Description
Flaky, buttery rugelach cookies filled with cinnamon, nuts, and nostalgia. This traditional Jewish pastry recipe uses cream cheese dough for the most tender, melt-in-your-mouth cookies. Perfect for holidays or any time you need a comforting treat!
Ingredients
For the Dough
- 2 cups (250 g) all-purpose flour — The foundation that gives structure to your pastry
- 1 tablespoon granulated sugar — Just a touch of sweetness in the dough itself
- ½ teaspoon salt — Balances the richness and enhances flavor
- 8 ounces (225 g) cream cheese, softened — This is the secret to that tender, flaky texture (make sure it’s at room temperature!)
- 8 ounces (225 g) unsalted butter, softened — Use real butter for the best flavor and texture
- 1 teaspoon vanilla extract — Adds warmth and depth to the dough
For the Filling
- 1 cup finely chopped walnuts or pecans — Toasted nuts add crunch and nutty richness (pecans are slightly sweeter if you prefer)
- ¼ cup granulated sugar
- ¼ cup packed brown sugar — Adds molasses notes and helps the filling stick together
- 1 tablespoon ground cinnamon — The classic warming spice that makes your kitchen smell amazing
- Optional: ½ cup raisins or currants — Traditional additions that add chewy sweetness
- Optional: zest of 1 lemon or orange — Brightens the filling with a citrusy pop
For the Glaze & Finishing
- ¼ cup granulated sugar (for rolling) — Creates a sparkly, slightly crunchy exterior
- 1–2 tablespoons melted butter or apricot jam — Brushing before baking gives a beautiful golden finish
- Optional: powdered sugar for dusting — A snowy finish for special occasions
Instructions
In a large bowl, whisk together the flour, sugar, and salt until well combined.
Add the softened cream cheese and softened butter to the bowl—they should be soft enough to blend easily but not melted or greasy. Add the vanilla extract.
Using a hand mixer on medium speed or working with your fingertips, blend everything together until the mixture forms a soft, cohesive dough. It should look smooth and slightly shiny, not crumbly or dry.
If it seems too sticky, that’s okay—it will firm up in the refrigerator.
Divide the dough into 2 or 3 equal portions (smaller portions are easier to roll out).
Shape each portion into a flattened disk about 1 inch thick—this shape helps it chill evenly and roll out more easily later.
Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, though overnight is even better if you have the time. The dough needs to be cold and firm to roll out properly without sticking.
While your dough chills, mix together the chopped nuts, granulated sugar, brown sugar, and cinnamon in a small bowl.
If you’re adding citrus zest or raisins, stir those in now. The mixture should look like a coarse, fragrant blend.
You can toast your nuts beforehand for even deeper flavor, but it’s not necessary.
Take one chilled dough disk from the refrigerator and let it sit for about 5 minutes to soften slightly—it should be cold but not rock-hard.
On a lightly floured surface, roll the dough into a thin circle about 10–12 inches in diameter and roughly ⅛ inch thick. Don’t worry if it’s not a perfect circle—rustic is beautiful!
Brush the entire surface lightly with melted butter or warmed apricot jam using your pastry brush.
Sprinkle the filling mixture evenly over the dough, leaving about a ½-inch border around the edges. Gently press the filling with your hands so it adheres to the dough and won’t fall off when you roll.
Using a pizza cutter or sharp knife, cut the circle into 12–16 wedges, just like you’re slicing a pizza.
Starting from the wide end of each wedge, gently roll the dough toward the pointed tip, forming a crescent shape. Be gentle but firm—you want it snug but not so tight that the filling squeezes out.
Place each shaped cookie onto a parchment-lined baking sheet with the point tucked underneath so it doesn’t unroll during baking. Space them about 2 inches apart.
Preheat your oven to 350°F (175°C).
Once all your rugelach are shaped and arranged on the baking sheets, lightly brush the tops with a little extra melted butter or jam—this creates a beautiful golden finish.
Sprinkle each cookie with a pinch of granulated sugar for that signature sparkle.
Bake for 20–25 minutes, rotating the pans halfway through for even browning. You’re looking for a lovely golden color on top and lightly browned bottoms.
The cookies should smell absolutely heavenly—nutty, buttery, and spiced. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toast your nuts first — Spread them on a baking sheet and toast at 350°F for 5–7 minutes until fragrant. This deepens the flavor dramatically.
- Use parchment paper, not a greased pan — Rugelach contain enough butter that they won’t stick, and parchment makes them easier to remove and prevents over-browning on the bottom.
- Roll on a lightly floured surface, but don’t overdo it — Too much flour makes the dough tough. Just dust lightly and add more only if needed.
- Don’t overfill — It’s tempting to pile on the filling, but too much will leak out during baking and make your cookies messy. A light, even layer is perfect.
- Cut with confidence — Use a sharp pizza cutter or knife and make clean cuts rather than sawing back and forth. This keeps the edges neat and prevents the filling from getting dragged around.
- Prep Time: 30 minutes (plus 1 hour chilling time)
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking