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Poppy Seed Rugelach Recipe

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3.9 from 47 reviews

Poppy Seed Rugelach is a classic Jewish pastry made with a tender cream cheese and butter dough, filled with a sweet and nutty poppy seed filling. Perfectly flaky and slightly crescent-shaped, these bite-sized treats are dusted with powdered sugar, making them a delightful dessert or snack for special occasions or everyday enjoyment.

  • Total Time: 45 minutes
  • Yield: 70 pieces

Ingredients

Dough

  • 8 oz. cream cheese, softened
  • 3/4 cup butter, softened (6 oz.)
  • 1 egg yolk
  • 2 tablespoons water
  • 2 cups all-purpose flour

Filling

  • Poppy seed filling (quantity as needed, approximately 2 tablespoons per rugelach)

Finishing

  • Powdered sugar, for dusting

Instructions

  1. Make the dough: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the softened cream cheese and butter together until smooth and well-combined.
  2. Add egg yolk and water: Mix in the egg yolk and water until fully incorporated into the batter.
  3. Add flour: Gradually add the all-purpose flour and mix until just combined to form the dough, being careful not to overmix to keep the dough tender.
  4. Chill the dough: Wrap the dough in plastic wrap and refrigerate to firm up before shaping, which makes it easier to work with.
  5. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  6. Shape the rugelach: On a floured surface, roll out a portion of the chilled dough into a 10-inch circle using a lid or dinner plate as a guide. Spread about 2 tablespoons of poppy seed filling evenly over the surface.
  7. Cut and roll: Slice the dough circle into 8 to 12 equal triangles. Starting at the wide end, roll each triangle toward the point to form a crescent shape. Place the rolled pieces onto the prepared baking sheet.
  8. Handle dough scraps: Refrigerate any leftover dough scraps until firm and repeat the rolling and filling process to make additional rugelach.
  9. Bake: Bake the rugelach in the preheated oven for 12 to 18 minutes, or until the tips and bottom are lightly browned and the pastries are cooked through.
  10. Cool and finish: Allow the rugelach to cool slightly on a wire rack, then dust generously with powdered sugar before serving for a sweet finishing touch.

Notes

  • For best results, ensure the cream cheese and butter are properly softened before mixing to achieve a smooth dough.
  • Do not overmix the dough once the flour is added to keep the pastry tender and flaky.
  • The chill time for dough can be at least 30 minutes; longer chilling helps make shaping easier.
  • The poppy seed filling quantity can be adjusted based on preference, but around 2 tablespoons per circle works well.
  • If you don’t have poppy seed filling, you can prepare it by simmering ground poppy seeds with sugar, milk, and a bit of butter until thickened.
  • Store leftover rugelach in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/poppy-seed-rugelach-recipe/