Welcome to my kitchen, where we’re about to embark on a delightful culinary journey. Today, I’m sharing a recipe that’s very close to my heart – Strawberry Rugelache. These delicate pastries are a testament to the art of baking, a perfect blend of sweet, flaky, and fruity. Join me as we uncover the secrets behind this exquisite treat.
Strawberry Rugelache recipes
- 8 ounces cream cheese at room temperature
- 1/2 - lb unsalted butter at room temperature (2 sticks)
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 1 cup walnuts finely chopped
- 1/2 cup strawberry jam pureed if necessary
- 1 egg beaten with 1 tablespoon mil,for egg wash
- Mix the cream cheese and the butter at high speed with a paddle attachment, until light and fluffy. Add 1/4 cup granulated sugar, the salt and vanilla extract. Lower the speed and add the flour, mixing until just combined.
- Roll the dough into a ball on a well floured surface, and cut into 4 quarters. Wrap each piece in plastic, and place in the fridge for 1 hour.
- Prepare the filling by combining 6 tablespoons of granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and the walnuts into a small bowl.
- On a well-floured board, roll each dough quarter into a 9-inch circle. Spread the dough with 2 tablespoons strawberry jam and sprinkle 1/2 cup of the filling on top. Press the filling lightly into the dough. Roll the dough forward with the long side facing you, then slice into 1/2 inch sections, with a serrated knife, being careful to not press the dough down too much.
- Place the cookies on a pan sheet lined with parchment paper and chill for 30 minutes.
- Preheat the oven to 350 degrees F.
- Brush each cookie with the egg wash. Combine the remaining 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookie tops. Bake for 15 to 20 minutes, or until the cookies are lightly browned. Cool on a rack.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Making Strawberry Rugelache Using a Food Processor
For the Dough:
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1 cup ripe strawberries, finely chopped
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Preparing the Dough:
- Place the cold, cubed butter and cream cheese in your food processor.
- Pulse the ingredients until they start to combine and resemble coarse crumbs.
- Add the flour and salt to the processor.
- Pulse the mixture a few more times until the dough comes together into a ball. Be careful not to overmix.
- Remove the dough, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Making the Filling:
- In the same food processor (no need to wash it), combine the chopped strawberries, granulated sugar, cornstarch, and vanilla extract.
- Pulse until the mixture thickens slightly and the strawberries are finely chopped. It should have a jam-like consistency.
Assembling the Rugelache:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick.
- Spread the strawberry filling evenly over the dough, leaving a small border around the edges.
- Using a pizza cutter or a sharp knife, cut the dough into triangular segments.
- Roll up each segment from the wide end towards the point to create a crescent shape.
- Place the rugelache on the prepared baking sheet, leaving some space between each.
- Bake in the preheated oven for 20-25 minutes, or until the rugelache turns golden brown.
- Remove from the oven and let them cool on a wire rack.
Tips for making Strawberry Rugelache
- Keep It Cold:The key to flaky pastry is keeping the dough and ingredients cold. Work quickly and return the dough to the fridge if it gets too soft.
- Don’t Overwork the Dough: Overmixing or over-kneading the dough can lead to tough rugelache. Handle it gently to maintain that desirable flakiness.
- Proper Strawberry Filling: Ensure your strawberry filling isn’t too runny. Use cornstarch to thicken it, preventing soggy rugelache.
- Size Matters: Consistency in the size of your rugelache pieces is crucial for even baking. Use a ruler or a template for precise cuts.
- Allow for Cooling Time: Let the baked rugelache cool for a while before indulging. They’ll firm up as they cool down.
Recommend Sides and Garnishes:
- Whipped Cream: A dollop of freshly whipped cream adds a luxurious touch to your rugelache.
- Dusted Sugar: Sprinkle powdered sugar on top for a sweet finish.
- Fresh Berries: Serve with a side of fresh strawberries or raspberries for a fruity contrast.
- Hot Tea or Coffee: Pairing your rugelache with a hot cup of tea or coffee is a classic choice.
- Iced Tea: On a warm day, opt for iced tea to refresh your palate while savoring the pastry.
Different Ways to Serve:
- Afternoon Tea: Arrange your rugelache on a pretty platter with tea cups and saucers for an elegant tea time.
- Dessert Platter: Serve them alongside other pastries and desserts for a delectable dessert platter.
FAQs about Strawberry Rugelache
- Can I make Strawberry Rugelache ahead of time?Absolutely! Once baked and cooled, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
- Can I use frozen strawberries for the filling?Yes, frozen strawberries work well for the filling. Thaw and drain them before using to avoid excess moisture.
- How do I prevent the dough from sticking while rolling?Use a lightly floured surface and rolling pin to prevent sticking. Excess flour can make the dough tough, so use it sparingly.
- Can I add nuts or chocolate chips to the filling?Absolutely! Feel free to customize your rugelache with chopped nuts, chocolate chips, or any other fillings you desire.
- What’s the best way to reheat leftover rugelache?To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes to regain their warmth and flakiness.
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