Recipe: Spent Grain Rugelach - Brooklyn Brew Shop

Spent Grain Rugelach

Updated on July 01, 2016

Recipe: Spent Grain Rugelach

Rugelach, a staple in any New York bakery originally hail from Eastern Europe and translate to "little twists" in Yiddish, but whether you're a bubbeh (grandmother) or a boychik (young boy), they are the perfect cure for the common sweet tooth.

We make them our own by adding some spent grain along with dried cranberries, walnuts, and pecans, nestled within a pastry crust that's both chewy and flaky. And although tempting, don't eat too much or you'll get a boykhvehtig (stomachache).



  • 4 oz (1 stick) unsalted butter, room temperature
  • 1- 8 oz package of cream cheese
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 2 1/2 cups flour
  • 3/4 cup spent grain, wet (or Dried Spent Grain, re-hydrated with 1/4 cup hot water)


  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups walnuts and pecan mix
  • 1 egg white
  • sugar for rolling


  1. Prepare the dough: in the bowl of a standing mixer, cream butter, cream cheese, and salt. Scrape down the sides of the bowl, and add 1/2 cup of the sugar. Mix until well combined.
  2. Add in flour and spent grain, and mix until the dough just comes together. You can remove your mixer bowl and use your hands to bring the dough gently together. Wrap your dough in plastic wrap and refrigerate for 1 hour.
  3. In the meantime, put all filling ingredients in a medium sized bowl and mix with a spoon until well combined. Really mix well to evenly distribute your egg white throughout. Set aside.
  4. Preheat your oven to 350 degrees. Remove your dough from the refrigerator and place on a floured work surface. Use a rolling pin to roll your dough out into a 1/8-1/4 inch thick rectangle. Pour out all your filling onto your dough and use your hands to evenly spread it out, leaving a half inch border around all sides.
  5. Begin rolling up the dough from one of the long sides of the rectangle, pressing lightly as you roll. (You are creating a thin, long roll versus a short, fat one.) When you reach the end of rolling, pinch the edges of the last edge of the rectangle to the dough to seal. Squeeze the ends of your roll together to seal in any filling from spilling out.
  6. Cut your roll into 1 1/2 inch rounds, and dip each piece of rugelach into a small bowl filled with sugar. Turn to coat on all sides, and transfer each piece to a sheet pan lined with parchment paper.
  7. Bake for 23-25 minutes, until your sugar coating reaches a golden brown. Remove from the oven and let cool for 1/2 hour before removing from the parchment.