Israeli Almond Rugelach Recipe: Fluffy, Buttery, Flavorful

These Almond Rugelach are not the classic, very flaky cookies you may expect. Instead, they are softly risen, tender, and comfortingly rich—closer to the pastries you might find in Israeli bakeries where rows of different flavored rugelach fill giant trays. While chocolate rugelach are beloved, these shiny almond-topped pastries have their own special charm.

This recipe yields fragrant, small crescents filled with almond cream and finished with a light syrup and toasted almonds. Read through the full instructions before you begin to ensure best results.

Ingredients

• For the dough (one batch of enriched yeasted dough): all-purpose flour, milk powder, sugar, salt, instant yeast, milk, eggs, and unsalted butter at room temperature. (If you prefer, prepare a standard babka or enriched dough recipe as the base.)
• Almond filling (frangipane-style): almond flour, a little all-purpose flour, almond extract, granulated sugar, and melted butter. Mix until smooth and spreadable.
• For the syrup: 3/4 cup (180 ml) water, 3/4 cup (150 g) granulated sugar, 2 teaspoons almond extract.
• 1 large egg for egg wash.
• 1 cup sliced toasted almonds, for sprinkling.

Step-by-Step Instructions

The complete recipe instructions are below. Read carefully and follow the notes for a successful bake.

1. Prepare the dough

Make an enriched yeasted dough similar to a babka or soft roll dough. The method below describes mixing and proofing for one batch; adjust times slightly if your kitchen is very cool or very warm.

1. In a large bowl, combine flour, milk powder, sugar, and salt. Add instant yeast and eggs. With the mixer running on low, drizzle in milk until a rough dough forms.
2. Knead briefly for 2–3 minutes, then add the room-temperature butter in small pieces, waiting for each piece to incorporate before adding the next.
3. Continue kneading on medium-high speed until the dough is smooth and elastic, roughly 5–7 minutes.
4. Cover with plastic wrap and let rise in a warm spot for 90–120 minutes, or until doubled in size. For convenience, the dough can be refrigerated after an initial rest to slow fermentation.

2. Make the almond filling

Prepare the almond filling while the dough rests or up to two days ahead and refrigerate.

1. Combine almond flour, a small amount of all-purpose flour, sugar, almond extract, and melted butter in a bowl. Mix until smooth and spreadable.

3. Shape the rugelach

1. Gently deflate the risen dough and divide it into two equal pieces. Line a large baking sheet with parchment paper.
2. On a lightly floured surface, roll one piece into an 18×14-inch rectangle. Keep the second piece chilled until ready to use.
3. Spread half of the almond filling over the top half of the rectangle using an offset spatula.
4. Fold the plain half of the dough over the filled half, then gently roll the joined dough again to an 18×14-inch rectangle.
5. Along the wide edge, make evenly spaced marks or small cuts about 2 inches apart to guide your wedges. Use a sharp knife or pizza cutter to cut rectangles, then slice each rectangle diagonally to form triangles.
6. Starting from the wide edge of each triangle, roll toward the pointed tip to form small crescents. Place them seam-side down on the prepared sheet, leaving room to rise; arrange in rows leaving about 2 inches between pastries.
7. Brush each pastry with beaten egg, sprinkle with sliced almonds, and set the tray in a warm spot to proof for about 90 minutes.

4. Make the syrup

1. Combine 3/4 cup water, 3/4 cup sugar, and 2 teaspoons almond extract in a small saucepan and bring to a boil.
2. Reduce heat and simmer gently for 5 minutes. Remove from heat and set aside to cool slightly.

5. Bake

1. Preheat the oven to 350°F (180°C). Bake the rugelach until puffed and golden, about 20–25 minutes. The internal temperature should reach roughly 180–190°F (82–88°C) if you choose to check it.
2. Remove the tray from the oven and immediately brush the warm pastries with the prepared syrup so they absorb a glossy, lightly sweet finish.
3. Allow the pastries to rest for 10–15 minutes on the baking sheet, then transfer to a cooling rack and serve slightly warm or at room temperature.

Yields

This recipe makes approximately 24–32 mini almond rugelach depending on how many wedges you cut from each rolled sheet. The version here is sized for roughly 25 mini rugelach.

Storing and Make-Ahead Tips

• Storing: Once cooled, store rugelach in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
• Make-ahead: Prepare the dough the day before and refrigerate overnight. You can also shape the rugelach, freeze them unbaked on a tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Rolling tips: Keep the dough and work surface lightly floured to prevent sticking. Rotate the dough while rolling and flour your rolling pin as needed. Press the dough to about 1/2 inch thickness before rolling to reduce shrinkage.

Almond Rugelach Recipe