How to Make Rugelach at Home with Pastry Chef Camille Cogswell of Zahav

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch and flavor without allergens, while oats are often cheaper.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds moisture and flavor, while canned fruit can be more economical.

Boil water and pour it over the dates to soak for about 10 minutes.

Toast the almonds in a 325°F oven for about 10 minutes until lightly golden.

In a mixing bowl, combine warm milk with bloomed dry active yeast.

Add 450 grams of flour, 3 egg yolks, 45 grams of sugar, 0.5 teaspoon salt, and 1 stick of butter to the bowl.

Use a dough hook attachment on the mixer to mix on low for 2-3 minutes, scraping down the sides as needed.

Knead the dough gently until it forms a soft ball that springs back when pressed.

Wrap the dough in plastic and chill in the refrigerator for a minimum of 4 hours.

For the filling, drain the soaked dates and add them to a food processor with the toasted almonds, 40 grams of brown sugar, and 60 grams of honey.

Blend the mixture until it forms a smooth paste with some chunks of almonds.

Cut the chilled dough in half, keeping one half wrapped while working with the other.

Flour the surface and roll out the dough to a rectangle of about 7 inches by 18 inches.

Spread about half a cup of the filling on the bottom two-thirds of the dough.

Fold the top third of the dough over the filling, then fold the bottom third over the top to create layers.

Wrap the dough in plastic and chill for about 20 minutes.

Roll out the dough again to 7 inches by 18 inches and repeat the filling and folding process.

Chill the dough again for about 20 minutes after folding.

Roll the dough out to about 8 inches by 20 inches and trim the edges for evenness.

Mark the dough into 2-inch segments along the edges and diagonally connect the marks to form triangles.

Roll each triangle from the bottom (fat end) to the tip (point) to shape the rugelach.

Cover the shaped rugelach with plastic and let them proof in a warm place for 30-120 minutes, depending on the temperature.

Check for proofing by gently jiggling the pan to see if the rugelach jiggles slightly.

Combine egg yolks with water for an egg wash.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens