Serves 14
75 min
Rugelach
Recipe GLPR487c457ee03393
These classic Jewish pastries feature a tender cream cheese and butter dough rolled with a sweet cinnamon-sugar filling, toasted walnuts, raisins, and apricot preserves. Each crescent-shaped cookie is lightly brushed with egg wash before baking until golden brown, creating a delicate treat perfect for holidays or special occasions.
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Ingredients
8 oz cream cheese, at room temperature
1/2 lb unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup toasted walnuts, finely chopped
1/2 cup apricot preserves, pureed
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
In a large mixing bowl, combine the softened cream cheese and butter. Beat them together until light and fluffy, about 2–3 minutes, using an electric mixer on medium speed.
Add the 1/4 cup granulated sugar, salt, and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
Gradually add the flour to the mixture, stirring on low speed until just combined. Do not overmix; the dough should come together but remain tender.
Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 375°F (190°C).
In a small bowl, combine the 9 tablespoons of granulated sugar, brown sugar, and ground cinnamon. Mix well and set aside.
In another small bowl, combine the chopped walnuts and raisins.
Remove one dough disk from the refrigerator. On a lightly floured surface, roll it out into a thin circle, approximately 1/8 inch thick.
Spread half of the pureed apricot preserves evenly over the rolled dough.
Sprinkle half of the cinnamon-sugar mixture over the preserves.
Sprinkle half of the walnut-raisin mixture over the cinnamon-sugar.
Using a sharp knife, cut the dough circle into 8–10 triangular wedges, like a pizza.
Starting from the wide end of each triangle, roll it tightly toward the pointed tip to form a crescent shape.
Place the shaped rugelach on parchment-lined baking sheets, spacing them about 1 inch apart.
Repeat steps 8–14 with the second dough disk and remaining filling ingredients.
In a small bowl, whisk together the beaten egg and milk to create the egg wash.
Lightly brush the top of each rugelach with the egg wash using a pastry brush.
Bake in the preheated oven for 16–18 minutes, or until the rugelach are golden brown.
Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
