How can you improve on rugelach, the world’s most perfect cookie? Make a red velvet rugelach and prepare to be amazed!!
Okay now I realize my desserts section is a little rugelach heavy. But I can’t help it! I just love rugelach so much. Sooo much. Maybe too much. No such thing you say? Good, I feel better now.When I came up with the idea for Red Velvet Rugelach, I just couldn’t wait to share with y’all! Speaking of rugelach, I had the honor of speaking to 120 or so culinary instructors last week about blogging, Jewish cuisine and I made my Peanut Butter and Chocolate Rugelach. Everyone was kvelling!What the heck is rugelach?
I’m so glad you asked! It’s an Eastern European crescent shaped cookie. The mild, barely sweet dough is sour cream based, but Americans typically make it with cream cheese and a little sour cream for tartness. Then you fill it with goodness! Nuts, raisins, sugar and cinnamon are typical, but no need to stop there.
This version is filled with a cream cheese filling (yes! More cream cheese!) and then rolled up and baked to perfection.
Bubbe would be proud. Try and stop at just one. I dare you!
Maybe your will powder is better than mine, but I doubt it.
- 2 sticks cold unsalted butter, cut into chunks
- 2 8-ounce packages of cream cheese
- ⅓ cup sour cream
- ½ cup of sugar, plus more for sprinkling
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- Red food coloring
- 2 teaspoons vanilla
- ½ cup powdered sugar
- Take one of the packages of cream cheese and cut it into large chunks. In a large bowl with a stand or hand mixer, cream together butter, the cut up package of cream cheese and sour cream.
- Add in sugar, flour, cocoa powder, red food coloring and vanilla. You want a nice vibrant red, and the amount of food coloring needed will depend on the type of food coloring. Mix again to form a sticky dough and all ingredients are combined.
- Divide the dough into four balls and flatted into disks. Wrap in saran wrap and chill for two hours or overnight.
- When ready to bake, pre heat oven to 350 F.
- Combine 1 package room temperature cream cheese with powdered sugar.
- Roll out each ball on a lightly floured surface into a ⅛ inch thick circle, keeping the other balls in the fridge until you are ready for them.
- Spread a thin layer of cream cheese on the circle, sprinkle evenly with sugar.
- Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Repeat with other balls. Place cookies on a parchment lined cookie sheet, sprinkle with more sugar and refrigerate for 20 minutes to prevent spreading.
- Bake for 25 minutes or until golden. Cool on a cooling rack. Eat! Freezes well for up to three months.