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How to Make Rugelach with Currants and Walnuts - A Step-by-Step Guide

Rugelach is a traditional Jewish pastry that is enjoyed during Hanukkah and other special occasions. It is a beloved treat that is known for its flaky and buttery dough, which is typically filled with a sweet and flavorful mixture of fruit, nuts, and spices. One of the most popular variations of rugelach is filled with currants and walnuts, which lend a delightful combination of tartness and crunch to the pastry.

While rugelach might seem intimidating to make at first glance, it is ac...

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Ingredients

  • 1 cup unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • ½ cup white sugar
  • 2 tablespoons white sugar
  • 1 tablespoon ground cinnamon
  • 1 ¼ cups finely chopped walnuts
  • ¾ cup currants
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg yolk
  • 1 teaspoon water

Information

  • Prep Time: 1 hr 5 mins
  • Cook Time: 30 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 35 mins
  • Servings: 36
  • Yield: 36 rugelach

  • Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
  • Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
  • Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
  • Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
  • Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
  • Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
  • Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
  • Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

    • Nutrition

    157 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 29mg
    • Sodium: 52mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 1g
    • Total Sugars: 7g
    • Protein: 2g
    • Vitamin C: 0mg
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 63mg

    Categories

    Baking recipes
    Dessert recipes
    Jewish recipes
    Pastry recipes
    Sweet recipes