Have you ever tried Rugelach cookies? If you haven’t, stop everything you are doing right now and make them!
Well, not really… But, I think, you definitely need to try them. Flaky, crunchy, and delicate pastry dough made with simple ingredients. You can even make it in advance and bake it when needed. Everyone will love them!
These rugelach cookies are made by Elena’s (@elena_photofood). She always makes delicious baked goods. I do love creating my own recipes, but sometimes I like to try other people’s 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 left it as it is. It’s super easy to make and you don’t need a ton of crazy ingredients.
I had Rugelach coockies a very long time ago and I loved them. So it was nice to try them again, plus make them myself.
Ingredients you will need:
- A.P. Flour
- Cottage cheese
- Butter
- Baking Powder
- Sugar
- Egg
I do add vanilla, cinnamon, and orange zest, but this can be optional.
Cottage cheese is very popular in Russia and is used in many dishes. It also has a different texture from the one 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.
Let’s talk about the dough!!!
Once the rugelach cookie 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 1/4″ (7 cm) thick, into a circle about 14″ (35 cm) in diameter. Once it’s 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, just enough so the sugar sticks to the dough. Following that, generously sprinkle with cinnamon, orange zest, and more sugar.
Using a sharp knife or a pizza cutter, divide into 16 pieces. You can make the cookies bigger. Just keep in mind that the size will affect the baking time.
Starting from the outer edge, roll each triangle into the center, and place it 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 them for about 30-35 minutes and you have yourself some delicious, flaky, crispy rugelach cookies!!
More recipes to bake
POPPY SEED PASTRIES: PLUSHKI – super soft and fluffy, filled with nutty poppy seeds and sugar, creating beautiful texture and flavor. Perfect for breakfast with a cup of hot beverage, a snack, or on the go.
CRUNCHY TOP CINNAMON ROLLS – these Cinnamon rolls are staple in my home. Make them very often. The texture is incredible, super softest and light, you can NOT have just one!
Let’s connect!
I would love to hear from you! 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. Pin this recipe and follow me on Pinterest.
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Rugelach Cookies
Ingredients
- 400 g Cottage cheese 4% or higher
- 400 g AP flour
- 250 g Butter room temperature
- 2 t Baking Powder
- 1 t Vanilla extract
- 1 Egg
Filling
- Zest from 2 oranges
- 150 g Sugar
- Cinnamon to your taste.
Filling Option ll
- 30 g Poppy seeds (Soaked in hot water for 15-20min) 1/4 cup
- 150 g Sugar
Instructions
- In a bowl combine cottage cheese and butter (room temperature). Mix with a hand mixer or stand mixer with the paddle attachment.
- Add sifted flour, vanilla, and baking powder. Mix till everything is incorporated.
- Wrap the dough with a plastic wrap and let it rest in the fridge for 1 hour.
- After an hour separate the dough into two parts. Keep one in the fridge, while you are working with the other half.
- Pre-heat the oven to 350F
- On a floured surface roll the dough into about a 14" (35cm) circle, 1/4" (7cm) thick.
- Sprinkle some sugar on top and press it into the dough with the rolling pin. Don’t need to press too hard just enough for the sugar to stick to the dough. Generously sprinkle cinnamon, orange zest and the rest of the sugar.
- With a sharp knife or pizza cutter divide the circle into 16 pieces.
- Roll each triangle from the outer edge towards the inside. Place it on a parchment paper lined baking tray. Make sure the end of the tail on each cookie is tucked under, so it doesn’t roll out when baking.
- Ones you have all the cookies ready to bake beat one egg and brush each cookie. Sprinkle more sugar on top.
- Bake on the middle rack for 30-35 min, or till golden brown.
- When ready transfer them to a cooling rack. Enjoy!
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