Rugelach Cookies with Cream Cheese Dough Recipe

Introduction

Rugelach cookies are delightful little pastries filled with a sweet, nutty mixture wrapped in a tender cream cheese dough. These tender, flaky treats make a perfect snack alongside your afternoon tea or as a festive dessert.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed
• 6 ounces (170g) full-fat brick cream cheese, cold and cubed
• 1/3 cup (75g) sour cream, cold
• 1/2 cup (100g) packed light or dark brown sugar
• 1 cup (115g) chopped walnuts (chopped pecans work too)
• 1/2 cup (85g) raisins (or dried cranberries for some color!)
• 1 Tablespoon ground cinnamon
• Water for brushing dough
• Optional for topping: confectioners’ sugar

Instructions

1. Step 1: For the crust, place the flour and salt in the bowl of a food processor and pulse a couple of times to blend.
2. Step 2: Add the cold, cubed butter, cream cheese, and sour cream. Pulse until the mixture is crumbly with pea-sized crumbs throughout, about 30 seconds.
3. Step 3: Divide the dough into three equal portions, gently flatten each into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or up to 1 day. Alternatively, freeze for up to 3 months and thaw overnight before use.
4. Step 4: For the filling, pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until finely chopped and combined. The mixture should feel slightly moist.
5. Step 5: Line three large rimmed baking sheets with parchment paper or silicone mats and set aside.
6. Step 6: Remove one dough disc from the refrigerator. On a lightly floured surface, roll it into a 10-inch circle about 1/4 inch thick. Brush the surface lightly with water, then spread about one-third of the filling over it, pressing gently to compact.
7. Step 7: Using a pizza cutter or sharp knife, cut the dough circle into 8 equal wedges. Roll each wedge from the wide end to the narrow end and place point-side down on the baking sheets. Repeat with remaining dough discs and filling.
8. Step 8: Preheat the oven to 350°F (177°C).
9. Step 9: Bake the rugelach for 25 to 30 minutes, until golden brown and crisp on the bottom.
10. Step 10: Remove from the oven and cool for 10 minutes. Dust with confectioners’ sugar if desired and serve warm or at room temperature.

Tips & Variations

• For a colorful twist, substitute dried cranberries for raisins in the filling.
• Try pecans instead of walnuts for a different nutty flavor.
• Make sure all dairy ingredients are cold for a flakier crust.
• Wrap and freeze unbaked rugelach on baking sheets, then transfer to bags for freezing to bake fresh anytime.

Storage

Store cooled rugelach airtight at room temperature for up to 5 days. Reheat slightly in a warm oven to refresh their crispness if desired. You can also freeze baked rugelach for up to 1 month; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a food processor?

Yes, you can. Use a pastry blender or two knives to cut the butter and cream cheese into the flour mixture until crumbly, then mix in the sour cream by hand.

What fillings can I use besides the walnut and raisin mixture?

Other popular fillings include apricot preserves with chopped almonds, chocolate chips with cinnamon sugar, or a mixture of ground poppy seeds and honey for a traditional variation.

Rugelach Cookies with Cream Cheese Dough Recipe

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★★★★★

4.7 from 108 reviews

• Author: lilan
• Total Time: 2 hours 55 minutes (including chilling time)
• Yield: 24 cookies 1x

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Description

Delightfully flaky and tender Rugelach cookies made with a rich cream cheese dough, filled with a sweet mixture of brown sugar, walnuts, raisins, and cinnamon. These crescent-shaped pastries are baked to golden perfection, offering a crunchy crust and a soft, flavorful center. Perfect for a festive treat or an everyday indulgence.

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Ingredients

Scale 1x2x3x

For the Dough

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed
• 6 ounces (170g) full-fat brick cream cheese, cold and cubed
• 1/3 cup (75g) sour cream, cold

For the Filling

• 1/2 cup (100g) packed light or dark brown sugar
• 1 cup (115g) chopped walnuts (chopped pecans work too)
• 1/2 cup (85g) raisins (or dried cranberries for some color)
• 1 tablespoon ground cinnamon

For Assembly and Topping

• Water, for brushing dough
• Optional: confectioners’ sugar, for dusting

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Instructions

1. Prepare the dough: In the bowl of a food processor, combine the all-purpose flour and salt. Pulse a few times to blend evenly.
2. Add fats: Add cold cubed unsalted butter, cold cubed cream cheese, and cold sour cream to the flour mixture. Pulse until the mixture forms pea-sized crumbs and looks crumbly, about 30 seconds.
3. Chill the dough: Divide the dough into three equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 1 day. Alternatively, freeze for up to 3 months and thaw overnight in the refrigerator before using.
4. Prepare the filling: In the food processor, pulse together brown sugar, chopped walnuts, raisins, and ground cinnamon until finely chopped and combined. The filling should be slightly moist totaling just over 2 cups.
5. Prepare baking sheets: Line three large rimmed baking sheets with parchment paper or silicone mats and set aside.
6. Roll dough and add filling: On a lightly floured surface, roll out one dough disc into a 10-inch circle about 1/4 inch thick. Brush lightly with water, spread approximately 1/3 of the filling evenly over the dough, and gently press it down.
7. Cut and shape: Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. Roll each wedge from the wide end to the narrow end, placing them point-side down on the prepared baking sheets. Repeat with the remaining dough discs.
8. Preheat oven: Preheat your oven to 350°F (177°C).
9. Bake the Rugelach: Bake the cookies for 25 to 30 minutes until golden brown. The butter will fry the bottoms lightly, creating a super crunchy crust.
10. Cool and serve: Remove from oven and let cool for 10 minutes. Dust with confectioners’ sugar if desired. Serve warm or at room temperature. Store leftovers covered tightly at room temperature for up to 5 days.

Notes

• Chilling the dough is essential to achieve a flaky texture and easier handling.
• You can swap walnuts with pecans and raisins with dried cranberries for variation.
• If you freeze the dough, make sure to thaw it overnight in the fridge before rolling.
• Brush the dough lightly with water before adding filling to help it stick better.
• Use a sharp knife or pizza cutter for clean cuts without tearing the dough or silicone mat.
• Store baked Rugelach at room temperature in an airtight container to preserve freshness.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Keywords: Rugelach, Cream Cheese Dough, Jewish Cookies, Walnut Cookies, Cinnamon Raisin Cookies, Pastry, Baked Cookies