18 Shoolman Way, Milton, MA 02186 | (617) 698-3394 | Email Us

Congregation Beth Shalom of the Blue Hills

Serving the Jewish Community of: Milton, Quincy, Boston, Hyde Park, Dorchester, Roslindale, Braintree & Surrounding Areas

Pie-Dough Rugelach

Pie-Dough Rugelach
Rugelach is a classic Jewish dessert, but can take some time to make. This is a less traditional way to make Rugelach, but it can be made quickly and is quite delicious.
Write a review
  1. 1 1/4 cups all-purpose flour
  2. 1/2 Tbs sugar
  3. 1/4 tsp salt
  4. 1/2 cup chilled salted butter, cut coarsely
  5. 3 Tbs ice water
  1. Store-bought jam (raspberry, blackberry, apricot)
  2. Melted chocolate (chocolate chips, melted in a double boiler)
  3. Nutella
  4. ½ cup white sugar for coating
Prepare the dough
  1. Using a food processor, blend the flour, sugar, and salt.
  2. Add the butter and pulse until a coarse mixture forms.
  3. Add the water, one tablespoon at a time.
  4. Pulse until the mixture combines and is moist.
  5. Add more water if the mixture is too dry (in 1 teaspoon increments).
  6. Take the mixture out and create a ball.
  7. Wrap the ball in plastic wrap and flatten into a disk.
  8. Refrigerate the dough for at least one hour.
  9. The dough can be made ahead of time and can also be frozen.
  1. When ready to make the Rugelach, take the dough out of the refrigerator and let it soften for about 10-15 minutes. It should still be cold enough so that it doesn’t stick when rolled out.
  2. Preheat oven to 425 degrees.
  3. Cover a cookie sheet with parchment paper (this is a very important step as the jam can get very sticky and make it extremely difficult for the cookies to come off of the sheet).
  4. Using a rolling pin, roll out the dough on a large cutting board until the dough is thin but not transparent.
  5. If it does stick to the rolling pin, sprinkle lightly with flour.
  6. Using a pizza cutter, make three lines, 6 inches apart.
  7. Between each 6-inch line go back and forth with diagonal lines to create triangles (see diagram).
  8. Peel up the triangles one at a time (use a greased spatula if they do not come up easily).
  9. Spread one teaspoon of filling over the whole triangle, keeping the edges clean if possible. Starting at the base of the triangle, roll it up toward the tip.
  10. Once the Rugelach are rolled, place them one at a time in a bowl with sugar and cover to coat.
  11. Gather the remaining dough and start over with rolling it out and cutting into triangles until there isn’t any left.
  12. Continue with filling, rolling, and covering in sugar.
  13. Place Rugelach on the parchment-lined cookie sheet, spaced about 1 inch apart.
  14. Cook for 10-14 minutes, turning once halfway through, until the Rugelach are golden brown.
  15. Remove from oven and immediately place on a wire cooling rack.
  16. Let cool.
  17. Best served the same day.
  1. If you want to truly expedite the process of making these cookies, you can substitute a frozen or refrigerated ready-made rolled pastry dough or piecrust. If you use a frozen crust, let it thaw in the refrigerator before using.
Congregation Beth Shalom of the Blue Hills http://www.bethshalombluehills.org/