Classic Rugelach With Jam

4 days ago 5

Democracy Dies successful Darkness

3.0 (2)

By Marcy Goldman

After making and creating galore rugelach recipes for years, cookbook writer Marcy Goldman inactive ranks this 1 astatine the apical of the heap.

Make ahead: The dough needs 1 to 2 hours' refrigeration time.

Storage: Baked rugelach are champion kept betwixt layers of wax insubstantial and loosely covered with aluminum foil (the entity is to support the pastries dry; bash not store nether a barroom dome oregon closed container). The affluent dough freezes good for up to 4 months; frost unbaked rugelach connected a baking expanse until they are firm, past transportation to heavy-duty resealable integrative nutrient retention freezer bags; determination is nary request to defrost them earlier baking.

Adapted from "A Passion for Baking" by Marcy Goldman (Oxmoor House, 2007).

Ingredients

measuring cup

Servings: 48  pieces

For the dough

  • 4 1/2 cups (563 grams) all-purpose flour, positive much for the enactment surface
  • 1 lb (4 sticks/454 grams) unsalted butter, melted
  • 2 cups (454 grams) sour cream
  • 1/3 cups (67 grams) granulated sugar
  • 1/2 teaspoons good salt
  • 1/4 spoon baking powder

For the filling

  • 1 1/3 cups (427 grams) raspberry oregon apricot jam
  • 2 cups (440 grams) packed airy brownish sugar
  • 4 teaspoons crushed cinnamon
  • 4 cups (480 grams) finely chopped nuts (optional)
  • 4 cups (580 grams) raisins, plumped successful lukewarm h2o for 10 minutes, past drained and thoroughly patted dry

For the ovum lavation and topping

  • 1 ample egg
  • 1 pinch granulated sugar
  • Confectioners' sugar, for dusting (optional)

Nutritional Facts

Per piece

  • Calories

    225

  • Fat

    10 g

  • Saturated Fat

    6 g

  • Carbohydrates

    35 g

  • Sodium

    40 mg

  • Cholesterol

    24 mg

  • Protein

    2 g

  • Fiber

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "A Passion for Baking" by Marcy Goldman (Oxmoor House, 2007).

Tested by Geneva Collins and Madonna Lebling.

Published March 12, 2026

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