Maple Nut Rugelach Cookies
Elevate your holiday baking with these irresistibly buttery Maple Nut Rugelach Cookies! This classic Jewish pastry gets a cozy fall-inspired twist with a rich filling made from maple syrup, brown sugar, cinnamon, and a delightful mix of finely chopped pecans and walnuts. The tender cream cheese dough is easy to prepare and rolled into perfect crescent-shaped cookies, creating a flaky, melt-in-your-mouth texture. A finishing touch of golden egg wash and a sprinkle of sugar adds a crisp, caramelized top. Perfect for festive gatherings or as a treat with your favorite warm beverage, these indulgent cookies deliver a harmonious blend of sweet, nutty, and spiced flavors. Whether you're a fan of traditional rugelach or exploring it for the first time, this recipe is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 226 grams Cream cheese
- 226 grams Unsalted butter
- 280 grams All-purpose flour
- 1 teaspoon Salt
- 120 milliliters Maple syrup
- 50 grams Brown sugar
- 100 grams Pecans (finely chopped)
- 50 grams Walnuts (finely chopped)
- 2 teaspoons Ground cinnamon
- 30 grams Granulated sugar
- 1 large Egg yolk
- 15 milliliters Milk
Directions
Step 1
In a large mixing bowl, combine the cream cheese and unsalted butter. Beat until smooth and creamy, about 2-3 minutes.
Step 2
Gradually add in the all-purpose flour and salt. Mix on low speed until a soft dough forms.
Step 3
Divide the dough into 4 equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or overnight if possible.
Step 4
In a medium bowl, prepare the filling by mixing together the maple syrup, brown sugar, pecans, walnuts, and ground cinnamon. Set aside.
Step 5
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 6
On a lightly floured surface, roll out one dough disk into a circle about 25 cm (10 inches) in diameter.
Step 7
Spread 1/4 of the maple-nut filling evenly over the dough, leaving a small border around the edges.
Step 8
Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges (like slicing a pie).
Step 9
Starting at the wide end of each wedge, roll it tightly toward the pointed tip to form a crescent shape.
Step 10
Place the rugelach cookies tip-side down on the prepared baking sheet, spacing them about 2 cm (1 inch) apart.
Step 11
Repeat the rolling and filling process with the remaining dough disks and filling.
Step 12
In a small bowl, whisk together the egg yolk and milk to make an egg wash.
Step 13
Brush each cookie with the egg wash and sprinkle with granulated sugar for a golden, crispy finish.
Step 14
Bake in the preheated oven for 22-25 minutes, or until the cookies are golden brown and fragrant.
Step 15
Cool the cookies completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
| Serving size | (1125.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5270.3 |
| Total Fat 383.9g | 0% |
| Saturated Fat 169.8g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 914.6mg | 0% |
| Sodium 3144.6mg | 0% |
| Total Carbohydrate 437.6g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 200.3g | |
| Protein 66.9g | 0% |
| Vitamin D 25.0IU | 0% |
| Calcium 545.3mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 1401.1mg | 0% |
Source of Calories