Rugelach – A New and Delicious Holiday Tradition
I will never forget the first time I tried Rugelach, my friend (and TBK contributor) Megan baked it for me while we were participating in a Christmas baking exchange three years ago and I have been hooked ever since.
I lucked out two years in a row and had Megan bake for me, both times I received rugelach (okay, the second time I may have requested that she send some).
This year I wanted to make it myself, so I asked Megan for her recipe and for permission to share it with all of you. She was more than happy to share and I can’t wait for you all it make it yourselves and to read the comments about how amazing it is.
All I did to crush the almonds was toss it in my Ninja Blender and pulse it a few times. It worked perfectly! Remember to roll each ball of dough out into a pizza shape and Megan’s tip is to roll it out on powdered sugar, instead of flour, for some added sweetness.
Rolling the rugelach is easy too, just roll it like you would a crescent roll. They’re not always perfect, but that’s the beautiful thing about home baked goods: they’re rustic.
Here it is friends, Megan’s recipe for Rugelach. A tip from Megan is that when rolling out the dough, use powdered sugar instead of flour.
For the dough
- 1 cup butter softened
- 1 cup sour cream
- 2 tbsps sugar
- 1 egg yolk
- 2 cups all-purpose flour
- pinch salt I used sea salt
For the filling
- 3/4 cup crushed almonds
- 3/4 cup sugar
- 3 tsps cinnamon
- 1/3 cup very soft butter
- Powdered sugar for rolling and sprinkling
For the dough
- Beat the first four ingredients together.
- Add the flour and sea salt, mix until well combined.
- Next you will split the dough into four sections. Roll each section into a ball, wrap with saran wrap and stick it in the fridge for at least an hour.
For the filling
- Mix all the ingredients together.
Putting it together
- Pre heat oven to 350.
- Roll out each ball of dough out into a circle over powdered sugar. Cut it into 12 slices, just like a pizza.
- Spoon out the mixture in the middle of each slide and roll.
- Lay parchment paper over a cookie sheet and lay the rolled rugelach.
- Bake for 25 minutes.
- Sprinkle with powdered sugar once they come out of the oven.
If you liked this recipe for rugelach from Megan then you will love her Homemade Lavender Bath Salts.
What’s your favorite Christmas baking tradition?
I will be honest I have never heard of Rugelach but is sure sounds really good.
I never did either before she made it for me! Just think of it as little delicious pastries.
Those look delicious! I have never heard of them before. I wonder if I could make a gluten free version?!?!
It doesn’t hurt to try 🙂 Let me know how it goes.
Mmm these look delicious and super easy to make. I love a good buttery dough, yours sounds so good with sour cream in it! I’m going to give these a try next week. Thanks for sharing!
These look so yummy – and I’m ashamed to say I have never heard of it before! Lucky you – got it 2 years in a row! Win! It also looks like it would be so much fun to make too.
Ohhh now these look delicious and what is not to love about sweet dough, almond and sugar 🙂
We do a Christmas baking day every year. Maybe I will have to add this to our list.
I have never tried rugelach but now I want to. Great recipe!
This looks delicious! I have to try it at home, I love everything with cinnamon.
So do I 🙂
This would go great with the sauerbraten we have every year! Thanks for posting. Hello from Busy Monday.
Saying hi from SITS linkup! We’ve been making rugelach for Hannukah for years! We’re kind of famous for it in our own little world of family and friends. Love that you love it and are sharing a recipe! I’ve written about it three times on my blog – two recipes and one story of how it got us on our friend’s nearly sacred cookie list 🙂 Hope you have a great holiday season.
I’m heading over to check out those stories now!
Thank-you for writing this post! Now I have my recipe on my iPad 😉
No, thank you for sharing it 🙂
These are amazing little pastries! So so good! I highly recommend following Randa’s directions of using parchment paper though or you will have a messy, burning cooking sheet!
Thanks Sherri! Yes, I have cleaned up way too much burnt sugar pans (and by clean up I mean throw out).