rugelach
these crisp, buttery rugelach are surprisingly easy to make and perfect for spring. filled with berry jam or chocolate, they come together with simple ingredients and no fuss. plus, they’re naturally low-lactose — no cream cheese needed, just good old-fashioned dough and flavor.
Ingredients
dough:
- 2 cups all-purpose flour
- 1 tbsp sugar
- ½ tsp salt
- 1 cup cold unsalted butter cubed
- 1 egg yolk
- ¼ cup ice water add 1 tsp lemon juice if you want extra flake
fillings:
mixed berry:
- ⅓ cup mixed berry jam
- 2 tbsp freeze-dried strawberries crushed
- 2 tbsp cinnamon sugar
chocolate:
- ¼ cup mini chocolate chips
- 1 tbsp brown sugar
- 1 tsp cocoa powder
- 1/2 tsp espresso powder
glaze
- 1 egg
- 1 tbsp turbinado sugar
Instructions
make dough:
- in a bowl mix flour, sugar, and salt.2 cups all-purpose flour, 1 tbsp sugar, ½ tsp salt
- cut in the cold butter until the mixture is crumbly. add egg yolk and ice water, mixing just until a dough forms.1 cup cold unsalted butter, 1 egg yolk, ¼ cup ice water
- divide into 2 disks, wrap in plastic, and chill overnight.
- let chilled dough sit at room temp for 10–15 min (should still feel cold but easier to roll).
- roll each disk into a 10–11" circle.
assembly:
- spread filling over the surface. cut into 16 wedges and roll each wedge from wide end to tip to form crescents.⅓ cup mixed berry jam, 2 tbsp freeze-dried strawberries, 2 tbsp cinnamon sugar, ¼ cup mini chocolate chips, 1 tbsp brown sugar, 1 tsp cocoa powder, 1/2 tsp espresso powder
- place shaped rugelach on a lined baking sheet and chill for 15–30 min.
egg wash + topping:
- 1 egg, beaten1 egg
- turbinado sugar, for sprinkling1 tbsp turbinado sugar
- brush each rugelach with egg wash and sprinkle with turbinado sugar.
- bake at 375°f for 20–22 min, until golden and crisp.
- cool on a wire rack.
Notes
store loosely covered to maintain the crisp