Fried Rugelach

By now, you probably all know that Hannukah starts on November 28th, just a few days after Thanksgiving!! We are all going to be exhausted from cooking for Thanksgiving, cooking for Shabbat and then having to turn around and go right into cooking for Hannukah!

The dough for these rugelach can be made days in advance and stored in the fridge until you are ready to fry! They make a delicious and easy Hannukah dessert!

Dough

8 oz. cream cheese

1 Cup (2 sticks) butter, softened

¼ Cup granulated sugar

1 Teaspoon vanilla extract

2 Cups all purpose flour

Filling

Any jam or jelly you wish (I used strawberry)

Make the dough by creaming together the cream cheese and butter with a mixer. Once fully mixed, add in the vanilla extract, sugar and mix to combine.

Stir in the flour until just incorporated. The dough will be pretty wet but should not be sticky.

Divide the dough into four portions and wrap each individually in plastic wrap. Place in the fridge and chill for at least one hour.

When you are ready to fry the rugelach, pour oil into a dutch oven (should be about 2 inches deep) and heat to 350 degrees Fahrenheit.

Take one of the portions out of the fridge. On a floured surface, roll into a 9 inch circle. Spread 3 Tablespoons of the jam over the circle of dough.

Cut the circle into fourths. Then cut each fourth in half to create 8 triangles, cut each of these triangles in half. You should have a total of 16 triangles. Starting at the edge of one of the triangles, roll towards the center until it forms a rugelach! (see video below)

To test that the oil is ready, place the handle of a wooden spoon into the oil. If bubbles form around the spoon, you are ready to fry!

Take a toothpick and insert into every rugelach to keep it from unrolling in the oil.

Fry for 3-5 minutes. The rugelach will float to the surface when they are done. Place on a wire rack to drain excess oil.

Continue the process for all other portions of dough. Serve within a few hours of making.