Rugelach Cookies

Have you ever tried Rugelach cookies? If you haven’t, stop everything you are doing right now a make them! Well, not really… but I think you won’t be sorry.

This rugelach cookies I made are by following Elena’s (@elena_photofood) recipe. She always makes delicious baked goods. I do love creating my own recipes, but sometimes I like to try other people creations and support their work.

Although most of the time even when I do make someone else’s recipe I usually change it up to my liking. Although for this one I made it as it is. Its super easy to make and you don’t need tones of crazy ingredients.

I had Rugelach coockies very long time ago and I loved them. So it was nice to try them again, plus make them myself.

For this recipe you will need five main ingredients:

1. A.P. Flour
2. Cottage cheese
3. Butter
4. Baking Powder
5. Sugar

I do add vanilla, cinnamon and orange zest, but they can be optional.

Cottage cheese is very popular in Russia and used in many dishes. It also has a different texture from the one we buy here in the States. Make sure to use whole milk cottage cheese( I use 4% fat).
Since the cheese will be part of the rugelach dough, make sure it’s smooth and creamy, which most likely won’t be straight from the package. You will need to blend it in a food processor or a blender for a few seconds to achieve that texture.

Lets talk about the dough!!!

Ones the rugelach cookies dough is made, you will need to chill it in the fridge for about an hour. After this, all you have to do is divide the dough into two parts. While you are working with one of the halves, keep the other one in the fridge.

Roll out the dough about 1/8″ thick, into a circle about 14 ” in diameter. Ones its rolled out I like to sprinkle sugar all over and press the sugar with the rolling pin into the dough. You don’t need to press hard, but just enough so the sugar sticks to the dough. Following that, generously sprinkle cinnamon, orange zest, and more sugar.

Using a sharp knife or a pizza cutter, divide into 16 pieces. You can definitely make rugelach cookies bigger in size, but it’s really up to you. NOTE: The size can affect the baking time!

Starting from the outer edge roll each triangle into the center, place on the baking sheet lined with parchment paper. Repeat till you have all the cookies ready to bake. Using a pastry brush cover the rugelach cookies with egg wash and sprinkle some sugar on top.

Bake, bake, bake!
And you have yourself some delicious, flaky, crispy rugelach cookies!!

Would love to hear if you made them! Share your thoughts in the comments or if you have any questions. You can also find me on Instagram and tag me with your creations.