Cranberry Orange Rugelach

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Cranberry Orange Rugelach

Cranberry Orange Rugelach is not just a dessert; it’s a journey into the heart of the holiday season wrapped in flaky, golden pastry. With each bite of these delightful crescent-shaped pastries, you’ll experience a tapestry of aromas that evoke warmth and memories shared around the table. The rich, buttery dough pairs perfectly with the sweet-tart burst of cranberries and the bright zest of oranges, creating a balance that sings of love and warmth. This step-by-step recipe will guide you through the process, ensuring that your experience in the kitchen is just as enjoyable as the result.

History / Fun Fact

Rugelach, which translates to "little twists" in Yiddish, has roots deeply embedded in Jewish culinary traditions. This delightful pastry is believed to have originated in Eastern Europe and made its way to American kitchens with Jewish immigrants in the early 20th century. Traditionally filled with fruit preserves or nuts, this versatile treat adapted beautifully to incorporate the flavors reflective of local ingredients. The inclusion of cranberries and oranges in this recipe adds a festive twist, showcasing how a classic dish can be adapted and inspired by seasonal offerings, ensuring that each bite is as rich in history as it is in flavor.

Ingredients

• 2 cups (450g) unsalted butter, very cold, cubed: Adds that rich, creamy texture that makes the dough melt-in-your-mouth.
• 16 oz (450g) full-fat cream cheese, very cold, cubed: Offers a distinct tanginess and is essential for that scrumptious filling.
• 4 cups (500g) all-purpose flour: Forms the foundation of your dough, ensuring it bakes to a delightful tenderness.
• 1/2 cup (100g) granulated sugar: Sweetens the pastry beautifully, creating a golden crust.
• 1 tsp fine sea salt: Balances the sweetness and enhances flavors.
• 1 tsp pure vanilla extract: Infuses the dough with a warm, inviting aroma.
• 2 cups (250g) dried cranberries, finely chopped: Provides a burst of tart sweetness that will brighten each bite.
• 1 cup (200g) granulated sugar (for filling): Ensures the filling is gooey and sweet.
• Zest of 2 large organic oranges: Imparts vibrant citrus notes that elevates the overall flavor.
• 2 tsp ground cinnamon: Adds warmth, enveloping each bite with comforting spice.
• 1 cup (120g) finely chopped toasted pecans or walnuts: Introduces a delightful crunch and nutty flavor.
• 4 tbsp (56g) unsalted butter, melted (for brushing): Gives the rugelach that beautiful golden sheen.
• 2 tbsp fresh orange juice (optional, for filling): Enhances the brightness of the filling while keeping it moist.
• 1 large egg (for egg wash): Creates that shiny, bakery-fresh finish.
• 1 tbsp water or milk (for egg wash): Promotes a nice golden color.
• 2 tbsp coarse sugar (for topping): Adds a sparkling crunch to the finished pastries.

Cooking Time & Tips For Cranberry Orange Rugelach

The beauty of making Cranberry Orange Rugelach is the flexibility in preparation time. For those eager to taste, a quicker method involves mixing the dough and allowing it to chill for just two hours. However, if you can plan ahead, letting the dough rest for four hours or overnight will yield a more developed flavor and even flakier texture. Always work with cold ingredients, especially butter and cream cheese, to prevent your dough from becoming tough and to ensure the perfect pastry texture when baked.

For the ultimate success, make sure to roll the dough out evenly and not to skimp on the filling—each bite should be a delightful explosion of flavor. Prepping all your ingredients ahead of time will make the process smoother and more enjoyable.

Step-by-Step Directions

1. Prepare the Dough

Begin your culinary adventure by placing the very cold, cubed unsalted butter and cream cheese into a stand mixer. As the mixer hums to life, watch as these two rich ingredients meld into a creamy, soft mixture, the aroma already setting your heart aflutter. Gently add in the granulated sugar, fine sea salt, and pure vanilla extract, blend until just combined. Gradually incorporate the all-purpose flour until the dough comes together—aim for a tender texture that isn’t overly worked. Once ready, divide the dough into four equal discs, flatten each, wrap them tightly in plastic wrap, and refrigerate for a minimum of two hours—or up to four for best results.

2. Make the Filling

As the dough chills, let’s turn our attention to the filling, where the magic truly begins. Start by finely chopping the dried cranberries and zesting the vibrant oranges; the fragrance is pure enchantment! In a large bowl, combine the cranberries, orange zest, granulated sugar, ground cinnamon, and your choice of finely chopped toasted pecans or walnuts. This mixture will become the heart of each rugelach; feel free to add the fresh orange juice for a sweeter, more aromatic filling. Stir gently to mix all the ingredients, and allow them to mingle, creating a symphony of flavors.

3. Assemble the Rugelach

Preheat your oven to 375°F (190°C), preparing for the delightful transformation about to occur. Take one disc of dough from the fridge and roll it out on a floured surface to an impressive 1/8-inch thickness. Brush this beautiful canvas with melted butter, allowing it to glisten under your touch. Now, sprinkle your prepared filling generously over the surface, ensuring every inch is covered. With a sharp knife or pizza cutter, slice the dough into wedges, like cutting a pizza. Roll each wedge inward to form delicate crescents, placing them on a lined baking sheet. Repeat with the remaining discs, relishing the rhythm of your hands as they work their magic.

4. Bake & Cool

Before sending these beauties to the oven, brush each rugelach with an egg wash made from the whisked egg blended with water or milk. This will elevate them to a glorious golden hue! Sprinkle coarse sugar on top, adding a final touch of sweetness. Slide the baking sheets into the oven and allow them to bake for 20-25 minutes, watching as they puff and turn golden brown. Once the time is up, let them cool on the baking sheet for five minutes before transferring them to a wire rack, filling your kitchen with heavenly aromas that dance through the air.

Serving Suggestions & Occasions

Cranberry Orange Rugelach are perfect for a wide array of occasions—whether serving them at a holiday gathering, a cozy afternoon tea, or as a sweet gift for loved ones, they are sure to impress. Pair them with a warm cup of spiced tea or coffee, emphasizing the vibrant citrus notes and buttery bliss in every bite. These treats can also shine as a whimsical addition to dessert platters or as a centerpiece during festive brunches, captivating the hearts of your guests.

Common Mistakes For Cranberry Orange Rugelach

While making Cranberry Orange Rugelach, keep an eye out for common pitfalls. One frequent mistake is overworking the dough; remember, handle it lovingly to preserve its tender flakiness. Ensure that your ingredients are cold as this is key to achieving that perfect pastry texture. When rolling the dough, don’t roll it too thin, or you’ll end up with dry rugs instead of delicate crescents. Lastly, don’t skip cooling; letting the pastries sit on a wire rack allows excess moisture to escape, keeping them crisp and delightful.

Healthier Alternatives & Variations

If you’re looking to switch it up, consider healthier alternatives and fun variations. Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor while still retaining tenderness. You can also substitute the granulated sugar with coconut sugar or a natural sugar alternative for a lower glycemic option. For those seeking a different filling, think of using chopped dark chocolate or a lush almond paste blended with spices. You might even mix dried apricots or figs with the cranberries for a delicious twist.

FAQs

1. Can I prepare the dough in advance?

Yes! The dough can be made a day in advance and stored in the refrigerator.

2. What can I use instead of pecans or walnuts?

You can opt for almonds or leave the nuts out entirely for a nut-free version.

3. Can I freeze these rugelach?

Absolutely! They freeze beautifully. Just ensure they are fully cooled before placing them in an airtight container.

4. How long will they last?

These rugelach can last up to a week in an airtight container at room temperature.

5. Can I change the filling?

Definitely! Feel free to get creative with fillings such as chocolate, apricot jam, or even a spiced apple filling.

6. Do I have to use cream cheese?

No, though it contributes to the rich taste and texture. You can experiment with ricotta or even a dairy-free cream cheese.

Conclusion

With its enchanting blend of buttery pastry and tangy cranberry-orange filling, Cranberry Orange Rugelach beckons you to create a new tradition in your kitchen. Each step immerses you in delightful aromas and textures, making for an unforgettable baking experience. Imagine the joy and satisfaction of pulling a tray of these golden pastries from the oven, each bite a tender embrace of warmth and sweetness. Don’t wait to experience this joy—rush to the kitchen and let the adventure begin!

Cranberry Orange Rugelach

Print Recipe

Pin Recipe

Delightful crescent-shaped pastries filled with sweet-tart cranberries and bright orange zest, wrapped in flaky, golden pastry.

• Author: catherine
• Prep Time: 120 minutes
• Cook Time: 25 minutes
• Total Time: 145 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups (450g) unsalted butter, very cold, cubed
• 16 oz (450g) full-fat cream cheese, very cold, cubed
• 4 cups (500g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1 tsp fine sea salt
• 1 tsp pure vanilla extract
• 2 cups (250g) dried cranberries, finely chopped
• 1 cup (200g) granulated sugar (for filling)
• Zest of 2 large organic oranges
• 2 tsp ground cinnamon
• 1 cup (120g) finely chopped toasted pecans or walnuts
• 4 tbsp (56g) unsalted butter, melted (for brushing)
• 2 tbsp fresh orange juice (optional, for filling)
• 1 large egg (for egg wash)
• 1 tbsp water or milk (for egg wash)
• 2 tbsp coarse sugar (for topping)

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Instructions

1. Prepare the Dough: Combine very cold, cubed unsalted butter and cream cheese in a stand mixer. Add granulated sugar, fine sea salt, and pure vanilla extract, blending until combined. Gradually incorporate all-purpose flour until dough forms. Divide into four discs and refrigerate for minimum of two hours.
2. Make the Filling: Finely chop dried cranberries and zest oranges. In a bowl, mix cranberries, orange zest, granulated sugar, ground cinnamon, and chopped pecans or walnuts. Stir gently to combine.
3. Assemble the Rugelach: Preheat oven to 375°F (190°C). Roll out one disc of dough to 1/8-inch thickness, brush with melted butter, and sprinkle filling evenly. Cut into wedges and roll inward to form crescents. Place on a lined baking sheet.
4. Bake & Cool: Brush each rugelach with an egg wash, sprinkle with coarse sugar, and bake for 20-25 minutes until golden brown. Let cool on a wire rack.

Notes

Work with cold ingredients to achieve a tender pastry. Make sure to roll the dough out evenly and use enough filling for flavor.

Nutrition

• Serving Size: 1 piece
• Calories: 300
• Sugar: 10g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

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