Rugelach
Rugelach is a flaky, crescent-shaped pastry filled with sweet and aromatic ingredients.Its cream cheese dough creates a soft yet crisp texture.The recipe is versatile and adaptable to many fillings.Perfect for holidays, gifting, or everyday indulgence.
Ingredients
For the Dough
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- ¼ tsp salt
For the Filling
- ½ cup sugar
- 1 tbsp ground cinnamon
- ¾ cup finely chopped walnuts or pecans
- ½ cup mini chocolate chips or grated chocolate
- ¼ cup raisins or dried cranberries (optional)
For Topping
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (optional)
Instructions
- Beat butter and cream cheese until smooth and creamy.
- Add flour and salt; mix until a soft dough forms.
- Divide dough into four discs, wrap, and refrigerate for at least 1 hour.
- Combine sugar and cinnamon in a bowl.
- Roll each disc into a 9-inch circle.
- Sprinkle evenly with cinnamon sugar, nuts, chocolate, and dried fruit.
- Cut each circle into 8–12 wedges.
- Roll wedges from wide end to tip to form crescents.
- Place on lined baking sheets, brush with egg wash, and sprinkle with sugar.
Notes
- Chilling the dough prevents spreading.
- Finely chopped fillings roll more cleanly.
- Avoid overloading to keep layers intact.
- Cookies firm up as they cool.
- Flavour improves after resting overnight.