So here we are on the last night of Hannukah and in a few days celebrate Christmas. We celebrate both holidays in our family and I feel so blessed to be able to do so. Some years the calendar determines that Hannukah falls right in the middle of Christmas and that’s just fine with us!
However even though Mark and I have been married 9 years (where does the time go?) this is the first year I’ve made Rugelach to have at Hannukah.
Had I known they were so easy to make, and had this easy rugelach recipe to use, they would have made a regular appearance!
And while these sweet morsels of goodness are typically served to celebrate during the eight days of Hannukah, I plan to bake a batch for Christmas, since I think they are the perfect Winter Cookie, and go really well with a big mug of hot chocolate. Know what I mean? 🙂
There are lots of different rugelach fillings. I chose a traditional filling of apricot jam, walnuts, cinnamon and cocoa. For my next batch I’m going to use mini chocolate chips! The possibilities include just about any type of preserves or jam that you love, plus cinnamon and of course chocolate. Yum! Yum!
Can Rugelach be frozen after baking? You sure can! There are two ways to freeze Rugelach. You can freeze the discs of pastry dough before you make it into cookies, or you can freeze the baked cookie (much easier I think!) Both for about three months.
Where does Rugelach come from? Well according to Wikipedia, it’s a Jewish pastry that is very popular in Israel. I decided to bake it when Mark and I watched The Great Canadian Baking Show last week, and this was the Technical Challenge! And my sweetie remembered having them as a child during Hannukah.
How long can you keep Rugelach? Well I would like to say about a week or so in the refrigerator, because of the cream cheese, but honestly, these little packages of sweetness don’t last more than a couple of days in our home!
While this easy rugelach recipe can be whipped up in no time – using a small food processor, be sure to build in the 2 hours of chill time the dough needs in the refrigerator before you can roll it out. Or put it in the fridge overnight. The dough will be a bit stiff, but just start working with it and you will be pleased with how easy it rolls out.
Here is the recipe Step By Step….
Cream butter & cream cheese
mix until dough forms
shape into a disc and cut in three
After chilling for 2 hours roll out
spread with preserves and nut mixture
Cut with pizza cutter into 12 slices
roll into crescents and bake
Sprinkle with Powdered Sugar and Enjoy!
Once you have the dough rolled out, it’s time for fun! Spreading the apricot preserves and sprinkling the filling all around the circle. Just be sure not to get too much near the centre, because you will want that clear for rolling up, like I’ve shown here.
Once the Rugelach has cooled, sprinkle with powdered sugar and enjoy any time of the year at all!
Easy Rugelach Recipe | How To Make Rugelach Cookies
2sticksbutterunsalted room temperature
8ouncescream cheeseroom temperature
1 1/2 tablespoonbrown sugar
1/4cuppowdered sugar for dusting
Cream the butter and cream cheese together until smooth. Blend in the vanilla and sugar. Add ½ the flour and mix until almost incorporated. Add the remaining half of flour and mix until it starts to hold together in a dough. Remove the dough to a lightly flour clean surface. Gently form the dough into a ball and divide into three equal parts. Roll each part into a disc and wrap with plastic wrap. Refrigerate the dough for at least 2 hours or overnight.
Blend the walnuts, sugars, cocoa and cinnamon together in a small mixing bowl until combined. Set aside until its time to build your rugelach.
Preheat the oven to 350 degrees.
Remove one disc of dough and roll out on a lightly floured surface until it is about ⅛ inch thick and 14 inches in diameter. Spread 3 tablespoons apricot preserves around the dough keeping a clean edge around the outside and a space about the size of a 2 inch circle in the center. Sprinkle ⅓ of the filling on the preserves.
Once it's rolled out, cut the dough with a pastry or pizza cutter into quarters. Then cut each quarter into three equal pieces. Starting at the wide end, fold over the corners and about ¼ inch of dough. Roll the Rugelach toward the small end. Bend the ends to form a crescent shape and place the cookies on a parchment lined baking sheet. Bake for 25-30 minutes or until lightly browned.
Once cool sprinkle with sifted powdered sugar. Store in an airtight container and enjoy!
Hey everyone! You know that special Baker in your life? The one that makes those delicious pies, cakes, cookies and tarts? Yep, that’s the one. Well here is my hand picked list of some delightful goodies that every Baker will have on his or her list!
Who doesn’t love to shop?! I had so much fun putting this Holiday Gift Guide for Bakers together just for you! There is definitely something for everyone here. From mixing bowls to jewelry, rolling pins to tree ornaments! I’ve also included my favorites! And just between you and I – many of these are on my list for Santa too! 🙂
NB: This post contains affiliate links and if you purchase something I will earn a small commission.
Pastry Mat: Your Special Baker will thank you profusely for this gift! Pastry mats make rolling out the dough a breeze, and the cleanup is so very easy. A must have for the Pie Enthusiast!
Kitchen Aid Stand Mixer: If you want to really rock someone’s Christmas, then this amazing mixer is the gift that will do it! Coveted by every Baker I know, I received mine from my sweet Hubby last Christmas. I absolutely love it and it has its own place of pride in the Kitchen!
This is the first Holiday Gift Guide for Pie Lady Bakes, so I would love to hear from you in the comments below – what gift item is your favorite? Do you have any of these goodies already?
An awesome family favorite, the Butter Tart is the number 1 tart in our family! Did you know that Butter Tarts are uniquely Canadian and this gooey confection is often judged by its syrup factor. If the the syrup runs up your arm as you try to eat it, you know you have a winner!
Homemade Butter Tarts come with raisin or without, with pecans, walnuts. I prefer the classics, no fruit or nuts for me! And you can get them just about anywhere – at the grocer, convenience store, restaurants, diners and now even coffee stores. I must admit I can rarely resist just having one. They are quite calorie friendly too – about 300 calories per tart for the regular sized ones – and loaded with – you guessed it! Sugar.
There are lots of great recipes out there and its fun to try new ones, like this one I found on food.com – it’s kind of cool and gives a really good history of the butter tart and its Canadian roots!
Homemade Butter tarts are a Canadian tradition. In my family the Butter Tart is known as a Honey Tart and such a rare treat that it was always coveted and one just wouldn’t do. My Grandma would always have a dozen or so freshly baked tarts on hand and would laugh out loud at the expressions on our faces.
The combination of the sweet sticky filling and the melt in your mouth flaky pie crust far surpassed any of the store bought treats consumers load up on today. All by using a simple pastry recipe and being creative with eggs, brown sugar and vanilla.
Yes that’s all it takes. And the secret ingredient? Well that’s easy – love. In the case of my siblings and I – from our Mom and Grandmother – because Mom would make these deliciously sweet mini pies for special occasions too!
So here it is – passed down by four generations….to you!
Homemade Butter Tarts
12 small tart shells using my pastry recipe –Tip: I grease the tin with shortening, as this will help to ease the tarts out of the tart tin. (You can use a small muffin tin as well)
one cup Brown sugar
1 tsp Vanilla
Pour the filling into the tart shells about 2/3 full. Bake in the bottom third of an oven at 350F for 20 – 30 minutes. Let cool and enjoy!
I love to bake. I mean all of those yummy ingredients that come together in something decadent and delicious, well who wouldn’t?
What I love more about baking is how it lets my creative side come out. You know, that whole left brain/right brain thing?
I’ve been carrying this recipe for a Chocolate Raspberry Tart around for ages. I clipped it somewhere and it was an ad for Sealtest Dairy products here in Canada. The recipe called for a regular pie crust as a base in the tart pan. But you know me….don’tcha!
I love using different pie crusts for classic recipes.
My Vanilla Berry Tart is made on a sugar cookie crust. I made it last winter when we had just heard we were having a new grandchild, and now it’s December and our Lulu is here!
Making this delicious tart requires a little bit of planning, as you make it in two steps. First the sugar cookie crust, and then the filling.
I also used a tart pan. You can use a pie plate too – I just prefer the look of the tart and the ease of getting it out of the pan. However I made this delicious tart for Christmas Eve and I barely had it out of the pan before it was eaten all up!
Now I’ve included a recipe for the sugar cookie crust and it’s really easy, I found it online at Baking Bites. If you want something even easier – you can buy sugar cookie pie crust mixes. Just add water and stir. I used one for my Vanilla Berry Tart recipe and it was great – everyone loved it!
1 prepared sugar cookie pie crust for a 9″ pie
8 oz semi-sweet chocolate, chopped
1 cup whipping cream
1/2 cup sour cream
3 egg yolks
2 cups fresh raspberries
Prep time 15 minutes
Cooking time 30 minutes
This Chocolate Raspberry Tart recipe is so easy, this will become your go-to when asked to bring an item to a pot-luck!
1/3 cup sugar 1/2 cup butter, room temperature 1 1/4 cups all purpose flour 1/4 tsp salt 2 tbsp milk (low fat is fine) 1 tsp vanilla extract (optional)
Preheat oven to 375F.
In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers). Pour dough into a 9 or 10-inch tart pan and press it up the sides, making sure the layer on the bottom is even.
Bake for 15-20 minutes, until crust is set and firm at the edges. Be sure to check your oven at the 15 minute mark so that the crust doesn’t overcook. While your tart crust is cooling, carry on with the instructions below.
Chocolate Rasperry Tart Prep:
Preheat oven to 350F
Place sugar cookie pie crust in a 9″ tart pan with a removable bottom, Prick with fork
Place a sheet of parchment paper on top and fill with dried beans or pie beads to keep the pie crust from shrinking or slipping down into the pan
Bake for 15 minutes until golden
Reduce temp to 300F
Melt the chocolate and whipping cream in a double boiler or in a pot over low heat, stirring oven until smoothly blended.
Stir in sour cream
Transfer to a large bowl
Add egg yolks one at a time, beating well after each egg yolk
Fold in 1 cup of raspberries
Pour into the baked tart shell
Bake 25 to 30 minutes or until filling is set.
Remove tart from pan. Scatter remaining raspberries on top.
Sweet and crunchy, the raspberry filling in these Raspberry Pie Dream Bars gives a burst of red Christmassy sweetness in every bite.
The classic recipe cookie bar base is a combination of sweet pastry and a bit of shortbread I think. I was feeling adventurous today and decided to make a shortbread cookie base. What do you think?
And the topping?
A rich and dreamy blend of coconut, walnuts and sugar. Oh and jam. Yummy raspberry jam. You will need a Wilton 13 X 9 pan to make this recipe. I’ve linked this one at Amazon from Wilton. I like it because it’s inexpensive and also it has a plastic cover.
2 c. soft butter 1 1/4 c. sugar 4 c. flour
2/3 c. to 3/4 cup raspberry jam*
1/4 c. butter, melted 1 1/2 c. flaked coconut
1 cup chopped walnuts 2 eggs 1 tsp. sugar
Line your pan with parchment paper or tin foil. If using tin foil, make sure you grease it with butter or shortening.
Make the cookie base and press it into the bottom of the pan.
Spread your favourite raspberry jam on top. But make sure it isn’t too thick, or the bars won’t set.
In a medium sized bowl, mix up the topping ingredients and spread evenly over the jam carefully, and keep the layers separate as much as you can.
Bake in a 350 degree oven for about 25 to 30 minutes depending on your oven.
Let the bars cool before taking them out of the pan.
Are these homemade Maple Fudge Toffee Bars candy or cookie bars?
Well that’s up to you to decide! An easy no-bake recipe that has a delicious chocolaty toffee base, smothered in creamy maple fudge. Want some?
I love this simple maple fudge recipe for so many reasons, but I think the biggest reason, besides the out of this world sweetness, is the fact that I can make it on top of the stove and that’s a keeper for trailer life. If you’ve read my ABOUTpage, you will know that my husband Mark and I love the RV life and spend a large part of the year at our trailer in Kawartha Lakes, Ontario, Canada.
In our family, we call this recipe Sweet Eileen’s, after my Mom, Eileen. Mom was a sweetheart and loved to try out new recipes, just like I do! I have a huge book full of recipes clippes from newspapers and magazines, some of them go back to the 1950’s. I am so grateful to have such a legacy.
Mom’s favorite recipes were squares or cookie bars, including this special Maple Fudge Toffee Bar recipe.
The ingredients are probably in your pantry right now, and all you need is a 8″ square pan.
These no bake Maple Fudge Toffee Bars are just like fudge!
Cuisine: North American
1/2 cup butter
1/2cupunsweetened coconut flakes
2cupsgraham cracker crumbs
BaseMix butter, cocoa, water, sugar and eggs in a saucepan
Bring to a boil over moderate heat
Boil for one minute
Removed from heat and add remaining ingredients and mix well
Press into an 8 X 8 pan (or 13 X 9 makes a shorter bar), cover with plastic wrap and refrigerate
Fudge Icing - Melt butter, brown sugar in sauce pan
Boil over low heat for 2 minutes, stirring constantly
Add Milk and Maple Syrup and bring to a boil
Remove from heat and let cool until lukewarm
Stir in icing sugar
Frost the base
Refrigerate until set
These delicious bars are so sweet I cut them really small, like you would fudge. This recipe is great for hostess gifts, you can double the batch, and it will keep for 2 to 3 weeks in the refrigerator.
Maple Fudge Toffee Bars
Amount Per Serving
Calories 426Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 8g40%
Total Carbohydrates 71g24%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
Hi, I’m Judy, author and recipe creator here at Pie Lady Bakes. We’re a Lifestyle Blog with a focus on Food – Family – Living. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest challenge? I’d love to hear from you!