A little snack a day keeps the doctor away. Well… maybe not really, but I still think it’s a good idea to have small snacks throughout the day. Something small and sweet like these Biscoff Rugelach, for example. You should not overdo it, though. There is quite some fat and sugar in those small horns, so it’s best to enjoy them in moderation. This means one or two and not half the baking sheet at a time.
Many of you are probably familiar with Rugelach. Those little crescent-shaped pastries from Ashkenazi cuisine, filled with all sorts of sweet stuff. They are very versatile and truly delicious. We already have several recipes for them here on the blog because they are super easy to make and always taste great, regardless of what you use for the filling.
We bake these little crescents throughout the year. They make a fantastic sweet snack to nibble on when guests come over. However, we bake them most often around Christmas as one of many options for the holiday cookie plate. After all, you don’t want to spend the whole season snacking only on sugar cookies or cinnamon stars, right?! Small, filled crescents are a wonderful alternative or let’s say an addition, to the standard cookie assortment.
Traditionally, Rugelach are typically filled with plum jam, ground nuts, or simply a mixture of sugar and cinnamon. But there are so many other options you can choose from. Biscoff spread, for instance. That caramel-flavored spread is a perfect match here and has plenty of fans besides just us, right? So, using it to create sweet little treats makes perfect sense. For me/for us, right?
Anyway. I think these little crescents look great in a snack or cookie jar. The great thing about Rugelach – you don’t even need a lot of experience decorating stuff like that. A few crumbled (Biscoff) cookies are all it takes to make them look truly delicious. If you don’t have these caramel-flavored cookies lying around at home, you can of course use regular butter cookies or simply some coarse brown sugar to decorate the Rugelach. Either way, the result will be delicious and looking good.
Making Rugelach is incredibly easy. First, you knead the ingredients together to create a smooth dough. Then you let it rest briefly in the fridge so it’s easier to handle. After that, simply roll out portions of the dough into large circles and spread the filling evenly on top. It couldn’t be simpler.
Next, cut the dough circles into wedges/slices – a pizza cutter works wonders here – and then roll the wedges/slices up into little crescents or horns (whatever you want to call it). That’s pretty much it. Brush them with a little egg wash, sprinkle on some cookie crumbs or sugar, and they’re ready for the oven.
As mentioned, we have several Rugelach recipes here on the blog. If you’d like to see for yourself, you might want to check out these two recipes first: We have very simple and classic Rugelach with walnuts. We love them with walnuts but they can also be made with all kinds of other nuts.
If you’re looking for something a bit more unique, you should definitely try our Red Bean Paste Rugelach. You might know red bean paste from asian desserts and sweet treats like Mooncakes, but it also works really well for Rugelach. It’s certainly something a little different…
INGREDIENTS / ZUTATEN
(48 Rugelach)
For the dough:
1 cup (230g) butter, at room temperature
8 oz. (230g) cream cheese, at room temperature
1 tsp. vanilla extract*
2 cups (260g) all-purpose flour*
1/2 tsp. salt
For the filling/decoration:
about 10.6 oz. (300g) Biscoff spread*
a few Biscoff cookies*, crushed
1 medium egg yolk, whisked with some water
(48 Rugelach)
Für den Teig:
230g weiche Butter
230g Frischkäse (Zimmertemperatur)
1 TL Vanille Extrakt*
260g Mehl (Type 405)*
1/2 TL Salz
Für die Füllung/Dekoration:
etwa 300g Biscoff Aufstrich*
einige Biscoff Kekse*, zerbröselt
1 Eigelb (M), verquirlt mit etwas Wasser
DIRECTIONS / ZUBEREITUNG
1. In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well/knead until you get a smooth dough – it will be a bit sticky, though. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Loosen up the poppy seed filling, add some milk to make it softer and more spreadable, if needed. Set aside.
3. Divide the dough into four pieces (keep the ones you are not working with in the fridge). Roll out the first dough piece on a floured surface into a circle with a diameter of about 30cm. Spread about 1/4 of the Biscoff spread all over the dough circle and sprinkle it with some crushed Biscoff cookies.
4. Use a knife or pizza roller* and cut the dough circle into 12 triangles – pretty much like a pizza. Roll up each of the triangles from the wide side to the tip to create a small crescent-shaped Rugelach. Place the Rugelach on the prepared baking sheet – you should get two batches onto one baking sheet.
5. Brush the Rugelach with the egg wash and sprinkle them with some more crushed Biscoff cookies to your liking. Bake the Rugelach for about 22-24 minutes, or until golden. Take them out of the oven and let them cool down on a wire rack. Repeat the process with the remaining dough.
1. Butter, Frischkäse und Vanille Extrakt in einer großen Schüssel verrühren. Mehl und Salz dazugeben und alles zu einem glatten Teig verarbeiten – wird etwas klebrig sein, aber das ist OK. Den Teig in Klarsichtfolie einschlagen und mind. 1 Stunde in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/ Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Mohnfüllung einmal durchrühren, damit sie etwas weicher wird – ggf. mit ein wenig Milch glatt rühren, falls sich die Mischung schwer verstreichen lässt.
3. Den Teig in vier Stücke teilen (alles, was man gerade nicht bearbeitet, im Kühlschrank lassen). Das erste Teigstück auf einer leicht bemehlten Fläche zu einem Kreis mit einem Durchmesser von etwa 30cm ausrollen. Den Teig mit 1/4 des Biscoff Aufstrichs bestreichen und mit etwas zerbröselten Biscoff Keksen bestreuen.
4. Den Teigkreis mit einem Messer oder Pizzaroller* ähnlich wie eine Pizza in 12 Dreiecke schneiden. Diese Dreiecke dann von der breiten Seite zur Spitze hin zu Hörnchen aufrollen. Die Rugelach auf das vorbereitete Backblech setzen – es sollten etwa zwei Chargen der Rugelach auf ein Backblech passen.
5. Die Rugelach mit verquirltem Eigelb bestreichen und nach Belieben noch mit einigen zerbröselten Biscoff Keksen bestreuen und dann für etwa 22–24 Minuten im vorgeheizten goldbraun backen. Die Rugelach aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen. Den Prozess mit verbliebenem Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Quick & Easy Biscoff Rugelach
- Prep Time: 00:30
- Cook Time: 00:22
- Total Time: 02:30
- Yield: 48 1x
- Category: Sweet Snacks
- Method: -
- Cuisine: Poland
- Diet: Vegetarian
Description
These delicious little crescents are the perfect sweet snack to bake – Biscoff Rugelach are a great sweet treat all year round. We love them!
Ingredients
For the dough:
1 cup (230g) butter, at room temperature
8 oz. (230g) cream cheese, at room temperature
1 tsp. vanilla extract*
2 cups (260g) all-purpose flour*
1/2 tsp. salt
For the filling/decoration:
about 10.6 oz. (300g) Biscoff spread*
a few Biscoff cookies*, crushed
1 medium egg yolk, whisked with some water
Instructions
1. In a large bowl, mix butter, cream cheese, and vanilla extract until well combined. Next, add the flour and salt and mix well/knead until you get a smooth dough – it will be a bit sticky, though. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Loosen up the poppy seed filling, add some milk to make it softer and more spreadable, if needed. Set aside.
3. Divide the dough into four pieces (keep the ones you are not working with in the fridge). Roll out the first dough piece on a floured surface into a circle with a diameter of about 30cm. Spread about 1/4 of the Biscoff spread all over the dough circle and sprinkle it with some crushed Biscoff cookies.
4. Use a knife or pizza roller* and cut the dough circle into 12 triangles – pretty much like a pizza. Roll up each of the triangles from the wide side to the tip to create a small crescent-shaped Rugelach. Place the Rugelach on the prepared baking sheet – you should get two batches onto one baking sheet.
5. Brush the Rugelach with the egg wash and sprinkle them with some more crushed Biscoff cookies to your liking. Bake the Rugelach for about 22-24 minutes, or until golden. Take them out of the oven and let them cool down on a wire rack. Repeat the process with the remaining dough.
Notes
Get your bake on!
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