Rams horn pastry, also known as rugelach, are crescent-shaped cookies with a deliciously flaky texture and a sweet, nutty filling. These delightful treats are surprisingly easy to make and are sure to impress your family and friends. Whether you’re a seasoned baker or just starting out, this step-by-step guide will have you whipping up perfect rams horn pastries in no time.
A Taste of Tradition: The Story of Rugelach
Rugelach have a rich history, originating in Jewish communities in Eastern Europe centuries ago. The name “rugelach” comes from the Yiddish word “rugel,” meaning “to roll,” perfectly describing the pastry’s distinctive shape. Traditionally enjoyed during Jewish holidays and special occasions, these crescent-shaped treats have become a beloved dessert enjoyed by people of all backgrounds.
Let’s Get Baking!
Ingredients You’ll Need:
For the Dough:
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup granulated sugar
- 1/2 cup finely chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
- 1 egg yolk, beaten with 1 tablespoon of water, for egg wash
- Granulated sugar, for sprinkling
Tools of the Trade:
- Measuring cups and spoons
- Mixing bowls
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
