easy rugelach recipe
The dough for these bite sized treats comes together in a food processor in minutes. Plan ahead as it does require some refrigeration time to make them easier to roll. I like to mix up the dough the night before, divide into four disks and refrigerate for prepping the next morning. My family, friends and neighbors just rant and rave about these delectable pastries.
prep time
40 Min
cook time
25 Min
method
Bake
yield
48 serving(s)
Ingredients
- 2 cups all purpose flour
- 1 cup butter
- 8 ounces cream cheese (full fat)
- 1/2 teaspoon salt
- 1/3 cup sour cream (full fat)
- 1/2 cup brown sugar
- 1 cup pecan halves
- 1/2 cup raisins
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
How To Make easy rugelach recipe
-
Step 1In a food processor pulse flour, butter, cream cheese, salt and sour cream; until crumbly. Divide evenly; shape into four disks. Wrap each disk separately in plastic. Chill in refrigerator; 2 hours to overnight.
-
Step 2In a food processor pulse together the brown sugar, pecans, raisins and cinnamon; until finely chopped and mixed.
-
Step 3In a small bowl combine sugar and cinnamon to make the cinnamon sugar.
-
Step 4Sprinkle large cutting board and top of the dough disks with cinnamon sugar. Roll out each disk to a 9 inch circle. Spread pecan raisin mixture over dough leaving 1/4 inch rim around the circle. Using a pizza cutter cut circle into 12 even triangles (like a pizza). Roll each triangle up starting with the wide edge and rolling towards the narrow. Place on baking sheet covered with parchment paper. Bake at 350 degrees for 25 minutes or until lightly browned. Cool pastries for 10 minutes before moving them to cookie cooling racks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cookies
Method:
Bake
Culture:
Eastern European
Ingredient:
Flour
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Tag:
#Heirloom
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