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.
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
- 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