Greetings, esteemed guests. I am delighted to share with you my latest culinary masterpiece, the Melt in the Mouth Mini Rugelach recipe. This delectable pastry is a traditional Jewish treat with origins dating back centuries. It is adored by many and for great reasons which I am about to share with you.
My recipe is a delectable combo of cheese dough and brown sugar filling mixed with ground walnuts and cinnamon sugar, delivering a rich melt-in-your-mouth texture that will leave you thrilled. Served as a dessert, snack, breakfast or even alongside your afternoon tea or coffee, this pastry is very flexible and satisfies every craving.
If you are looking for an easy-to-make pastry but one that is sure to impress your guests or family, then look no further than the melt-in-the-mouth mini rugelach recipe. Whether you are a seasoned baker or just starting on your culinary journey, this recipe has been meticulously crafted to make things as simple as possible while still giving you that sweet tooth satisfaction.
So put on your favorite apron and get ready to impress yourself and everyone else around after baking this masterpiece. In the next sections of this article, we will dive into why you’ll love this recipe and a detailed list of ingredients required.
Why You’ll Love This Recipe
I implore you to take a moment and imagine the sensation of taking a bite of the most decadent pastry you’ve ever tasted. The flaky texture of the dough, the rich melt-in-your-mouth texture of the filling, and the sweet aroma of cinnamon and sugar will transport you to a world of pure bliss.
If you are looking for a recipe that will impress your guests, satisfy your sweet tooth, and leave a lasting impression on your taste buds, look no further than my melt-in-the-mouth mini rugelach recipe.
This recipe boasts a delectable cream cheese dough and can be filled with an array of delicious options such as raspberry, poppy seed, or milk chocolate. The possibilities for customization are endless! And let’s not forget about the mouth-watering brown sugar-cinnamon or decadent milk chocolate filling that melts in your mouth with every bite.
Not only is this recipe easy to make, but it will also impress even the most discerning palates. It is perfect for a holiday gathering or as an indulgent dessert after a long day at work. You can even make it ahead of time and store it for later, making it an ideal choice for busy home cooks.
In addition to its melt-in-the-mouth texture, these mini rugelachs are also aesthetically pleasing with their perfectly golden exterior encasing the vibrant filling inside. Trust me when I say that one bite of this dessert will leave your taste buds begging for more.
So why should you love this rugelach recipe? Because it is not only a delicious treat that will satisfy your cravings but also because it is easy to make and can be customized to fit any preference. Trust me; you won’t regret trying this recipe.
For the dough:
- 2 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- A pinch of salt
- 8 ounces cream cheese, softened
- 2 sticks (8 ounces) unsalted butter, softened
For filling 1:
- 1 cup ground walnuts
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For filling 2:
- 1/2 cup raspberry jam or preserves
- 1/2 cup dark chocolate chips, chopped
For filling 3:
- 1/2 cup poppy seed filling
Other fillings you can use:
- Brown sugar and cinnamon
- Milk chocolate and cream cheese
- Sugar and cinnamon
Note: You do not have to use all three fillings. Choose your desired filing(s).
The Recipe How-To
Now, it’s time to get baking! Follow this straightforward recipe for delicious mini rugelach with a tender, melt-in-your-mouth texture.
1. Rugelach Dough
Firstly, blend cream cheese and butter in a big bowl until creamy, then mix in sugar. As the mixture turns light and fluffy, add in the all-purpose flour and salt. Use your hands to knead the dough well till you form a smooth ball. Divide into 4 equal parts, shape each part into a circle approximately 1/2 inch thick.
Choose any of the three options provided- brown sugar cinnamon, chocolate, or poppyseed– to make up some delicious fillings for these mini rugelachs.
For the brown sugar cinnamon filling, mix brown sugar, ground walnuts and cinnamon in a bowl.
For the chocolate one, start by melting your preferred chocolate either dark or milk over low heat till it’s entirely melted then mix it with the above-prepared mixture.
For the poppyseed filling, combine poppyseeds , sugar and milk together in a saucepan and cook over low heat till most of the liquid evaporates.
As soon as you have all three fillings ready, distribute each type of filling equally onto each round piece of rolled-out dough.
3. Shaping and Baking Rugelach
Cut each round piece of rugelach dough-equally and evenly- into about 12 triangles (just like cutting pizza). Roll up these triangles big end to small end starting from as close as possible to your fingers; put them on the baking sheet which is covered with parchment paper leaving enough space around for expansion.
Chill the unbaked rugelach in the fridge for at least an hour or overnight.
Bake them on lined baking sheets for around 20-25 minutes or till they are golden brown at an oven temperature of about 350°F.
Sprinkle confectioners’ sugar immediately onto still warm but not hot cookies for decoration.
Enjoy fresh out-of-the-oven mini rugelachs!
Substitutions and Variations
One aspect of cooking that always excites me is the ability to experiment with various ingredients and come up with unique versions of a classic dish. This rugelach recipe is no exception, and I’m thrilled to share some suggestions for substitutions and variations that will help you create your twist on this melt-in-the-mouth mini rugelach recipe.
For those who prefer a different filling, consider swapping the ground walnuts for poppy seeds or raspberry jam. Raspberry rugelach is a popular variation that utilizes jam as the filling, creating a fruity, tangy flavor.
If you’re looking for a chocolate fix, chocolate rugelach cookies are a perfect fit. Replace the ground walnuts in the filling with chopped dark or milk chocolate for a rich melt-in-your-mouth texture. You can also substitute the cinnamon sugar mixture on top for brown sugar-cinnamon to get an even more decadent experience.
Looking for a non-dairy version of rugelach? No problem- swap out the margarine for coconut oil or vegan butter and replace the cream cheese with non-dairy whipped topping or vegan cream cheese made from nuts like cashews or soybeans.
Do you prefer pie crust over cream cheese dough pastry? Try Maida Heatter’s well-known rugelach recipe, which uses traditional pie crust instead of cream cheese dough. Thin slices of apples can be used as a filling here to create apple-cinnamon rugelachs.
Lastly, if you’re looking for a simpler version of this recipe, try easy rugelach recipes that use fewer ingredients like just butter-cinnamon sugar, or only fillings like milk chocolate or poppy seeds.
Remember that every variation will have its unique taste and character, so feel free to experiment with them until you find your favorite melt-in-the-mouth dough alternative!
Serving and Pairing
There is nothing quite like a freshly baked melt-in-the-mouth mini rugelach, and the possibilities for serving and pairing them are endless. These bite-sized treats are perfect for a snack, dessert or on-the-go breakfast.
For a breakfast treat, pair these mini rugelach with your favorite cup of coffee or tea. The rich, melt-in-your-mouth texture pairs beautifully with a warm beverage, making it an ideal choice for cold winter mornings.
If you’re looking for something to serve at a party, try preparing a platter with a variety of rugelach. You can include chocolate, raspberry, poppy seed and cinnamon flavors to cater to everyone’s taste buds. Display the platter alongside bowls of fresh fruit and nuts for an elegant dessert that will leave your guests wanting more.
Another way to serve these delicious treats is to place them in gift jars or bags and give them out as party favors or gifts. These mini rugelach make the perfect holiday gift or addition to any homemade gift basket.
For a more decadent experience, serve these mini rugelachs alongside non-dairy whipped topping or drizzle melted milk or dark chocolate over them. The creamy filling and flaky pastry make the perfect base for sweet toppings.
Overall, this melt-in-the-mouth mini rugelach recipe is versatile and perfect for any occasion. With limitless options for serving and pairing them, you can never go wrong with this treat.
Make-Ahead, Storing and Reheating
Dear reader, one advantage of making melt-in-the-mouth mini rugelach is that you can make them ahead of time and store them for later consumption. Once the rugelach is totally cooled off, you can store them in an airtight container or a zip-top plastic bag at room temperature for up to four days.
To store them for longer term use, you can freeze uncooked rugelachs. Wrap each rugelach tightly in plastic wrap or wax paper, and then pack them into freezer-grade zipper bags or airtight containers. When you are ready to bake, take them out of the freezer and place onto baking sheets lined with parchment paper. Let the rugelachs sit at room temperature for about 5-10 minutes before baking.
For reheating, there are different approaches based on how you prefer to enjoy your rugelachs. First, we suggest reheating room temperature rugelachs in the oven at 350°F (180°C) for 6-8 minutes until lightly warmed up. Alternatively, if you opt for reheating a frozen rugelach where it’s more convenient, preheat your oven to 375°F (190°C) and transfer the frozen rugelachs directly onto a baking sheet lined with parchment paper. Bake them until golden brown for around 15-20 minutes.
Finally, please note that while they’re still warm, dip the melts mouth mini-rugelach into the confectioners’ sugar then shake off excess powder to add an extra texture before serving. You will love these melt-in-the-mouth treats no matter how you reheat or store them!
Tips for Perfect Results
Now that you have all the required ingredients to make mouthwatering mini rugelach, it’s important to know some tips and tricks in order to bake the perfect batch. Here are some helpful tips for making your mini rugelach a complete success:
1. Chill the dough: The dough should be chilled before rolling it out as working with warm dough can result in a sticky mess. I recommend chilling the dough for at least 30 minutes before you start rolling or cutting it.
2. Use non-stick surfaces: For fast and easy clean-up, try rolling out the mini rugelach on a non-stick surface like parchment paper that has been lightly dusted with flour. If you don’t have parchment paper, then use wax paper, but make sure to dust it with flour first.
3. Don’t Overfill: While it can be tempting to add more filling, try not to over-fill the mini rugelach as it can affect its texture and shape. Stick to the recommended amount of filling mentioned in the recipe.
4. Keep everything cold: It is crucial to keep your ingredients cold while making mini rugelach to ensure they maintain their shape while baking. Refrigerate any unused dough or filling immediately.
5. Take care when shaping: Be gentle when rolling and shaping your mini rugelach so you don’t squish out too much filling or get flat tops.
6. Pay attention to baking time: Oven temperatures can vary, so keep an eye on your mini rugelach while baking to ensure they don’t burn. You want them nicely golden brown instead.
7. Allow them to cool: When the mini-rugelachs are done baking, let them cool completely before eating or storing them in an airtight container so that they retain their flaky texture.
By following these tips, making melt-in-the-mouth mini rugelach at home will be a breeze even for novice bakers!
In conclusion, mini rugelach is the perfect dessert for any occasion, and this melt-in-the-mouth recipe elevates it to the next level. With a rich melt-mouth texture, this pastry delightfully melts in your mouth, leaving a burst of flavor that lasts. This recipe is easy to follow and can be adapted to fit different tastes and preferences.
Whether you choose to go with the classic cinnamon sugar, Nutella filling or any other mouth-watering variations suggested in this article, you’re guaranteed a treat that everyone will enjoy. Plus, you can make-ahead, store or reheat the dessert for later consumption.
So why not add mini rugelach recipe to your next baking venture? You won’t regret it!
Melt in the Mouth Mini Rugelach Recipe
- 1 lb margarine (4 sticks)
- 1 (10 ounce) container non-dairy whipped topping
- 5 cups flour
- 1 cup sugar
- 3 1/2 ounces ground walnuts
- 1 tablespoon vanilla sugar
- confectioners' sugar (to sprinkle)
- Combine dough ingredients together, to form a soft dough.
- Combine filling ingredients in a small bowl.
- Divide dough into 8 pieces.
- Roll out each piece in to a circle.
- Spread filling over dough.
- Divide into 20 wedges (like a pizza pie).
- Roll from the wides part of the triangle to the narrow part.
- Place edge down on a parchment paper on a cookie sheet.
- Continue with the rest of the dough.
- Bake at 350°F for 10-15 minutes.
- When cool sprinkle with confectioners' sugar.