Classic Rugelach
Indulge in the irresistible charm of Classic Rugelach, a timeless Jewish pastry that combines a tender, cream cheese-based dough with a rich, cinnamon-infused filling. Perfectly flaky and delicate, these crescent-shaped treats are rolled with a luscious blend of brown sugar, ground walnuts, and raisins, making each bite a harmonious blend of sweetness and texture. A sprinkle of turbinado sugar adds a delightful crunch, while the golden brown finish ensures they're as visually stunning as they are delicious. Easy to prepare yet stunningly elegant, this rugelach recipe is ideal for festive gatherings, cozy tea breaks, or as a homemade holiday gift. With a prep time of just 60 minutes and bakes ready in under half an hour, these heavenly pastries promise to steal the spotlight on your dessert table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 8 oz cream cheese
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
- 0.25 tsp salt
- 0.5 cup light brown sugar
- 1.5 tsp cinnamon
- 1 cup ground walnuts
- 0.5 cup raisins
- 1 unit egg
- 1 tbsp water
- 2 tbsp turbinado sugar
Instructions
In a large bowl, beat together the butter and cream cheese until creamy and well-combined.
Mix in the granulated sugar, vanilla extract, and salt, blending until the mixture is smooth.
Gradually add the flour, mixing on low speed until a dough forms.
Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a smaller bowl, combine the brown sugar, cinnamon, ground walnuts, and raisins. Set aside.
On a lightly floured surface, roll out one portion of dough into a 10-inch circle.
Spread half of the filling mixture evenly over the dough.
Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges.
Starting from the wider end, roll each wedge up towards the point to form a crescent shape.
Place the rugelach, point side down, on the prepared baking sheets. Repeat with the remaining dough and filling.
In a small bowl, beat the egg with water to create an egg wash.
Brush the tops of the rugelach with the egg wash and sprinkle with turbinado sugar.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 7.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 57 mg | 1% | |
*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.
