Rugelach
Tender cream-cheese pastry rolled around cinnamon, walnuts and raisins into little crescents — a beloved Jewish bakery cookie.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Rolling pin
- •Baking sheets
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 9
- carbs
- 16
- protein
- 2
- calories
- 150
Instructions
- 1
Beat the cream cheese and butter until smooth. Mix in the flour and salt to form a soft dough.
- 2
Divide the dough into 4 discs and wrap them. Refrigerate for at least 2 hours or overnight.
- 3
Mix the brown sugar and cinnamon for the filling. Chop the walnuts and raisins.
- 4
Roll out one disc at a time into a thin circle on a floured surface.
- 5
Spread a thin layer of warmed apricot jam over the dough. Sprinkle with cinnamon sugar, walnuts, and raisins.
- 6
Cut the circle into 8 wedges. Roll each wedge up tightly from the wide end to the point.
- 7
Place the crescents point-side down on a parchment-lined sheet pan. Chill for 20 minutes.
- 8
Brush with egg wash and sprinkle with sugar. Bake at 350°F (175°C) for 20–25 minutes until golden brown.
Chef's tips
Chill the dough thoroughly between rolling and baking. Cream-cheese dough softens fast, and cold dough holds its crescent shape much better in the oven.
Storage
Store in an airtight container at room temperature up to 5 days, or freeze baked rugelach up to 2 months.
Reheating
No reheating necessary; serve at room temperature.
Common mistakes to avoid
- •Rolling the dough too thick, resulting in a doughy rather than flaky pastry.
- •Overfilling the wedges, causing the filling to spill out and burn during baking.
- •Skipping the chill time, which makes the crescents lose their shape while baking.
Serving suggestions
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