Best Ever Rugelach
Buttery, flaky, and irresistibly sweet, this *Best Ever Rugelach* recipe captures the essence of this classic Jewish pastry in every bite. Made with a rich cream cheese and butter dough, these crescent-shaped delights are filled with layers of apricot jam, cinnamon-sugar, chopped walnuts, and plump raisins for a flavor-packed treat. The dough is easy to work with, thanks to its chill time, ensuring perfect results every time. A golden egg wash and a sprinkle of coarse sugar create a delicate crunch on the outside, complementing the tender, melt-in-your-mouth texture within. Ready in just over an hour and perfect for holidays, tea times, or as an everyday indulgence, these homemade rugelach are a crowd-pleaser that feels both nostalgic and sophisticated. If you're looking for the best rugelach recipe, this one combines authentic flavor, a straightforward method, and a show-stopping finish!
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Recipe Information
Ingredients
- 226 grams Cream cheese
- 226 grams Unsalted butter
- 240 grams All-purpose flour
- 0.5 teaspoons Salt
- 50 grams Granulated sugar
- 50 grams Brown sugar
- 1 teaspoons Ground cinnamon
- 120 grams Chopped walnuts
- 100 grams Raisins
- 120 grams Apricot jam
- 1 large Egg
- 1 tablespoons Water
- 30 grams Coarse sugar
Instructions
In the bowl of a stand mixer, combine the cream cheese and unsalted butter. Mix on medium speed until light and fluffy, about 2 minutes.
Reduce the mixer speed to low and add the all-purpose flour and salt. Mix just until a dough forms.
Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.
In a small bowl, combine the granulated sugar, brown sugar, and ground cinnamon. Set aside.
On a lightly floured surface, roll out one disk of dough into a 10-inch circle. Spread half of the apricot jam evenly over the surface.
Sprinkle half of the cinnamon-sugar mixture evenly over the jam. Top with half the chopped walnuts and half the raisins, pressing gently to help the filling adhere.
Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges (like slicing a pizza).
Starting at the wide end of each wedge, roll up tightly to form a crescent-shaped rugelach. Place each on a parchment-lined baking sheet, point side down.
Repeat the process with the second disk of dough and the remaining filling ingredients.
In a small bowl, whisk together the egg and water to make an egg wash. Brush each rugelach with the egg wash and sprinkle with coarse sugar.
Preheat the oven to 350°F (175°C). Bake the rugelach for 20-25 minutes, or until golden brown.
Remove the rugelach from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy your Best Ever Rugelach as a delightful dessert or snack!
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 390.0 g | 142% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 192.3 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 163 mg | 13% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
