Best Easy Easy Cinnamon Rugelach Recipe


Best Easy Cinnamon Rugelach Recipe

If you are a fan of sweet treats with a touch of spice, then you must try this delicious cinnamon rugelach recipe. These bite-sized pastries are perfect for any occasion and are sure to satisfy your cravings for something sweet and comforting. The best part? They are incredibly easy to make!

Ingredients:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 cup unsalted butter, cold and cut into small pieces
– 8 ounces cream cheese, cold
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 cup finely chopped walnuts or pecans
– 1/2 cup raisins or currants
– 1/4 cup apricot preserves
– Powdered sugar for dusting

Instructions:
1. In a large bowl, whisk together the flour and salt. Add the cold butter and cream cheese, then use a pastry cutter or your hands to mix until the dough comes together. Divide the dough into four equal pieces, shape into discs, and wrap each in plastic wrap. Refrigerate for at least 1 hour or overnight.

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2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. On a lightly floured surface, roll out one disc of dough into a 1/8-inch thick circle. Spread a thin layer of apricot preserves over the dough, then sprinkle with sugar, cinnamon, chopped nuts, and raisins or currants. Cut the dough into 8 wedges.

4. Starting from the wider end, roll up each wedge tightly and place them on the prepared baking sheet. Repeat with the remaining dough and filling.

5. Bake for 15-18 minutes or until golden brown. Allow the rugelach to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Frequently Asked Questions:

1. Can I use a different type of preserves for the filling?
Yes, you can use any preserve flavor you prefer, such as raspberry, strawberry, or peach.

2. Can I omit the nuts from the recipe?
Absolutely! If you have a nut allergy or simply prefer not to use them, you can leave them out or substitute with shredded coconut.

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3. Can I freeze the rugelach?
Yes, these pastries freeze well. Just make sure to store them in an airtight container or freezer bag.

4. Can I use a food processor to make the dough?
Yes, you can use a food processor to mix the dough ingredients, but be careful not to overmix.

5. Can I use margarine instead of butter?
While butter provides the best flavor and texture, you can use margarine as a substitute if desired.

6. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the rugelach will have a denser texture.

7. Can I use dried cranberries instead of raisins or currants?
Yes, dried cranberries make a great alternative to raisins or currants.

8. How long do the rugelach last?
Stored in an airtight container, they can last up to a week at room temperature or up to three months in the freezer.

9. Can I add chocolate chips to the filling?
Absolutely! Feel free to add a handful of chocolate chips for an extra indulgent twist.

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10. Can I make the dough in advance?
Yes, you can make the dough ahead of time and refrigerate it for up to three days before rolling and baking.

11. Can I double the recipe?
Yes, you can easily double or even triple the ingredients to make a larger batch of rugelach. Just make sure to adjust the baking time accordingly.

Enjoy these delightful cinnamon rugelach as a treat for yourself or share them with friends and family. This recipe is sure to become a favorite in no time!

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