Traditional Hanukkah Rugelach With Cinnamon Sugar Filling

If you’re looking to make traditional Hanukkah rugelach with cinnamon sugar filling, you’re in for a treat! These delightful pastries, rooted in Eastern European Jewish traditions, offer a flaky texture thanks to a luxurious mix of butter and cream cheese. You’ll start by chilling your dough, then rolling it out, sprinkling that irresistible cinnamon-sugar mix, and cutting it into wedges before rolling them up. Baking them until golden brings out their rich flavors, making them perfect for sharing with family. Curious about how to customize this recipe or serve these scrumptious bites? Stick around to uncover more delicious details!

Origin in Eastern Europe

Rugelach, with its flaky pastry and sweet filling, originated in Eastern Europe, where Jewish communities embraced this delightful treat. Did you know that this pastry is steeped in rich history? It’s fascinating how it reflects the warmth of Jewish cuisine, combining the love for baking with cultural traditions.

You can imagine Jewish mothers in bustling kitchens, rolling out dough and filling it with sweet nuts and spices, creating something magical. As you bite into a piece of rugelach, think about the generations of families who’ve enjoyed this treat during celebrations, especially during Hanukkah.

The dough, typically enriched with cream cheese, makes it incredibly tender, a perfect canvas for whatever filling you choose. Each bite is a reflection of pastry history—it’s both a celebration of flavors and a connection to the past.

Rugelach isn’t just food; it’s a symbol of togetherness. Whether shared with loved ones or savored alone, it invites you to pause, reflect, and appreciate the joy of tradition.

Recipe

This Traditional Hanukkah Rugelach with Cinnamon Sugar Filling is a timeless treat that captures the essence of holiday baking. These delightful, crescent-shaped pastries are filled with a sweet mixture of cinnamon, sugar, and nuts, creating a perfect balance of flavors and textures.

Rugelach is a cherished staple during Hanukkah celebrations, making it an ideal dessert to serve at family gatherings or to share with friends. The dough is incredibly easy to work with, thanks to the cream cheese that adds richness and a tender crumb.

Once rolled out and filled, these pastries are baked until golden brown, creating a deliciously flaky exterior. Whether enjoyed fresh from the oven or as leftovers, these rugelach are sure to become a favorite holiday tradition in your home.

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for filling)
• 1 tablespoon ground cinnamon
• 1 cup finely chopped walnuts or pecans (optional)
• 1 egg, beaten (for egg wash)

Instructions:

In a mixing bowl, whisk together the all-purpose flour and salt. In a separate bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the flour mixture to the butter mixture, mixing until just combined.

Divide the dough into four equal pieces, wrap each in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a small bowl, combine the granulated sugar, ground cinnamon, and chopped nuts (if using) for the filling.

On a lightly floured surface, take one piece of chilled dough and roll it out into a circle about 1/8 inch thick. Sprinkle a quarter of the cinnamon-sugar filling evenly over the dough, pressing it gently into the surface.

Using a sharp knife or pizza cutter, slice the dough circle into 8 equal wedges, like a pizza. Starting from the wide end of each wedge, roll it up towards the tip to form a crescent shape. Place the rolled rugelach on the prepared baking sheet, spacing them about 1 inch apart.

Brush the tops of the rugelach with the beaten egg to give them a beautiful golden color as they bake. Repeat the rolling and filling process with the remaining pieces of dough and filling.

Bake the rugelach in the preheated oven for 20-25 minutes, or until they’re golden brown. Allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Extra Tips: For added flavor, you can experiment with different fillings, such as chocolate chips, dried fruits, or even a mix of spices.

Make sure to keep the dough well-chilled while working with it, as this will help maintain its flakiness. These rugelach can be stored in an airtight container for several days, or they can be frozen for later enjoyment. Enjoy this delightful traditional Hanukkah rugelach with a cup of tea or coffee!

Traditional Hanukkah Rugelach With Cinnamon Sugar Filling Prep Time, Cooking Time & Serving Size

When preparing to make these delightful pastries, you’ll find that the process is quite manageable. You’ll need about 30 minutes for prep time, which is a fantastic benefit—this gives you time to enjoy the aroma of spices and the anticipation of a sweet treat.

As you mix and roll out the dough, you’ll feel the excitement build!

Once you’ve shaped your rugelach, they’ll bake in about 25 minutes, filling your kitchen with a heavenly scent. Can you imagine the golden, flaky pastries emerging from the oven? It’s worth the wait!

This recipe yields 24 rugelach, but don’t worry if you’d like to adjust the serving size. You can easily make smaller batches or save some dough for later.

Who doesn’t love a little flexibility when it comes to baking? Whether you share them with friends, family, or keep them all to yourself (we won’t judge!), these treats are perfect for any gathering, holiday or not.

Traditional Hanukkah Rugelach With Cinnamon Sugar Filling Cooking Steps

Now that you’ve got your ingredients ready, it’s time to jump into the cooking steps that’ll bring your rugelach to life!

First up, you’ll mix the flour and salt to create the perfect base for your dough.

Are you excited to roll it out, fill it with that sweet cinnamon goodness, and watch them transform into golden-brown treats?

Traditional Hanukkah Rugelach With Cinnamon Sugar Filling

Whip up a batch of classic Hanukkah rugelach with our simple step-by-step recipe, and create a sweet centerpiece for your holiday table!

Servings 24

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

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Equipment

• Mixing Bowl (For combining ingredients for the dough.)
• Rolling Pin (For rolling out the chilled dough.)
• Baking sheet (For placing the rugelach before baking.)
• Parchment paper (For lining the baking sheet to prevent sticking.)
• Sharp Knife (For cutting the dough into wedges.)
• Pastry Brush (For applying the egg wash to the rugelach.)

Ingredients

  

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• 2 cup all-purpose flour
• ¼ tsp salt
• 1 cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup granulated sugar (for filling)
• 1 tbsp ground cinnamon
• 1 cup walnuts (or pecans, finely chopped – optional)
• 1 egg (beaten, for **egg wash**)

Instructions

 

• Mix Flour and Salt Together

  To get started on your rugelach, you'll want to mix the flour and salt together in a mixing bowl. This step is simple but essential, as it guarantees your dough has the right texture. You can use different flour types, like all-purpose or even a bit of whole wheat, depending on your preference. Just remember, all-purpose flour gives you that perfect balance of tenderness and structure.

  Now, sprinkle in about 1/4 teaspoon of your favorite salt variety—kosher salt works beautifully here. Don't skip this part; the salt enhances the flavors and brings everything to life. Grab a whisk and blend the two together until they're well combined.

  Can you feel the excitement building? It's amazing how such simple ingredients can create something so delightful!

  Once you've mixed them, you'll be ready to move on to the next step of creating your rugelach dough. It's a little like magic, isn't it? Just remember, the better your initial mix, the tastier your treats will be. Trust me, those little bites of joy will be worth the effort.

  Now, let's roll up our sleeves and keep going!
  
• Roll Out Dough Evenly

  After mixing the flour and salt, it's time to roll out the dough evenly. You want to achieve that perfect dough consistency, which means it should be pliable yet slightly firm.

  Grab your rolling pin and lightly dust your surface with flour to prevent sticking. Begin with one piece of chilled dough, and don't rush—take your time to roll it into a circle about 1/8 inch thick.

  Are you feeling the texture yet? It should be smooth and soft, almost like a canvas waiting for a masterpiece. Use gentle, even pressure as you roll, making sure to rotate the dough occasionally. This rolling technique helps guarantee that you don't end up with thicker edges—nobody wants a dough mountain on their rugelach!

  If you feel the dough sticking, sprinkle a bit more flour, but be cautious; too much can affect the outcome.

  Once you've got that lovely circle, you're ready to sprinkle on the cinnamon-sugar filling. It's all about the journey, so enjoy this moment of creation. You're one step closer to delicious rugelach!
  
• Fill and Roll Dough

  With your dough rolled out to the perfect thickness, it's time to sprinkle on the cinnamon-sugar filling. Imagine the sweet aroma that'll soon fill your kitchen! Grab that filling mixture and evenly distribute it across your dough.

  As you sprinkle, use gentle pressure to help it stick—this is one of those satisfying filling techniques that makes all the difference.

  Once the filling is in place, it's time to slice. Using a sharp knife or pizza cutter, cut the dough into 8 equal wedges, just like you'd with a pizza. The goal is to create nice, even triangles so they roll up beautifully.

  Starting from the wide end of each wedge, roll it up toward the tip, tucking it in lightly. As you roll, keep an eye on the dough consistency; it should remain smooth and pliable, not cracking or tearing.

  Place your rolled rugelach on the prepared baking sheet, leaving about an inch of space between them. You're almost there! Just think about how delicious these will be once baked.

  Ready for the next step? You've got this!
  
• Brush With Egg Wash

  Now it's time to give your rugelach that beautiful golden finish. Brushing your pastries with an egg wash isn't just a step; it's a secret weapon. You'll love how it enhances their appearance, achieving that irresistible shine that makes them look bakery-fresh.

  Plus, the egg wash benefits go beyond just looks—it helps create a delightful crust that's both crisp and golden.

  Grab your pastry brush, dip it into the beaten egg, and gently coat the tops of each rugelach. Be careful not to drench them; a light layer is all you need for that perfect shine. Imagine the excitement when everyone sees those glossy tops glistening in the light!

  It's a small touch that makes a big difference, turning your homemade treats into something truly special.

  As you brush, think about the joy these rugelach will bring to your holiday table. Each bite will be a reminder of love and tradition, and that's something worth celebrating.
  
• Bake Until Golden Brown

  Once your rugelach are beautifully brushed with egg wash, it's time to slide them into the oven. Feel that excitement? You're on the brink of something delicious!

  Set your timer for 20-25 minutes, but keep an eye on them. You want that perfect golden crust—like the warm glow of a cozy fireplace.

  As they bake, you'll notice the sweet aroma wafting through your kitchen, making it hard to resist sneaking a taste. But trust me, the wait is worth it!

  If you want to guarantee even baking, rotate the baking sheet halfway through. It's one of those handy baking tips that makes a difference.

  When the rugelach emerge from the oven, they should be a beautiful golden brown. Let them cool on the baking sheet for a few minutes; they'll firm up a bit, making them easier to transfer.

  Then, move them to a wire rack to cool completely. Can you imagine the joy when you share these little treats with family and friends? Each bite will transport them to a place of warmth and celebration.

  Enjoy the moment—you've just created something truly special!
  

Nutrition

Calories: 199kcalCarbohydrates: 16gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 58mgPotassium: 52mgFiber: 1gSugar: 7gVitamin A: 375IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg

Calories: 199kcal

Course: Dessert

Cuisine: Jewish

Keyword: Hanukkah Baking, Hanukkah Desserts, Hanukkah Rugelach, Hanukkah Traditions, Jewish Holiday Recipes

Traditional Hanukkah Rugelach With Cinnamon Sugar Filling Swaps And Substitutions

Flexibility is key when it comes to baking, and rugelach is no exception. If you or your loved ones have dietary restrictions, don’t fret! You can easily adapt this delightful treat to suit your needs.

Why not explore alternative fillings that cater to different tastes and preferences? Here are some ideas to get you started:

Nut-free: Swap out nuts for crushed graham crackers or sunflower seeds.
Gluten-free: Use a gluten-free flour blend to maintain that tender texture.
Dairy-free: Replace cream cheese and butter with vegan alternatives like coconut cream.
Sweetener alternatives: Try using maple syrup or agave for a healthier twist.

Embracing these swaps not only makes rugelach accessible to more folks but also adds a personal touch to your baking.

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Maybe you want to surprise your vegan friend with a delightful version crafted just for them! Remember, the essence of rugelach lies in its flaky, tender dough and comforting flavors, so let your creativity shine.

Who knows? You might just create a new family favorite that everyone can enjoy together during the holidays.

Traditional Hanukkah Rugelach With Cinnamon Sugar Filling Serving Suggestions And Meal Pairings

Rugelach often shines as a delightful dessert at holiday gatherings, pairing beautifully with various beverages and dishes.

You’ll love how these flaky, sweet treats elevate your dessert presentation. Try serving them alongside:

• A steaming cup of spiced chai for warmth.
• Classic black tea to balance the sweetness.
• Rich hot chocolate for a cozy indulgence.
• A light dessert wine to complement the flavors.

Imagine the joy of sharing rugelach with friends and family, each bite bursting with cinnamon goodness.

These pastries are perfect for a festive dessert table, inviting everyone to indulge. You can even plate them on a lovely cake stand, dusted with powdered sugar for that extra touch of charm.

Want to take it a step further? Consider pairing your rugelach with a scoop of vanilla ice cream or a dollop of whipped cream.

It’s a luscious contrast! So, what’re you waiting for? Grab your favorite drink, set the scene, and enjoy the warmth of the season with rugelach that’s sure to spark joy and conversation.

After all, what’s better than a sweet treat shared with loved ones?

Freeze for Longer Freshness

To keep your rugelach fresh for longer, freezing is a fantastic option. You can savor these delightful pastries even after the holiday rush. With the right freezing techniques, you’ll maintain their taste and texture remain intact. Here’s how to store them properly:

Cool completely: Let the rugelach cool down to room temperature before freezing.

Wrap securely: Use plastic wrap or aluminum foil to wrap each piece tightly. This prevents freezer burn.

Label and date: Don’t forget to mark your storage bags with the date so you know when to enjoy them.

Freeze in batches: Consider portioning them out. This way, you can thaw just what you need for a cozy treat.

When you’re ready to enjoy, simply take them out and let them thaw at room temperature. You might even want to pop them in the oven for a few minutes to regain that warm, flaky goodness.

Freezing is one of the best storage methods for keeping your rugelach just as delightful as when they first came out of the oven. So, why wait? Enjoy your rugelach whenever you crave a sweet reminder of the holidays!

Frequently Asked Questions

When you plunge into baking traditional Hanukkah rugelach, you might’ve questions about the process or ingredient substitutions.

Don’t worry; you’re not alone! Here are some common queries to guide you:

Can I use different fillings? Absolutely! Rugelach variations can include chocolate chips, dried fruits, or even a nut-free option. Get creative!

What if my dough is too soft? Chill it a bit longer. A well-chilled dough is key to those flaky layers you love.

How do I store them? Keep your rugelach in an airtight container at room temperature for a few days, or freeze them for an extended treat.

What’s the best way to reheat? A quick 5-10 minutes in a warm oven will restore that fresh-baked taste.

Final Thoughts

There’s something truly special about baking traditional Hanukkah rugelach that brings joy to the holiday season.

As you roll out the dough and fill it with that sweet cinnamon sugar mixture, you’re not just making a treat; you’re participating in a rich tapestry of cultural significance and holiday traditions.

Each bite of these flaky pastries carries with it the warmth of family gatherings and the laughter shared around the table.

Think about it—when you enjoy rugelach, you’re connecting with generations before you who’ve lovingly crafted this dessert.

It’s a way to honor your heritage while creating new memories with loved ones.

Isn’t that what the holidays are all about?

The aroma of baking rugelach fills your home, inviting everyone to come together and share in the experience.

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