Cream Cheese Pastry Nut Rolls: Delightful Rugelach Recipe
Are you looking for a delicious and easy-to-make dessert that will impress your family and friends? Look no further than my Cream Cheese Pastry Nut Rolls, also known as Rugelach!
This classic cream cheese pastry filled with a variety of nuts and fruit preserves, cinnamon sugar, or even chocolate is sure to satisfy your sweet tooth. My recipe is simple and requires just a few basic ingredients: flour, cream cheese, butter, sugar, salt, walnuts or pecans.
But don’t be fooled by the simplicity of the ingredients! When combined and rolled into crescents, these pastries are not just mouth-watering in flavor but also absolutely beautiful in their flaky cream cheese dough.
Whether you’re new to rugelach or are already familiar with this delicious pastry, my recipe — along with my key tips for perfect results — is sure to make your next baking endeavor a success. So put on your apron and let’s get started on making this bakery-worthy dessert in the comfort of your own home!
Why You’ll Love This Recipe
Looking for a recipe that combines flaky pastry and cream cheese dough with nuts, fruit preserves, and cinnamon sugar? Look no further than this Cream Cheese Pastry Nut Rolls (Rugelach) Recipe! This delicious classic cream cheese pastry is filled with a variety of nuts, fruit preserves, and cinnamon sugar, making it the ideal dessert to satisfy your sweet tooth.
The reason I believe you’ll love this recipe is because it’s incredibly versatile. You can create your own flavorful variations by switching up the nuts or fruits you use. Add some chocolate chips or raisins to create even more texture and depth of flavor. The possibilities are truly endless with this rugelach recipe.
Not only is this recipe delicious, but it’s also easy to make. With simple ingredients like butter, flour, sugar, and cream cheese, you can whip up a batch of these crescent rolled pastries in no time. The steps to make rugelach are straightforward, meaning that anyone can follow along and create a perfect pastry.
Another reason why you’ll love this recipe for Cream Cheese Pastry Nut Rolls (Rugelach) Recipe is because it’s a great dessert option for any occasion. Whether you’re hosting a party or just want something sweet to snack on, these rugelach cookies are an excellent choice. They’re also perfect for gift-giving or even bringing to the office as a treat for coworkers.
In summary, if you’re looking for an easy-to-make, versatile dessert with plenty of flavor options, look no further than this Cream Cheese Pastry Nut Rolls (Rugelach) Recipe. With its flaky cream cheese dough and variety of nuts and fruit preserves, it’s sure to become a favorite among family and friends alike.
Ingredient List
Here are the ingredients you will need for this delicious Cream Cheese Pastry Nut Rolls (Rugelach) recipe:
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Flour: You will need 4 cups of all-purpose flour plus extra for rolling out the dough.
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Sugar: The recipe calls for 1 cup of granulated sugar and an additional ½ cup of sugar for cinnamon-sugar filling.
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Salt: You will need 2 teaspoons of salt.
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Butter: The recipe requires two sticks (8 ounces) of unsalted butter, at room temperature, as well as one additional stick (4 ounces), also at room temperature, for the filling.
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Cream Cheese: You will need 8 ounces (1 cup) of cream cheese, at room temperature, and an additional 4 ounces of cream cheese for the filling.
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Walnuts or Pecans: The recipe calls for 1 cup of finely chopped walnuts or pecans to add to the filling mixture.
These are the main ingredients needed for this classic Cream Cheese Pastry Nut Rolls recipe. Make sure to have them ready before you start baking!
The Recipe How-To
Preparing the dough
Firstly, preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, mix together 2 cups of all-purpose flour with 1/4 teaspoon of salt. Then add 8 ounces of room temperature cream cheese and 2 sticks (1 cup) of room temperature unsalted butter. With a pastry blender or fork, mix everything together until it resembles breadcrumbs.
Knead the dough gently, but do not overwork it. Then divide it into four equal parts and shape each part into a ball. Flatten each ball into a disk shape, wrap in plastic wrap and refrigerate for at least an hour or overnight.
Filling the pastry
In a small bowl, mix together 1/2 cup of granulated sugar and 2 teaspoons of cinnamon. Set it aside. Prepare your filling by mixing 1/2 cup of walnuts and 1/2 cup of pecans together in a small bowl. Grind them until they are finely chopped.
Remove the dough from the refrigerator and roll one disk onto a well-floured surface. Roll it out into a circle about 12 inches in diameter. Spread a generous amount of softened butter cream cheese mixture on top of the circle, leaving about an inch around the edges.
Sprinkle the cinnamon-sugar mixture on top, then sprinkle on half the nut mixture. Using a sharp knife, cut the circle into 16 wedges. Roll up each wedge tightly from wide end to point, like a crescent roll.
Repeat this process for all four disks. Place rugelach onto the prepared baking sheet and brush each one with beaten egg wash. Sprinkle with additional cinnamon-sugar on top.
Baking
Bake for about 20-25 minutes, rotating halfway through baking time, until they are lightly golden brown in color. Let them cool on the pan for two minutes before transferring them to wire racks to cool completely.
Presentation
Arrange rugelach cookies on an attractive serving plate and serve warm or at room temperature with your favorite hot or cold beverages.
Enjoy these delicious classic cream cheese filled pastries filled with variety nuts, fruits preserves or chocolate as afternoon snacks or desserts!
Substitutions and Variations
Are you looking to make this Cream Cheese Pastry Nut Roll recipe your own? Luckily, there are many variations and substitutions that you can use to tailor the recipe to your liking. Here are a few ideas:
– Nuts: While walnuts and pecans are the traditional nut fillings for rugelach, you can use any type of nut that you prefer. Almonds, hazelnuts, or even cashews would all work well in this recipe.
– Fruit: If you want to incorporate fruit into your rugelach, try adding some dried fruit to the filling such as raisins, cranberries or chopped apricots.
– Spices: You can experiment with different spices to give your rugelach a unique flavor profile. Instead of cinnamon sugar, try using a combination of ginger and nutmeg for a warm and spicy taste.
– Cheese: Cream cheese is the star ingredient in this recipe, but you can swap it out for other soft cheeses like ricotta or mascarpone for a different texture and flavor.
– Dough: This recipe calls for a rich cream cheese dough that is tender and flaky. However, if you prefer a simpler dough, you can use a store-bought crescent roll or pie crust instead.
The possibilities for making this rugelach recipe deliciously yours are endless. Get creative and have fun with these substitutions and variations!
Serving and Pairing
Now that your Cream Cheese Pastry Nut Rolls (Rugelach) are baked to golden, flaky finish and left to cool down for a few minutes, it’s time to enjoy them! These delectable pastries make an excellent addition to any dessert table or coffee spread.
The flavor of these cream cheese pastry rolls is already so rich and flavorful that you don’t have to worry much about pairing them with anything else. But if you’d like to take your rugelach game up a notch, I suggest serving them with a strong cup of coffee or tea. The bitterness of coffee acts as the perfect palette cleanser, while the pastry’s sweetness creates a unique balance for an unforgettable experience.
If you want a more festive display, you can serve these on a platter with some fruit preserves, honey, fruit slices or yogurt alongside. You can play around with different flavors of jelly or jam, such as apricot jam or even some chocolate drizzle. Chocolate rugelach nut rolls will go very well with a cup of warm milk.
One last idea before you go off to enjoy your freshly-baked rugelachs – why not mix up the filling? In this recipe, I used walnuts and pecans, but feel free to try dried fruits like raisins, figs, or cranberries. Make it an apricot rugelach by swapping the nuts for apricots or other fruits mixed together with cinnamon sugar. Make sure to let me know in the comments how your version turned out!
No matter how you choose to serve them- even just straight out of the oven- these cream cheese nut rolls are sure to impress both your family and guests.
Make-Ahead, Storing and Reheating
Sometimes a freshly baked pastry is all we crave for breakfast or a snack, but other times we might not have the time or energy to go into the trouble of making one. That’s why it’s always a good idea to prepare these delicious Cream Cheese Pastry Nut Rolls ahead of time, and store them properly so they’ll stay fresh and tasty for whenever you want to indulge.
To make-ahead, simply prepare your rugelach dough in advance and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. You may also shape the dough into mini triangle rolls before storing them in layered air-tight containers with parchment paper between each layer. This way, you can bake them straight from frozen and enjoy a warm and yummy treat anytime.
If you prefer to bake your pastries ahead of time, you may do so as well. Once they cool completely, wrap in plastic wrap and store at room temperature for up to 2 days or in the fridge for up to 5 days. If you want to keep them longer, freeze well-wrapped rugelach up to 1 month. To reheat the frozen rugelach, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes until flaky and fragrant.
Overall, storing and reheating these creamy pastries is easy-peasy. But I guarantee you that baking them fresh out of the oven is always best!
Tips for Perfect Results
If you want to make sure your Cream Cheese Pastry Nut Rolls (Rugelach) come out perfectly every time, then pay close attention to these tips. I’ve been making this recipe for years and have learned a few tricks along the way.
Firstly, always use room temperature cream cheese and butter when making the dough. This will ensure that the ingredients blend together smoothly, giving you a nice even and creamy texture. If your ingredients are too cold, you might find that they don’t mix together well and your pastry dough will end up with clumps of cream cheese.
Secondly, don’t overwork the dough. Roll it out with a light touch so that it remains tender and flaky. This is especially important when forming crescent rolled pastries like rugelach because if you overwork the dough, it can lose its delicate layers.
When filling your rugelach pastry, spread your fillings evenly, so you get a perfect balance of flavors in every bite. I recommend using an offset spatula or a spoon to spread your filling on top of the rolled-out dough.
It’s also essential to chill the dough for at least two hours before attempting to slice or shape it into crescents. If you try to slice or shape warm dough, it will be sticky and difficult to handle.
Lastly, when baking rugelach cookies, bake them until they are golden brown in color. This will make sure that they’re fully cooked through, yet still perfectly flaky and not burnt on the outside.
Follow these tips while making this delicious classic cream cheese rugelach recipe filled with a variety of nuts, fruit preserves, and cinnamon sugar, and no one will be able to tell if you’re not a bakery or dessert expert!
Bottom Line
with a persuasive text:
In conclusion, this cream cheese pastry nut rolls recipe (also known as rugelach) is simply delightful. With its flaky, creamy, and buttery dough filled with your choice of nuts or fruit preserves, it’s the perfect addition to your dessert table or breakfast spread. You’ll love how easy it is to make this delicious classic cream cheese pastry filled with a variety of nuts and fruit preserves.
Moreover, this rugelach recipe offers many substitutions and variations that you can use to tailor it to your liking. Additionally, it can be made ahead of time and stored for later use, making it perfect for hosting events or bringing to potlucks. The tips and suggestions provided will ensure that your rugelach cookies turn out perfectly every time.
This recipe is not only delicious but also versatile enough for cookies or an easy breakfast treat. With its sour cream and apricot jam additions, you can add a tangy sweetness that will have your taste buds dancing. Whether you prefer chocolate, apricot, cinnamon or nutty flavors, this rugelach cookie recipe has something for everyone.
Therefore, I highly recommend trying this rugelach recipe today. Impress your friends and family with a bakery-style dessert that’s homemade from scratch. Trust me; this rugelach cookie recipe will become a household favorite in no time!
Cream Cheese Pastry Nut Rolls (Rugelach) Recipe
Ingredients
- 1 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk (optional)
- 2 cups flour, plus extra for dusting work surface
- 1 cup apricot preserves (one 12 oz. jar)
- 1 cup walnuts or 1 cup pecans, finely chopped
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt (a large pinch)
- 1 egg white
Instructions
- Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
- Mix in the flour to make a soft dough.
- Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
- Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
- In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
- Preheat oven to 375 degrees F.
- Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
- Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
- Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
- With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
- Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
- Bake until golden, 16-18 minutes (depending on your oven).
- Cool completely on a wire rack and store in an airtight container.
- Repeat with the other three circles of dough.
- As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.
Add Your Own Notes
Nutrition
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