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!

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

Preparation

1. 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.
2. Mix until you have a shaggy mass, then replace with the dough hook.
3. Mix on medium-low speed for 2-3 minutes, or until the dough is dry but not crumbly.
4. Increase the speed to medium, then add the butter, waiting for each butter piece to be incorporated before adding the next piece.
5. 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.
6. Cover the bowl with plastic wrap, and place it in a warm spot until doubled in size, about 90 minutes.
7. After the proof, split the dough in half, and roll it out as flat as you can, about ⅕-inch thick.
8. 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!
9. Seal the edges. Using a knife, slice the dough into long triangles.
10. Roll the dough like a croissant, moving from thick side to thin, then layer it in a parchment-lined baking sheet.
11. 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.
12. Brush the top with a whisked egg wash, and sprinkle with the remaining 2 tablespoons sugar.
13. Bake in the preheated for 20-25 minutes, until golden and toasty.
14. 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.
15. After the pastry is done baking, pour the simple syrup over the top.
16. Enjoy immediately!