Everything Bagel Rugelach

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Post Thu, May 13 2021, 6:51 pm
Not sure exactly where this belongs but since the best rugelach are made with real butter and cream cheese, I will put it here. A really fun food as I test drove a batch this weekend.

I am including the rugelach dough recipe although obviously any rugelach dough could be used provided the quantity matches up with the filling - for Israeli Imas, he also has a Nutella version. LOL

Excerpt From: Jake Cohen - Jew-ish

Everything Bagel Rugelach Filling

8 ounces cream cheese, at room temperature
4 ounces Nova smoked salmon, finely chopped
1 scallion, thinly sliced
Kosher salt
Everything Seasoning, for garnish
In a small bowl, mix together the cream cheese, smoked salmon, and scallion until smooth, then season with salt. Garnish each rugelach with a pinch of everything bagel seasoning before baking.”

Here is the rugelach recipe which was quite good if you are looking for a good one.

You Can Go Your Own Way: Rugelach Edition



For Imas who were on the other thread asking what a recipe means when it specifies cream cheese - it is block cream cheese and also see note that it should be at room temperature - see butter as well. And the egg ideally should also not be right out of the refrigerator when baking

8 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
¼ cup confectioners’ sugar
2⅓ cups (315g) all-purpose flour, plus more for dusting
½ teaspoon kosher salt
1 recipe rugelach filling (recipes follow)
1 large egg, beaten

1 In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and confectioners’ sugar. Beginning on low speed and gradually increasing to medium, mix until light and fluffy, about 2 minutes. Add the flour and salt, then mix until a smooth dough forms. Divide the dough into 4 equal disks, wrap each in plastic wrap, and refrigerate for 1 hour.

2 Preheat the oven to 375°F. Line two half sheet pans with parchment paper.

3 On a lightly floured work surface, roll out one disk of the dough into a 9-inch round. Spread one-quarter of the filling evenly over the dough, leaving a ½-inch border. Slice the dough into 12 even wedges. Roll each wedge up tightly from the outside edge in, then place the rugelach on one of the prepared sheet pans, spacing them ½ inch apart. Repeat with the remaining dough and filling, dividing the rugelach between the prepared pans. Brush the rugelach with the beaten egg.

4 Bake, rotating the pans halfway through, for 20 to 22 minutes, until the rugelach are golden brown.

Let cool slightly, then serve.
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