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Poppy Seed Rugelach Recipe

Jewish · Dessert · 65 min total

Tender cream cheese pastry wrapped around a sweet, nutty poppy seed filling, these bite-sized cookies are a classic Jewish treat perfect for holidays or any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, cold and cut into small pieces
• 8 ounces cream cheese, cold and cut into small pieces
• 1/4 cup granulated sugar
• 1/2 cup poppy seeds
• 1/2 cup raisins, chopped
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 large egg, beaten (for egg wash)
• 2 tablespoons coarse sugar (for sprinkling)

Instructions

1. Make the dough: In a food processor, pulse flour and salt. Add butter and cream cheese; pulse until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate at least 2 hours or overnight.
2. Make the filling: In a small bowl, combine poppy seeds, raisins, honey, vanilla, and cinnamon. Set aside.
3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
4. Divide dough into 4 equal pieces. On a lightly floured surface, roll one piece into a 9-inch circle. Spread 1/4 of the filling over the dough, leaving a 1/4-inch border.
5. Cut the circle into 12 wedges (like a pizza). Starting from the wide end, roll up each wedge tightly. Place point-side down on prepared baking sheet, spacing 1 inch apart.
6. Brush rugelach with beaten egg and sprinkle with coarse sugar.
7. Bake for 18-22 minutes, until golden brown. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Tips

• For best results, keep dough cold; if it softens, refrigerate briefly before rolling.
• Rugelach can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.
• Substitute raisins with dried apricots or cranberries if desired.

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