As a food lover working at Food and Meal, I’m always seeking out new and exciting recipes to try. Lately I’ve become enthralled with rugelach, the tender Jewish pastry traditionally filled with cinnamon, chocolate, or fruit preserves. There’s something about the buttery, tender dough and sweet, jammy filling that just makes me smile.
When I stumbled upon a recipe for strawberry rugelach, I knew I had to make it. Strawberries are my absolute favorite fruit – I love their sweet tartness and brilliant red color. Just the thought of wrapping up that summery flavor in tender, flaky pastry has me grinning from ear to ear. I can already imagine the delight of biting into the crisp, golden exterior and discovering that bright, fruity jam tucked inside.
Beyond my love of strawberries, I’m drawn to rugelach because of the sense of connection and tradition the pastry embodies. As I carefully shape and fill each crescent, I’ll be taking part in generations of Jewish baking tradition passed lovingly from bubbe to mother to child. Adding my own twist with strawberry filling allows me to put my personal stamp on that history. I have a feeling my friends and family will be begging me to make these rugelach every summer once they get a taste. And you know what? I absolutely will. Because baking these pastries fills me with so much happiness and pride to share my culture with those I love.
Strawberry Rugelache recipes
Strawberry Rugelach
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
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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
Creating these delectable strawberry rugelach is a delightful journey that begins with precision and ends with a symphony of flavors. In the initial steps, the cold, cubed butter, and cream cheese come together in the food processor, their dance creating a texture resembling coarse crumbs. With the addition of flour and salt, a few more pulses work their magic until a cohesive dough ball forms—careful not to overmix. This dough, shaped into a disk, undergoes a brief, patient sojourn in the refrigerator, allowing its flavors to harmonize for a minimum of 30 minutes.
Moving on to the filling, the same food processor, now flavored with anticipation, welcomes a medley of chopped strawberries, granulated sugar, cornstarch, and vanilla extract. With each pulse, the mixture thickens, and the strawberries transform into a tantalizing, jam-like consistency.
The assembly unfolds as the chilled dough takes center stage on a lightly floured surface, rolling out into a thin, circular canvas. The strawberry filling is lavishly spread, leaving a delicate border. With precision, the dough is sectioned into triangular segments, each transforming into a crescent masterpiece as it is gently rolled from the wide end to the point.
The baking finale begins with a preheated oven at 350°F (175°C) and a parchment-lined baking sheet awaiting its sweet occupants. In this heat, the rugelach undergoes a magical transformation, turning golden brown and emitting a tempting aroma that signals their readiness. As they emerge, the rugelach gracefully cool on a wire rack, promising a bite of strawberry-filled bliss in every crescent-shaped morsel.
Tips for making Strawberry Rugelache
Cooking Tips
First and foremost, when making the dough, don’t skimp on kneading time. Those minutes spent vigorously working the dough are key to developing the gluten that gives rugelach their signature flaky layers. I also highly recommend chilling the dough thoroughly before rolling – at least two hours, but longer is even better! A very cold dough makes shaping those crescent rolls so much easier. As eager as I am to fill and bake my rugelach, patience pays off with pastry.
When it comes time to fill my crescents, I’ve found the best jam for these has nice big fruit pieces instead of being too smooth or runny. The texture plays so nicely against the flaky dough. And don’t be shy with the filling! Generous dollops ensure every bite contains that sweet fruity flavor I love. A final sprinkle of coarse sugar on top adds such a delightful crunch and sparkle to contrast the soft filling within.
As someone who loves to share my baking, I always make extra rugelach when I can. They freeze beautifully for up to three months, ready to be warmed back to life when unexpected guests arrive. Just be sure to underbake them slightly before freezing, so they won’t dry out when reheated later.
Serving Suggestions
Picture indulging in the fruity sweetness of these pastries alongside a refreshing glass of soy milk, where the subtle nuttiness perfectly complements the strawberry filling without overshadowing its delicate nuances. Alternatively, the umami-rich notes of miso soup provide a savory contrast, creating a harmonious balance that tingles the taste buds. Yaki udon offers a savory and slightly sweet dance of flavors, enhancing the overall satisfaction of each bite. For those seeking a savory balance, the cheese dog with its cheesy goodness provides a unique twist to the sweetness of the rugelach. The crispiness of a pesto panini offers a delightful respite, allowing the herbal notes to mingle with the fruity filling. Consider hibachi soup for a refreshing interlude, cleansing the palate between bites. Hazelnut milk introduces a nutty dimension, harmonizing with the strawberry filling in an unexpectedly delightful way.
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.
Conclusion
As I pull my tray of golden, sugar-dusted strawberry rugelach from the oven, I’m filled with pride and delight at how beautifully they turned out. Their tender, flaky layers beg to be pulled apart to reveal the jammy red fruit tucked inside each swirl. This wonderful melding of fruit and pastry encapsulates all that I love about baking – tradition and creativity blended into something sweetly shareable.
I hope the tips and tricks I shared today help you find as much joy in making these rugelach as I do. This recipe really captures the spirit of community and connection that runs through Jewish food traditions, while letting the bright sweetness of summer strawberries shine. Be sure to visit Food and Meal for many more classic recipes with creative, seasonal twists to love.
And if you try making these strawberry rugelach, I’d absolutely love to see your results! Please share photos of your pastry creations with me and the Food and Meal community. Let’s celebrate the bonds formed through food and baking together. I can’t wait to see what delicious recipes we’ll explore next!
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.