The Little Pastry That Traveled
These cookies have a big history. They are called rugelach. They came from Eastern Europe long ago. People took the recipe with them to new homes. I love that. Food can be a suitcase full of memories.
Making them is like folding a sweet letter. You roll the dough thin. You spread the jam. Then you roll each piece up. It becomes a little swirl of flavor. Doesn’t that sound nice? What is a food that reminds you of home? I would love to know.
Secrets in the Dough
The dough is special. It has cream cheese and sour cream. This makes it rich and tender. It is a dream to work with. Keep everything cold. That is the secret. Cold butter makes the pastry flaky.
When you mix it, it will look crumbly. Do not worry. Just knead it a few times. It will come together. Fun fact: the word “rugelach” might mean “little twists” or “royal.” I think both names fit perfectly. Why does this matter? Good ingredients and patience make the best treats.
Jam and Joy
I use raspberry jam. My friend Sarah loves apricot. You can pick your favorite. Spread it all the way to the edges. The first time I made these, I was shy with the jam. My rolls were not sweet enough. I still laugh at that.
Now I am generous. That sticky, fruity layer is the heart of it. When the jam peeks out while baking, it smells amazing. Do you prefer berry jams or stone fruit jams like apricot? Tell me your pick.
The Rolling Ritual
Cut your dough circle like a pizza. You will get sixteen wedges. Start rolling from the wide end. Tuck it in tight. Then roll it right to the point. It looks like a tiny croissant. Place it seam-side down so it stays closed.
Line them up on your baking sheet. They are all your little soldiers. Ready for the oven. This part is very satisfying. Why does this matter? Taking care with each step turns cooking into a loving act.
A Golden Finish
Brush them with a little egg wash. This makes them shine. Then sprinkle with demerara sugar. That sugar is crunchy and sweet. It adds a lovely texture. Then into the oven they go.
Watch them turn a beautiful golden brown. Let them cool completely. This is hard, I know. But it lets the jam set. Then you can take a bite. The flaky layers will melt in your mouth. What is your favorite smell from the oven? Mine is definitely these rugelach baking.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (7½ ounces/213 grams) | |
| Granulated sugar | ¼ cup (1¾ ounces/50 grams) | |
| Table salt | ¼ teaspoon | |
| Cream cheese | 6 ounces (170 grams) | Cut into 3 pieces and chilled |
| Unsalted butter | 10 tablespoons | Cut into 1⁄2-inch pieces and chilled |
| Sour cream | ¼ cup | |
| Raspberry or apricot jam | ⅔ cup | Divided |
| Large egg | 1 | Beaten with 1 tablespoon water (for egg wash) |
| Demerara sugar | 1 tablespoon | For sprinkling |
My Cozy Kitchen Rugelach
Hello, my dear. Come sit at the counter. I’m making rugelach today. These are little jam-filled pastries from my old recipe box. They are buttery, tender, and just sweet enough. I learned to make them from my friend Miriam years ago. We would bake and talk for hours. Doesn’t that smell amazing? The dough comes together so easily. It uses cream cheese and sour cream. That’s the secret to the flaky layers. I still laugh at that. My first batch was a crumbly mess. But we learn by doing, don’t we? Let’s begin.
Step 1: Grab your food processor. Put the flour, sugar, and salt inside. Give it a quick whir. Now add the cold cream cheese pieces. Pulse it a few times. You’ll see big, lumpy chunks. That’s perfect. Scatter the cold butter pieces on top. Pulse again until the butter looks like large peas. (A hard-learned tip: Your butter and cream cheese must be cold. Warm dough is sticky and tough.)
Step 2: Now, pour in the sour cream. Process it just until the dough forms little clumps. It will look very crumbly. Don’t worry. Pinch some between your fingers. Does it hold together? Good. That means it’s ready. Dump it all onto your clean counter.
Step 3: Use your hands to gently knead the dough. Just three or four turns is plenty. You just want it to come together. Divide it into two equal pieces. Shape each into a flat disk. Wrap them in plastic. They need a nice nap in the fridge. Let them chill for at least one hour. This relaxes the dough. Why do we chill pastry dough? Share below!
Step 4: Heat your oven to 375 degrees. Line a baking sheet. Take one dough disk from the fridge. On a floured counter, roll it into a 12-inch circle. Spread a third cup of jam all over. I love raspberry, but apricot is lovely too. Use a pizza cutter to cut the circle into 16 wedges. Roll each wedge up, starting from the wide end. Place them on your sheet, point-side down.
Step 5: Clean your counter and repeat with the second disk. You’ll have 32 little pastries. Arrange them neatly on your sheet. They should have a little space to breathe. Now, beat an egg with a tablespoon of water. Brush this gently over each rugelach. Sprinkle them with the coarse demerara sugar. It adds a lovely crunch.
Step 6: Bake them for 30 to 35 minutes. Watch them turn a beautiful golden brown. Your kitchen will smell like heaven. Let them cool completely on the sheet. This takes about 20 minutes. It’s the hardest part, waiting. But it makes them perfectly crisp. Then, share them with someone you love.
Cook Time: 30–35 minutes
Total Time: About 2 hours (includes chilling)
Yield: 32 pastries
Category: Dessert, Baking
Fun Twists to Try
Once you master the classic, try a little twist. It’s fun to play with flavors. My grandchildren love to choose the fillings. Here are three ideas we adore.
- Cinnamon Chocolate Chip: Swap the jam for a sprinkle of cinnamon sugar and mini chocolate chips.
- Lemon Poppyseed: Use lemon curd instead of jam. Add a teaspoon of poppy seeds to the dough.
- Apple Pie Spice: Mix finely chopped apples with brown sugar and a pinch of pie spice. So cozy.
Which one would you try first? Comment below!
Serving with a Smile
These pastries are wonderful all on their own. But a little presentation makes them special. I like to dust a plate with powdered sugar. Then I stack the rugelach in a little tower. You could also serve them on a vintage cake stand. For a real treat, offer a small bowl of extra jam for dipping. A dollop of whipped cream on the side is never wrong.
What to drink? With tea, it’s a perfect afternoon. A glass of cold milk is always classic. For the grown-ups, a sweet dessert wine or a little sherry pairs beautifully. The sweetness matches the jam. Which would you choose tonight?
Keeping Your Rugelach Happy
These pastries keep beautifully. Let them cool completely first. Then store them in a tin at room temperature. They will stay fresh for three days.
You can also freeze them for later. Place them in a single layer on a tray. Once frozen solid, pop them into a bag. They keep for a month. I once forgot a batch in my freezer. Finding them weeks later was a sweet surprise!
To reheat, warm them in a 300-degree oven for five minutes. This brings back their flaky magic. Batch cooking matters. It means a homemade treat is always ready for friends or a quiet moment.
Have you ever tried storing baked goods this way? Share your tips below!
Simple Fixes for Common Hiccups
Is your dough too sticky? This happens sometimes. Just add a little more flour to your hands. I remember when my dough stuck to everything. A light dusting of flour fixed it right up.
Is the jam leaking out during baking? You might have spread it too close to the edge. Leave a tiny border. This matters because it keeps the jam inside where it belongs.
Are the pastries not golden brown? Your oven might run cool. Try baking them a few minutes longer. Getting the color right matters. It gives the rugelach a lovely, buttery flavor and crunch.
Which of these problems have you run into before in your kitchen?
Your Rugelach Questions, Answered
Q: Can I make these gluten-free?
A: Yes! Use a good gluten-free flour blend. The results are still very tasty.
Q: Can I make the dough ahead?
A: Absolutely. Wrap the disks and refrigerate for up to two days. This is a great time-saver.
Q: What other jam can I use?
A: Any thick jam works. I love strawberry or blackberry. Fun fact: The word “rugelach” means “little twists” in Yiddish!
Q: Can I make a half batch?
A: You can. Just cut all the ingredients in half. It’s perfect for a smaller treat.
Q: Any optional tips?
A: Add a sprinkle of cinnamon to the jam. It adds a cozy, warm flavor.
Which of these tips will you try first?
From My Kitchen to Yours
I hope you love making these little pastries. The kitchen is for creating sweet memories. I still make these with my grandkids. Their little hands love rolling the dough.
I would love to hear about your baking adventure. Your stories make my day brighter. Please tell me all about it.
Have you tried this recipe? Share your experience in the comments below.
Happy cooking!
—Grace Ellington
Perfect Jam-Filled Rugelach Pastries
Description
These delightful rugelach pastries feature a tender, flaky cream cheese dough wrapped around sweet jam, finished with a sparkling sugar crust.
Ingredients
Instructions
- Process flour, granulated sugar, and salt in food processor until combined, about 3 seconds. Add cream cheese and pulse until large, irregularly sized chunks of cream cheese form with some small pieces interspersed throughout, about 5 pulses. Scatter butter over top and pulse until butter is size of large peas, 5 to 7 pulses.
- Add sour cream and process until dough forms little clumps that hold together when pinched with your fingers (dough will look crumbly), about 10 seconds.
- Transfer dough to clean counter and knead briefly until dough just comes together, about 3 turns. Divide dough in half (each piece should weigh about 11 ounces or 312 grams) and form each piece into 4-inch disk. Wrap disks individually with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter. Using offset spatula, spread ⅓ cup jam evenly over entire surface of circle. Using pizza wheel or sharp knife, cut through center of circle to form 16 equal wedges. Starting at wide edge of each wedge, roll dough toward point and transfer to prepared sheet, seam side down.
- Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet.
- Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes. Let cookies cool completely on sheet, about 20 minutes. Serve.
Notes
- Ensure all ingredients are well-chilled for the flakiest pastry. Rugelach can be stored in an airtight container at room temperature for up to 3 days.