Making Rugelach at home is easier than you think. It does take time since the dough needs to be refrigerated, then rolled out, but the resulting pastry is well worth the time. Learn how to make these traditional Jewish Rugelach cookies today! Get creative with variety of Rugelach fillings!
Recipe credit : I learned this delicious recipe from Mary Siuda
Making Rugelach at home is easier than you think. It does take time since the dough needs to be refrigerated, then rolled out, but the resulting pastry is well worth the time. Learn how to make these traditional Jewish Rugelach cookies today! Get creative with variety of Rugelach fillings!
For the Dough
For the Filling
Prepare Cottage Cheese Dough
In the food processor with knife blade attached, blend cottage cheese, softened butter and flour until it forms a ball.
Divide dough into 3 parts and make small round disks.
Wrap each disk with plastic wrap and refrigerate until ready to use (at least an hour)
Preheat oven to 400F. Line large cookie sheet with parchment paper.
On lightly floured surface, with floured rolling pin roll 1 piece dough into 12-inch round. Brush with melted butter.
Spread dough with one third filling, gently press into dough. With sharp knife or pizza cutter, cut dough into 16 equal wedges. Starting at curved edge, roll up each wedge.
Place rugelach on cookie sheet, point side down about 1/2 inches apart. Brush each with egg white.
Bake for 15-18 min