Berry Rugelach
Berry rugelach is a delicate, crescent-shaped pastry filled with a vibrant blend of mixed berry preserves. Its buttery, flaky dough creates a melt-in-your-mouth texture that perfectly complements the sweet-tart filling! For more recipe inspo, follow Sarah @groovyfoodiess on Instagram!
Tasty Team
80% would make again
Total Time
2 hr 45 min
2 hr 45 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 30 min
2 hr 30 min
Total Time
2 hr 45 min
2 hr 45 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 30 min
2 hr 30 min
Ingredients
for 4 servings
Rugelach
- 4 cups all-purpose flour
- ¼ cup plus 2 tablespoons sugar, divided
- 2.25 teaspoons instant yeast
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ¾ cup lukewarm milk
- 6 tablespoons unsalted butter, cut into pieces and softened
- ¼ cup berry compote
- 1 large egg, for egg wash
Simple Syrup
- ½ cup water
- ½ cup sugar
Nutrition Info
- Calories 886
- Fat 24g
- Carbs 145g
- Fiber 3g
- Sugar 36g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the rugelach: In the bowl of a stand mixer, mix together the flour, ¼ cup of the sugar, yeast, salt, and room-temperature eggs using the paddle attachment. Slowly pour in the milk as it mixes.
- Mix until you have a shaggy mass, then replace with the dough hook.
- Mix on medium-low speed for 2-3 minutes, or until the dough is dry but not crumbly.
- Increase the speed to medium, then add the butter, waiting for each butter piece to be incorporated before adding the next piece.
- Mix the dough until the butter is fully incorporated, the dough is smooth, and the sides and bottom of the bowl are clean, about 5 minutes.
- Cover the bowl with plastic wrap, and place it in a warm spot until doubled in size, about 90 minutes.
- After the proof, split the dough in half, and roll it out as flat as you can, about ⅕-inch thick.
- Spread on the berry compote, adding a little at a time until it is thinly spread. Don’t do too much, or else it will spill out when you roll it out!
- Seal the edges. Using a knife, slice the dough into long triangles.
- Roll the dough like a croissant, moving from thick side to thin, then layer it in a parchment-lined baking sheet.
- You can pile them up if you’d like, but once done, cover with plastic wrap, and proof for another 30 minutes. Meanwhile, preheat the oven to 350°F.
- Brush the top with a whisked egg wash, and sprinkle with the remaining 2 tablespoons sugar.
- Bake in the preheated for 20-25 minutes, until golden and toasty.
- While it’s baking, make the simple syrup: Cook the water and sugar in a pot over medium heat, undisturbed, until the sugar all dissolves; let it simmer for 3 minutes.
- After the pastry is done baking, pour the simple syrup over the top.
- Enjoy immediately!
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