Cream Cheese Rugelach
Delicate, flaky pastry cookies with a tender cream cheese dough that melts in your mouth. Each crescent is rolled around a rich swirl of cinnamon-sugar, chopped walnuts, and melted chocolate. This beloved Jewish-American treat is perfectly golden on the outside with a sweet, nutty filling that makes them absolutely irresistible with coffee.
For 32 servings
- prep · ~2 min
Make the cream cheese dough.
1.Pulse flour and salt in food processor until combined (5 seconds).2.Scatter cold cream cheese and butter pieces over flour. Pulse until mixture forms a shaggy ball (15-20 pulses).TIPCold butter and cream cheese are non-negotiable — they create the flaky layers. - prep · ~5 min
Divide, shape, and chill the dough.
1.Turn dough onto a lightly floured surface and gently knead into a ball. Divide into 4 equal portions.2.Pat each portion into a 5-inch disc. Wrap each tightly in plastic wrap.3.Refrigerate at least 2 hours or overnight until firm.TIPCold dough is much easier to roll and yields the flakiest pastry. - prep · ~3 min
Prepare the filling.
1.In a bowl, mix granulated sugar, brown sugar, and cinnamon powder.2.Stir in finely chopped walnuts and chopped chocolate until evenly distributed.TIPChop the chocolate into very fine bits — large chunks will melt out during baking. - prep · ~1 min
Preheat oven and line baking sheets.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- assemble · ~10 min
Roll, fill, and shape the rugelach.
1.Working with one chilled disc at a time, roll into a 9-inch circle on a lightly floured surface.2.Sprinkle about one-quarter of the filling evenly over the dough, pressing gently to adhere.3.Cut the circle into 8 wedges using a sharp knife or pizza cutter.4.Roll each triangle from the wide outer edge toward the pointed tip. Place tip-side down on prepared baking sheet.TIPIf dough gets sticky, pop it back in the fridge for 10 minutes before continuing. - prep · ~2 min
Brush with egg wash and sprinkle with sugar.
Brush the top of each crescent with beaten egg. Sprinkle generously with granulated sugar.
TIPEgg wash gives that beautiful golden shine; don't skip it. - bake · ~20 min
Bake until golden brown.
Bake for 18-22 minutes, rotating sheets halfway through, until puffed and deep golden brown.
TIPWatch closely after 18 minutes — the sugar can burn quickly. - rest · ~5 min
Cool on baking sheets, then transfer to wire rack.
Let rugelach cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very cold cream cheese and butter straight from the fridge to ensure a flaky, tender dough.
- 2Chill the dough discs for at least 2 hours — overnight is best for easier rolling and superior texture.
- 3Chop the chocolate into fine, uniform bits so it melts evenly inside without leaking out.
- 4When rolling the dough into a circle, work from the center outward and lift the dough frequently to prevent sticking.
- 5If the dough becomes soft or sticky during assembly, return it to the fridge for 10 minutes to firm up.
- 6Rotate the baking sheets halfway through baking to ensure even browning and prevent burnt sugar.
- 7Cool the rugelach on the baking sheet for 5 minutes before transferring to a rack to avoid breaking the delicate crescents.
Adapt it for your goals.
No-chocolate
Omit the chocolate and increase the walnuts to 3/4 cup for a classic cinnamon-walnut rugelach with a simpler, nuttier profile.
fruit filledFruit-filled
Replace the chocolate with 1/4 cup of finely chopped dried apricots or raisins and add 1/4 teaspoon orange zest to the sugar mixture for a fruity twist.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (containing xanthan gum) — the cream cheese helps maintain a tender texture.
veganVegan
Use vegan butter and vegan cream cheese (both cold), and replace the egg wash with a mixture of 1 tablespoon plant milk and 1 teaspoon maple syrup for a shiny finish.
Why this is on our healthy list.
Contains Heart-Healthy Walnuts
Walnuts provide alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that supports heart health, plus antioxidants and fiber.
Source of Bone-Supporting Calcium
The cream cheese and butter in the dough contribute calcium, which is essential for maintaining strong bones and teeth.
Moderate Sweetness from Natural Sugars
The combination of granulated and brown sugar allows for a controlled sweetness, and you can reduce the sugar slightly without compromising texture.
Frequently asked questions
Yes, wrap the chilled dough discs tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before rolling.
