I had never been much of a rugelach baker until this recipe. While I gravitated towards challah and babka, I always found store-bought rugelach to be a bit bland and disappointing.
But to my great delight, rugelach are supremely easy to make. Most recipes rely on a 1:1 ratio of butter and cream cheese in the dough for flavor and flakiness. I stick with that classic method (don’t mess with perfection!) but also add a bit of sour cream for an extra tender texture. The dough comes together in seconds with the help of a mixer (or food processor) and after a short rest, it’s ready to be rolled out. But don’t forget to rest and chill your dough!
These rugelach are perfect for spring, for Shavuot, or just because homemade rugelach are delicious.
Notes: these will store well in an airtight container for up to 1 week at room temperature, and will freeze well for up to 3 months.
Source: Jewish Living