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Rugelach Cookies Recipe

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★★★★★

4.5 from 114 reviews

Delight in these homemade Rugelach cookies, featuring a tender almond and einkorn flour dough filled with a fruity walnut mixture. These traditional Jewish pastries are made with wholesome ingredients and naturally sweetened with monk fruit and allulose blend. They bake to golden perfection with a crisp edge and a soft, flavorful center, perfect for a comforting treat with tea or coffee.

Ingredients

Scale

Dough

  • 3/4 cup Wholesome Yum Blanched Almond Flour
  • 3/4 cup Einkorn Flour (or spelt flour, or tapioca flour for gluten free)
  • 1/2 tsp Baking Powder
  • 1/8 tsp Sea Salt
  • 6 tbsp Unsalted Butter (softened at room temperature)
  • 1/4 cup Besti Monk Fruit Allulose Blend
  • 1/4 cup Sour Cream
  • 1 tsp Vanilla Extract

Filling

  • 1/3 cup Walnuts (chopped)
  • 3 tbsp Raisins
  • 3 tbsp Dried Cranberries
  • 2 tbsp Besti Monk Fruit Allulose Blend
  • 1 tbsp Unsalted Butter (melted)

Instructions

  1. Mix Dry Ingredients. In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt to combine thoroughly.
  2. Cream Butter and Sweetener. In a second large bowl, use a hand mixer to beat the softened butter and Besti Monk Fruit Allulose Blend until creamy and smooth. Then beat in the sour cream and vanilla extract until well incorporated.
  3. Combine Dough. Gradually beat the dry flour mixture into the butter and sour cream mixture until a uniform, sticky dough forms, ensuring all ingredients are well blended.
  4. Chill Dough. Cover the dough bowl with plastic wrap and chill in the refrigerator for at least 2 hours, until the dough is cold and very firm for easier handling.
  5. Prepare Filling. In a medium bowl, stir together the chopped walnuts, raisins, dried cranberries, and 2 tablespoons of Besti. Add melted butter and mix again until the filling ingredients are evenly coated.
  6. Preheat Oven and Prepare Baking Sheet. Heat the oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
  7. Shape Cookies. Use a medium cookie scoop to portion the dough onto the prepared baking sheet, spacing each 2 inches apart. Flatten the dough in the scoop to about 1.5 to 2 teaspoons per cookie. Use your thumb 2-3 times on each cookie to create a large well in the center, about 1/4 inch thick on the bottom and thicker around the edges. Pinch edges gently if cracks appear.
  8. Fill Cookies. Spoon the prepared walnut and fruit filling into the wells of each cookie, pressing in gently to secure.
  9. Bake. Bake the Rugelach cookies for 12 to 15 minutes, or until they turn golden brown. Remove from oven and allow cookies to cool completely on the baking sheet to firm up before serving.

Notes

  • Chilling the dough is crucial for workable dough and better texture.
  • Substitute einkorn flour with spelt or tapioca flour to make the recipe gluten free.
  • Use softened butter for easy creaming, and melted butter for coating the filling to bind flavors.
  • Make sure to space cookies properly on the baking sheet to prevent sticking and allow even baking.
  • Allow cookies to cool fully for the best texture and to avoid crumbling.

Keywords: Rugelach, Jewish cookies, almond flour cookies, gluten free cookies, holiday cookies, nut and fruit filling, monk fruit sweetened, traditional pastry

Find it online: https://thefoodrecipe.com/rugelach-cookies-recipe/