Romanian Jam-Filled Rugelach Cookies

Elena Butuc

Celebrate family traditions with our cherished Romanian Jam Rugelach Cookies. An heirloom recipe passed down from generations, these delightful treats are a staple at our holiday feasts. Originally prepared with lard, we've modified the recipe to use butter for a superior, light, and tender texture with a hint of buttery flavor.

These crispy rugelach cookies can be filled with Turkish delight, cherries, or your preferred jam combined with chopped walnuts to create a smooth paste. The sweet and tart combination of powdered sugar, soft dough, and sour cherries creates an outstanding contrast that never fails to delight our taste buds.

show all description

Ingredients

Metric US

●

Sour Cream(20%)

200 g

●

Butter

200 g

melted and cooled

●

Active dry yeast

1 tsp

or a fresh yeast piece

●

All-Purpose Flour

400 g

adjust as needed until dough no longer sticks

●

Jam

300 g

jam with nuts, cherries, or Turkish delight, as per your preference

●

Powdered sugar

300 g

Step by step

Step 1

Melt the butter over low heat.

Step 2

Pour the cream into your dough-preparation bowl.

Step 3

Stir in the melted butter, followed by the yeast.

Step 4

Gradually incorporate the flour, only adding enough to achieve a soft, non-sticky dough.

Step 5

Let the dough cool for 10-15 minutes or longer if needed.

Knead briefly once more after cooling.

Romanian Jam-Filled Rugelach Cookies - Step 5

Step 6

Divide the dough into 14-16 walnut-sized pieces.

Roll these into balls on a floured surface.

Romanian Jam-Filled Rugelach Cookies - Step 6

Step 7

Roll each dough ball into a thin, round sheet of about 1.5-2 mm thickness. Cut into 8 uniform strips, add a bit of filling to each, and roll them up.

To speed up the process, consider working with a partner - one person applies the filling, the other rolls.

Romanian Jam-Filled Rugelach Cookies - Step 7

Step 8

Arrange the rugelach on a baking tray and bake for 20 minutes at 180°C (the dough's butter content prevents sticking, so no greasing necessary).

Step 9

Remove the rugelach from the oven when they turn slightly pink. Avoid browning, as it can lead to overly dry cookies.

Step 10

Transfer the rugelach to a plate and let them cool completely.

Step 11

Dust the cooled rugelach with powdered sugar (vanilla powdered sugar is especially tasty). Store them in a bag or box. They can last up to 1-2 weeks, though they're often enjoyed much sooner!

Enjoy your homemade Romanian Jam Rugelach Cookies!