Golden Rugalach
Indulge in the buttery, flaky perfection of Golden Rugalach, a classic Jewish pastry that’s as beautiful as it is delicious. This crowd-pleasing treat features a rich cream cheese and butter-based dough that bakes to a golden crisp, paired with a warmly spiced filling of brown sugar, ground cinnamon, chopped walnuts, and succulent golden raisins. Each crescent-shaped bite is a harmonious balance of sweet, nutty, and tender textures. Topped with a glossy egg wash for a professional finish and optionally dusted with powdered sugar, these pastries are perfect for holiday gatherings, coffee breaks, or as an everyday indulgence. With simple ingredients and easy-to-follow steps, Golden Rugalach promises to elevate your baking game while delivering nostalgic flavors straight from the heart of traditional Jewish cuisine.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 226 grams Cream cheese
- 50 grams Granulated sugar
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 100 grams Brown sugar
- 100 grams Chopped walnuts
- 80 grams Golden raisins
- 1 large Egg
- 15 milliliters Milk
- 1 teaspoon Vanilla extract
- 30 grams Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, cream together the butter and cream cheese using a hand or stand mixer until smooth and light, about 2-3 minutes.
Add the granulated sugar, and mix until fully incorporated, scraping down the sides of the bowl as necessary.
Gradually mix in the flour and salt, forming a soft dough. Divide the dough into three equal portions, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.
While the dough chills, prepare the filling: In a small bowl, mix the brown sugar, cinnamon, chopped walnuts, and golden raisins. Set aside.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a floured surface, roll out one dough portion into a circle about 25 cm in diameter and 3 mm thick.
Spread 1/3 of the filling mixture evenly over the rolled-out dough, pressing gently to help it stick.
Using a sharp knife or a pizza cutter, slice the dough into 8-12 triangular wedges (like slicing a pizza).
Roll each wedge tightly from the wide end toward the narrow point to form a crescent shape.
Place the rolled rugalach on the prepared baking sheets, point-side down to prevent unrolling.
Repeat with the remaining dough and filling.
In a small bowl, whisk the egg with the milk and vanilla extract to create an egg wash. Brush each rugalach with the mixture for a golden finish.
Bake for 20-25 minutes, or until the rugalach are golden brown and crisp.
Allow to cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
5085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.1 g | 448% | |
| Saturated Fat | 167.5 g | 838% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 466.5 g | 170% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 248.8 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 577 mg | 44% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1923 mg | 41% | |
*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.
