Rugelach
Indulge in the irresistible charm of homemade rugelach, a classic Jewish pastry that boasts a buttery, flaky cream cheese dough wrapped around a fragrant filling of finely chopped walnuts, plump raisins, brown sugar, and warm cinnamon. Perfect for holidays or everyday snacking, these crescent-shaped treats are brushed with an egg wash for a golden finish and can be dusted with powdered sugar for an elegant touch. With a total preparation time of just over an hour (plus cooling and chilling), this rugelach recipe transforms simple pantry staples into a bite-sized dessert that’s as beautiful as it is delicious. Whether served alongside a cup of coffee or shared during festive gatherings, these melt-in-your-mouth cookies are a true crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 8 oz Cream cheese
- 1 cup Unsalted butter
- 0.25 cup Sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 cup Walnuts, finely chopped
- 2 teaspoons Ground cinnamon
- 0.5 cup Raisins, finely chopped
- 0.5 cup Brown sugar
- 1 Egg yolk
- 1 tablespoon Water
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, combine the cream cheese, butter, sugar, and salt. Beat until creamy and smooth.
Gradually add the flour and vanilla extract to the wet ingredients, mixing just until combined to form a soft dough.
Divide the dough into four equal portions, shape into discs, and wrap each in plastic wrap. Refrigerate for at least 2 hours or overnight.
In a small bowl, mix the walnuts, cinnamon, raisins, and brown sugar to prepare the filling. Set aside.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Remove one dough disc from the refrigerator. On a lightly floured surface, roll it into a 9-inch circle about 1/8-inch thick.
Sprinkle 1/4 of the filling mixture evenly over the dough circle, gently pressing it down to adhere.
Using a sharp knife or pizza cutter, cut the dough into 8 equal wedges, like slicing a pizza.
Roll each wedge tightly from the wide end to the narrow tip, forming a crescent shape. Place the crescents tip-side down on the prepared baking sheet.
Repeat with the remaining dough discs and filling.
Whisk together the egg yolk and water to make an egg wash. Brush each rugelach lightly with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until golden brown and slightly puffed.
Let the rugelach cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust with powdered sugar before serving.
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.6 g | 332% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 430.0 g | 156% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 222.0 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1830 mg | 39% | |
*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.
