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.Â
This version is filled with a cream cheese filling (yes! More cream cheese!) and then rolled up and baked to perfection.Â
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.
Red Velvet Rugelach
Ingredients
Dough
- 2 sticks (8 oz aka 1 cup) unsalted butter, room temperature
- 6 ounce cold cream cheese
- 1/2 cup of sugar plus more for sprinkling
- 1/3 cup sour cream
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- Red food coloring
- 2 teaspoons vanilla
Filling
- 1/2 cup powdered sugar
- 8 oz cream cheese, room temperature
- 1 egg whisked
Instructions
- With a stand or hand mixer with beater attachment, cream together butter, 6 oz cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and red food coloring and mix just until combined. You want a nice vibrant red, and the amount of food coloring needed will depend on the type of food coloring.
- Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough should be a little sticky. Wrap each disk in saran wrap and chill for two hours or overnight. It also freezes well for up to 2 months.
- 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 1/8 inch thick circle about 9-10 inches in diameter, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour to prevent sticking.
- 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 and refrigerate for 30 minutes to prevent spreading. Wash with egg wash, sprinkle with more sugar and bake for 20-25 minutes or until golden. Cool on a cooling rack. Eat! Freezes well for up to three months.
13 Comments
holy smokes, woman! this is fabulous. no such thing as too much rugelach!!!!
Thank you ma’am! Didn’t think so.
i love this variation. i’m all about red velvet. yum!
Thanks!
With a Czech-Jewish grandmother, my cooking heritage involves so many lovely eastern European dishes, but I’m ashamed to say I’ve never come across rugelach. Thanks so much for the education – every day’s a school day! Definitely going to give these a go, and broaden my repertoire.
You’ll love them!!
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My partner loves to feast on red velvet, whether it is a cake, pie or whatever! So on his birthday morning, I served these rugelach for breakfast and he said this was his beat birthday ever.
So happy to hear that!
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