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Rugelach

Rugelach is a tender, flaky pastry rolled with cinnamon, sugar, and nuts that brings Eastern European Jewish baking tradition right into your kitchen. These crescent-shaped cookies feature a cream cheese dough that melts in your mouth and a sweet filling that caramelizes beautifully as they bake.
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Prep Time 2 hours 30 minutes
Cook Time 22 minutes
Total Time 2 hours 52 minutes
Servings: 48 cookies
Course: Cookie, Dessert
Cuisine: Eastern European, Jewish
Calories: 98
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 8 ounces cream cheese softened to room temperature
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
For the Filling
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup walnuts or pecans finely chopped
  • 1/2 cup raisins or currants finely chopped (optional)
  • 1/2 cup apricot preserves or raspberry jam
For the Topping
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Rolling pin
  • Pastry brush
  • Sharp knife or pizza cutter
  • Baking sheets (2 or 3)
  • Parchment paper or silicone baking mats
  • Plastic wrap
  • Small bowl for egg wash
  • Measuring cups and spoons

Method
 

  1. Beat the softened cream cheese and butter together in your stand mixer on medium speed for about 2 minutes until the mixture is completely smooth and fluffy.
  2. Add the flour, sugar, and salt, then mix on low speed just until the dough comes together and no dry flour remains visible.
  3. Divide the dough into four equal portions and shape each into a flat disk about 1 inch thick. Wrap each disk tightly in plastic wrap.
  4. Refrigerate the dough for at least 2 hours or up to 3 days.
  5. Mix together the sugar, cinnamon, chopped nuts, and chopped raisins in a medium bowl until everything is evenly distributed. Stir the preserves in a small bowl to loosen the texture.
  6. Remove one disk of dough from the refrigerator and let it sit at room temperature for about 5 minutes. On a lightly floured surface, roll the dough into a circle approximately 10 inches in diameter and about 1/8 inch thick.
  7. Spread 2 tablespoons of preserves evenly over the entire surface of the dough circle. Sprinkle one-quarter of your filling mixture over the preserves, pressing it gently into the surface.
  8. Use a sharp knife or pizza cutter to cut the circle into 12 equal wedges, like cutting a pizza.
  9. Starting at the wide outer edge of each triangle, roll the dough toward the point, tucking the point underneath the cookie. Place each rolled cookie point-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.
  10. Repeat the rolling, filling, cutting, and shaping process with the remaining three disks of dough.
  11. Whisk together the egg and water to create an egg wash, then brush it lightly over the top of each cookie. Mix the topping sugar and cinnamon together, then sprinkle this mixture generously over each egg-washed cookie.
  12. Preheat your oven to 350°F and bake the rugelach for 20 to 22 minutes, rotating the pan halfway through for even browning. The cookies are done when they turn golden brown.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Rugelach can be stored in an airtight container at room temperature for up to 5 days. They freeze exceptionally well for up to 3 months, either baked or unbaked. For unbaked cookies, freeze shaped cookies on a baking sheet, then store in freezer bags and bake directly from frozen, adding 2 to 3 minutes to the baking time. If the dough becomes too soft while working, refrigerate for 10 minutes.