Rugelach Recipe - Laura Vitale - Laura in the Kitchen Episode 848

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a different flavor while being more accessible.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index alternative.

In a mixing bowl, combine softened cream cheese and softened unsalted butter until combined.

Add about 2 teaspoons of vanilla extract and mix.

Briefly mix dry ingredients (flour, sugar, salt) before adding them to the wet mixture and combine until a sticky dough forms.

Divide the dough into four pieces, wrap each in plastic wrap, and refrigerate overnight.

Remove dough from the fridge and let it sit at room temperature for about an hour before rolling out.

Roll out one piece of dough into a 9-inch circle on a floured surface.

Mix together brown sugar, cinnamon, granulated sugar, and chopped walnuts for the filling.

Spread a thin layer of apricot preserves over the rolled dough, leaving a border.

Sprinkle the filling mixture over the preserves and press down gently.

Cut the dough into 12 triangles using a pizza cutter and roll each triangle from the wide end to the tip.

Place rolled rugelach on a baking sheet lined with parchment paper.

Brush the tops with an egg wash (egg mixed with water or milk).

Bake in a preheated oven at 350°F for 20-25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens