Classic Walnut and Cranberry Rugelach Recipe

Introduction

Rugelach is a delightful, flaky pastry filled with a sweet, nutty mixture that’s perfect for breakfast, snacks, or dessert. This recipe uses a rich cream cheese dough and a cinnamon-spiced filling of nuts and dried fruit to create irresistible bites of comfort.

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature
• 6 ounces (170g) cream cheese, at room temperature
• 1/3 cup (74g) sour cream
• 1/2 teaspoon table salt
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 cup (113g) walnuts, chopped
• 1/2 cup (85g) dried cranberries, raisins, or currants
• 1 tablespoon cinnamon
• Water, for brushing dough
• Granulated sugar or coarse sparkling sugar, for topping
• Milk or heavy cream, for brushing

Instructions

1. Step 1: To make the crust using a food processor, combine the flour and salt in the bowl and pulse briefly. Add the butter, cream cheese, and sour cream cut into chunks. Pulse until the dough forms clumps you can squeeze together. Alternatively, beat the butter, cream cheese, sour cream, and salt until smooth using a mixer, then mix in the flour until a stiff dough forms.
2. Step 2: Divide the dough into three equal disks, smoothing their edges for roundness. Wrap in plastic and chill for about 1 hour or up to overnight, then allow to soften at room temperature for 45–60 minutes before rolling.
3. Step 3: For the filling, combine brown sugar, walnuts, dried fruit, and cinnamon in a food processor or blender until finely chopped and mixed. If you don’t have a processor, mix ingredients by hand for a chunkier texture.
4. Step 4: Roll one dough disk on a floured surface into a 10-inch circle. Brush lightly with water or a flavorful alternative like warmed jelly or purée. Spread one-third of the filling evenly over the dough, pressing gently to help it stick.
5. Step 5: Cut the dough into 12 equal wedges and roll each wedge from the wide edge to the tip. Place rolls point-side down on a parchment-lined baking sheet. Repeat with remaining dough and filling.
6. Step 6: Brush the rugelach with milk or cream, then sprinkle with granulated or coarse sparkling sugar.
7. Step 7: Refrigerate the assembled rugelach while preheating the oven to 350°F (175°C).
8. Step 8: Bake for 25 to 30 minutes, until golden brown. Remove and cool on the baking sheet. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, brush the dough with warmed apple cider or your favorite fruit preserves instead of water before adding the filling.
• Swap walnuts for pecans or almonds depending on your preference or what you have on hand.
• Use different dried fruits like chopped apricots or figs for unique filling variations.
• Chilling the dough longer allows for easier rolling and better texture in the final pastry.

Storage

Store leftover rugelach in an airtight container at room temperature for several days. To keep them longer, freeze in a sealed container or bag and thaw before serving. Reheat gently in a low oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can use a mixer to beat the butter, cream cheese, sour cream, and salt until smooth, then mix in the flour until it forms a stiff dough.

What can I use to brush the dough besides water?

For extra flavor, try brushing the dough with boiled cider, warmed fruit preserves, or puréed jelly instead of water before adding the filling.

Classic Walnut and Cranberry Rugelach Recipe

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★★★★★

4.9 from 110 reviews

• Author: Elara
• Total Time: 1 hour 50 minutes
• Yield: 36 Rugelach (3 disks x 12 wedges each) 1x

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Description

This classic Rugelach recipe features a tender, flaky dough made from cream cheese and butter, filled with a delightful cinnamon, walnut, and dried fruit mixture. These crescent-shaped pastries have a perfect balance of sweetness and a hint of spice, baked to golden perfection and topped with a sparkling sugar glaze. Ideal for holiday gatherings or anytime you crave a rich, buttery treat, these Rugelach are sure to impress.

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Ingredients

Scale 1x2x3x

Dough

• 16 tablespoons (227g) unsalted butter, at room temperature
• 6 ounces (170g) cream cheese, at room temperature
• 1/3 cup (74g) sour cream
• 1/2 teaspoon table salt
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour

Filling

• 1/2 cup (106g) light brown sugar or dark brown sugar, packed
• 1 cup (113g) walnuts, chopped
• 1/2 cup (85g) dried cranberries, raisins, or currants
• 1 tablespoon cinnamon

Topping

• Water, for brushing dough (or boiled cider/apple/currant jelly as alternative)
• Granulated sugar or coarse sparkling sugar
• Milk or heavy cream, for brushing

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Instructions

1. Make the dough in food processor: Place the flour and salt in the food processor bowl and pulse briefly to combine. Add chunks of butter and cream cheese along with sour cream and pulse until the dough comes together in small chunks that can be pressed into a ball.
2. Make the dough using a mixer: Beat butter, cream cheese, sour cream, and salt until smooth. Gradually add flour, mixing to form a stiff dough.
3. Divide and chill dough: Divide dough into three equal disks, smooth edges for a round shape, wrap in plastic, and chill for about 1 hour or until firm but pliable. You can chill longer, then allow to warm at room temperature for 45-60 minutes before rolling.
4. Prepare the filling: In a food processor or blender, combine sugar, walnuts, dried fruit, and cinnamon and pulse until finely chopped but not paste-like. Alternatively, stir together filling ingredients for a chunkier texture.
5. Roll out dough: On a floured surface, roll one disk into a 10-inch circle. Brush lightly with water or a thin layer of warmed jelly or fruit preserves for flavor.
6. Spread filling: Use a small offset spatula to evenly spread about one-third of the filling over the dough circle, pressing gently to adhere.
7. Cut and roll: Using a pizza cutter or sharp knife, divide the dough into 12 equal wedges. Starting from the wide end, roll each wedge towards the point and place seam side down on a parchment-lined baking sheet. Repeat with remaining dough pieces.
8. Add finishing touches: Brush each roll with milk or cream and sprinkle with granulated or coarse sparkling sugar.
9. Preheat and chill: Preheat the oven to 350°F (175°C) and refrigerate the prepared Rugelach while the oven heats to help maintain shape.
10. Bake: Bake the Rugelach for 25 to 30 minutes or until golden brown. Remove from oven and cool on the pan.
11. Store: Serve warm or at room temperature. Leftovers keep in an airtight container at room temperature for several days or frozen for longer storage.

Notes

• For more flavor, brush the rolled dough with boiled cider, warmed apple or currant jelly, or fruit preserves instead of water before adding the filling.
• Chilling the dough thoroughly helps in rolling out and shaping without cracking.
• Use parchment paper on baking sheets to prevent sticking and ease cleanup.
• You can substitute walnuts with pecans or almonds if preferred.
• Store Rugelach in a cool, dry place in an airtight container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Keywords: Rugelach, Jewish pastries, cream cheese dough, cinnamon walnut filling, holiday dessert, traditional Rugelach