How to Make Fruit Rugelach At Home: Perfect Rugelach Recipe | Big Y Dig In & Do It

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

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

fruit preserves

🥗Healthier: fruit spread

💰Cheaper: homemade jam

Fruit spread can have less sugar, and homemade jam can be more cost-effective.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds are a nut-free alternative, while oats can add texture at a lower price.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess, and ricotta can be less expensive.

Wash hands with soap and water.

In a large bowl, using an electric mixer on low speed, combine flour, 3 tablespoons sugar and salt until just blended. Add cream cheese and butter and mix for 45 seconds or until just combined. Wash hands with soap and water after handling raw flour.

With the mixer running, add sour cream and vanilla and mix until all the ingredients are combined. Note: Dough will be soft and sticky.

Knead dough just until it comes together and shape it into a square or rectangle; divide into 4 equal portions. Flatten each portion into 1-inch-thick disks, wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat oven to 375 degrees Fahrenheit.

Wash hands with soap and water.

In a food processor, combine remaining sugar, brown sugar, cinnamon, nutmeg, raisins, apples and cranberries; pulse until finely chopped. Transfer filling to a bowl and set aside until the dough is ready.

Line two baking sheets with parchment paper. Remove disks from refrigerator and unwrap. If dough has become cold and hard, let it sit at room temperature for 10 minutes or until it is easy to roll.

Lightly flour a work surface and rolling pin. Roll 1 disk into a 10-inch square and trim the edges to be even. Using a thin spatula, spread apricot preserves evenly over the dough; top with ½ cup filling. Using your hands, press filling into the dough.

Using a pizza cutter or very sharp knife, cut dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending at a point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough, apricot preserves and filling.

Wash hands with soap and water after handling raw flour.

In a small bowl, whisk together egg and water; brush onto tops of rugelach.

Bake for 20-25 minutes or until pastry is golden brown. Note: Reverse the baking sheets after 10 minutes of baking, front to back and top to bottom, to ensure even browning; transfer to wire racks to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens