Date-Filled Rugelach Cookie Recipe
This Date-Filled Rugelach Cookie recipe is the perfect treat when you want something sweet and fruity. The date filling has just the right amount of sweetness on its own without adding processed sugar. The cookie dough has a mild tang which comes from the sour cream and cream cheese.
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What are rugelach cookies?
Rugelach are made using an enriched cream cheese dough that is rolled with sweet fillings, such as dried fruits, nuts, chocolate, etc… It is a traditional Jewish treat that is buttery and light on the palate. Check out this article on the History of Rugelach for some fun facts on this treat!
Tips for making the date-filled rugelach cookies:
You only need a few ingredients to make this rugelach with dates recipe:
- All-purpose flour: my preference is unbleached flour
- Cream cheese: use full-fat cream cheese
- Unsalted butter
- Sour cream: use full-fat sour cream
- Dates: be certain to remove the pits!
Making the Dough:
The rugelach dough is made using a stand mixer fitted with a paddle attachment (note: you may also use a hand mixer). Start by mixing the butter, cream cheese and sour cream on medium-low speed until just combined. You should still have small chunks of butter and cream cheese (approximately pea-sized). Next add the flour and salt and mix briefly until combined.
The dough should then be divided into four equal sized discs and refrigerated for 2 hours. This will allow the gluten to relax and will make rolling out the dough easier.
Assembling the date-filled rugelach:
While the dough is chilling, prepare the filling by placing the pitted dates and water in a food processor. Pulse until a paste forms.
Roll each dough disc to a 9″ circle (keeping other discs chilled until ready to roll). Using an offset spatula, spread ¼ of the date mixture on each disc. Next, cut each disc into 12 equal wedges using a pizza cutter or chef’s knife. Roll wedges from wide to narrow. You will end up with the point of the dough on the outside of the cookie.
The cookies should be placed in an airtight container and left at room temperature for up to 3 days. As with most cookies, rugelach is best eaten within a day of baking.
Yes, rugelach cookies may be frozen. Place in an airtight container or wrap in plastic and freeze for up to 3 months.
Date-Filled Rugelach Cookies
- 2 Cups All-purpose flour (240 grams)
- ½ teaspoon Salt
- 8 ounce Cream cheese, chilled (227 grams)
- 1 Cup Unsalted butter, chilled (227 grams / 8 ounces)
- 1/3 Cup Sour cream, chilled
- 1 Cup Dates, pitted (227 grams)
- 2 Tablespoons Water
- Combine flour and salt in a small bowl. Set aside.
- Place cream cheese, butter and sour cream in the bowl of a stand mixer. Using the paddle attachment, mix on medium-low speed until just combined (note: you should still have small chunks of butter and cream cheese (approximately pea-sized). Scrape the bottom and sides of bowl as needed. (note: a hand mixer may also be used)
- Add the flour and salt to the mixing bowl. Mix on the lowest speed until combined (20 – 30 seconds).
- Divide dough into four equal portions. Form each portion into a disc, wrap in plastic and place in refrigerator for 2 hours.
- Place pitted dates and water in a food processor. Pulse until a paste forms.
Assembling and Baking Rugelach
- Preheat oven to 350° F.
- Roll each dough disc to a 9" circle (keeping other discs chilled until ready to roll).
- Using an offset spatula, spread ¼ of the date mixture on each disc.
- Cut discs into 12 equal wedges using a pizza cutter or chef's knife.
- Roll wedges from wide to narrow (you will end up with the point of the dough on the outside of the cookie).
- Place cookies on parchment-lined cookie sheets leaving approximately 1" of space between each cookie.
- Bake for 20 – 22 minutes or until lightly golden.
- Allow cookies to cool on sheet pans for 10 minutes then move to a rack to cool completely.