Years ago, Rugelach (roo-guh-lah) was a treat that originated in the Eastern European Jewish community. There are many ways to make them and even more recipes that are called “Rugelach”. Rugelach are made in many shapes and flavors but typically they are all formed to be the size of a cookie. A classic variety is the traditional crescent shape.

Cooking with sour cream is a Central European tradition with its roots in the Middle East. Cakes, pastries, and cookies combining sour cream with fruits, jams, nuts, and spices are specialties of Eastern Europe. The American contribution to Rugelach was to replace sour cream with cream cheese and create a multitude of new fillings, especially dark chocolate.

Rugelach – Polish Cream Cheese Cookies

These delicious cookies have been updated with cream cheese, replacing the traditional sour cream used in Eastern Europe. It makes for a flakier dough. Both the traditional raspberry filling and the rich dark chocolate versions are offered here. Rugelach freezes well, so a constant supply to eat direct from the freezer is never a bad idea. Serve them warm from the oven with whipped cream, if you're feeling extra indulgent.

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Course: Dessert, Snack

Cuisine: Eastern European, Jewish, Poland

Prep Time: 20

Cook Time: 25

Total Time: 1 45

Servings: cookies

Author: My Hungry Traveler

Equipment

Stand Mixer with paddle attachment
2 Large baking pans lined with parchment paper
Wire baking rack

Ingredients

8 oz Unsalted butter, softened
8 oz Cream cheese, softened
5 tbsp Sugar
2 tbsp Light brown sugar
1½ tsp Vanilla extract
1 tsp Kosher salt
2 cups All-purpose flour (10 ounces)
6 oz Bittersweet chocolate, finely chopped
2 tbsp Cocoa powder
¼ tsp Ground cinnamon
12 oz Raspberry jam (optional)
¼ cup Light brown sugar (optional, for raspberry filling)
1 cup Walnuts, finely chopped

US Customary – Metric

Instructions

Make Dough

In a stand mixer with paddle attachment, mix butter, cream cheese, 3 tbsp sugar, 1 tbsp brown sugar, and salt. Combine on medium speed, about 1 minute. Mix in vanilla and then slowly add flour until thoroughly combined. Pat dough into an 8-inch square, wrap in plastic wrap, and cool in refrigerator for about an hour.

Make Filling

To make chocolate filling, mix together chopped chocolate, 1 tbsp sugar, 1 tbsp brown sugar, cocoa powder and walnuts.
To make filling for raspberry filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, and walnuts.

Assemble Cookies

Preheat oven to 350°F. (177°C). Line 2 baking sheets with parchment paper. Cut dough into 4 pieces, remove 1 and put rest back in the refrigerator to stay cool. Place dough piece on a floured surface and roll out into a 12 by 4-inch strip. Sprinkle ¼ chocolate mixture onto dough a press into dough to adhere.
Roll into a 12-inch log finishing with seam along bottom of the "log". Cut into 12, 1-inch slices and move them to half a baking sheet, spacing evenly apart. Repeat with 3 other dough pieces, filling the first pan with 12 more and second pan with 24 cookies. Replace chocolate filling with ⅓ cup raspberry jam per log, topped by sugar mix, if desired.

Cook and Serve

Mix 2 tbsp sugar with ¼ tsp cinnamon in a small bowl. Sprinkle on rugelachs. Bake until they become a light golden brown, 20 to 25 minutes. After first 10 minutes, swap racks. Remove from oven and let cool 5 minutes on pans, then transfer to a wire bakers' rack to cool further.

Nutrition

Polish Rugelach Cookies