ALMOND CINNAMON RUGELACH
Rugelach are traditional Jewish Sweets, I love them because they are really easy to bake, and you can fill them with almond, cinnamon or chocolate.
Rugelach are tought to come from asquenazí tradition, from Poland, but nowadays are consumed all around the world. Is typical to bake rugelach for Hanukkah, but you can find them al year round.
They look like mini croisants, but they are in fact stuffed buttery cookies with crunchy but soft texture, that made them delicious and tender.
ALL KIND OF FILLINGS
If you are wondering which are the best fillings for rugelach I have good news: they are delicious with all types of fillings, sweet and salty.
The best rugelach filling for me is the almond cinnamon one. You will bake the yummiest rugelach with an amazing flavor.
If you are an “always with chocolate” person don’t worry, you can fill your rugelach with chocolate praline and some chocolate chips and some crushed almonds or hazelnuts.
Rugelach recipe is one od the easiest recipes you can bake, you will only need a food processor to mix your ingredients.
MIX IT, BUT NOT TOO MUCH
Tips to prepare rugelach: first of all, use cold butter and cold cream cheese, and second, do not overmix the ingredients. Just a few seconds will be more than enough. We need to mix the ingredients until we have a texture similar to breadcrumbs. Once you have it form a ball with the dough and refrigerate for 2 hours.
My favorite rugelach dough recipe is from Ottolengui, one of the cooks I admire, I love Sweet, one of the books he published with Helen Goh that is also an amazing pastry chef, if you love sweets and food photography, this book is for you.
Almond Cinnamon Rugelach
Equipment
- Food Processor
- Oven
Ingredients
Dough
- 1+1/4 cups All purpose flour
- 1/2 cup Cream cheese Cold
- 1/2 cup Unsalted butter Cold
- 1 tablespoon Unsalted butter Cold
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Vanilla extract
Filling
- 1/4 cup Unsalted butter
- 1/4 cup Ground almonds
- 1/4 cup Confectioner's sugar
- 1/2 teaspoon Cinnamon
Instructions
- Start mixing the flour, salt, baking powder and vanilla extract in a food processor for 3 seconds.
- Now add the cold butter in cubes and mix for 3 seconds. You will have a texture similar to breadcrums.
- Add the cream cheese very cold and mix again for 3 seconds. It’s important not to overmix. It’s ok if the dough have a breadcrum texture.
- Form a ball with you dough and cover it with film. Refrigerate it for 1 hour.
- You can now prepare the filling mixing butter, ground almonds, confectioner’s sugar, and cinnamon for 10 seconds. Due to the butter the filling will be easy to spread.
- Extend the dough with a rolling pin forming a circle.
- Spread the filling over the dough and cut it in 8 triangle shaped portions.
- Pre-heat the oven 392 º F up and down.
- Shape your rugelach and place them on a baking tray with baking paper over it.
- Bake the rugelach for around 15-20 minutes until they are crunchy in the outside and golden brown.
Yum! I made them with chocolate and they’re heavenly! I want to try them with cinnamon now, too. I love the shortcrust texture of the baked dough.
Thank you Glenda, I love chocolate rugelach tooo, and with cinnamon the flavor is amazing
I’d never tried almond rugelach before and they didn’t disappoint – they are SO delicious!
Thank you Mandy!
That’s true, the rugelach are soo good
This Almond Cinnamon Rugelach is super tasty and easy to make. I will be adding this recipe to my Christmas baking routine.
Thank you Sherry, the almond filling with cinnamon is lovely, hope you will enjoy the rugelach too.
This was excellent! Full of flavor and everyone loved it!
Thank you Paula, that’s true, rugelach and easy to bake for your host and they will live them
I love how light and flaky these cookies are. My Oma used to make them for me and now I make them for my kids. The almonds are perfect in them!
Thank you Jennifer, hope you will love the cinnamon rugelach.
I’m making this rugelach this weekend. I used to enjoy them back in Caracas. Not anymore. So, the time has arrived! Thanks for the recipe, my dear.