How to Make Rugelach
Aimee HerringChef Juergen Temme of The Culinary Institute of America demonstrates how to make rugelach, a flaky pastry traditionally filled with jam and baked into a crescent shape. The dough is very simple: a 1-to-1-to-1 ratio of cream cheese, butter, and flour. Chef Temme begins by adding 1 lb of cream cheese to the bowl of a stand mixer, then adding 1 lb of cubed butter. After creaming the two together into a smooth mixture, he adds 1 lb of flour and a pinch of salt. Once the mixture is combined, he turns to dough out onto a work surface and kneads it briefly, then cuts it into four equal parts. You can chill the dough for 30 minutes in the refrigerator to make it easier to work with, or store it, wrapped in plastic wrap, in the freezer for later use.
Chef Temme rolls out one of the four portions into a 10-inch round (he uses a 10-inch cardboard circle to mark a perfect circle, using a pastry wheel -- or pizza cutter -- to cut off the excess around the circumference). He spreads raspberry filling in a thin layer all around the circle, leaving an edge around the circumference. Using the pastry wheel, he cuts the dough into 12 even wedges. then sprinkles chocolate chips all around the circle. (You can fill the pastry with whatever jam or nuts you like.) Finally, he rolls up each wedge from the wide end to the point, forming a crescent shape. He places the crescents on a parchment-lined baking sheet, then brushes them with egg wash to help develop their color during baking. After 12-15 minutes at 375F, the rugelach is finished.
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Hi, I'm Chef Jürgen Temme from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to make rugelach.
In order to make rugelach, which is a nice flaky pastry in a crescent shape, we will use very basic ingredients. We have our cream cheese: about one pound of cream cheese. We have about one pound of butter, which I've already cubed, to make the mixing process a little easier. I will start my mixer, just blending the ingredients; I can increase my speed, which expedites the process. This dough is very easy, very basic - just three ingredients, the cream cheese and butter as well as the flour that I'll add next. This looks very good already; I'm going to scrape it down one more time and all that's left to do is add a little bit of salt to the flour - I'll blend it in slightly with my fingers- and add that flour to the cream cheese-butter mixture. This is also one pound of flour. So we just blend this together, and then we will place the dough on the table, and we'll try to portion it into about four even pieces. We just want to divide it up - four pieces.
To make the handling easier, we can put it into the refrigerator for about thirty minutes. If you would like to finish the dough off at a later time, you can wrap it up and keep it stored in the freezer.
We'll sprinkle a little bit more flour onto the table and use our hands to pat the dough out into a circle, and that gives us a nice start to end up with a disc of the thickness of about an eighth of an inch, once we've rolled it out with a rolling pin. I try to get to a size of about ten inches across. Using a pastry wheel or a knife, I'll cut a circle of about ten inches. I'll put aside the extra cut-off crust.
For the filling we choose a raspberry jam, just a bit. We'll try to spread this evenly, leaving a slight edge on the side. Try to spread it evenly and don't spread too much onto the dough, because the raspberry will squeeze out. I take the pastry wheel and cut the dough into twelve even wedges before I apply the chocolate. Now I'll sprinkle some chocolate chips on here.
The only thing left to do is take each little piece and roll it up, which gives a sort of crescent shape. This is very easy to do. We have alternatives when it comes to the filling. You could use nuts, for example, or different jams of your liking, or use cinnamon sugar to sweeten it up a little more.
Here I have my egg wash which is made up of one egg, one egg yolk, an ounce of water, and a pinch of salt. This will help with the coloration. Now we're ready to bake it, and we'll bake it approximately twelve to fifteen minutes at 375 degrees.
Now our rugelach is out of the oven, and the aroma is very enticing. I just want to show you how nicely the dough rose; we have a nice flaky crust. It will be very delicious. Rugelach is very easy to make, just a few ingredients really coming together.
So that's how you make rugelach. For more great tips, log on to kitchendaily.com!