{Perfectly flaky} cinnamon sugar rugelach

By | November 21, 2013

rugelach-1.jpg

Several weeks ago, I sat down to pick something special for an anniversary dessert. (Of course this required sitting down.) My first plan was to go for some insanely elaborate cake, something that screamed “special occasion.” But here’s the thing. Although I know my husband would enjoy anything I make, a fancy cake just wasn’t personal. I started thinking about rugelach instead.

I thought about how much my husband loves rugelach, and how I still hadn’t made them for him even once in the three years we’ve been married. Shame on me, really. So that was it. I was going to make some rugelach, and I was going to make them for 17 Kislev. (That was yesterday, if you lost track.)

There are lots of rugelach recipes out there for inspiration. Many use yeast doughs, which I didn’t feel like doing. So I settled on Smitten Kitchen’s version, where the dough is made of three things: flour, butter, and cream cheese (okay, and a bit of salt). Apparently, that’s all you need. These rugelach are flaky dough perfection. They’re so infinitely better than bakery rugelach that I shouldn’t even make such a comparison.

Deb of Smitten Kitchen loads her rugelach with no fewer than four fillings — raspberry jam, crushed nuts, cinnamon sugar, and chocolate. I prefer to stick with two so that the flavors come through more clearly: either cinnamon sugar + nuts or cinnamon sugar + chocolate. Either way, they won’t last long. Our anniversary batch didn’t even make it 24 hours.

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7 Comments

Yaffa on November 21, 2013 at 11:49 am.

What if I don’t have the time to cut and roll individual rogelach – think I can make a swiss roll shape and slice into spirals?

Reply

Tali Simon on November 21, 2013 at 11:53 am.

Definitely.

Reply

faye on November 21, 2013 at 6:24 pm.

can I substitute tofutti cream cheese to make it pareve?

Reply

Tali Simon on November 21, 2013 at 6:33 pm.

I’ve never used it myself, but I’ve definitely heard of people doing this. You should be good!

Reply

Sylvia on November 28, 2013 at 3:32 am.

I saw this recipe on Sunday in the SK cookbook. TOTAL failure! I have no idea what went wrong… Followed it exactly. Gives me hope that it worked for you… All have to try again

Reply

Tali Simon on November 28, 2013 at 9:53 am.

Which part didn’t work?

Reply

Sylvia on November 28, 2013 at 5:23 pm.

The whole thing! The dough was so soft rolling it out and I had to scrape it off the floured counter. And the filling puddled everywhere. Rugalech just melted flat on the tray! Total failure :(

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