📝 About This Recipe
These traditional Ashkenazi pastries swap the classic cream cheese dough for a light, oil-based alternative that is naturally Pareve and dairy-free. The dough is remarkably tender and crisp, providing the perfect canvas for a rich filling of toasted walnuts, warm cinnamon, and sweet apricot preserves. This version is a staple in Jewish bakeries, offering a nostalgic, flaky treat that pairs beautifully with a glass of tea or coffee.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (sifted)
- 3/4 cup Neutral vegetable oil (canola or grapeseed work best)
- 1/2 cup Orange juice (freshly squeezed provides the best flavor)
- 1/4 cup Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Fine sea salt
The Filling
- 3/4 cup Apricot preserves (smooth or finely chopped)
- 1 cup Walnuts (very finely chopped)
- 1/2 cup Brown sugar (packed)
- 1 tablespoon Ground cinnamon
- 1/2 cup Raisins or currants (optional, finely chopped)
Finishing Touches
- 1 Egg (beaten for egg wash)
- 2 tablespoons Demerara sugar (for sprinkling on top)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
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2
Create a well in the center of the dry ingredients and pour in the vegetable oil, orange juice, and vanilla extract.
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3
Using a sturdy spatula or your hands, mix until a soft, smooth dough forms. Do not overwork the dough; stop as soon as the flour is fully incorporated.
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4
Divide the dough into four equal portions. Shape each into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
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5
While the dough chills, prepare the filling. In a small bowl, mix the finely chopped walnuts, brown sugar, and cinnamon. Set aside.
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6
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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7
On a lightly floured surface, roll out one disc of dough into a circle approximately 10-12 inches in diameter. The dough should be about 1/8 inch thick.
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8
Spread about 2-3 tablespoons of apricot preserves in a thin, even layer over the dough circle, leaving a 1/2 inch border at the edge.
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9
Sprinkle a quarter of the cinnamon-walnut mixture (and raisins, if using) evenly over the jam. Lightly press the filling into the dough with your palms.
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10
Using a pizza cutter or a sharp knife, cut the circle into 8 or 12 equal wedges (like a pizza).
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11
Starting from the wide outer edge, roll each wedge up tightly toward the center point to create a crescent shape.
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12
Place the rugelach on the prepared baking sheet with the point tucked underneath. Repeat with the remaining dough discs.
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13
Brush the tops of the rugelach with the beaten egg wash and sprinkle generously with Demerara sugar for a crunchy finish.
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14
Bake for 25-30 minutes, or until the pastries are a deep golden brown. The jam may bubble out slightly; this is normal and adds to the rustic charm.
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15
Transfer to a wire rack to cool completely. The pastry will crisp up significantly as it cools.
💡 Chef's Tips
For the flakiest texture, ensure your orange juice is cold when mixing the dough. If the dough becomes too soft while rolling, pop it back in the freezer for 5 minutes to firm up the oil. Chop your nuts and raisins very finely so the dough rolls up tightly without tearing. You can substitute apricot preserves with raspberry jam or even a chocolate-hazelnut spread for variation. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve alongside a hot glass of Nana (Mint) Tea for a classic Sephardic-style pairing. Arrange on a platter with fresh grapes and sliced apples for a festive dessert spread. Pair with a small glass of Slivovitz or sweet dessert wine after a holiday meal. Serve warm with a scoop of dairy-free vanilla bean ice cream for an elegant plated dessert. Enjoy as a 'grab-and-go' breakfast treat with a strong black coffee.