Cranberry Halva Rugalach

Just saying “Rugalach” makes your mouth feel fancy. These buttery, flaky pastries hail from Eastern Europe and are a staple of Jewish baking. Think of them as the lovechild of a croissant and a cookie, rolled up with some serious personality. They’re tiny. They’re cute. These Cranberry Halva Rugalach are ready to steal your dessert table thunder.

Because Christmas and Hannukah dates often overlap, I like to make flexible recipes appropriate for both occasions. For example, make this delicious creation for one or both celebrations. Additionally, these make great host or hostess gifts. Accordingly, these Cranberry Halva Rugalach are a perfect fit.

Halva is like the mysterious, worldly cousin at the family reunion. It’s a dense, nutty confection made from tahini (a.k.a. sesame paste). Sweet, rich, and just a little exotic, it’s the kind of treat that makes you feel cultured for eating it.

This Cranberry Halva Rugalach takes things to the next level. Imagine a layer of halvah spread across the dough. On top? Juicy dried cranberries, bring a tangy punch that cuts through the sweetness. It’s a match made in pastry heaven. Roll these babies up like little crescents, and you’re halfway to dessert glory. The dough base I use for making rugelach is from   Becasue it never disappoints.

Cream and sugar, please….

Before baking, these Cranberry Halva Rugalach beauties get a spa treatment. A brush of cream makes them golden and luxurious. Then comes the pearl sugar. What’s that, you ask? Pearl sugar is sugar’s flashy cousin. It’s chunky, it’s sparkly, and it doesn’t melt under heat. Furthermore, when sprinkled on top, it gives the rugelach a crunchy, sugary crown fit for royalty.

Once in the oven, magic happens. The halvah caramelizes, creating crispy, sweet edges that pair perfectly with the tart cranberries. Consequently, this Cranberry Halva Rualach is a texture party—buttery, crunchy, chewy—and everyone’s invited. One bite and you’ll wonder how you ever lived without this confection. Another one and you will want to make them all over again.

Cranberry Halva Rugelach is a global adventure wrapped in a buttery dough spiral. So think about serving these at your next gathering. Then watch your guests go from curious to obsessed in record time. Seriously, who knew a cookie could have this much swagger?

Print

Cranberry Halva Rugalach

Course Brunch, Dessert, Snack

Cuisine Jewish

Keyword cranberry rugelach, halva rugelach, Jewish Baking, Jewish cooking, rugalach

Prep Time 30 minutes

Cook Time 25 minutes

Chill Time: 1 hour

Servings 2 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 6 tablespoons unsalted butter room temperature
• 3/4 cup cream cheese room temperature
• 1/3 cup sour cream
• 1/2 teaspoon salt
• 2 cups Flour
• 1+ 1/3 cups halva
• 1+ 1/3 cups dried cranberries
• Pearl sugar for sprinkling
• Heavy cream for brushing

Instructions

1. Beat the butter, cream cheese, sour cream, and salt until creamy.
2. Turn the mixer down to a low speed and slowly add the flour.
3. Divide the dough into three equal portions forming each into a disk shape.
4. Wrap the disks in plastic cling film. Chill for 1 hour,
5. Preheat the oven to 350 degrees.
6. Line 2 baking sheets with parchment paper.
7. Roll each disk out into a larger circle on a floured work surface.
8. Shredd the halva over the top and press it into the dough.
9. Sprinkle the dried cranberries over the top. Gently press them into the dough.
10. Use a pizza cutter to slice the dough disks into 16 equal triangles.
11. Starting from the wider end, roll each triangle up.
12. Place them on the prepared baking sheets, point-side down.
13. Brush the tops with heavy cream. Then sprinkle the pearl sugar over the tops.
14. Bake for 25 minutes or until they start to turn golden brown.
15. Let cool. Plate and serve.

So, do you like this Cranberry Halva Rugalach? Also, check out some of these other delicious recipes:

BUTTERY HAZELNUT SPÄTZLE

CRANBERRY NUT CARAMEL TART

LATKES WITH PEAR CARDAMOM SAUCE