Oreo Rugelach Cake
Oreo Rugelach Cake
Ingredients
For the Cream Cheese Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1-inch cubes
- 8 ounces cream cheese, cold, cut into 1-inch cubes
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
For the Oreo Butter Filling
- 20 Oreo cookies, finely crushed (about 1 1/2 cups)
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk, or more, as needed
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For the Simple Syrup Glaze
- 1/2 cup granulated sugar
- 1/2 cup water
- cooking spray, as needed
Instructions
- 1
Prepare the Cream Cheese Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cream cheese. Using a pastry blender, your fingertips, or a food processor, cut the butter and cream cheese into the flour mixture until coarse crumbs form and no large pieces of butter or cream cheese remain. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
⏱️ 15 min
- 2
Prepare the Oreo Butter Filling: In a medium bowl, combine the finely crushed Oreo cookies, softened unsalted butter, and powdered sugar. Mix until well combined and a spreadable paste forms. Add milk, 1 tablespoon at a time, until the mixture is smooth and easily spreadable. Set aside.
⏱️ 5 min
- 3
Prepare the Simple Syrup Glaze: In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 4
Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Lightly grease a 9-inch round baking pan with cooking spray.
⏱️ 5 min•🌡️ 375
- 5
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large circle, approximately 1/8-inch thick and about 16-18 inches in diameter. Trim the edges to form a neat circle.
⏱️ 10 min
- 6
Spread the Filling: Evenly spread the Oreo butter filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border around the edge.
⏱️ 5 min
- 7
Roll and Cut the Dough: Tightly roll the dough into a log from one edge to the other. Using a sharp knife, cut the log into triangular pieces. To do this, cut the log in half, then cut each half into quarters, and each quarter into smaller triangles (you should get about 16-20 pieces).
⏱️ 10 min
- 8
Shape and Arrange the Rugelach: Take each triangular piece and roll it from its wide base to its narrow point to form a crescent-shaped rugelach. Arrange the individual rugelach closely together in the prepared 9-inch round baking pan, forming a circular, pull-apart cake structure.
⏱️ 10 min
- 9
Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Lightly brush the tops of the arranged rugelach with the egg wash. This will help them brown and achieve a glossy finish.
⏱️ 2 min
- 10
Bake the Cake: Bake for 30-35 minutes, or until the rugelach are golden brown and puffed. The exact baking time may vary depending on your oven.
⏱️ 30 min•🌡️ 375
- 11
Glaze and Cool: Immediately after removing the cake from the oven, pour the slightly cooled simple syrup evenly over the hot rugelach. Let the cake cool in the pan for about 10-15 minutes before carefully inverting it onto a serving plate. Serve warm or at room temperature as a pull-apart dessert.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Oreo Rugelach Cake
Ingredients
For the Cream Cheese Dough
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold, cut into 1-inch cubes
- 8 ounces cream cheese, cold, cut into 1-inch cubes
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
For the Oreo Butter Filling
- 20 Oreo cookies, finely crushed (about 1 1/2 cups)
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk, or more, as needed
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For the Simple Syrup Glaze
- 1/2 cup granulated sugar
- 1/2 cup water
- cooking spray, as needed
Instructions
- 1
Prepare the Cream Cheese Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and cream cheese. Using a pastry blender, your fingertips, or a food processor, cut the butter and cream cheese into the flour mixture until coarse crumbs form and no large pieces of butter or cream cheese remain. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.
⏱️ 15 min - 2
Prepare the Oreo Butter Filling: In a medium bowl, combine the finely crushed Oreo cookies, softened unsalted butter, and powdered sugar. Mix until well combined and a spreadable paste forms. Add milk, 1 tablespoon at a time, until the mixture is smooth and easily spreadable. Set aside.
⏱️ 5 min - 3
Prepare the Simple Syrup Glaze: In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 4
Preheat Oven and Prepare Pan: Preheat your oven to 375°F. Lightly grease a 9-inch round baking pan with cooking spray.
⏱️ 5 min•🌡️ 375 - 5
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large circle, approximately 1/8-inch thick and about 16-18 inches in diameter. Trim the edges to form a neat circle.
⏱️ 10 min - 6
Spread the Filling: Evenly spread the Oreo butter filling over the entire surface of the rolled-out dough, leaving a small 1/2-inch border around the edge.
⏱️ 5 min - 7
Roll and Cut the Dough: Tightly roll the dough into a log from one edge to the other. Using a sharp knife, cut the log into triangular pieces. To do this, cut the log in half, then cut each half into quarters, and each quarter into smaller triangles (you should get about 16-20 pieces).
⏱️ 10 min - 8
Shape and Arrange the Rugelach: Take each triangular piece and roll it from its wide base to its narrow point to form a crescent-shaped rugelach. Arrange the individual rugelach closely together in the prepared 9-inch round baking pan, forming a circular, pull-apart cake structure.
⏱️ 10 min - 9
Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Lightly brush the tops of the arranged rugelach with the egg wash. This will help them brown and achieve a glossy finish.
⏱️ 2 min - 10
Bake the Cake: Bake for 30-35 minutes, or until the rugelach are golden brown and puffed. The exact baking time may vary depending on your oven.
⏱️ 30 min•🌡️ 375 - 11
Glaze and Cool: Immediately after removing the cake from the oven, pour the slightly cooled simple syrup evenly over the hot rugelach. Let the cake cool in the pan for about 10-15 minutes before carefully inverting it onto a serving plate. Serve warm or at room temperature as a pull-apart dessert.
⏱️ 15 min