Are you looking for a delicious and versatile pastry recipe that’s perfect for any occasion? Look no further than the classic Jewish treat, rugelach! These flaky, buttery pastries are filled with sweet or savory ingredients and are sure to be a hit at your next gathering. Whether you’re serving them at a holiday party, a brunch, or just as a snack, rugelach are always a crowd-pleaser.
In this article, we’ll explore 18 delicious rugelach recipes that are perfect for every occasion. From classic cream cheese and chocolate hazelnut to apricot walnut and cinnamon sugar, there’s a flavor combination to suit every taste. So why settle for just one type of rugelach when you can have them all? Let’s get started with our first recipe…
Classic Cream Cheese Rugelach
Classic Cream Cheese Rugelach Recipe
A classic Jewish pastry filled with a delicious cream cheese mixture, rugelach is a delightful treat perfect for any occasion.
Ingredients:
– 1 package of puff pastry, thawed
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 teaspoon vanilla extract
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together cream cheese, sugar, and vanilla extract until smooth.
4. Spread the cream cheese mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Brush edges with beaten egg for a golden glaze.
6. Roll the pastry into a log shape, starting from one long side. Cut into 8-10 equal pieces.
7. Place rugelach on prepared baking sheet, leaving about 1 inch of space between each pastry.
8. Bake for 20-25 minutes or until golden brown.
9. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Chocolate Hazelnut Rugelach
Combine the rich flavors of chocolate and hazelnuts with the classic pastry of rugelach, resulting in a delicious treat perfect for any occasion.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup hazelnuts, chopped
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 tablespoon unsweetened cocoa powder
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together hazelnuts, butter, sugar, and cocoa powder.
3. Roll out puff pastry to a thickness of about 1/8 inch.
4. Sprinkle the chocolate-hazelnut mixture evenly over the center of the pastry, leaving a 1-inch border on each side.
5. Fold the sides of the pastry over the filling, then roll the rugelach into a log shape. Cut into 12 equal pieces.
6. Place rugelach on prepared baking sheet, leaving about 1 inch of space between each piece.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Apricot Walnut Rugelach
This sweet and savory rugelach combines the flavors of apricots, walnuts, and cinnamon to create a delicious pastry perfect for snacking or serving as a dessert.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup apricot preserves
– 1/4 cup chopped fresh apricots
– 1/2 cup chopped walnuts
– 1 tablespoon granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a small bowl, mix together apricot preserves and granulated sugar.
4. Spread the apricot mixture evenly over the center third of the pastry, leaving a 1-inch border on either side.
5. Top with chopped apricots and walnuts.
6. Fold in the sides and roll up the rugelach, starting from one end.
7. Place seam-side down on prepared baking sheet.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Cinnamon Sugar Rugelach
This recipe yields a deliciously flaky and sweet pastry filled with the warmth of cinnamon. Perfect for breakfast or as a snack, these rugelach are sure to please.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 cup unsalted butter, softened
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together sugar and cinnamon.
4. Sprinkle the sugar-cinnamon mixture evenly over the pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry up over the filling to form a rim, then use a knife or pastry brush to create a decorative edge.
6. Brush the egg wash over the pastry to give it a golden glaze.
7. Place the rugelach on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Raspberry Almond Rugelach
Raspberry Almond Rugelach Recipe
This sweet and savory pastry combines the flavors of fresh raspberries, toasted almonds, and a hint of citrus for a delightful treat.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup raspberry jam
– 1/4 cup sliced almonds
– 2 tablespoons granulated sugar
– 1 tablespoon freshly squeezed lemon juice
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together raspberry jam and granulated sugar. Spread mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle sliced almonds over the jam mixture.
5. Roll up the pastry tightly, starting from one long side. Cut into 8-10 equal pieces.
6. Place rugelach on prepared baking sheet, leaving about 1 inch of space between each piece.
7. Brush tops with beaten egg for a golden glaze.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Pumpkin Spice Rugelach
Get ready to warm up with the flavors of fall as you bake this delicious Pumpkin Spice Rugelach!
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into 12 equal squares.
3. In a small bowl, mix together pumpkin puree, sugar, cinnamon, nutmeg, and salt.
4. Place a spoonful of the pumpkin mixture in the center of each square. Top with chopped walnuts if using.
5. Fold squares in half diagonally to form triangles, pressing edges to seal.
6. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water).
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Salted Caramel Rugelach
Salted Caramel Rugelach Recipe
Rugelach, a classic Jewish pastry, gets a decadent twist with the addition of salted caramel and flaky phyllo dough. This sweet and salty treat is perfect for special occasions or as a indulgent snack.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 1/2 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1/4 cup salted caramel sauce (homemade or store-bought)
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F.
2. Thaw phyllo dough according to package instructions.
3. In a small bowl, mix together melted butter, sugar, salted caramel sauce, vanilla extract, cinnamon, and nutmeg.
4. Layer phyllo dough with the butter mixture, folding in quarters as you go, until all dough is used.
5. Place rugelach on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
6. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Lemon Poppy Seed Rugelach
Rugelach, the flaky, buttery pastry filled with sweet and savory ingredients, gets a burst of citrus flavor in this recipe. Lemon zest and juice add a tangy twist to the classic poppy seed filling.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 2 tablespoons poppy seeds
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sugar, lemon juice, and zest until well combined.
3. Add poppy seeds, salt, and baking powder to the bowl; mix until just combined.
4. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
5. Spread the lemon-poppy seed mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the top with melted butter and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Apple Cinnamon Rugelach
A sweet and savory twist on the classic pastry, this Apple Cinnamon Rugelach combines the warmth of cinnamon with the crunch of fresh apples.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped fresh apple (such as Granny Smith or Fuji)
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together sugar, flour, cinnamon, and salt.
3. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
4. Spread the apple mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the borders up over the filling, pressing gently to seal.
6. Brush the top with beaten egg for a golden glaze.
7. Place on prepared baking sheet and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Maple Pecan Rugelach
These Maple Pecan Rugelach are a delicious variation of the traditional Jewish pastry, with the added sweetness of maple syrup and crunch of toasted pecans.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup maple syrup
– 1/4 cup granulated sugar
– 1/2 cup chopped pecans
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together maple syrup, sugar, and salt. Set aside.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread the maple syrup mixture evenly over the dough, leaving a 1-inch border around edges.
5. Sprinkle chopped pecans over the maple syrup mixture.
6. Roll up the dough tightly, starting from one of the long sides. Cut into 12 equal pieces.
7. Place rugelach on prepared baking sheet, leaving about 1 inch of space between each pastry.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cherry Vanilla Rugelach
Elevate your snack game with these sweet and flaky Cherry Vanilla Rugelach, perfect for a quick pick-me-up or as a delightful dessert.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup cherry preserves
– 1/4 cup granulated sugar
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together cherry preserves, sugar, and vanilla extract.
3. Roll out puff pastry to a thickness of about 1/8 inch. Spread the cherry mixture evenly over the center of the pastry, leaving a 1-inch border on either side.
4. Fold the edges of the pastry up over the filling, pressing gently to seal. If using walnuts, sprinkle them over the filling.
5. Place rugelach on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Matcha White Chocolate Rugelach
This unique rugelach recipe combines the brightness of matcha green tea with the richness of white chocolate, creating a delightful fusion of flavors and textures.
Ingredients:
– 1 package puff pastry, thawed
– 2 tablespoons matcha powder
– 1/4 cup granulated sugar
– 1/2 cup white chocolate chips
– 1/4 teaspoon salt
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together matcha powder and sugar.
3. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness. Brush edges with water.
4. Sprinkle matcha mixture evenly over the center of the pastry, leaving a 1-inch border around edges.
5. Melt white chocolate chips in microwave or double boiler. Drizzle melted white chocolate over matcha mixture.
6. Fold edges of pastry up over filling to form a triangle or rectangle shape. Press edges to seal.
7. Place rugelach on prepared baking sheet, leaving about 1 inch space between each.
8. Bake for 20-25 minutes, or until golden brown. Allow to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 20-25 minutes
Peanut Butter Chocolate Rugelach
Combine the classic flavors of rugelach with the richness of peanut butter and chocolate for a delicious twist on this pastry.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup creamy peanut butter
– 1/4 cup confectioners’ sugar
– 1/4 cup semi-sweet chocolate chips
– 1 tablespoon unsalted butter, softened
– 1 egg, beaten (for egg wash)
– Sesame seeds or chopped nuts for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix together peanut butter and confectioners’ sugar until smooth.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spread peanut butter mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Sprinkle chocolate chips over peanut butter layer.
6. Fold edges of pastry up over filling, then roll into a log shape.
7. Cut into 12 equal pieces and place on prepared baking sheet.
8. Brush tops with beaten egg for a golden glaze.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Blueberry Cream Cheese Rugelach
Elevate your breakfast or brunch game with this sweet and savory Blueberry Cream Cheese Rugelach recipe. Flaky pastry, tangy cream cheese, and juicy blueberries come together in a delightful treat.
Ingredients:
– 1 package of puff pastry, thawed
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1/2 cup fresh or frozen blueberries
– 1 egg, beaten (for brushing pastry)
– Confectioners’ sugar (for dusting)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a bowl, mix together cream cheese, granulated sugar, and confectioners’ sugar until smooth.
4. Spread the cream cheese mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Arrange blueberries on top of the cream cheese mixture.
6. Brush edges of pastry with beaten egg for a golden glaze.
7. Roll up pastry tightly, starting from one long side.
8. Cut into 12 equal pieces and place on prepared baking sheet.
9. Bake for 20-25 minutes or until golden brown.
10. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Orange Cardamom Rugelach
These sweet and savory pastries combine the warmth of cardamom with the brightness of orange, perfect for a unique brunch or snack.
Ingredients:
– 1 package puff pastry, thawed
– 1/4 cup granulated sugar
– 2 tablespoons orange marmalade
– 1 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/2 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together sugar, orange marmalade, cardamom, and salt.
4. Spread the mixture evenly over the pastry, leaving a 1-inch border around edges.
5. If using pecans, sprinkle them over the filling.
6. Roll up the pastry tightly, starting from one of the long edges.
7. Cut into 12 equal pieces and place on prepared baking sheet.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Toasted Coconut Rugelach
Toasted Coconut Rugelach: A Twist on a Classic Treat
This sweet and savory rugelach combines the flavors of toasted coconut, chocolate, and nuts for a delicious snack or dessert. Perfect for a quick indulgence or as a special treat.
Ingredients:
– 1 package of puff pastry, thawed
– 1/2 cup toasted coconut flakes
– 1/4 cup semisweet chocolate chips
– 1/4 cup chopped pecans or walnuts
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into squares, about 3 inches per side.
3. In a small bowl, mix together toasted coconut flakes, chocolate chips, and chopped nuts. Sprinkle this mixture evenly over the pastry squares.
4. Fold each square in half diagonally, then fold again to form a triangle. Press edges to seal.
5. Place rugelach on prepared baking sheet, leaving about 1 inch of space between each piece.
6. Brush tops with egg wash (beaten egg mixed with a little water) and sprinkle with sugar and salt.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Strawberry Rhubarb Rugelach
Rugelach, a classic Jewish pastry, gets a fruity and refreshing makeover with the addition of strawberries and rhubarb. This sweet and tangy treat is perfect for springtime or anytime you need a taste of sunshine.
Ingredients:
– 1 package puff pastry, thawed
– 1 cup strawberries, hulled and sliced
– 1 cup rhubarb, cut into 1-inch pieces
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 1 tablespoon cornstarch
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together strawberries, rhubarb, sugar, and honey. Let sit for 15 minutes to allow the flavors to meld.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spoon the strawberry-rhubarb mixture onto one half of the dough, leaving a 1-inch border around the edges.
5. Fold the other half of the dough over the filling, pressing gently to seal. Use a fork to crimp the edges.
6. Place rugelach on prepared baking sheet and bake for 25-30 minutes, or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Dark Chocolate Sea Salt Rugelach
A twist on the classic rugelach recipe, this dark chocolate sea salt version combines the richness of dark chocolate with the crunch of sea salt for a delightful treat.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon unsalted butter, melted
– 1/4 teaspoon salt
– 1/2 teaspoon flaky sea salt
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into 12 equal squares.
3. In a small bowl, mix together melted butter and dark chocolate chips until smooth.
4. Place a spoonful of the chocolate mixture onto each square, leaving a 1/2-inch border around edges.
5. Fold squares in half to form triangles, pressing edges to seal.
6. Sprinkle tops with flaky sea salt and bake for 20-25 minutes or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the flaky, buttery goodness of rugelach! This classic Jewish pastry can be enjoyed at any time of day, and with these 18 delicious recipes, you’ll have something for every occasion. From classic cream cheese to chocolate hazelnut, apricot walnut, and even pumpkin spice, there’s a flavor combination to suit your taste buds. Whether you’re in the mood for something sweet or savory, these rugelach recipes are sure to satisfy. So go ahead, get baking, and enjoy every delicious bite!