I like to make rugelach in the shape of croissants because it’s very likely that rugelach were modeled on croissants. Or the other way around, it’s hard to say. What’s true is that croissants, rugelach and kipfel are all members of the same pastry family, and none of them have anything to do with the Battle of Vienna.
These are cream cheese short pastry rugelach, just one of several possible styles. They’re a bit fussy to make but worth the results. And anyway after the first dozen or so the shaping process will become so automatic you’ll scarcely know you even doing it. This recipe makes either 24 or 32, but can easily be scaled up if you like. Start by combining the butter and cream cheese in the bowl of a mixer fitted with a paddle.
Rugelach come in a couple of different styles. There’s the classic croissant shape and what you might call the “strudel: shape. Either one will work with this formula. Any time I take on a classic I try to be aware that there are dozens of possible alternatives, most with an equal claim to the “definitive version” title. That rule certainly applies to rugelach. Some versions are made with sour cream and are a little more cake-like, some with cream cheese and are a little more pie crust-like. This formula is the latter, because that’s the version I first tasted and learned how to make. Calle me sentimental. The proportions for this style of rugelach are fairly standard:
For the Pastry
For the Pastry
4 ounces cream cheese, room temperature
4 ounces (1 stick) butter or margarine, room temperature
1 tablespoon sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
5 ounces (1 cup) all-purpose flour