Jam-Filled Rugelach
Makes 24 rugelach
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 4 ounces (113 grams) cold cream cheese, cubed
  • 3 tablespoons (18 grams) finely ground toasted almonds
  • ½ teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 cup (320 grams) jam*
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 large egg (50 grams), lightly beaten
  • Garnish: confectioners’ sugar
  1. In the work bowl of a food processor, place flour, cold butter, cold cream cheese, almonds, lemon zest, and salt; pulse until mixture is crumbly. Add cream, pulsing just until dough forms a ball. Divide dough in half. Wrap tightly in plastic wrap. Refrigerate until firm, about 1 hour.
  2. Line 2 baking sheets with parchment paper.
  3. On a lightly floured surface, roll half of dough into a 9- to 10-inch circle. Spread half of jam on dough circle, and sprinkle with half of granulated sugar and half of cinnamon. Using a pastry wheel or a sharp knife, cut dough into 12 triangles. Starting at outer rim of each triangle, roll up each triangle, pinching pointed end to seal. Repeat with remaining dough, remaining jam, remaining granulated sugar, and remaining cinnamon. Place 1 to 2 inches apart on prepared pans. Refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Brush egg on each rugelach.
  6. Bake until golden brown, 12 to 20 minutes. Remove from pans, and let cool completely on wire racks. Garnish with confectioners’ sugar, if desired.
*We suggest seedless raspberry jam, strawberry jam, or apricot jam.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/jam-filled-rugelach/