Description
Tender, buttery, and filled with swirls of chocolate, jam, and cinnamon sugar, these Rugelach pastries are a delightful bite-sized treat perfect for any occasion.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup sweet butter, cold
- 6 ounces cream cheese
- 1/3 cup sour cream
- 1 teaspoon water
- 1 cup mini chocolate chips
- 1/2 cup fruit jam (raspberry or apricot)
- 1/4 cup cinnamon sugar
Instructions
- In a bowl, combine flour and salt. Cut in cold butter and cream cheese until the mixture is crumbly.
- Add sour cream and water, mixing just until a dough forms. Divide into three disks, wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll one disk into a 10-inch circle. Spread a thin layer of jam, then sprinkle evenly with chocolate chips and cinnamon sugar.
- Cut into 12 wedges and roll each from the wide end to the tip to form crescents.
- Place on the prepared baking sheet and chill for 15 minutes before baking.
- Brush with egg wash if desired and sprinkle with extra cinnamon sugar.
- Bake for 20–25 minutes, until golden brown. Cool slightly before serving.
Notes
- Keep ingredients cold for the flakiest dough.
- Chill rolled pastries before baking to prevent spreading.
- Rugelach can be frozen unbaked or after baking for up to 3 months.