The Spruce. Refrigerate dough for an hour or more. Preheat oven to 350 F. The Spruce. Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll 1 ball out into a circle until about 1/8-inch thick. The Spruce. In a small bowl, mix together the cocoa, cinnamon, sugar, and grated chocolate.Speed dating has roots in the Jewish faith, and was intended to help singles find others related to the faith. Find out how speed dating works. Advertisement You've probably heard ...After 15-20 minutes, mix the flour with eggs, butter, and salt, then add the yeast mixture. Knead using your hand or food processor until the dough is not sticky anymore. Place the dough into a bowl and wait for about 30-45 minutes for it to grow. Preheat the oven to 355°F (180°C). Divide the dough into 4 pieces.Instructions. Using an electric mixer, preferably a large stand model, cream the butter and cream cheese until soft and smooth. Beat in the salt and sugar. Blend in the flour, on low speed or with a wooden spoon, about ½ cup at a time, incorporating each measure before the next one is added. Be careful not to overmix the dough.Rugelach · 3 tablespoons granulated sugar · 1 teaspoon ground cinnamon · 1 15-ounce package refrigerated piecrust · 1/3 cup apricot jam · 1/3 cup... To prepare the rugelach: Preheat oven to 350°F. Remove one disk from the refrigerator and roll out onto a lightly floured counter to a 14-inch round, about ⅛-inch thick. Spread 2 tablespoons of the apricot preserves on the dough round keeping a clean edge around the outside and a 2-inch clean circle in the center. Two hours is a minimum chill, overnight is even better. Roll the dough out on a lightly floured work surface. This is an easy-rolling dough, so you’ll ace it first time out. Warm whatever jam you’re using until it liquefies, then cool it a bit; you don’t want the hot jam to melt the dough. Chop the nuts and fruit for the filling.Oct 26, 2020 · Bonus: You can make it with store-bought rugelach. 9. Why make single rugelach when you can make a rugelach cake? Using layers of Israeli-style rugelach (yeasted dough, gooey, chewy) to create a monkey bread-like pull-apart cake, it is the ultimate treat. There’s a reason it’s trending on Instagram. Savor the Savory. Photo credit Samantha ... Instructions. Make the Dough: Add cream cheese and butter to a stand mixer fitted with a paddle attachment and and beat until creamy. Add the sugar and orange zest and continue to mix until well incorporated. Then slowly add in the flour, cinnamon and salt and mix until just combined.Combine the flour, sugar, and salt in a food processor. Pulse on low 3-4 times until combined. Add the chilled cream cheese and butter, both cut into cubes, and pulse until crumbly and the fat is pea-sized. Turn the mixture out onto a clean work surface and knead the dough together just until a cohesive dough forms.Method 1. To make the pastry, combine all the ingredients together in a food processor. Add extra flour if the mixture seems too wet. 2. Remove from the food processor, cover with cling film and refrigerate for 3 hours.Instructions. In a large bowl, using a handheld or stand mixer, cream together cream cheese, butter and sugar until light and fluffy, about 3-4 minutes, scraping down the bowl as needed. Add in molasses and vanilla extract until incorporated and smooth. In a separate bowl, sift together flour, salt, cinnamon, ginger, nutmeg, cloves …Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or a nonstick baking mat. Roll half of dough into an oval, ¼ inch thick. Using a bench scraper or a knife, cut edges to form a clean rectangle. Spread half of tahini onto dough, leaving a ½-inch border on all sides. Sprinkle with half of chocolate.8 ounces Tofutti cream cheese (or real cream cheese for dairy). 8 ounces unsalted margarine (or unsalted butter for dairy). 2 cups flour. 1/8 teaspoon salt. 1 ...How to Make Walnut Rugelach Recipe: In the bowl of a food processor, pulse together 1 cup walnuts, 3/4 cup dried cranberries, 2 Tbsp sugar and 1 tsp cinnamon until ground up. Melt 1 cup butter over low heat (it should be …22 Jun 2021 ... Rugelach and schnecken are the subject of much confusion in the world of Jewish baking. They are both treats made from the combination of cookie ... Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). To roll out the dough, place a 10- x 15-inch (25- x 38-centimeter) sheet of Gefen Parchment Paper on the counter. Sprinkle it with flour and place one disc of dough on the parchment; sprinkle with more flour and then cover with a second sheet of parchment. 4. Using a knife, trim 1 inch on each end. Cut the roll into 3/4-inch-thick slices. Place the slices, sugared-side up, on the baking sheet, spacing them 2 inches apart. Repeat with the remaining ingredients. 5. Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack.15 Mar 2015 ... Rugelach is a jewish cookie made with a cream cheese pastry dough, and rolled with brown sugar, nuts, cinnamon, anything else you love (like ...Oct 8, 2019 · 2 ½ cups all-purpose flour, plus more for dusting; ¼ cup granulated sugar; ½ tsp kosher salt ; 1 cup unsalted butter, cubed and cold; 8 oz cream cheese, straight from the fridge; 2 large egg yolks + 1 large whole egg Jan 5, 2010 · Instructions. 1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl. Add ½ cup granulated sugar and ¼ teaspoon salt; beat until combined and fluffy, about 3 minutes. Holding the rugelach over a medium bowl, use a sugar dredger or your fingers to sprinkle the rugelach evenly with the cinnamon sugar, letting the excess fall into the bowl. Set it back on the cookie sheet. Refrigerate the rugelach, covered with plastic wrap, for at least 30 minutes or up to overnight, or until firm.Jul 23, 2015 · How to Make Perfect Rugelach. Make creamy, flaky dough and cut it like a pro using, of all things a pizza cutter. By Shannon Sarna | July 23, 2015 6 Apr 2016 ... Get the full recipe here: http://www.haaretz.com/jewish/food/1.713014 Producer & Director: Aimee Amiga, Photographer: David Bachar, ...In an electric mixer, cream butter and cream cheese until combined and smooth. Add flour and salt. Fold gently to incorporate. Wrap in plastic wrap and refrigerate at least two hours or up to two days. Remove from refrigerator and let come to room temperature. Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with Silpat mats or ...Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. 5. Sprinkle the jam with half of the nut mixture. 6. Starting at the widest end, roll each triangle up towards the tip like a crescent roll. 7. Place the rugelach on the prepared baking sheets about 2 inches apart.2 Dec 2021 ... ... rugelach recipe, you defiantly should try it. ▻Full written recipe: https://www.thecookingfoodie.com/recipe/Rugelach-Cookies--The-Best ...Sep 12, 2018 · How To Make Chocolate Rugelach. Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the dough starts to come together into a well-moistened, crumbly mass, 20 to 30 seconds. How to Make Perfect Rugelach. Make creamy, flaky dough and cut it like a pro using, of all things a pizza cutter. By Shannon Sarna | July 23, 201515 Jewish Cookie Recipes. I have very fond memories of visiting Jewish and Italian bakeries when I was little in New York. The rows of colorful Italian rainbow cookies and all the different rugelach is like a cookie wonderland! Here, I gathered a list of traditional and fun (with a twist) Italian and Jewish cookies that …Dec 16, 2015 · Then slowly add in the flour and cinnamon and mix until just combined. Scrape down the bowl to make sure everything is mixed well. Once done, dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes. 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces. 1 cup all-purpose flour. ¼ teaspoon salt. For the Filling. ⅔ cup raspberry jam, apricot jam or marmalade. 2 tablespoons sugar. ½... 22 Jun 2021 ... Rugelach and schnecken are the subject of much confusion in the world of Jewish baking. They are both treats made from the combination of cookie ...Prepare the Rugelach. Mix all ingredients for filling. Roll out each part of dough into a 12-inch circle. Brush each circle with one tablespoon melted butter. Sprinkle each circle with one third of filling mixture. With rolling pin, roll over filling to slightly press into dough. Cut each circle into 12 wedges. Roll up, wide end first.6 Dec 2022 ... Starting from the long edge, roll each segment into a rugelach shape. -place each rugelach on a lined baking tray, leave rugelach to rest and ...28 Aug 2011 ... Ingredients · 3 tablespoons granulated sugar · 1 teaspoon ground cinnamon · 1 15-ounce package refrigerated piecrust · 1/3 cup apricot j...Refrigerate until firm, about 1 hour. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll half of dough into a 9- to 10-inch circle. Spread half of jam on dough circle, and sprinkle with half of granulated sugar and half of cinnamon. Using a pastry wheel or a sharp knife, cut dough into 12 triangles.With a pastry brush, brush the surface of the flattened dough with a generous amount of butter until dough is coated. Generously sprinkle cinnamon sugar mixture onto the surface of the dough, then sprinkle with a handful of pecan and currant mixture. Make sure to coat entire surface. With a knife, cut the dough …Place all rugelach end side down on a lined baking sheet and brush tops with egg wash and sprinkle each rugelach with sea salt. Bake at 350°F for about 15-18 minutes until lightly golden brown. When done, remove from oven and …3. On a lightly floured work surface, roll out one disk of the dough into a 9-inch round. Spread one- quarter of the filling evenly over the dough, leaving a ½-inch border. To prepare the rugelach: Preheat oven to 350°F. Remove one disk from the refrigerator and roll out onto a lightly floured counter to a 14-inch round, about ⅛-inch thick. Spread 2 tablespoons of the apricot preserves on the dough round keeping a clean edge around the outside and a 2-inch clean circle in the center. 6 Dec 2022 ... Starting from the long edge, roll each segment into a rugelach shape. -place each rugelach on a lined baking tray, leave rugelach to rest and ...Pre-heat oven to 350°F (180°C) and line a baking sheet with parchment paper. Grease the parchment paper (with cooking oil spray). Gently pick up the rugelach and transfer to the baking sheet, leaving a small amount of space between them (they will not grow exponentially). Bake at 350°F (180°C) for 20-25 minutes. Cool.Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and …When Jewish immigrants arrived in the United States, they brought their beloved rugelach recipes with them. American bakers quickly embraced the treat, incorporating local ingredients and putting their unique spin on the traditional recipe. 5 Modern-Day Variations. Today, rugelach can be found in various forms and flavors …2. Joan Nathan’s recipe, which incorporates ground almonds for extra-soft cookies, is always a winner, too.. Sweet and Sticky. Photo credit: Food Network. 3. …In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of the sugar until well combined, about 1 minute. Stir in the flour by hand until well blended.For the pastry: ¼ cup warm water; 2 teaspoons white sugar; 1 scant tablespoon active dry yeast; 2 cups all-purpose flour; ¼ teaspoon kosher salt; 1 cup unsalted butter, cold, cut into 1" cubesAdapted from Shannon Sarna's Modern Jewish Baker: Challah, Babka, Bagels & More, this Rugelach dough is quite simple to make. Briefly mix a few ingredients before chilling for 1 to 2 hours or overnight. To keep the rugelach delicate and flaky, the key is to not overmix. Basic Sweet Rugelach Yields 2½ …Rosh Hashanah, the Jewish New Year, is a time of reflection, introspection, and reconnection with one’s faith. It is a time when Jews around the world gather to attend Rosh Hashana...Instructions. Melt the butter and leave to one side. In a large mixing bowl, using an electric whisk, beat together the cream cheese, yogurt, egg replacer and lemon zest. Now beat in the melted butter. Beat in the flour and salt until you have a soft dough. Spoon the dough onto a piece of clingfilm.Add the eggs, yolks, and vanilla extract, mix. Mix together the flour, remaining 2 tablespoons sugar and salt in a large mixing bowl or the bowl of a stand mixer. Add liquid mixture. Knead (with your hands or a dough hook attachment) for about 5 minutes. Add the butter and knead for another 5 minutes, until the dough is elastic.Set aside to proof for a second time for about 20 to 30 minutes. Preheat your oven on 180'C/350'F, then bake for approximatively 20 minutes, or until the rugelach have risen and have a golden colour. …Directions. Cream the butter and cream cheese together in a mixer until light. Add sugar and salt. With the mixer on its lowest speed, add the flour ½ cup at a time until a dough forms.In an electric mixer, cream butter and cream cheese until combined and smooth. Add flour and salt. Fold gently to incorporate. Wrap in plastic wrap and refrigerate at least two hours or up to two days. Remove from refrigerator and let come to room temperature. Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with Silpat mats or ... To prepare the rugelach: Preheat oven to 350°F. Remove one disk from the refrigerator and roll out onto a lightly floured counter to a 14-inch round, about ⅛-inch thick. Spread 2 tablespoons of the apricot preserves on the dough round keeping a clean edge around the outside and a 2-inch clean circle in the center. Put the nuts, raisins, cinnamon, and sugars into the food processor. Run the food processor until the nuts and raisins are finely diced. Roll out the dough and spread ½ cup of filling over the disc. Cut the dough into 12 equal triangles and roll them into crescents, the same way you would a croissant. Bake the rugelach for 25 to 30 minutes at ...Brush the top of each crescent with the beaten egg and sprinkle with some granulated sugar. Baked the rugelach on greased cookie sheet in a preheated 350 degree over for 15-20 minutes. The cookies should be golden brown when they have finished baking. This recipe should yield about 25 rugelach. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). To roll out the dough, place a 10- x 15-inch (25- x 38-centimeter) sheet of Gefen Parchment Paper on the counter. Sprinkle it with flour and place one disc of dough on the parchment; sprinkle with more flour and then cover with a second sheet of parchment. Dec 1, 2023 · Make the dough. Blitz cold cream cheese, butter, flour, salt, egg yolk, and vanilla extract together into a soft dough. Chill the dough. Form the dough into 4 disks, wrap each one in plastic wrap, and refrigerate until firm. Roll out the dough and fill. Roll out each disk into a 1/8-inch thick round, then top with the filling. Cut into triangles. Beat the egg till blended and brush over the tops of each rugelach. Combine the granulated sugar with the 1/2 tsp cinnamon and sprinkle over the tops. Chill for at least 1 hour. Preheat the oven to 350°F. Bake the rugelach till golden brown. This can take anywhere from 15-25 minutes so start checking at 15 minutes.To make the filling, place the nuts and granulated sugar in a processor. Pulse until finely chopped, but not ground. Place in a small bowl and add the cinnamon. To make the cookies, preheat oven to 350° F. Roll one piece of dough into a round of about 11 inches.Dec 16, 2015 · Then slowly add in the flour and cinnamon and mix until just combined. Scrape down the bowl to make sure everything is mixed well. Once done, dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes. Add vanilla and salt, and beat to combine. Reduce speed to low, and beat in flour. Remove from bowl, and divide into 3 pieces on a lightly floured surface. Pat into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour, and up to overnight. In a food processor, combine walnuts, sugar, cinnamon, and salt.Passover is a time for family, friends, and delicious food. As you plan your Passover table, consider bringing the flavors of Jewish cuisine to your celebration. When it comes to t...Shaping and baking rugelach. Roll out the dough on a floured surface into an 18“ x 22” (45cm x 55cm) rectangle. Spread the filling on top. Fold the dough slab in half.Place the walnuts, sugar, and cinnamon in a small bowl and stir to combine. Preheat the oven to 350 degrees F. Brush the rugelach with egg wash and sprinkle with the walnut topping. Bake the rugelach …Bake the cookies. Preheat the oven on 375ºF. Remove one of the baking sheets from the fridge, brush with egg yolk and sprinkle with demerara sugar. Bake at medium height for 22-25 minutes, they will take a golden color on the outside. Remove from the oven and let cool completely on a rack. Repeat the same process with the …Free eBook with 30+ hand-picked recipes for every holiday from the top Jewish chefs. Get the Free Recipe Book! Email. Name. Download the Recipe Book. Email. Name. Get the Free Recipe Book (Your info. is confidential! ... Rugelach; Challah, Lemon Chicken Soup, Shakshuka, Salmon over Lentils; Salmon Shawarma Salad, Stuffed Vegetables, Krembo ...28 Aug 2011 ... Ingredients · 3 tablespoons granulated sugar · 1 teaspoon ground cinnamon · 1 15-ounce package refrigerated piecrust · 1/3 cup apricot j...1 Nov 2015 ... This recipe comes to use from Miro Uskokovic ... "Coming from Eastern Europe, where most of the beloved Jewish pastries originated, I always ...Hanukkah, also known as the Festival of Lights, is a joyous Jewish holiday that celebrates the miracle of the oil in the ancient temple. It is a time for friends and family to come...Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface.Leave rugelach on baking sheet to rise for about 30 mins. Preheat oven to 400F/200C. Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but doesn't come to a boil. If the syrup is ready before the rugelach are baked, reheat it for a few minutes.Add the flour and mix on low for 30 seconds, then set the mixer to medium-high speed and blend until the dough holds together in a ball, about 2-3 minutes. Don’t worry about overmixing the flour. Gluten-free flour contains no gluten, so it can’t be overworked. Form the dough into a ball and wrap it with plastic wrap.Put the nuts, raisins, cinnamon, and sugars into the food processor. Run the food processor until the nuts and raisins are finely diced. Roll out the dough and spread ½ cup of filling over the disc. Cut the dough into 12 equal triangles and roll them into crescents, the same way you would a croissant. Bake the rugelach for 25 to 30 minutes at ...When ready to bake, take the dough out of refrigerator about 20-30 minutes before baking and let it sit on the counter. Preheat the oven to 350°F, line a baking pan with parchment paper and set aside. Roll out each piece of dough in a rectangular shape. Add about ¼ cup apricot jam and spread it in a thin layer.Place the walnuts, sugar, and cinnamon in a small bowl and stir to combine. Preheat the oven to 350 degrees F. Brush the rugelach with egg wash and sprinkle with the walnut topping. Bake the rugelach …Dec 1, 2022 · Refrigerate for about 1 hour. Prepare filling by combining the finely grated chocolate with the cocoa and sugars. Prepare topping by combining the cinnamon and sugar. Preheat oven to 375. Put one oven rack in the top third of the oven and the other in the lower third. (Not at the top or bottom!) In a large bowl, beat the butter and cream cheese with an electric mixer on high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of the sugar until well combined, about 1 minute. Stir in the flour by hand until well blended.First, you need to make the dough using a mixer with the paddle attachment. Combine the cream cheese and the butter mix. Add the vanilla and mix until becomes uniform. Add the flour and salt and continue mixing until the dough forms a ball. Remove from the mixer, wrap in plastic wrap and chilling for two hours.Like the secular calendar, the Jewish calendar includes 12 months. The Jewish calendar is based on the lunar cycle, with each month beginning when the first sliver of moon becomes ...How To Make Chocolate Rugelach. Begin by making the dough. Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of …
Holding the rugelach over a medium bowl, use a sugar dredger or your fingers to sprinkle the rugelach evenly with the cinnamon sugar, letting the excess fall into the bowl. Set it back on the cookie sheet. Refrigerate the rugelach, covered with plastic wrap, for at least 30 minutes or up to overnight, or until firm.. 6 week hvac training
Leave rugelach on baking sheet to rise for about 30 mins. Preheat oven to 400F/200C. Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but doesn't come to a boil. If the syrup is ready before the rugelach are baked, reheat it for a few minutes.To activate the yeast, mix the yeast with warm liquid (usually around 110°F or 43°C) and a small amount of sugar. The sugar provides a food source for the yeast. After a few minutes, the mixture should become frothy, …Rugelach Makes Twenty-four 2½ inch cookies Oven Temperature 350°F/175°C Baking Time 15 to 20 minutes If there were just one sweet treat in the world, would that it were rugelach. The comfortingly soft yet crisp and flaky cinnamon-imbued dough—with the sticky tang of caramelized apricot, juicy plump chewiness of raisins, and earthy crunch of …Dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes. For the filling, squeeze the roasted garlic out of the bulb and into a medium sized bowl.Hanukkah is a joyous festival that celebrates the miracle of the oil in Jewish history. As families come together to light the menorah, exchange gifts, and enjoy delicious food, it...Dec 1, 2022 · Refrigerate for about 1 hour. Prepare filling by combining the finely grated chocolate with the cocoa and sugars. Prepare topping by combining the cinnamon and sugar. Preheat oven to 375. Put one oven rack in the top third of the oven and the other in the lower third. (Not at the top or bottom!) 1 Dec 2018 ... Rugelach is a crescent shaped Jewish pastry that is very famous in Israel. It's commonly sold in bakeries and cafes.Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough. …Hanukkah, also known as the Festival of Lights, is a joyous Jewish holiday that celebrates the miracle of a small amount of oil lasting for eight days. Alongside the lighting of th...The Slice-and-Roll. To get the classic shape that your bubbe always made, roll out the dough on a sheet of floured parchment into a 14" round. Top the dough with fillings as directed. Slice into ...Let the cream cheese and butter soften slightly, then pulse in a food processor with the flour and salt just until the dough forms curds. Shape into 2 disks, cover in plastic and chill for at least 2 hours. Prepare the filling. Melt the jam or marmalade in a saucepan over low heat or in the microwave.Instructions. Pulse together flour, salt, and baking powder in a food processor for about 10 seconds to evenly combine the ingredients. Cut cold butter into 1/2" chunks and add to the food processor along with the vanilla extract and lemon zest. Pulse until mixtures resemble breadcrumbs, about 30 seconds.You want it to be warm, not hot. 2. In the bowl of an electric mixer using the whisk attachment on medium speed, combine 2 sticks of melted butter & 1 cup warm milk (I heated the milk in the micro for 45 seconds). 3. In a medium bowl, mix together the 4 cups flour and 3/4 Tbsp yeast. 4.Place next to the first log on the baking sheet. Refrigerator the logs until they are firm enough to slice. This will take around 30 …It was in America that rugelach began to be made with a cream cheese dough, which according to Joan Nathan, may have been created by the Philadelphia Cream Cheese Company. A traditional filling usually consisted of nuts, raisins, sugar and cinnamon; although today they are made with various fillings that range from chocolate …Add the eggs, yolks, and vanilla extract, mix. Mix together the flour, remaining 2 tablespoons sugar and salt in a large mixing bowl or the bowl of a stand mixer. Add liquid mixture. Knead (with your hands or a dough hook attachment) for about 5 minutes. Add the butter and knead for another 5 minutes, until the dough is elastic.Start by making the dough. Put 2 Tbsp sugar into a small bowl, add in the zest and combine with your hands until the sugar is fragrant with the zest. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 …Working from the longer end, roll up each rugelach and place point side down on baking sheet lined with parchment or a silpat. Place in freezer for 15-20 …Beat the egg till blended and brush over the tops of each rugelach. Combine the granulated sugar with the 1/2 tsp cinnamon and sprinkle over the tops. Chill for at least 1 hour. Preheat the oven to 350°F. Bake the rugelach till golden brown. This can take anywhere from 15-25 minutes so start checking at 15 minutes.When Jewish immigrants arrived in the United States, they brought their beloved rugelach recipes with them. American bakers quickly embraced the treat, incorporating local ingredients and putting their unique spin on the traditional recipe. 5 Modern-Day Variations. Today, rugelach can be found in various forms and flavors ….