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Poppy Seed Rugelach Recipe

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Poppy Seed Rugelach is a classic Jewish pastry featuring a tender, buttery dough filled with a sweet poppy seed filling. These crescent-shaped treats are perfect for holiday celebrations or any time you crave a delicate, flaky cookie dusted with powdered sugar. The recipe involves making a rich cream cheese and butter dough, chilling it for easy handling, then rolling it with luscious poppy seed filling before baking to golden perfection.

Ingredients

Dough

  • 8 oz. cream cheese, softened
  • 3/4 cup butter, softened (6 oz.)
  • 1 egg yolk
  • 2 Tablespoons water
  • 2 cups all purpose flour

Filling

  • Poppy seed filling (amount as needed, approximately 2 tablespoons per dough circle)

Finishing

  • Powdered sugar, for dusting the pastries

Instructions

  1. Make the dough. In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the softened cream cheese and butter together until smooth and well-combined.
  2. Add egg yolk and water. Incorporate the egg yolk and water into the cream cheese and butter mixture until blended well.
  3. Add flour. Gradually add the all-purpose flour, mixing until just combined. Avoid overmixing to keep the dough tender.
  4. Chill the dough. Wrap the dough in plastic wrap and refrigerate to allow it to firm up, making it easier to roll out later.
  5. Preheat oven and prepare baking sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  6. Roll out dough. On a floured surface, roll out a portion of chilled dough into a circle about 10 inches in diameter, using a lid or dinner plate as a guide.
  7. Apply filling. Spread about 2 tablespoons of the poppy seed filling evenly over the dough circle.
  8. Cut and shape rugelach. Cut the dough circle into 8 to 12 triangular wedges. Starting from the wide end, roll each triangle tightly into a crescent shape. Place the shaped rugelach on the prepared baking sheet.
  9. Bake. Bake in the preheated oven for 12 to 18 minutes, until the tips and bottoms of the rugelach are lightly browned.
  10. Use dough scraps. Refrigerate any dough scraps until firm and roll them out to make additional rugelach.
  11. Cool and dust. Allow the baked rugelach to cool slightly, then dust with powdered sugar for a sweet finish.

Notes

  • Ensure the cream cheese and butter are softened to room temperature to achieve a smooth dough.
  • Be careful not to overmix the dough to maintain a tender texture.
  • Chilling the dough helps in rolling and shaping the rugelach without sticking.
  • Adjust baking time depending on your oven; rugelach should be golden but not overly browned.
  • The poppy seed filling can be homemade or store-bought, ensure it’s thick enough to spread evenly without dripping.
  • Use powdered sugar just before serving to keep the dusting fresh and visible.

Find it online: https://recipethrive.com/poppy-seed-rugelach-recipe/