With their flavorful filling and flaky dough, rugelach are beloved for the holidays. We’re not gonna lie, it does take a little time to shape each lovely crescent. But it’s not hard to do and the results are SO worth it.
Here’s a simple recipe from pastry chef Gesine Bullock-Prado to get you going.
Yield: makes 36
1. Mix the Dough
Beat together the cream cheese, butter, sugar and salt until creamy. Add vanilla and milk and mix until blended. Slowly add the flour and mix just until just incorporated. Be careful to not overwork the dough!
Turn the dough out onto a floured surface and lightly knead until smooth. Divide the dough into 3 even pieces (if you’re going to be exact, each round will weigh 1 pound 1 ounce). Pat each piece of dough into a circle and cover with plastic wrap. Refrigerate for an hour.
2. Roll and ShapePreheat the oven to 350 F.
On a lightly floured surface, roll one piece of dough into a 12″ circle. Score the dough into 12 wedges, but don’t cut through just yet.
Cut the circle into triangles like you’re cutting a pizza pie. Starting at the wider end, roll each triangle of dough into a crescent. Place the crescents on a baking sheet.
Repeat with the remaining pieces of dough.
3. Glaze and Bake
Brush the rugelach with a light coating of milk and sprinkle with sugar, then bake at 350 F for 20 minutes, or until golden brown. Cool thoroughly and dust with powdered sugar (if you like!) before serving.