There’s something incredibly comforting about the smell of freshly baked goods wafting through the house. It brings a sense of warmth and homeliness that is hard to match. One such delicacy that has the power to transform your kitchen into a fragrant bakery is the Poppyseed Rugelach. This traditional pastry, with its rich, flaky layers and sweet, nutty filling, is a testament to the beauty of baking. Today, I’ll guide you through the delightful process of making your own Poppyseed Rugelach, ensuring you can bring this sweet tradition into your home.
Ingredients:
- 1 (8 oz.) brick cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 2 cups all-purpose flour, spoon & leveled
- 1 cup poppyseed filling
- 1 egg
- 1 Tbsp. milk
- Confectioners’ sugar, optional for dusting
Instructions:
- Creaming the Base: Begin by taking a large bowl and cream together the cream cheese, butter, and granulated sugar using a handheld mixer at medium speed until the mixture is creamy and well combined. This is the foundation of your Rugelach dough, ensuring a rich and tender pastry.
- Adding Flavors: To this creamy base, add the lemon zest, vanilla extract, and salt. The lemon zest provides a refreshing citrus note that cuts through the richness, while the vanilla adds a classic, comforting flavor. Gradually incorporate the flour on low speed until the mixture forms a dough.
- Chill and Shape: Divide the dough into four equal portions. Wrap each portion in plastic wrap and gently flatten into a 3/4-inch thick disc. This shape will make rolling out the dough easier after chilling. Refrigerate the dough for at least 1 hour, or up to a day. This step is crucial for the dough to firm up, making it easier to work with.
- Preparation: On a lightly floured surface, roll out one portion of dough at a time into approximately a 10-inch circle. If the dough is hard, don’t worry; it will soften as you roll it. Spread 1/4 cup of the poppyseed filling over the circle, leaving a small border around the edge.
- Form the Rugelach: Using a sharp knife or pizza cutter, divide the circle into 12 wedges. Roll each wedge from the wide end towards the center to form the Rugelach shape. Place each piece on a parchment-lined baking sheet, ensuring they are not too crowded.
- Final Touches: Chill the shaped pastries for 30 minutes. Meanwhile, preheat your oven to 350°F (177°C). Whisk the egg with milk to make an egg wash, and brush it over each pastry. This will give them a beautiful golden finish.
- Bake to Perfection: Bake the Rugelach in the middle of the oven for 18-20 minutes, until they are lightly golden. It’s important not to overbake, as the pastries should remain soft inside.
- Serve and Enjoy: Once baked, transfer the Rugelach to a wire rack to cool. For a final, sweet touch, dust them with confectioners’ sugar if desired. Then, sit back and enjoy the fruits of your labor, accompanied by a cup of tea or coffee.
Making Poppyseed Rugelach is more than just following a recipe; it’s about creating something with love, sharing it with family and friends, and enjoying the simple pleasures of life. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to bring joy and a sense of accomplishment. So, why not make your kitchen smell like a bakery this weekend and treat your loved ones to some homemade Poppyseed Rugelach? Happy baking!
Poppyseed Rugelach
Ingredients:
1 (8 oz.) brick cream cheese, at room temperature
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 tsp. lemon zest
1 tsp. vanilla extract
1/4 tsp. salt
2 cups all-purpose flour, spoon & leveled
1 cup poppyseed filling, see note
1 egg
1 Tbsp. milk
Confectioners’ sugar, optional
Instructions:
In a large bowl, beat cream cheese, butter, and granulated sugar with a handheld mixer on medium speed until creamy. Beat in lemon zest, vanilla, and salt. Gradually beat in flour on low speed until combined.
Divide the dough into four equal portions, wrap in plastic wrap, and gently flatten into a 3/4-inch thick disc shape. Chill in the refrigerator for at least 1 hour or up to 1 day or freeze for up to 3 months and thaw overnight in the refrigerator before using.
On a lightly floured surface, roll one portion of the dough at a time into about 10-inch circle. The dough will be hard but as you start rolling it out it will soften. If the circle is a little more than 10-inches that’s okay. Mine were between 10-and-11 inches. Spread 1/4 cup of the poppyseed filling over the circle, leaving a 1/2-inch uncovered edge.
With a sharp knife or a pizza cutter, cut the circle into 12 wedges. Starting at the wide end of each wedge, roll up toward the center. Place each pastry on a parchment-lined baking sheet 1-inch apart. Do not overcrowd the pan. Cover with a dish towel and refrigerate for 30 minutes.
Preheat the oven to 350F.
In a small bowl, whisk the egg with milk. Brush each pastry with egg wash. Bake on the middle rack for 18-20 minutes. The outside should be lightly golden and the inside very soft. Do not bake longer or the cookie will be tough. Immediately, transfer to a wire rack to cool.
Sift powdered sugar over the pastries and serve.