Depending on who you ask, they’ll either call these delicious cookies Rozalach or Rugelach. We used to buy Rugelach at the supermarket but rarely did we find fresh ones. This Rugelach recipe is perfect when you eat them as soon as they come out of the oven and you top them with powdered sugar! You can also make so many pretty quickly and have leftover cookies for the week to have with your coffee in the mornings 🙂 I’m sharing a couple of my favorite fillings but feel free to get creative and try out something new!
What you’ll need:
3 cups of all purpose flour
1 1/2 tsp active dry yeast
1/4 tsp salt
4 tbsp canola oil, or a different neutral flavored oil
1 cup water, room temperature
The filling of your choice: Chocolate spread or Hazelnut spread (I use Nutiva, you can also melt a chocolate bar), Halva butter, Date spread, Lotus spread.
1. In a large bowl mix these dry ingredients together: flour, yeast, salt. You can use your hands or use a stand mixer if you have one. Once the dry ingredients are mixed, add your oil and mix again. Now start adding your water gradually and mixing as you add the water. I used one hand to add water and the other hand to mix. Mix your dough together for 12-15 minutes until you have a round ball of dough. Oil the bowl and place the dough in the center. Cover with a clean towel and let it rise for an hour, the room should be warm or room temp, but not cold.
2. After an hour, your dough should have doubled in size. Split the dough into 4 equal balls. Take one at a time and roll it out. You can do this on your counter with some flour so it doesn’t stick or on parchment paper. Roll out the dough until its fairly thin. You can also pick up the dough and turn it around if you don’t have much counter space to roll it out in every direction possible.
3. Start by pre-heating your oven to 420F (~220C). Now grab your favorite filling, stick a big spoon in it, and spread it out evenly on your dough. Once you’ve evenly spread it out, start rolling! (See pictures :)) After you’ve rolled up all 4, start cutting them to make even small bite size cookies. I recommend using a sharp knife so you don’t have to cut the same spot multiple times as this will mess with the filling a bit. Place the finished cookies on a baking sheet, and bake for 4-7 minutes. This really depends on your oven but you don’t want to keep them in there for more than 7 minutes! Take them out after 7 minutes and sprinkle with powdered sugar right away.*
*If you’re looking to get the ‘pretty’ powdered sugar look, use a strainer if you don’t have a dusting wand. It does the exact same thing 😉