Light Flaky Cinnamon Rugelach
Delight in the irresistible charm of Light Flaky Cinnamon Rugelach, a timeless pastry that combines buttery, melt-in-your-mouth dough with a sweet, aromatic cinnamon-sugar filling. This recipe showcases a cream cheese-based dough for an ultra-flaky texture, beautifully complemented by optional add-ins like chopped walnuts, pecans, or plump raisins for added crunch and sweetness. Rolled into elegant crescent shapes and brushed with a glossy egg wash, these pastries bake to golden perfection in just 20 minutes. Perfectly spiced and delicately sweet, they’re ideal for a cozy brunch, holiday spreads, or an everyday indulgence. Plus, with straightforward prep and customizable flavors, these rugelach are as fun to make as they are to eat. Don't forget the finishing touch of powdered sugar for a festive flair!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter (cold)
- 8 ounces Cream cheese (cold)
- 1 teaspoon Vanilla extract
- 1 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins (optional)
- 1 large Egg (for egg wash)
- 1 tablespoon Milk or water (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
In a large mixing bowl, combine the flour, cold butter (cut into small cubes), and cream cheese (cut into small chunks). Using a pastry blender or your hands, mix until the dough is crumbly but starts to come together.
Add the vanilla extract and knead the dough gently until it forms a smooth ball. Divide the dough into four equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour, or up to overnight.
In a small bowl, mix the granulated sugar and ground cinnamon together to create the cinnamon-sugar filling. If using nuts or raisins, prepare them and set aside.
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Remove one portion of dough from the refrigerator and place it on a lightly floured surface. Roll it into a 9-inch circle, about 1/8 inch thick.
Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough. If using nuts or raisins, sprinkle a portion of those as well.
Using a pizza cutter or sharp knife, cut the circle into 8 equal wedges (like slicing a pizza).
Starting from the wider end of each wedge, roll the dough tightly toward the pointed tip, forming a small crescent-shaped pastry.
Place the rugelach on the prepared baking sheet with the tip of the dough tucked underneath to prevent unrolling during baking. Repeat with the remaining dough portions.
In a small bowl, whisk together the egg and milk (or water) to make an egg wash. Lightly brush the top of each rugelach with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown and flaky.
Allow the rugelach to cool completely on a wire rack. If desired, dust with powdered sugar before serving.
Nutrition Facts
Calories |
155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 8.6 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 47 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.
