Walnut and Brown-Sugar Rugelach

Name: Walnut and Brown-Sugar Rugelach
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 32
Cuisine: Jewish
Ingredients: 1 cup unsalted butter, room temperature; 8 ounces cream cheese, room temperature; 2 tablespoons granulated sugar; ½ teaspoon salt; 2 cups all-purpose flour, plus more for rolling; 1 large egg, lightly beaten; 1 cup walnuts, finely chopped; ½ cup packed light-brown sugar

Recipe GLPR182fb3d208be65

Jewish

Dessert

55 min

155 cal

Servings: 32

Oven

SNAP eligible

Tender, buttery pastries filled with walnuts and brown sugar. This classic Jewish treat features a cream cheese dough rolled thin, spread with a cinnamon-spiced walnut and brown sugar filling, then cut into crescents and baked until golden. Perfect for holiday giving or afternoon tea.

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Ingredients

1 cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 tablespoons granulated sugar

½ teaspoon salt

2 cups all-purpose flour, plus more for rolling

1 large egg, lightly beaten

1 cup walnuts, finely chopped

½ cup packed light-brown sugar

Directions

In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Add the granulated sugar and salt, and continue beating until well combined and light in texture.
Gradually add the flour to the butter mixture, stirring until just combined. Do not overmix. The dough should come together in a ball. If needed, use your hands to bring it together.
Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 30 minutes until firm enough to roll.
Preheat the oven to 375°F. In a small bowl, combine the chopped walnuts with the packed brown sugar.
On a lightly floured surface, roll out one portion of chilled dough into a thin rectangle about 12 inches by 8 inches. Brush the surface lightly with some of the beaten egg.
Sprinkle half of the walnut and brown sugar filling evenly over the egg-brushed dough. Starting from one long side, roll the dough tightly into a log. Cut the log into 16 pieces.
Place each piece cut-side down on a parchment-lined baking sheet, curving slightly into a crescent shape. Repeat steps 5 through 7 with the remaining dough and filling.
Brush the tops of the rugelach lightly with the remaining beaten egg. Bake for 18 to 20 minutes, until the pastries are golden brown and slightly firm to the touch.
Remove from the oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Comments

Grocery List Plus Editorial Staff4.75

This dough-based cookie is genuinely available and affordable across Charlotte chains—butter, cream cheese, flour, eggs, walnuts, and brown sugar are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart, with no specialty stops needed. The 55-minute stated time omits the critical chill period (usually 1–2 hours minimum for the dough); plan for a real timeline closer to 3 hours if you're baking the same day. Cost per serving runs around 35–45 cents, driven mainly by butter and cream cheese, making this a reasonable dessert for a crowd. The recipe suits batch baking and reheats well, so leftovers store easily for several days, though the pastry is best eaten within a week.