Classic Rugelach

Indulge in the buttery, flaky perfection of Classic Rugelach, a timeless treat that blends rich flavors and delicate texture in every bite. Featuring a cream cheese-based dough that’s irresistibly tender, this recipe is filled with a warm and aromatic mixture of cinnamon, brown sugar, ground walnuts, and plump raisins. Rolled into elegant crescent shapes and finished with a golden egg wash and a sprinkle of turbinado sugar for a sweet, crunchy topping, these pastries bake to irresistible perfection in just 25 minutes. Perfect for holiday platters, afternoon tea, or an anytime indulgence, this rugelach recipe is a true celebration of traditional baking techniques and homemade comfort. Whether you’re a seasoned baker or trying your hand for the first time, these delightful pastries promise to impress!

Nutriscore Rating: 46/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 32

Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter
• 8 oz cream cheese
• 0.25 cup granulated sugar
• 1 tsp vanilla extract
• 0.25 tsp salt
• 0.5 cup light brown sugar
• 1.5 tsp cinnamon
• 1 cup ground walnuts
• 0.5 cup raisins
• 1 unit egg
• 1 tbsp water
• 2 tbsp turbinado sugar

Directions

Step 1

In a large bowl, beat together the butter and cream cheese until creamy and well-combined.

Step 2

Mix in the granulated sugar, vanilla extract, and salt, blending until the mixture is smooth.

Step 3

Gradually add the flour, mixing on low speed until a dough forms.

Step 4

Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour or until firm.

Step 5

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 6

In a smaller bowl, combine the brown sugar, cinnamon, ground walnuts, and raisins. Set aside.

Step 7

On a lightly floured surface, roll out one portion of dough into a 10-inch circle.

Step 8

Spread half of the filling mixture evenly over the dough.

Step 9

Using a sharp knife or pizza cutter, cut the circle into 16 equal wedges.

Step 10

Starting from the wider end, roll each wedge up towards the point to form a crescent shape.

Step 11

Place the rugelach, point side down, on the prepared baking sheets. Repeat with the remaining dough and filling.

Step 12

In a small bowl, beat the egg with water to create an egg wash.

Step 13

Brush the tops of the rugelach with the egg wash and sprinkle with turbinado sugar.

Step 14

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Step 15

Transfer to a wire rack to cool completely before serving.

Nutrition Facts

Serving size	(1027.2g)

Amount per serving	% Daily Value*
Calories	4273.9

Total Fat 261.8g	0%
Saturated Fat 111.4g	0%
Polyunsaturated Fat 5.1g
Cholesterol 673.1mg	0%
Sodium 1468.9mg	0%
Total Carbohydrate 453.7g	0%
Dietary Fiber 20.2g	0%
Total Sugars 239.1g
Protein 66.5g	0%

Vitamin D 48IU	0%
Calcium 569.9mg	0%
Iron 17.7mg	0%
Potassium 1918.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 6.0%

Carbs: 40.9%