Mastering The Flakiest Rugelach |This Dough Is A Keeper
Rugelach is one of those pastries that looks complicated, but it doesn’t have to be. In this video, I’ll show you how to make a flaky, lightly laminated rugelach dough using a simple combination of butter, cream cheese, flour, and salt — handled gently and with intention.
Instead of fully creaming the dough, we mix just shy of smooth and use one easy fold to create delicate layers that bake up crisp and tender. Along the way, I explain why each step matters, so you’re not just following a recipe — you’re learning the technique behind it.
I also share two classic filling options — chocolate and orange-apricot-almond — along with tips for rolling, shaping, baking, and finishing with sugar
This is a foundational pastry skill you can return to again and again, especially during the holiday season.
🧈 What’s covered in this video:
How to mix rugelach dough without overworking it
When and why to chill and fold the dough
Rolling, filling, cutting, and shaping techniques
Baking for flake, color, and texture
Finishing with sugar
For a printable recipe - https://www.homesteadwifelife.com/pos...
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