Dana Bate’s Rugelach
This recipe comes from my great-grandmother, who immigrated to the US from Hungary in the early 1900s. You can fill your rugelach with whatever you like—raspberry jam, chocolate chips, nuts, you name it. My favorite fillings are apricot jam with golden raisins, or raspberry jam. – Dana Bate
- ½ pound unsalted butter
- ½ pound cream cheese
- 2 cups sifted flour
- 1 egg yolk (save the white)
- 1 cup sugar mixed with 2 teaspoons cinnamon
- Fillings of your choice (apricot jam + golden raisins, raspberry jam, Nutella, etc.)
- To make the dough, mix all of the dough ingredients together in a stand mixer or food processor until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate overnight.
- The next day, let the dough soften slightly at room temperature before making the rugelach.
- Preheat the oven to 350 degrees. Cut the ball of dough into 7 wedges. Using one wedge at a time, roll out into a flat circle about 1/8-inch thick.
- Spread a thin layer of preserves or other spreadable filling along the outer edge of the circle. Sprinkle cinnamon-sugar evenly all over the inside of the circle. If using apricot preserves, line the edges of the circle with golden raisins; if using nuts, do the same. Cut the circle into eighths, like a pizza. Roll each eighth from the outer edge in, forming a crescent shape. Seal the ends. Brush with the reserved egg white and roll in the remaining cinnamon sugar. Place on an ungreased cookie sheet and bake for 20 minutes. Cool on a wire rack.