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.
Ingredients
Scale
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
Instructions
- Prepare the dough: In the bowl of a food processor, combine the all-purpose flour and salt. Pulse a few times to blend evenly.
- 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.
- 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.
- 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.
- Prepare baking sheets: Line three large rimmed baking sheets with parchment paper or silicone mats and set aside.
- 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.
- 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.
- Preheat oven: Preheat your oven to 350°F (177°C).
- 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.
- 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
