Have you seen this pastry before? Perhaps in a bakery? It’s called rugelach. And pronounced – rug-a-lah. It may look intimating to make this Jewish chocolate pastry, and yet it is surprisingly easy. Today I will show you everything you need to know about making rugelach. I will share with you the basic rugelach recipe with chocolate filling. But you can also use this dough as a base for any other filling you like.
Step-by-step: How to make rugelach
Dough
Yeast dough – Combine milk, yeast, sugar, egg, egg yolks, cream cheese, and vanilla extract in the bowl of a stand mixer with the dough hook attachment.Pro tip – Use a whisk to combine well, making sure there are no lumps Knead – Then, add the flour and salt. Combine well on medium-high speed for 2 minutes. Then, lower the speed and knead for 6 minutes more on medium-low speed until smooth, elastic, and shiny. Proof – Place in an oiled bowl and cover with plastic or clean kitchen cloth. Leave the dough to rise on the counter for an hour. Then place it in the fridge for another hour.Pro tip – The cold dough is easier to work with as the butter chills. You can leave this dough in the fridge for up to 24 hours.
Chocolate filling – In a microwave-safe bowl, melt the chocolate and butter until smooth. Add the vanilla extract and leave at room temperature for the chocolate to cool to a spreadable consistency.Pro tip – It is best to make this in advance to give it enough time to thicken. You can also place it in the fridge for a few minutes to chill. Simple syrup – Combine the sugar and water in a saucepan. Heat on medium-low until all the sugar is melted. Then, cool a minute more until syrup consistency. Set aside until ready to use.
Laminate dough
Roll – Transfer the dough onto a lightly dusted work surface and roll the dough into a rectangle approximately 10 x 20 cm long. Filling – Spread the chocolate over 2/3 of the rectangle. Fold the rectangle like a book, as shown in the pictures above. When laminated, you should have a chocolate layer between each dough layer.Pro tip – Fold the bottom 1/3 over the center, then the top 1/3 over the center. The chocolate must be a spreadable consistency. Otherwise, it will be messy Chill dough – Place the dough over a parchment-lined baking tray, and cover with plastic. Chill for an hour or until just firm enough to work with.Pro tip – you want the chocolate to stay manageable, or it will shatter between the layers. So, approximately an hour is good.
Shape, proof, bake
Divide – Remove the dough from the fridge and divide it into two so it is easy to work. Work with one portion at a time and keep the second in the fridge to stay chilled.Pro tip – Dividing the dough will prevent you from making large thick rugelach. Shape – Roll the dough into a long rectangle strip of about 5 mm thickness, which will be about 10 x 25 cm long. Cut the dough into triangles, as shown in the video or pictures above.Pro tip – First, cut at every 4 -inches to get a rectangle shape, then cut the rectangle diagonally. This should give you two triangles Crescents – Working with one triangle at a time, fold like a croissant into a crescent shape. Start by lightly stretching the triangle lengthwise. Then, roll like jelly roll from the broader side towards the tail.
Tray – Place the shaped rugelach on a parchment-lined baking tray making sure to tuck the tail under. Cover with a clean kitchen cloth and let proof for an hour.Pro tip– Tucking the ends under will prevent them from opening during baking. Oven – Preheat the oven at 325°F / 170°C / Gas Mark 3Pro tip: preheating the oven at about 45 minutes is best and ensures it is well preheated. Bake – Beat the egg and water together. Brush the proofed rugelach with this egg wash. Bake for about 15 to 18 minutes or until lightly golden. Syrup – Brush with sugar syrup as soon as you take them out of the oven. Then transfer to a cooling rack to cool completely.Pro tip – the sugar syrup keeps this rugelach moist but do not add too much, or they will be soggy. Enjoy!
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Frequently asked questions
Rugelach doesn’t have to be the same old pastry you’ve always known. By playing with shapes and sizes, experimenting with new fillings, and following a few tips and tricks for troubleshooting, you can create a rugelach masterpiece that will wow your taste buds and your guests. And when it comes to serving, get creative! From pairing with tea to adding toppings and sauces, the possibilities are endless. So go ahead and take your rugelach recipe to the next level – you won’t be disappointed. The word “rugelach” actually means “little twists” in Yiddish, which is fitting considering the unique shape of this pastry. However, there is some debate over whether rugelach is a bread, pastry, or cookie. The answer is unclear, as it can vary depending on the recipe and preparation method.
Rugelach dough is typically made with cream cheese, butter, and flour, which gives it a texture that is somewhere between a pastry and a cookie. It’s a bread-like dough rolled out thin and cut into triangles. But what sets rugelach apart is the filling – it can be made with various ingredients like cinnamon, nuts, chocolate, apricot, or even savory ingredients like cheese and herbs. When it comes to baking, rugelach is usually baked at a high temperature for a short period, resulting in a flaky and crispy texture similar to a pastry. However, some recipes call for a lower temperature and longer baking time, resulting in a chewier, cookie-like texture.
In conclusion, rugelach is a pastry with a bread-like dough and a cookie-like texture, filled with various sweet or savory ingredients. Its unique taste and texture make it a favorite pie among many, and it’s no wonder that countless rugelach recipes exist worldwide.
Firstly, its bread-like dough creates the perfect canvas for the flavorful fillings that make rugelach so beloved. Secondly, the cookie-like texture of the finished pastry adds a delightful crunch that complements the filling’s sweetness. This recipe perfectly balances dough and filling, creating the ideal rugelach experience. If you haven’t tasted traditional Jewish rugelach, you are in for a treat with this recipe. They are soft, buttery crescent in shape and layered with chocolate so the filling does not get lost on the baking tray. The dough has cream cheese which adds a lovely softness to it. Also, we brush these with sugar syrup as soon as they are out of the oven. That keeps these soft and moist for a long time. I always make a double batch of these and store them in the fridge. When Aadi has friends ove,r these are gone in an instant. The recipe looks complicated, but it really is quite simple and easy. I have made a video and progress pictures to encourage. you to try these. You can also make rugelach rolls with these, as I have made in this chocolate rolls recipe.
You could try making small bite-sized pieces or even making them into larger rolls like cinnamon buns. To get started, try dividing the dough into smaller portions and experimenting with different shapes. You could try braiding the dough or making twisted spirals for a unique look. Another option is to use cookie cutters to cut the dough into fun shapes like hearts or stars. Once you’ve settled on a shape, consider adjusting the size. Miniature rugelach makes for a perfect tea-time treat, while larger ones are an excellent option for sharing with friends and family.
For a savory twist, try filling your rugelach with caramelized onions, bacon, and cheese. This unexpected combination is sure to be a crowd-pleaser at any gathering. If you have a sweet tooth, consider using peanut butter cups, Lotus Biscoff, jam, fruit spreads, or Nutella as your filling for an indulgent treat. But why stop there? For a seasonal twist, let your creativity run wild with ingredients like matcha powder, chai spice, or even pumpkin puree.
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