Tait Farm Foods
  • Home
  • Shop
    • Gift Collections >
      • Care Packages
      • Tait Farm Collections
      • Pennsylvania Made Collections
      • Breakfast Collections
      • Penn State Inspired
    • Shrubs >
      • What Is Shrub?
    • Fruit Spreads
    • Savory Condiments
    • Baking Mixes & Pantry Items
    • Dessert Sauces
    • Vinaigrettes
    • Local Foods
    • Online Farmers Market
  • Gift Cards
  • Recipes
    • Craft Cocktails
    • Appetizer >
      • Cheese Pairings
    • Salads
    • Side Dishes
    • Main Dish
    • Dessert
    • Breakfast & Brunch
    • Favorite Recipes
    • Saturday Samplings
  • The Farm
    • Harvest Shop
    • Greenhouse
    • Organic Produce
    • Our Story
  • Events
  • Connect With Us
Picture

Rugelach

Originally from Poland, rugelach are jam-filled pastries that are delicious and popular to make during both winter and spring holidays.

8 oz. cream cheese, room temperature
8 oz. softened butter (2 sticks)
1/3 C. granulated sugar
1 tsp. vanilla
2 C. unbleached all-purpose flour
1/2 tsp. salt
Tait Farm Jams and Conserves
chopped nuts (walnuts, pecans, cashews, pistachios, or almonds - or mini chocolate chips)
1 egg, beaten
granulated sugar for sprinkling
 
Beat together the cream cheese, butter, sugar, and vanilla until light and creamy.
On low speed, gradually add the flour and salt. Mix just until the dough comes together.
Form the soft dough into a ball. Divide into quarters and slightly flatten each quarter into a round. Wrap individually in plastic wrap and chill for 30 minutes (the dough can be frozen).
Preheat oven to 350 degrees. On a floured surface or parchment paper, roll the dough into a ¼” thick circle. Spread with a thin layer of jam or conserve and then sprinkle with several tablespoons of nuts, pressing the nuts gently into the jam. Cut into twelve pie-shaped wedges. Roll each wedge from the outside in. Place on a parchment-lined baking sheet, tucking the end under each roll. Chill for 30 minutes. Brush the rolls with the egg wash and sprinkle with a little sugar. Bake for 15 - 20 minutes or until light golden brown. Keep in a tightly sealed container for 4 days.
 
Delightful combinations:
Fig & Honey Conserve with walnuts or pecans
Raspberry Jam with mini chocolate chips
Sour Cherry Jam with chopped almonds
Apricot Butter with chopped pistachios
Cranberry Orange Conserve with pecans


Picture

Visit Us:

Harvest Shop and Greenhouse

179 Tait Rd., Centre Hall, PA 16828
(814) 466-3411
harvestshop@taitfarmfoods.com


Harvest Shop Winter Hours:
Monday - Saturdays: 10a - 5p
Sundays: Noon-4p

Connect With Us:


Tait Farm Foods Business Office:
(814)466-2386
​office@taitfarmfoods.com
Wholesale Inquiries
Shipping and Refund Policy
Tait Farm Foods. All rights reserved.
  • Home
  • Shop
    • Gift Collections >
      • Care Packages
      • Tait Farm Collections
      • Pennsylvania Made Collections
      • Breakfast Collections
      • Penn State Inspired
    • Shrubs >
      • What Is Shrub?
    • Fruit Spreads
    • Savory Condiments
    • Baking Mixes & Pantry Items
    • Dessert Sauces
    • Vinaigrettes
    • Local Foods
    • Online Farmers Market
  • Gift Cards
  • Recipes
    • Craft Cocktails
    • Appetizer >
      • Cheese Pairings
    • Salads
    • Side Dishes
    • Main Dish
    • Dessert
    • Breakfast & Brunch
    • Favorite Recipes
    • Saturday Samplings
  • The Farm
    • Harvest Shop
    • Greenhouse
    • Organic Produce
    • Our Story
  • Events
  • Connect With Us