Maple Nut Rugelach Cookies
Elevate your holiday baking with these irresistibly buttery Maple Nut Rugelach Cookies! This classic Jewish pastry gets a cozy fall-inspired twist with a rich filling made from maple syrup, brown sugar, cinnamon, and a delightful mix of finely chopped pecans and walnuts. The tender cream cheese dough is easy to prepare and rolled into perfect crescent-shaped cookies, creating a flaky, melt-in-your-mouth texture. A finishing touch of golden egg wash and a sprinkle of sugar adds a crisp, caramelized top. Perfect for festive gatherings or as a treat with your favorite warm beverage, these indulgent cookies deliver a harmonious blend of sweet, nutty, and spiced flavors. Whether you're a fan of traditional rugelach or exploring it for the first time, this recipe is sure to impress!
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Recipe Information
Ingredients
- 226 grams Cream cheese
- 226 grams Unsalted butter
- 280 grams All-purpose flour
- 1 teaspoon Salt
- 120 milliliters Maple syrup
- 50 grams Brown sugar
- 100 grams Pecans (finely chopped)
- 50 grams Walnuts (finely chopped)
- 2 teaspoons Ground cinnamon
- 30 grams Granulated sugar
- 1 large Egg yolk
- 15 milliliters Milk
Instructions
In a large mixing bowl, combine the cream cheese and unsalted butter. Beat until smooth and creamy, about 2-3 minutes.
Gradually add in the all-purpose flour and salt. Mix on low speed until a soft dough forms.
Divide the dough into 4 equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or overnight if possible.
In a medium bowl, prepare the filling by mixing together the maple syrup, brown sugar, pecans, walnuts, and ground cinnamon. Set aside.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one dough disk into a circle about 25 cm (10 inches) in diameter.
Spread 1/4 of the maple-nut filling evenly over the dough, leaving a small border around the edges.
Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges (like slicing a pie).
Starting at the wide end of each wedge, roll it tightly toward the pointed tip to form a crescent shape.
Place the rugelach cookies tip-side down on the prepared baking sheet, spacing them about 2 cm (1 inch) apart.
Repeat the rolling and filling process with the remaining dough disks and filling.
In a small bowl, whisk together the egg yolk and milk to make an egg wash.
Brush each cookie with the egg wash and sprinkle with granulated sugar for a golden, crispy finish.
Bake in the preheated oven for 22-25 minutes, or until the cookies are golden brown and fragrant.
Cool the cookies completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
5270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.9 g | 492% | |
| Saturated Fat | 169.8 g | 849% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 437.6 g | 159% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 200.3 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 545 mg | 42% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1401 mg | 30% | |
*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.
