Ina Garten Rugelach Recipe
Looking for the perfect Ina Garten Rugelach Recipe? You're in the right place! These delicious pastries are flaky and buttery.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Rolling Pin
- Baking sheets
- Sharp knife or pizza cutter
- Parchment paper
- Pastry brush
- Plastic wrap
- Measuring cups and spoons
Ingredients
- 8 ounces cream cheese softened
- 1/2 pound unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter melted
- 1 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup raisins chopped
- 1 cup walnuts finely chopped
- 1 egg beaten with 1 tablespoon milk
- Granulated sugar for sprinkling
Instructions
- Beat the cream cheese and butter together.
- Mix until completely smooth and fluffy.
- Add the sugar and salt.
- Beat for 3 more minutes.
- Add the flour gradually.
- Mix just until the dough comes together.
- Don't overmix the dough.
- Divide dough into 4 equal pieces.
- Wrap each piece in plastic wrap.
- Refrigerate for at least 1 hour.
- Mix the melted butter in a bowl.
- Add the brown sugar and cinnamon.
- Stir until well combined.
- Chop the raisins into small pieces.
- Finely chop the walnuts too.
- Keep the filling ingredients ready to use.
- Take one dough piece from the fridge.
- Roll it into a 9-inch circle.
- The dough should be about 1/8 inch thick.
- Brush the melted butter mixture on top.
- Sprinkle with cinnamon sugar mixture evenly.
- Add the chopped raisins and walnuts.
- Press the filling gently into the dough.
- Cut the circle into 12 equal wedges.
- Use a sharp knife or pizza cutter.
- Start from the wide end of each wedge.
- Roll toward the point to form crescents.
- Place them on parchment-lined baking sheets.
- Make sure the point is tucked underneath.
- Preheat your oven to 350°F.
- Brush each rugelach with egg wash.
- Sprinkle some granulated sugar on top.
- Bake for 15 to 20 minutes.
- They should be golden brown.
- Let them cool on the baking sheet.
- Then transfer to a wire rack.
Notes
- Keep your dough cold while working.
- Warm dough becomes too sticky to handle.
- Work with one piece at a time.
- Leave the others in the fridge.
- Don't skip the egg wash step.
- It gives that beautiful golden color.
- Press the filling into the dough lightly.
- This prevents it from falling out.
- Tuck the point underneath each crescent.
- This keeps them from unrolling during baking.
- You can freeze unbaked rugelach for later.
- Just add 5 minutes to baking time.