Rugelach is a beloved Jewish pastry known for its flaky texture and sweet, flavorful fillings. Traditionally made with cream cheese dough, it can be a bit time-consuming to prepare. That’s why we love this easy rugelach recipe using store-bought pie crust, which cuts down on prep time without sacrificing taste.
Ingredients
To make our Easy Rugelach Recipe with Pie Crust, we keep the ingredients simple and accessible. Each component plays a crucial role in bringing together flaky pastry and flavorful filling with just a few pantry staples.
For the Pie Crust
We use store-bought pie crust for convenience without sacrificing texture. Choose a chilled, ready-to-roll crust for best results.
- 2 sheets of store-bought pie crust (9-inch diameter each), thawed but still cold
For the Filling
The filling is where we infuse the classic rugelach flavor. Here’s a blend of sweet and slightly tangy ingredients for that signature taste.
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup finely chopped walnuts or pecans
- ¼ cup raisins or currants (optional)
- ½ cup fruit preserves (apricot or raspberry work well)
- 1 teaspoon vanilla extract
For the Topping
Our topping enhances appearance and texture with a gentle golden crust and subtle crunch.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Egg | 1 large, beaten | Egg wash for golden finish |
| Granulated sugar | 1 tablespoon | Adds slight crunch and shine |
We recommend preparing all ingredients before assembling to ensure smooth workflow and consistent results.
Equipment Needed
To make our Easy Rugelach Recipe With Pie Crust smoothly and efficiently, we need the right equipment on hand. Having these tools ready will streamline the process and ensure perfect results.
Essential Tools for Rugelach Preparation
- Rolling Pin
We use a rolling pin to slightly roll out the store-bought pie crust, ensuring it’s thin enough for easy rolling but not too thin to tear.
- Mixing Bowls
Different sized bowls help us prepare and combine the filling ingredients separately and mix the egg wash.
- Measuring Spoons
Precise measurements of cinnamon, sugar, and vanilla extract guarantee consistent flavor in every bite.
- Sharp Knife or Pizza Cutter
A sharp knife or pizza cutter is crucial to cut the rolled-out dough into even triangles for uniform rugelach shapes.
- Baking Sheet
We line a baking sheet with parchment paper or a silicone mat to prevent sticking and facilitate easy cleanup.
- Parchment Paper or Silicone Baking Mat
This creates a non-stick surface that keeps the rugelach intact and promotes even baking.
- Pastry Brush
A pastry brush allows us to evenly apply the egg wash for a glossy golden finish.
- Cooling Rack
We use a cooling rack to let the rugelach cool evenly and maintain their crisp texture.
Optional but Helpful Equipment
- Food Processor or Grinder
To quickly chop nuts for the filling if you prefer a finer texture.
- Small Spatula
Useful for spreading preserves evenly across the dough wedges without tearing.
| Equipment | Purpose |
|---|---|
| Rolling Pin | Roll out pie crust evenly |
| Mixing Bowls | Mix filling and egg wash |
| Measuring Spoons | Accurate ingredient measurements |
| Sharp Knife/Pizza Cutter | Cut dough into uniform triangles |
| Baking Sheet | Bake rugelach |
| Parchment/Silicone Mat | Non-stick baking surface |
| Pastry Brush | Apply egg wash |
| Cooling Rack | Cool rugelach evenly |
| Food Processor (optional) | Chop nuts faster |
| Small Spatula (optional) | Spread preserves precisely |
By gathering this equipment in advance, we set ourselves up for quick assembly and baking, making the entire process a joy from start to finish.
Prep Work
To create easy rugelach with pie crust, thorough prep work sets us up for success. Let’s get everything ready for smooth assembly and superb flavor.
Preparing the Pie Crust
- Remove the chilled pie crust from the refrigerator about 10 minutes before use. This makes it easier to roll without cracking.
- Lightly flour your work surface and rolling pin. Roll the dough into a 12-inch circle about 1/8 inch thick for even baking and uniform layers.
- If using store-bought pie crust sheets, gently unroll one sheet at a time and roll slightly to smooth any creases without tearing.
- Place the rolled crust on a large baking sheet or cutting board for easy handling during filling and cutting.
Preparing the Filling
Our filling balances sweetness, spice, and texture to complement the buttery crust:
| Ingredient | Amount | Preparation |
|---|---|---|
| Granulated sugar | ½ cup | Measured precisely |
| Ground cinnamon | 1 tsp | Freshly ground preferred |
| Chopped nuts (walnuts or pecans) | ½ cup | Finely chopped or pulsed in food processor |
| Fruit preserves (apricot or raspberry) | ⅓ cup | Warmed slightly for easy spreading |
| Vanilla extract | ½ tsp | Added to preserves mixture |
- In a mixing bowl, combine the granulated sugar, ground cinnamon, and chopped nuts evenly.
- Warm the fruit preserves in a microwave-safe bowl for 15 seconds to soften. Stir in the vanilla extract.
- Use a small spatula or butter knife to prep the filling for smooth spreading during the rolling step.
Tip: Having all ingredients pre-measured and ready keeps our rugelach assembly swift and precise.
Instructions
Follow these steps carefully to create the perfect Easy Rugelach with Pie Crust that delivers flaky texture and rich flavor with minimal effort.
Rolling Out the Pie Crust
- Lightly flour your clean work surface and rolling pin.
- Take the chilled pie crust out of the refrigerator approximately 10 minutes before rolling to reduce cracking.
- Place the dough on the floured surface and roll it out into a 12-inch circle, maintaining even thickness of about 1/8 inch.
- If edges crack or break, gently press and smooth them with your fingers to maintain the circle shape.
Adding the Filling
- In a small bowl, combine the following filling ingredients:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Granulated sugar | 1/4 cup | |
| Ground cinnamon | 1 teaspoon | |
| Chopped nuts | 1/3 cup | Finely chopped |
| Fruit preserves | 1/4 cup | Slightly warmed for spreadability |
| Vanilla extract | 1/2 teaspoon |
- Using a small spatula or the back of a spoon, spread a thin, even layer of the warmed fruit preserves over the pie crust circle, leaving a 1/2-inch border around the edges.
- Sprinkle the sugar, cinnamon, and nut mixture evenly over the preserves to balance sweetness, spice, and crunch.
- This step ensures the rich filling complements the flaky crust perfectly.
Shaping the Rugelach
- Using a sharp knife or pizza cutter, slice the filled dough circle into 12 even wedges (like pizza slices).
- Starting from the wide edge of each wedge, roll tightly toward the narrow tip, creating a crescent shape.
- Place each rolled rugelach point-side down on a parchment-lined baking sheet to prevent unrolling during baking.
- For a golden glossy finish, brush each pastry with egg wash (1 beaten egg mixed with 1 tablespoon water).
- Optionally, sprinkle granulated sugar on top for added crunch and sparkle.
Baking the Rugelach
- Preheat the oven to 350°F (175°C).
- Bake the rugelach on the middle rack for 22 to 25 minutes, or until golden brown and puffed.
- Keep an eye on them during the last few minutes to avoid over-browning.
- Once baked, transfer the rugelach to a cooling rack to set and crisp.
- Serve warm or at room temperature to enjoy their flaky texture and rich, flavorful filling.
Serving Suggestions
To fully enjoy our Easy Rugelach Recipe with Pie Crust, we recommend these simple yet delightful serving ideas:
- Serve the warm rugelach fresh from the oven on a decorative platter to highlight their golden flaky texture and inviting aroma.
- Pair the pastries with a cup of hot coffee, tea, or hot cocoa to complement the sweet and nutty flavors.
- For brunch or dessert gatherings, arrange the rugelach alongside fresh berries, sliced apples, or orange segments to add vibrant color and fresh contrast.
- Dust the finished rugelach lightly with powdered sugar just before serving to enhance the appearance and add a touch of extra sweetness.
- Offer small bowls of fruit preserves or honey on the side for guests who prefer extra fruity or sweet accompaniments.
| Serving Element | Purpose | Tips |
|---|---|---|
| Warm Rugelach | Highlight flaky texture | Serve immediately after cooling |
| Hot Coffee or Tea | Complement sweet-nutty flavor | Choose mild or spiced blends |
| Fresh Fruit | Provide refreshing contrast | Use seasonal fruits for best taste |
| Powdered Sugar Dusting | Add visual appeal and sweetness | Dust right before serving |
| Fruit Preserves or Honey | Offer additional flavor options | Place in small, inviting dishes |
We encourage enjoying the easy rugelach as a versatile treat that works perfectly for casual snacks, festive occasions, or elegant tea parties. The flaky pie crust and luscious fillings combine beautifully with both simple and elaborate accompaniments.
Make-Ahead and Storage Tips
To enjoy our Easy Rugelach Recipe With Pie Crust anytime, following proper make-ahead and storage tips is essential. Here’s how we handle preparation and storage efficiently to keep our pastries fresh and flavorful.
Make-Ahead Preparation
- Prepare Filling & Dough Ahead: We can prepare the cinnamon-nut filling and have the pie crust ready at least 1 day in advance. Store the filling in an airtight container in the refrigerator.
- Assemble Rugelach Before Baking: For busy schedules, we assemble the rugelach crescents and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate up to 24 hours before baking.
- Freezing Unbaked Rugelach: Wrap the assembled unbaked rugelach individually in plastic wrap, then store in an airtight freezer bag or container for up to 1 month.
“By assembling rugelach ahead, we save time on busy days while still enjoying fresh-baked pastries.”
Baking from Frozen or Refrigerated
| Storage Condition | Baking Instructions |
|---|---|
| Refrigerated (up to 24 hrs) | Bake at 350°F (175°C) for 25-30 minutes until golden |
| Frozen (up to 1 month) | Thaw in the refrigerator overnight, then bake as above |
Storing Baked Rugelach
- Allow the rugelach to cool completely on a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate up to 1 week wrapped tightly in plastic wrap and placed in a sealed container.
- To refresh crispiness, warm individual rugelach in a 300°F (150°C) oven for 5-7 minutes.
Freezing Baked Rugelach
- Cool baked rugelach thoroughly.
- Wrap each piece in plastic wrap, then foil, or place in a freezer-safe bag.
- Freeze up to 2 months.
- Thaw at room temperature and warm before serving for best texture.
Quick Tips for Maintaining Freshness
- Avoid stacking stored rugelach directly to prevent sticking.
- Use parchment or wax paper between layers if stacking is necessary.
- Keep rugelach away from moisture and strong odors to retain crispness and flavor.
By following these make-ahead and storage tips, we keep our Easy Rugelach Recipe With Pie Crust fresh, flaky, and delicious whether enjoying immediately or saving for later.
Conclusion
This easy rugelach recipe with pie crust makes baking a delightful treat accessible to everyone. Using store-bought pie crust cuts down prep time without sacrificing flavor or texture. With just a few simple ingredients and straightforward steps, we can enjoy flaky, delicious pastries anytime.
Whether serving them warm for a cozy snack or preparing them ahead for a special occasion, these rugelach are sure to impress. By following the tips and techniques shared, we can confidently create beautiful, tasty rugelach that bring a touch of homemade charm to any table.
Frequently Asked Questions
What is rugelach and what makes it special?
Rugelach is a traditional Jewish pastry known for its flaky cream cheese dough and sweet, nutty fillings. Its signature crescent shape and rich texture make it a popular treat during celebrations and everyday snacks.
Can I make rugelach with store-bought pie crust?
Yes, using store-bought pie crust speeds up the process without sacrificing flavor. It’s an easy alternative to the traditional cream cheese dough, perfect for quick and delicious rugelach.
What ingredients are needed for the filling?
The filling typically includes granulated sugar, ground cinnamon, chopped nuts, warmed fruit preserves, and a touch of vanilla extract for extra flavor.
What equipment do I need to make rugelach?
Essential tools include a rolling pin, mixing bowls, measuring spoons, sharp knife or pizza cutter, baking sheet lined with parchment or silicone mat, pastry brush, and a cooling rack.
How do I prepare the pie crust before rolling?
Remove the chilled pie crust from the refrigerator about 10 minutes before use to prevent cracking. Lightly flour your surface and rolling pin, then roll the dough into a 12-inch circle.
How should I bake rugelach for the best results?
Preheat your oven to 350°F (175°C). Bake the rugelach until golden brown, usually 20-25 minutes, then allow them to cool to enhance their flaky texture.
Can rugelach be made ahead and stored?
Yes, you can assemble and refrigerate rugelach for up to 24 hours, or freeze unbaked ones for up to a month. Store baked rugelach in an airtight container away from moisture and strong odors.
What are some good serving suggestions for rugelach?
Serve warm on a decorative platter with coffee, tea, or hot cocoa. Add fresh berries or fruit slices and dust with powdered sugar for a charming presentation.
How do I ensure even filling distribution and tight rolling?
Spread the filling evenly over the dough surface and roll the dough tightly from the widest edge to the tip to achieve a perfect crescent shape and flaky texture.
Is it necessary to use an egg wash and sugar on top?
Applying an egg wash and sprinkling granulated sugar before baking gives rugelach a golden, shiny finish with a delightful crunch. It enhances both appearance and flavor.