Nut-Free Classic Rugelach
Indulge in the timeless delight of Nut-Free Classic Rugelach, a luscious pastry that captures the essence of traditional Jewish baking without the use of nuts. Perfect for those with nut allergies or simply looking for a twist on the classic, this recipe features a tender, flaky cream cheese dough filled with a flavorful blend of cinnamon-sugar, plump raisins, and rich mini chocolate chips. With just a handful of pantry staples and an easy-to-follow method, these golden crescents bake to perfection in under 30 minutes. Ideal for holiday gatherings, afternoon tea, or anytime you crave a sweet treat. Try this nut-free rugelach for a crowd-pleasing dessert that's as easy to make as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 8 ounces Cream cheese
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Ground cinnamon
- 0.33 cup Brown sugar
- 0.5 cup Raisins
- 0.5 cup Mini chocolate chips
- 1 Egg
- 1 tablespoon Milk
Instructions
In a large mixing bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter and cream cheese together until smooth using an electric mixer.
Add the granulated sugar and vanilla extract to the butter-cream cheese mixture and beat until well blended.
Gradually add the flour mixture to the wet ingredients, mixing until the dough comes together.
Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out a disc of dough into a 12-inch circle, about 1/8-inch thick.
In a small bowl, mix the brown sugar and cinnamon together.
Sprinkle half of the cinnamon-sugar mixture evenly over the rolled out dough.
Scatter half of the raisins and half of the chocolate chips on top of the sugar mixture.
Gently press the filling into the dough using your hands or a rolling pin.
Cut the dough into 12 wedges using a pizza cutter or sharp knife.
Starting from the wide edge, roll each wedge towards the center to form a crescent shape.
Place the rugelach on a parchment-lined baking sheet, point side down.
Repeat with the remaining dough and filling.
In a small bowl, beat the egg with the milk to create an egg wash.
Brush the egg wash over each piece of rugelach.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let cool on a wire rack before serving.
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 181.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 514 mg | 40% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1368 mg | 29% | |
*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.
