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Rugelach

Rugelach is a delightful Eastern European pastry that combines tender, flaky cream cheese dough with sweet, nutty fillings perfect for holiday gatherings or weekend baking sessions. These crescent-shaped cookies have been stealing hearts for generations with their buttery layers and endless filling possibilities.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Eastern European, Jewish
Calories: 95
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 plus more for dusting
  • 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 chopped
  • 3 tablespoons unsalted butter melted
For the Topping
  • 1 egg beaten
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Rolling pin
  • Sharp knife or pizza cutter
  • Parchment paper
  • Two baking sheets
  • Plastic wrap
  • Pastry brush
  • Small bowls for filling ingredients

Method
 

  1. Beat the softened cream cheese and butter together in your mixer bowl until completely smooth and fluffy, about 3 minutes.
  2. Add the flour, sugar, and salt, then mix on low speed just until the dough comes together in a shaggy ball.
  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 and refrigerate for at least 2 hours or up to 3 days.
  4. Combine the sugar and cinnamon in a small bowl for the filling, stirring until evenly distributed. Set up your chopped nuts and raisins in separate small bowls.
  5. Remove one dough disk from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll it into a 10-inch circle about 1/8 inch thick.
  6. Brush the entire surface of the dough circle with melted butter. Sprinkle 3 tablespoons of the cinnamon sugar evenly over the butter, then scatter 1/4 cup each of the chopped nuts and raisins on top. Press the filling gently into the dough with your hands.
  7. Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges like you're slicing a pizza. Starting from the wide outer edge, roll each wedge toward the center point to form a crescent shape.
  8. Place each rugelach seam-side down on a parchment-lined baking sheet, spacing them about 1 inch apart.
  9. Brush the top of each rugelach with beaten egg. Mix the 2 tablespoons of sugar with 1/2 teaspoon cinnamon and sprinkle this mixture generously over the egg-washed cookies.
  10. Refrigerate the shaped cookies for 15 minutes while you preheat your oven to 350°F.
  11. Bake for 20 to 22 minutes, rotating the pan halfway through, until the cookies are golden brown and slightly puffed.
  12. Let the baked cookies cool on the pan for 5 minutes before transferring them to a wire rack.
  13. Repeat the rolling, filling, and baking process with the remaining three dough disks.

Notes

Freeze your shaped, unbaked rugelach on the baking sheet until solid, then transfer them to a freezer bag. You can bake them directly from frozen by adding just 3 to 4 extra minutes to the baking time. Store baked rugelach in an airtight container at room temperature for up to 5 days. They freeze well for up to 3 months.