Zesty Cranberry Orange Rugelach Recipe: A Sweet Holiday Twist

Sweet meets tangy in this delightful cranberry orange rugelach that brings warmth to every bite.

Delicate pastry swirls dance with bright citrus notes and tart cranberry essence.

Jewish bakery traditions shine through these elegant cream cheese-based cookies.

Rich with holiday spirit, these rugelach offer a perfect balance of sweet and zesty flavors.

Crumbly yet tender, each pastry promises a memorable culinary experience.

Elegant and approachable, this recipe transforms simple ingredients into something extraordinary.

You’ll find these little crescents irresistible from the first delectable bite.

Cranberry Orange Rugelach Why You’ll Love These Pastries

• Quick Kitchen Magic: Transform simple ingredients into delightful pastries with minimal kitchen equipment, using just a food processor and basic baking tools.
• Burst of Flavor Fusion: Combine tangy cranberries, bright orange zest, and warm cinnamon for a sophisticated taste that dances between sweet and tart, creating a memorable treat.
• Crowd-Pleasing Versatility: Perfect for holiday gatherings, afternoon tea, or casual dessert moments, these rugelach appeal to both kids and adults with their irresistible combination of textures and flavors.
• Make-Ahead Friendly: Prepare dough and jam in advance, then assemble and bake when ready, making it an ideal recipe for busy home bakers who want fresh, homemade pastries without last-minute stress.

Ingredients for Cranberry Orange Rugelach

• Butter: A rich, creamy ingredient that adds flakiness and flavor to the pastry.
• Flour: The base of the dough that provides structure and texture.
• Salt: Enhances the overall flavor of the rugelach.
• Sour Cream, Cream Cheese: These dairy ingredients contribute to the dough's tenderness and tangy taste.

• Cranberries: Tart and vibrant fruit that creates the jam base.
• Orange Juice, Orange Zest: Adds bright citrus flavor and aromatic notes to the filling.
• Sugar: Sweetens the cranberry jam and balances the tartness.
• Cinnamon: Warm spice that complements the fruity filling.
• Vanilla: Provides depth and warmth to the jam.
• Rum: Adds a subtle complexity to the filling.

• Walnuts: Crunchy nuts that provide texture and nutty flavor to the rugelach.
• Egg: Used for egg wash to create a golden, shiny exterior.
• Sugar: Sprinkled on top for a sweet, sparkling finish.

Step-by-Step for Cranberry Orange Rugelach

Step 1: Craft Dough Foundation

Grab your food processor and toss in butter and flour.

Blitz these ingredients until they resemble wet, crumbly sand, which should take about 30-45 seconds of pulsing.

Step 2: Develop Dough Texture

• Salt
• Sour cream
• Cream cheese

Pulse until a rough, shaggy dough forms.

Shape the dough into a smooth disc, wrap it in plastic, and let it chill in the refrigerator for at least half an hour.

Step 3: Prepare Nutty Element

Use the food processor to grind walnuts into coarse pieces.

Set these aside for later use.

Step 4: Create Cranberry Soak

Immerse cranberries in fresh orange juice.

Allow them to soak and absorb the citrusy liquid for 15 minutes.

Step 5: Build Fruity Jam Base

Combine the soaked cranberries and their juice in a saucepan.

• Sugar
• Salt
• Cinnamon
• Vanilla
• Rum
• Half of the orange zest

Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes until it reaches a jam-like consistency.

Step 6: Smooth Jam Texture

Blend the cooked mixture until completely smooth.

Set aside and let it cool completely.

Step 7: Shape Cookie Foundations

Divide the chilled dough into two portions.

Roll each half into a perfect 12-inch circle.

Slice each circle into 16 equal wedges.

Generously spread the cooled jam across each wedge, then sprinkle with ground nuts and remaining orange zest.

Step 8: Create Crescent Shapes

Starting from the wide end of each wedge, carefully roll towards the pointed tip.

Place these shaped cookies onto lined baking sheets.

Step 9: Final Baking Touch

Gently brush each rugelach with beaten egg.

Sprinkle with sugar for a beautiful golden finish.

Bake in a preheated oven at 350°F for 16-20 minutes until they turn a light, appetizing golden color.

Tips for Rugelach Pastries Success

• Pat soaked cranberries dry to prevent excess moisture from making jam runny and affecting pastry texture.
• Refrigerate dough for full 30 minutes to ensure flaky, tender rugelach with perfect butter distribution.
• Pulse walnuts until coarsely chopped, avoiding over-processing which can create nut butter consistency.
• Simmer cranberry mixture until thick and jammy, stirring frequently to prevent burning and achieve ideal spread.
• Use consistent pressure when rolling dough to create uniform thickness for perfectly shaped rugelach cookies.

Rugelach Variations to Try

• Gluten-Free Version: Swap wheat flour with almond or gluten-free blend for a celiac-friendly option. Use gluten-free cream cheese and sour cream to maintain tender texture.
• Vegan Rugelach: Replace butter with coconut oil, use dairy-free cream cheese alternative. Substitute egg wash with plant-based milk for golden finish.
• Low-Sugar Option: Use monk fruit sweetener instead of sugar in cranberry jam. Reduce overall sugar content while maintaining rich flavor profile.
• Nut-Free Alternative: Replace walnuts with sunflower seeds or pumpkin seeds. Maintain crunch and nutty essence without potential allergen concerns.

Serving Cranberry Orange Rugelach

• Festive Holiday Platter: Arrange rugelach in a circular pattern on a decorative wooden board, garnished with fresh orange slices and sprinkled cranberries for a stunning presentation.
• Cozy Coffee Companion: Serve these delicate pastries alongside a warm mug of spiced orange tea or rich cappuccino for a perfect afternoon treat.
• Dessert Gift Packaging: Pack rugelach in clear cellophane bags tied with rustic twine, adding a small cinnamon stick or dried orange peel for an extra festive touch perfect for gifting.
• Brunch Centerpiece: Create an elegant brunch spread by placing rugelach on a vintage cake stand, complemented by a small bowl of additional orange-cranberry jam for dipping.

Storage Advice for Rugelach Pastries

• Store rugelach in an airtight container for up to 5 days, keeping them cool and fresh.
• Wrap cooled cookies tightly in plastic wrap, then place in freezer bag. Freeze for 2-3 months without losing flavor or texture.
• Keep cookies in sealed container at room temperature for 2-3 days, ensuring they stay crisp and delicious.
• Place a piece of parchment paper between layers to prevent sticking and maintain cookie crispness.

FAQs

• Why soak cranberries in orange juice?

Soaking softens cranberries and infuses them with bright citrus flavor, making the filling more tender and enhancing the overall taste profile of the rugelach.

• Can I use different nuts instead of walnuts?

Yes, you can substitute walnuts with almonds or pecans. Just grind them to a similar coarse texture to maintain the recipe’s intended texture and nutty flavor.

• How do I know when the cranberry jam is ready?

The jam is done when it thickens and reaches a spreadable consistency, typically after 10-15 minutes of simmering. It should coat the back of a spoon and look glossy.

Cranberry Orange Rugelach Recipe

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4.7 from 39 reviews

• Total Time: 1 hour 35 minutes
• Yield: 24 1x

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Description

Festive cranberry orange rugelach brings together Jewish bakery tradition with zesty citrus notes and tart fruit. Delicate pastry swirls deliver rich flavor and holiday cheer you’ll savor with each delightful bite.

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Ingredients

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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

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Instructions

1. Create a rustic dough by pulsing butter and flour in a food processor until it resembles coarse, damp sand, approximately 30-45 seconds.
2. 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.
3. Transform walnuts into a coarse texture using the food processor, then set aside for later use.
4. Immerse cranberries in orange juice, allowing them to soak for 15 minutes to enhance flavor and softness.
5. 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.
6. Purée the mixture until smooth and permit complete cooling.
7. 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.
8. Carefully roll each wedge from its wide base toward the pointed tip, positioning them on parchment-lined baking sheets.
9. 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

• Chill Dough Thoroughly refrigerate the dough for at least 30 minutes to ensure flaky, tender texture and easier handling.
• Soak Cranberries Soaking dried cranberries in orange juice plumps them up, intensifies flavor, and prevents burning during baking.
• Toast Nuts Lightly toasting walnuts before grinding can enhance their nutty flavor and add depth to the filling.
• Control Moisture 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, Snacks
• 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