📝 About This Recipe
A quintessential Ashkenazi dairy delicacy, these rugelach feature a tender, flaky dough enriched with cream cheese and high-quality butter. Unlike their fruit-filled cousins, these are stuffed with a sweet, citrus-scented farmer cheese filling that melts into the layers as they bake. They are the perfect embodiment of 'Milchig' comfort, offering a sophisticated balance of tang and sweetness in every crescent-shaped bite.
🥗 Ingredients
The Flaky Pastry Dough
- 1 cup Unsalted Butter (cold and cubed)
- 8 ounces Full-Fat Cream Cheese (cold and cubed)
- 2 cups All-Purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 1 teaspoon Pure Vanilla Extract
Sweet Cheese Filling
- 1 cup Farmer Cheese (well-drained)
- 1 Egg Yolk (large)
- 1/4 cup Confectioners' Sugar (sifted)
- 1 teaspoon Lemon Zest (freshly grated)
- 1/2 teaspoon Ground Cinnamon
- 1/4 cup Raisins or Currants (optional, finely chopped)
The Finish
- 1 Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Demerara Sugar (for crunch)
- 2 tablespoons Apricot Jam (melted and strained for glazing)
👨🍳 Instructions
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1
In a food processor, pulse the flour, sugar, and salt until combined. Add the cold cubed butter and cream cheese, pulsing until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
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2
Add the vanilla extract and pulse a few more times until the dough just begins to come together into a ball. Do not overwork the dough, or it will lose its flakiness.
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3
Turn the dough out onto a lightly floured surface. Divide it into 4 equal portions, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or overnight).
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4
While the dough chills, prepare the filling. In a medium bowl, stir together the farmer cheese, egg yolk, confectioners' sugar, lemon zest, and cinnamon until smooth. Fold in raisins if using.
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5
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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6
Remove one disk of dough from the refrigerator. On a well-floured surface, roll it out into a circle approximately 9-10 inches in diameter and 1/8 inch thick.
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7
Spread a very thin layer of the melted apricot jam over the dough circle, leaving a 1/2 inch border at the edges.
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8
Spread about 1/4 of the cheese filling evenly over the jam. Use a pizza cutter or a sharp knife to slice the circle into 8 equal wedges (like a pizza).
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9
Starting from the wide outer edge, roll each wedge up tightly toward the point. Place the rugelach on the prepared baking sheet with the point side tucked underneath.
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10
Repeat the process with the remaining three disks of dough and filling.
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11
Brush the tops of the rolled rugelach with the egg wash and sprinkle generously with Demerara sugar for a sparkling, crunchy finish.
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12
Bake for 25-30 minutes, rotating the pans halfway through, until the pastry is deeply golden brown and the filling is set.
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13
Transfer the rugelach to a wire rack to cool completely. The cheese filling needs time to firm up before serving.
💡 Chef's Tips
Always use cold butter and cold cream cheese to ensure a flaky, laminated pastry texture. If the dough becomes too soft while rolling, pop it back into the freezer for 5 minutes to firm up. Drain your farmer cheese in cheesecloth for 30 minutes if it seems watery; a dry filling prevents 'blowouts' in the oven. For a chocolate twist, add mini chocolate chips to the cheese filling instead of raisins. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve alongside a steaming glass of Russian Caravan tea or a strong espresso. Pair with fresh berries and a dollop of sour cream for a decadent Shavuot brunch. Arrange on a silver platter with other dairy sweets like mini cheesecakes or blintzes. Enjoy slightly warmed to experience the contrast between the crisp pastry and soft cheese center.