Sweet & Buttery Poppyseed Rugelach Recipe: A Joyful Classic - Beard and Bonnet
Homemade poppyseed rugelach tastes like buttery, sweet nostalgia wrapped in a flaky delight. Discover this beloved Jewish pastry tradition today and create mouthwatering magic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Ingredients
- 2 cups all-purpose flour
- 1 (8 ounces/226 grams) brick cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 cup poppyseed filling
- ½ cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 egg
- 1 tablespoon milk
- Confectioners’ sugar (optional)
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