A little snack a day keeps the doctor away. Well… maybe not really, but I still think it’s a good idea to have small snacks throughout the day. Something small and sweet like these Biscoff Rugelachfor example. You shouldn’t overdo it, though. There is quite some fat and sugar in those small horns, so it’s best to enjoy them in moderation. This means one or two and not half the baking sheet at a time.
Many of you are probably familiar with Rugelach. Those little crescent-shaped pastries from Ashkenazi cuisine, filled with all sorts of sweet stuff. They are very versatile and truly delicious. We already have several recipes for them here on the blog because they are super easy to make and always taste great, regardless of what you use for the filling.
We bake these little crescents throughout the year. They make a fantastic sweet snack to nibble on when guests come over. However, we bake them most often around Christmas as one of many options for the holiday cookie plate. After all, you don’t want to spend the whole season snacking only on sugar cookies or cinnamon stars, right?! Small, filled crescents are a wonderful alternative or let’s say an addition to the standard cookie assortment.
Traditionally, Rugelach are typically filled with plum jam, ground nuts, or simply a mixture of sugar and cinnamon. But there are so many other options you can choose from. Biscoff spread, for instance. That caramel-flavored spread is a perfect match here and has plenty of fans besides just us, right? So, using it to create sweet little treats makes perfect sense. For me/for us, right?
Anyway. I think these little crescents look great in a snack or cookie jar. The great thing about Rugelach – you don’t even need a lot of experience decorating stuff like that. A few crumbled (Biscoff) cookies are all it takes to make them look truly delicious. If you don’t have these caramel-flavored cookies lying around at home, you can of course use regular butter cookies or simply some coarse brown sugar to decorate the Rugelach. Either way, the result will be delicious and looking good.
Making rugelach is incredibly easy. First, you knead the ingredients together to create a smooth dough. Then you let it rest briefly in the fridge so it’s easier to handle. After that, simply roll out portions of the dough into large circles and spread the filling evenly on top. It couldn’t be simpler.
Next, cut the dough circles into wedges/slices – a pizza cutter works wonders here – and then roll the wedges/slices up into little crescents or horns (whatever you want to call it). That’s pretty much it. Brush them with a little egg wash, sprinkle on some cookie crumbs or sugar, and they’re ready for the oven.
As mentioned, we have several Rugelach recipes here on the blog. If you’d like to see for yourself, you might want to check out these two recipes first: We have very simple and classic Rugelach with walnuts. We love them with walnuts but they can also be made with all kinds of other nuts.
If you’re looking for something a bit more unique, you should definitely try our Red Bean Paste Rugelach. You might know red bean paste from Asian desserts and sweet treats like mooncakes, but it also works really well for Rugelach. It’s certainly something a little different…
INGREDIENTS / INGREDIENTS
DIRECTIONS / PREPARATION
1. In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well/knead until you get a smooth dough – it will be a bit sticky, though. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Loosen up the poppy seed filling, add some milk to make it softer and more spreadable, if needed. Set aside.
3. Divide the dough into four pieces (keep the ones you won’t work with in the fridge). Roll out the first piece of dough on a floured surface into a circle with a diameter of about 30cm. Spread about 1/4 of the Biscoff all over the dough circle and sprinkle it with some crushed Biscoff cookies.
4. Use a knife or pizza roller* and cut the dough circle into 12 triangles – pretty much like a pizza. Roll up each of the triangles from the wide side to the tip to create a small crescent-shaped rugelach. Place the Rugelach on the prepared baking sheet – you should get two batches onto one baking sheet.
5. Brush the Rugelach with the egg wash and sprinkle them with some more crushed Biscoff cookies to your liking. Bake the Rugelach for about 22-24 minutesor until golden. Take them out of the oven and let them cool down on a wire rack. Repeat the process with the remaining dough.
1. Mix butter, cream cheese and vanilla extract in a large bowl. Add the flour and salt and knead into a smooth dough – it will be a little sticky, but that’s OK. Wrap the dough in cling film and Place in the refrigerator for at least 1 hour.
2. Preheat the oven to 180°C (350°F) top/bottom heat. Line a baking tray with baking paper and set aside. Stir the poppy seed filling once so that it becomes a little softer – if necessary, stir with a little milk until smooth if the mixture is difficult to spread.
3. Divide the dough into four pieces (leave anything you are not working with in the fridge). Roll out the first piece of dough on a lightly floured surface into a circle about 30cm in diameter. Spread the dough with 1/4 of the Biscoff spread and sprinkle with some crumbled Biscoff biscuits.
4. Using a knife or pizza roller*, cut the dough circle into 12 triangles, similar to a pizza. Then roll up these triangles from the wide side to the tip to form croissants. Place the rugelach on the prepared baking sheet – about two batches of rugelach should fit on one baking sheet.
5. Brush the rugelach with beaten egg yolk and, if desired, sprinkle with a few crumbled Biscoff biscuits and then Bake in the preheated oven for about 22-24 minutes until golden brown. Remove the rugelach from the oven and let it cool on a wire rack. Repeat the process with any remaining dough.
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Here is a version of the recipe you can print easily.
Description
These delicious little crescents are the perfect sweet snack to bake – Biscoff Rugelach are a great sweet treat all year round. We love them!
For the dough:
1 cup (230g) butter, at room temperature
8 oz. (230g) cream cheese, at room temperature
1 tsp. vanilla extract*
2 cups (260g) all-purpose flour*
1/2 tsp. salt
For the filling/decoration:
about 10.6 oz. (300g) Biscoff spread*
a few Biscoff cookies*, crushed
1 medium egg yolk, whisked with some water
1. In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well/knead until you get a smooth dough – it will be a bit sticky, though. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Loosen up the poppy seed filling, add some milk to make it softer and more spreadable, if needed. Set aside.
3. Divide the dough into four pieces (keep the ones you won’t work with in the fridge). Roll out the first piece of dough on a floured surface into a circle with a diameter of about 30cm. Spread about 1/4 of the Biscoff all over the dough circle and sprinkle it with some crushed Biscoff cookies.
4. Use a knife or pizza roller* and cut the dough circle into 12 triangles – pretty much like a pizza. Roll up each of the triangles from the wide side to the tip to create a small crescent-shaped rugelach. Place the Rugelach on the prepared baking sheet – you should get two batches onto one baking sheet.
5. Brush the Rugelach with the egg wash and sprinkle them with some more crushed Biscoff cookies to your liking. Bake the Rugelach for about 22-24 minutesor until golden. Take them out of the oven and let them cool down on a wire rack. Repeat the process with the remaining dough.
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