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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread filling: Use a small offset spatula to evenly spread about one-third of the filling over the dough circle, pressing gently to adhere.
- 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.
- Add finishing touches: Brush each roll with milk or cream and sprinkle with granulated or coarse sparkling sugar.
- Preheat and chill: Preheat the oven to 350°F (175°C) and refrigerate the prepared Rugelach while the oven heats to help maintain shape.
- Bake: Bake the Rugelach for 25 to 30 minutes or until golden brown. Remove from oven and cool on the pan.
- 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
