Description
Cranberry orange rugelach brings together Jewish bakery tradition with citrus notes and tart fruit. Delicate pastry swirls deliver rich flavor and holiday cheer.
Ingredients
Scale
Dough:
- 2 cups all-purpose flour
- 1 cup (2 sticks or 226 grams) unsalted butter, cut into 1/2-inch slices
- 8 ounces (226 grams) cream cheese, chilled and cubed
- 4 teaspoons sour cream
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten
Filling and Flavoring:
- 5 ounces (142 grams) dried cranberries
- 1/2 cup toasted walnuts
- 1/2 cup (100 grams) sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- Zest of 1 large orange
Liquid and Enhancers:
- 1/2 cup orange juice
- 3 tablespoons dark spiced rum
- 1 teaspoon vanilla extract
- 1/2 cup (100 grams) sugar for sprinkling
Instructions
- Create a rustic dough by pulsing butter and flour in a food processor until it resembles coarse, damp sand, approximately 30-45 seconds.
- Incorporate salt, sour cream, and cream cheese into the mixture, pulsing until a rough dough forms. Gently shape into a disc, encase in plastic wrap, and refrigerate for a minimum of 30 minutes.
- Transform walnuts into a coarse texture using the food processor, then set aside for later use.
- Immerse cranberries in orange juice, allowing them to soak for 15 minutes to enhance flavor and softness.
- Combine soaked cranberries with their liquid in a saucepan. Add sugar, salt, cinnamon, vanilla, rum, and half the orange zest. Bring to a boil, then reduce heat and simmer for 10-15 minutes until achieving a jam-like consistency.
- Purée the mixture until smooth and permit complete cooling.
- Divide the chilled dough into two portions. Roll each into a 12-inch circle and slice into 16 wedges. Generously spread each wedge with the cooled cranberry jam, sprinkle with ground nuts, and garnish with remaining orange zest.
- Carefully roll each wedge from its wide base toward the pointed tip, positioning them on parchment-lined baking sheets.
- Delicately brush the rugelach with beaten egg and dust with sugar. Bake at 350°F for 16-20 minutes until they achieve a light golden hue.
Notes
- Thoroughly refrigerate the dough for at least 30 minutes to ensure flaky, tender texture and easier handling.
- Soaking dried cranberries in orange juice plumps them up, intensifies flavor, and prevents burning during baking.
- Lightly toasting walnuts before grinding can enhance their nutty flavor and add depth to the filling.
- Be careful not to over-blend jam; a slightly chunky texture adds interesting complexity to the rugelach.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 24
- Calories: 186
- Sugar: 6 g
- Sodium: 94 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg