Rugelach Filled Cream Cheese Cookies
Indulge in the buttery, flaky perfection of Rugelach Filled Cream Cheese Cookies, a classic treat that’s as stunning as it is delicious. This recipe combines a tender cream cheese-based dough with a rich filling of sweet jam, aromatic cinnamon-sugar, and optional crunchy walnuts for an irresistible blend of textures and flavors. Each delicate spiral is brushed with a golden egg wash before being baked to perfection, achieving a gorgeous finish that’s perfect for holiday platters or afternoon tea. With an easy-to-follow method and customizable fillings like raspberry or apricot jam, this recipe is the ultimate guide to mastering these elegant crescent-shaped cookies. Perfectly portioned into bite-sized pieces, these treats will melt in your mouth and vanish quickly from any dessert table!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 225 grams Cream cheese
- 225 grams Unsalted butter
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 100 grams Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 120 grams Assorted jams (e.g., raspberry, apricot)
- 60 grams Walnuts, finely chopped (optional)
- 1 large Egg yolk
- 1 tablespoons Milk
Instructions
In a large mixing bowl, combine the cream cheese and unsalted butter. Beat with an electric mixer until the mixture is smooth and creamy.
Gradually add the all-purpose flour and salt to the bowl, mixing until a soft dough forms. Do not overmix.
Divide the dough into four equal portions, form each into a flattened disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
In a small bowl, mix the granulated sugar and ground cinnamon to create the filling base.
Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough into a thin circle approximately 25 cm (10 inches) in diameter.
Spread a thin layer of jam over the dough circle, then sprinkle 1/4 of the cinnamon-sugar mixture and chopped walnuts (if using) evenly on top.
Using a sharp knife or pizza cutter, divide the circle into 12 wedges. Roll each wedge tightly from the wide edge to the pointed tip to form a crescent shape.
Place the rolled cookies tip-side down on the prepared baking sheets, leaving space between them to expand.
In a small bowl, whisk together the egg yolk and milk. Lightly brush the egg wash over each cookie to create a golden finish during baking.
Repeat the rolling, filling, and shaping process with the remaining dough portions.
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden brown.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.5 g | 396% | |
| Saturated Fat | 167.3 g | 836% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 398.8 g | 145% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 172.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 453 mg | 35% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 895 mg | 19% | |
*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.
