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!
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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 |
4090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.6 g | 356% | |
| Saturated Fat | 160.2 g | 801% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 385.7 g | 140% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 170.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 732 mg | 16% | |
*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.
