Romanian Rugelach, also known as Cornulete cu Gem, are delicious crescent-shaped cookies that have been cherished across Eastern Europe for generations. Filled with a sweet jam, these cookies are perfect for any occasion, from family gatherings to festive celebrations. With a buttery, flaky dough and a touch of powdered sugar, they offer a delicious bite of tradition and comfort.
This recipe is part of my growing collection of cookies where you can find many recipes to inspire you get in the kitchen and bake. Try these Rum Raisin Cookies, or Kossuth Kifli (Half Moon Cookies), or Mini Turnover Cookies With Jam, all of them part of my Eastern European heritage. However, living in the United States for so many years, I also offer some other recipes, like these Ghirardelli Chocolate Chip Cookies, or Chocolate Potato Chip Clusters (Two Ingredients) or these classic Peanut Butter Cookies, traditional to this part of the world.
What are Rugelach Cookies
Rugelach are traditional Jewish pastries that originated in Eastern Europe. These crescent-shaped cookies are typically filled with sweet ingredients such as fruit preserves, nuts, or chocolate. The dough is usually rich and buttery, creating a tender, flaky texture.
Rugelach have become popular in various cultures, including Romanian cuisine, where they are known as Cornulete cu Gem, filled with jam and often enjoyed during holidays and special events.
Why You Will Love This Recipe
This Romanian Rugelach recipe is incredibly easy to make, and require just a few simple ingredients that you likely already have in your kitchen. The dough comes together quickly, and the filling options are versatile, allowing you to use your favorite jams.
These cookies are not only delicious but also perfect for sharing, making them a great addition to any dessert table. Plus, their charming crescent shape and dusting of powdered sugar make them as beautiful as they are tasty.
Ingredients
Yeast Starter:
- Whole milk: Warmed to 110°F to activate the yeast. You can use plant-based milk if needed.
- Active dry yeast: Helps the dough rise.
- Granulated sugar: Feeds the yeast and aids in fermentation.
Dough:
- All-purpose flour: Forms the base of the dough. Ensure you measure it correctly for the best texture.
- Cold unsalted butter: Provides richness and flakiness.
- Sour cream: Adds moisture and tanginess.
- Vanilla extract: Enhances the flavor.
- Large egg yolks: Contribute to the dough's richness.
- Salt: Balances the flavors.
- Powdered sugar: For decorating the cookies. It adds a touch of sweetness and a beautiful finish.
Variations of the Recipe
- Nut Filling: Replace the jam with a mixture of ground walnuts and sugar for a nutty twist.
- Chocolate: Use chocolate chips or a chocolate spread instead of jam for a decadent treat.
- Turkish Delight: Fill with small pieces of Turkish delight for a traditional Middle Eastern flavor.
How To Make The Rugelach Cookies
Step 1. Make the dough.
Step 2. Shape the cookies.
Step 3. Bake.
Pro Tips
- Keep the butter cold: For a flaky dough.
- Do not overfill: Use just a small dollop of jam to prevent it from leaking during baking.
How To Serve Rugelach
Serve these cookies warm or at room temperature. They pair beautifully with a cup of coffee or tea. For a festive touch, arrange them on a platter with fresh fruits and other assorted cookies.
How To Store Rugelach Cookies(Cornulete Cu Gem)
Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. Place parchment paper between layers to prevent sticking.
If you're making these rugelach cookies(cornulete cu gem) in the summer, you can refrigerate them. However, avoid rolling them in powdered sugar until you're ready to serve them, as powdered sugar tends to get wet in the refrigerator.
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📖 Recipe
Romanian Rugelach(Cornulete cu gem)
Ingredients
Yeast starter:
- 3 tablespoons whole milk warm at 110F
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
Dough:
- 4 cups all-purpose flour
- 1 stick plus 6 tablespoons cold unsalted butter cubed
- 6 ½ tablespoons sour cream
- 1 teaspoon vanilla extract
- 4 large egg yolks
- ¼ teaspoon salt
- 1 cup powdered sugar for decor
Instructions
Yeast starter:
- Mix the warm milk (110F) with yeast and add the sugar. Stir well and set aside for 10 minutes to activate the yeast.
How to make the dough:
- In the bowl of a standing mixer, add the cold cubed butter. Using the mixer paddle, mix until the combination of flour and butter looks like wet bread crumbs.
- Remove the mixer's paddle and replace it with the dough hook.
- Add the rest of the ingredients: the mixture of milk and yeast, sour cream, egg yolks, vanilla extract, and a pinch of salt.
- Continue to mix until a dough is formed. Stop the mixer and remove the dough from the bowl.
- Place the dough on the table and shape it into a ball without adding more flour.
- Place the dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap. Let the dough rise for 30 minutes at room temperature.
- After 30 minutes, place the dough on the table and cut it in two. Shape one half into a ball, then roll it on the table using a little bit of flour.
- When the dough is well spread, put a round medium plate on top and cut the dough around the plate. Remove the excess and keep it for later use.
- Cut the round into 8 equal slices, like a pizza.
- At the base of every slice(triangle), add a dollop of jam and roll the dough to form a crescent.
- Place the cookie on a cookie tray covered with parchment paper.
- Preheat oven to 350F/180C.
- Continue to fill and roll all the crescent cookies and place them on the cookie tray.
- Bake them for 10-12 minutes or until they are golden light on top.
- When done, leave the cookies to cool down for 5-10 minutes, then roll them in powdered sugar.
- Note: The cookies must be a little bit warm so that the sugar will stick.
Notes
Notes on Jams and Storage:
- Choosing Jams: Any thick, flavorful jam works well with these cookies. Common choices include apricot, raspberry, or plum. Avoid jams that are too runny as they can seep out during baking.
- Storage: Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. Place parchment paper between layers to prevent sticking.
Kelly Smith says
Do you think I can make this recipe without a stand mixer?
Tatiana says
If this is labeled as a Romanian recipe, we don’t have anything called rugelach. Not sure what would be a good translation for “cornulete”. Maybe rolled pastries filled with gem - a long name but rugelach is not it!
The Bossy Kitchen says
Tatiana, According to the dictionary and also Wikipedia, traditional rugelach cookies are made in the form of a crescent by rolling a triangle of dough around a filling. The recipes come from the European Jewish community and spread all over Europe and also the United States. As Romania, historically, had a very big community of Jewish people, clearly this recipe was also adopted by the Romanians. They are also very popular in the US. As I am writing for the US market, the term "rugelach" is what I need to use, as this is how people know these cookies. We call them cornulete, but we are the only ones to call them this way. I am sure you can find more information on Google about the term.
Tatiana Popescu says
@The Bossy Kitchen. Wow so well documented! Thank you! I did not know that and as a Romanian I am not familiar with the name rugelach. Kind regards!
The Bossy Kitchen says
You are very welcome! Thank you for visiting! There are two recipes of rugelach on the blog, both of them really good. I hope you try them! :- )
Tatiana Popescu says
Oh dear! This is so tempting! Your recipes are so yummy. I just did your cozonac recipe and I am very pleased! I don’t have a big robot for mixing so I used a handheld one and then I kneaded the dough by hand for about 10 min. Everything came out v tasty but the dough did not double in size. The yeast I had was expiring now in July so it might not have been v potent though it bubbled when I put it to dissolve like described in step 1. I have now the experience of doing it so I can practice and improve. My regards!
claire says
hi there, i love this recipe! i was just wondering how well these last, and how I should store them to avoid them becoming stale.
Gabriela says
Hi, sorry for the delay. I revisited the recipe and added some new information. There a section for storage of these rugelach cookies(cornulete cu gem). I hope it helps.