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Rugelach

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Discover the perfect rugelach recipe — a traditional Jewish pastry known for its tender, flaky cream cheese dough and rich, sweet filling. With step-by-step instructions, this easy homemade rugelach is ideal for holidays or anytime you crave a delicious, buttery treat.

Ingredients

For the Dough:

2 cups all-purpose flour

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cubed

8 oz cream cheese, cold and cubed

1 large egg yolk

For the Filling:

⅓ cup light brown sugar

⅓ cup granulated sugar

1 cup walnuts

½ cup raisins

2 teaspoons ground cinnamon

For Assembly:

½ cup jam (apricot or raspberry recommended)

1 egg beaten with 1 teaspoon water or milk (egg wash)

Granulated sugar or coarse white sparkling sugar, for sprinkling

Instructions

Prepare the Dough:

  1. In a food processor, pulse together flour and salt.

  2. Add butter, cream cheese, and egg yolk; pulse until the dough forms coarse curds.

  3. Transfer to a work surface, knead lightly, and form into a square.

  4. Divide into four disks, wrap, and chill for at least 2 hours or overnight.

Make the Filling: 5. Wipe the processor clean. Pulse brown sugar, granulated sugar, walnuts, raisins, and cinnamon until finely chopped.

Assemble the Rugelach: 6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. 7. Roll out one dough disk into a 10–11-inch circle. 8. Spread with jam and sprinkle about ½ cup filling evenly. 9. Press filling gently into dough. 10. Cut into 12 wedges and roll each from wide end to tip. 11. Place on baking sheet, point side down. Repeat with remaining dough.

Bake: 12. Brush rugelach with egg wash and sprinkle with sugar. 13. Bake 25–30 minutes, until golden brown. 14. Cool on sheet briefly, then transfer to wire rack to cool completely.

Notes

  • Make ahead: Rugelach dough can be chilled for up to 3 days or frozen for up to 1 month.

  • Filling options: Swap in mini chocolate chips, dried cranberries, or poppy seed paste for different variations.

  • Savory twist: Try pesto and sun-dried tomato or herbed cream cheese for a savory version.

Find it online: https://thefamilycooking.com/rugelach/