Rugelach or “little twists” is a buttery and flakey mini Jewish pastry stuffed with walnuts, raisins, chocolate and cinnamon sugar. This irresistible little pastry or croissant is so delicious to eat and really very easy to make.
Can’t believe how quickly this year flew by! We are just a week away from Christmas and 2 weeks away from New Years. And I cant wait to spend my New years with my family in India. Supaaaa excited.. Yayyy!!!
2 years!! I am flying home after 2 long years.. My excitement is mounting each day and now we have only 2 more weeks to go! I am so looking forward to be with my loved ones and spending quality time with them. 😀
Too many things going on in my life right now. Christmas time is anyways the busiest time of the year and its been crazy since last 2 weeks. From shopping for Christmas presents, gifts for friends and family here as well as back in India and packing as well.
Oh and the most important planning & preparation for the Christmas party which is gonna be held in our house with our close friends. Phewww! Quite stressful right?! But I am loving every bit of it.. 🙂
Since life is so stressful right now, I wanted to treat myself with a stress free holiday dessert “Hanukkah Rugelach”. Perfect little flakey and buttery and cream cheesy Jewish Pastry. It is a no hard work and fool-proof perfectly delicious dessert!! 😀
I have filled my Rugelach with Chopped walnuts, raisins and Cinnamon sugar. I even added some dark chocolate chips in it (Love chocolate so try to incorporate into anything and everything possible). You can leave out Chocolate chips if you want. Hmmmm!! Baking this pastry fills your home with a warm and welcoming smell.
Making the dough is extremely easy. Just place the flour, cream cheese, butter and sour cream in a large mixing bowl. With a pastry blender cut through the cream cheese and butter until it looks like a crumbly meal. Now with your hand press the mixture into a ball of dough and divide it into 2. slightly flatten it into a disc and wrap it in cling film and refrigerate for minimum 4-5 hours. I had kept it over night.
Unwrap the dough and place it on a floured surface.
Roll out the dough into 1/6th of an inch thick circle.
Sprinkle the prepared filling over the rolled out dough.
With a sharp knife or pizza cutter cut it into 8 triangles (just as we cut a pizza). Roll up the triangles beginning from the wider side. Continue the same procedure with the second dough.
Place it on a lightly oiled baking sheet and bake in a preheated 175 º C or 350 º F oven for 12-15 minutes of until golden brown.
Tadaaa!! Delicious Rugelach ready!!
- 130 grams All Purpose Flour
- 110 grams unsalted butter, cold and cut into chunks
- 3 tablespoons sour cream
- 115 grams Cream Cheese, cold and cut into chunks
- 1/2 cup Walnuts, chopped
- 1/4 cup Raisins
- 1/4 cup Dark chocolate chips(optional)
- 1/4th cup Sugar
- 1 tsp Cinnamon powder
- In a large mixing bowl, place the butter, cream cheese, sour cream and all purpose flour. Now with a pastry blender cut the butter and cream cheese into the mixture until it resembles a crumbly mixture.
- Now press the mixture into a ball of dough with your hands. Divide the dough into two and shape it into a flatten disc. Now wrap it in a cling film and refrigerate for at least 4-5 hours.
- Place walnuts, raisins, chocolate, sugar and cinnamon in a small mixing bowl and stir until well combined.
- Preheat the oven to 175 degrees Celsius/ 350 degrees F.
- After 4 hours unwrap one of the dough and place it on a floured surface.
- Roll out the dough to 1/6th inch thick circle. Now sprinkle the filling mixture evenly over the rolled dough.
- With a sharp knife or a pizza cutter cut the circle into 8 triangles.
- Now roll up the triangles starting from the wider end. Place it on a lightly greased baking sheet approximately 2 inch apart.
- Continue the same procedure with the second dough.
- Bake it in the preheated oven for 12-15 minutes or until these pastry are light golden brown.
- Allow it to cool before serving.