½ cups (153 grams) walnuts, finely chopped

      - ½ cup (100 grams) prunes, finely chopped

      - ⅓ cup (67 grams) granulated sugar

      - ¼ cup (85 grams) honey

      - 3 tablespoons (45 grams) fresh orange juice

      - 1½ teaspoons (3 grams) ground cinnamon

      - Rugelach Dough (recipe to follow)

      - 1 large egg (50 grams)

      - 1 tablespoon (15 grams) water

      - Confectioners’ sugar, for dusting

      Instructions:

      1. Preheat the oven to 350°F (180°C) and line rimmed baking sheets with parchment paper.

      2. In a medium bowl, combine walnuts, prunes, and granulated sugar. Mix in honey, orange juice, and cinnamon.

      3. Divide the Rugelach Dough into four portions (about 181 grams each). On a lightly floured surface, roll out one portion of the dough into a rectangle measuring 12x6 inches, with one long side facing you. (Keep the remaining dough chilled until needed.)

      4. Spread one-fourth of the walnut mixture (approximately ½ cup or 110 grams) evenly over the dough, leaving a ½-inch border on one long side. Starting from the long side opposite the border, gently roll the dough into a log.

      5. Using a sharp knife, slice the log into 1-inch-thick rounds. Place them 1½ inches apart on the prepared baking sheets. Repeat this process with the remaining dough and filling.

      6. In a small bowl, whisk together the egg and 1 tablespoon (15 grams) of water. Brush this mixture over the rugelach.

      7. Bake for 20 to 25 minutes, or until golden brown. Allow to cool on the pans for 10 minutes, then transfer to wire racks to cool completely. Dust with confectioners’ sugar. Store in an airtight container for up to 5 days.

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      Rugelach Dough

      Yields 48 rugelach.

      Ingredients:

      - 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

      Instructions:

      1. In a food processor's work bowl, pulse together the flour, sugar, and salt until combined. Add the butter and cream cheese; pulse until the dough begins to form around the blade. Transfer the dough to a clean surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate until firm, for about 45 minutes.

      PRO TIP: While using a food processor is quicker and more effective, this dough can also be prepared using a stand mixer with the paddle attachment.

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