Rugalach or Rugelach
Delight your taste buds with the timeless charm of Rugelach, a buttery, flaky pastry filled with rich, sweet goodness. This classic Jewish treat combines a luscious cream cheese and butter dough with a customizable filling of apricot or raspberry preserves, cinnamon-sugar, chopped nuts, and optional raisins. The dough is rolled into crescents brimming with flavor, then baked to golden perfection and brushed with a glossy egg wash. Perfect for holidays, tea parties, or an indulgent snack, these melt-in-your-mouth pastries are easy to make ahead and can be dusted with powdered sugar for an elegant finish. Whether you’re a baking enthusiast or trying Rugelach for the first time, this recipe is sure to impress with its tender texture and irresistible filling.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 227 grams Cream cheese
- 50 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 280 grams All-purpose flour
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 100 grams Brown sugar
- 100 grams Chopped walnuts or pecans
- 80 grams Raisins (optional)
- 120 grams Apricot or raspberry preserves
- 1 Egg yolk
- 1 tablespoon Milk
- 20 grams Powdered sugar (optional, for dusting)
Instructions
Cut the butter and cream cheese into small cubes and allow them to come to room temperature.
In a large mixing bowl, cream together the butter and cream cheese until smooth and well blended.
Mix in the granulated sugar and vanilla extract. Continue mixing until light and fluffy.
Add the all-purpose flour and salt to the wet mixture. Mix until just combined and a soft dough forms.
Divide the dough into 2 equal portions, shape each into a disk, wrap them in plastic wrap, and refrigerate for at least 2 hours, or until firm.
In a small bowl, mix the brown sugar and ground cinnamon together. Set aside.
Take one disk of dough out of the fridge and place it on a lightly floured surface. Roll it out into a thin circle about 10-12 inches in diameter.
Spread half of the apricot or raspberry preserves over the surface of the dough, leaving a small border around the edges.
Sprinkle half of the cinnamon-sugar mixture evenly over the preserves. Add half of the chopped nuts and raisins (if using) on top.
Using a pizza cutter or sharp knife, slice the circle into 12 equal wedges (like cutting a pie).
Starting from the wide end of each wedge, roll each one tightly towards the center to form a crescent shape.
Place the rugelach on a baking sheet lined with parchment paper, point-side down, ensuring enough space between each piece.
Repeat the process with the second disk of dough and the remaining fillings.
Preheat your oven to 375°F (190°C).
Whisk the egg yolk and milk together to make an egg wash. Brush each rugelach lightly with the egg wash for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed.
Allow the rugelach to cool on a wire rack. Dust with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 87 mg | 2% | |
*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.
