Puff Pastry Rugelach
רוגלך בצק עלים·(rogalach batzek alim)
Afternoon Nosh at the Bakery Case
The freezer-aisle puff pastry thaws directly on the parchment paper. The reality of the modern diaspora kitchen is far more pragmatic, running on this all-butter dough and a jar of apricot jam to build a pastry that's flaky on the outside, deeply fudgy in the center, and slicked with a sticky glaze that demands you lick your fingers. Dusted with cocoa to lock the chocolate in place and hit with a hot simple syrup the second it leaves the oven, the rugelach turn heavy and crisp. Bake them until the sugar blisters, cool them on a wire rack, and eat the first one standing up.
Before you start
Preheat the oven to 375°F.
Line two large baking sheets with parchment paper.
Ingredients
- granulated sugar1/2 cup
- water1/2 cup
- vanilla extract1 tsp
- all-butter puff pastry1 lb
- chocolate spread3/4 cup
- unsweetened cocoa powder2 tbsp
- ground cinnamon1/2 tsp
- instant espresso powder1/2 tsp
- large egg1 large
Method
- 01
Prepare the essential bakery syrup.
In a small saucepan, bring the sugar and water to a boil over medium heat. Simmer for 3 minutes until slightly thickened, then remove from the heat, stir in the vanilla, and set aside.
- 02
Roll out the foundation.
On a lightly floured surface, gently roll one sheet of the cold puff pastry out to an even 1/8-inch thickness, smoothing out any creases.
- 03
Apply the chocolate and the cocoa lock.
Whisk the cocoa, cinnamon, and espresso powder together in a small bowl. Spread half of the chocolate spread thinly and evenly over the pastry leaving a 1/4-inch border, then dust with half the dry cocoa mixture to absorb excess oil and prevent the filling from boiling out.
- 04
Cut and shape the crescents.
Cut the pastry rectangle in half lengthwise to create two long strips, then slice each strip into triangles with 3-inch wide bases. Starting from the wide base, roll each triangle up toward the tip.
- 05
Chill the dough to guarantee a flaky rise.
Place the rolled rugelach point-side down on a parchment-lined baking sheet and pop the tray in the freezer for 15 minutes to chill the butter while you repeat the process with the second pastry sheet.
- 06
Egg wash and bake until deeply golden.
Whisk the egg with a splash of water and generously brush the tops of the chilled rugelach. Bake for 18 to 25 minutes until deeply golden brown and flaky.
- 07
Drench the hot pastries to create the bakery finish.
The ultimate secret is the sizzle. The second you pull the baking sheet out of the oven, use a pastry brush to dab the warm sugar syrup generously over the piping hot rugelach, creating a lacquered, shiny glaze that locks in the moisture.
Notes
Respect the temperature of the dough.
Puff pastry relies on cold butter hitting a hot oven to create steam and flaky layers; if your dough gets too warm and sticky while rolling, put it in the fridge for ten minutes before proceeding.
Point the tip down.
Always place the rugelach on the pan with the pointed tip tucked firmly underneath the weight of the cookie, otherwise they will unroll and flatten during baking.
Seek out the authentic spread.
Hashachar Ha'ole is the quintessential Israeli childhood flavor and can be found in the kosher aisle of most supermarkets, though Nutella makes for a perfectly rich, highly accessible alternative.