Cinnamon Nut Rugelach

I made this for the first time for my nephew, Dov’s, Bar Mitzvah. They were easy to make and turned out delicious. I then began making them for Rosh Hashannah and my step-son, Scott, loves them. One of the reasons I like this recipe is because it is paerve.” ~ Marilyn

Updated at: Thu, 17 Aug 2023 13:19:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2294.2 kcal (115%)

Total Fat162.4 g (232%)

Carbs190.8 g (73%)

Sugars75.1 g (83%)

Protein33.6 g (67%)

Sodium899.1 mg (45%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

FLAKY GINGER-ALE PASTRY:

1 cupall-purpose flour

plus

1 tablespoonall-purpose flour

½ cupmargarine

frozen, cut into 6-8 pieces

¼ cupginger-ale

7-up, fresca or soda water lyn

½ tablespoonvinegar

FILLING:

⅔ cupwalnuts

⅓ cupsugar

1 teaspooncinnamon

1egg white

lightly beaten

Instructions

PASTRY

Step 1

With the steel knife in your food processor, process flour and

Step 2

margarine with on/off turns (about 2-3 seconds at a time) for 4 or

Step 3

5 times, until the mixture begins to look like coarse oatmeal.

Step 4

Combine ginger ale with vinegar and add through the feed tube

Step 5

while machine is running. Process JUST UNTIL the dough begins to

Step 6

gather in a mass around the blades, about 8-10 seconds. DO NOT

Step 7

OVER PROCESS!!!

Step 8

Remove dough from machine, divide into two balls. Wrap each ball

Step 9

in waxed paper and CHILL IN THE REFRIGERATOR AT LEAST 1 HOUR, OR

Step 10

OVERNIGHT. The colder the dough, the easier it is to roll. The

Step 11

dough may be frozen at this point if you are not ready to finish

Step 12

making the rugelach. (MARILYN’S NOTE: You can freeze the baked

Step 13

rugelach also. This recipe freezes well!)

Step 14

NOTE: This recipe can be doubled in one batch successfully.

Step 15

Flour dough lightly. Roll one portion of dough on a floured pastry

Step 16

cloth or floured board.

Step 17

Roll it into a circle about 1/16″ thick.

Step 18

(MARILYN’S NOTE: Make sure to keep second ball of dough in

Step 19

refrigerator until ready to work with it.)

FILLING

Step 20

With the steel knife in your food processor, process walnuts,

Step 21

sugar and cinnamon until nuts are fairly fine, about 12-15

Step 22

seconds.

RUGLACH

Step 23

Sprinkle dough with about 1/4 cup of cinnamon/nut mixture. Cut

Step 24

with a SHARP knife into 12 triangles (each circle). Roll triangle

Step 25

up from the outside edge towards the center. Repeat with remaining

Step 26

dough and filling.

Step 27

Dip the Rugelach first in egg white , then in cinnamon/nut

Step 28

mixture. Place on a GREASED, FOIL-LINED cookie sheet. bake at 375°

Step 29

Fahrenheit for 18-29 minutes, until lightly browned.

Step 30

NOTE: Ingredients for filling may also be doubled successfully in

Step 31

one batch. Extra filling may be stored in a plastic bag in the freezer.

Notes

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