Cream Cheese Rugelach
Tender, flaky cream cheese pastry rolled around a sweet filling of cinnamon, brown sugar, and chopped nuts. A classic Jewish-American cookie that's perfect for holidays or any special occasion, these crescent-shaped treats are simply irresistible.
For 8 servings
7 steps.
- 1
Step 1
- a.Prepare the Dough
- b.In the bowl of a food processor, combine the all-purpose flour and salt. Pulse a few times to mix.
- c.Add the cold, cubed butter and cream cheese. Pulse in 1-second bursts until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- d.Turn the mixture out onto a clean surface and gently knead a few times just until it comes together into a cohesive dough. Do not overwork it.
- 2
Step 2
- a.Chill the Dough
- b.Divide the dough in half. Form each half into a flat disk about 1-inch thick.
- c.Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. The dough must be thoroughly chilled to be workable.
- 3
Step 3
- a.Preheat Oven and Prepare Filling
- b.Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- c.In a small bowl, mix the packed light brown sugar, finely chopped walnuts, and 1.5 teaspoons of the ground cinnamon. This is your filling.
- d.In another small bowl, mix the granulated sugar and the remaining 0.5 teaspoon of ground cinnamon. This will be your topping.
- 4
Step 4
- a.Roll and Fill the Dough
- b.Working with one disk of dough at a time (keep the other refrigerated), place it on a well-floured surface.
- c.Roll the dough out into a circle approximately 10-12 inches in diameter and about 1/8-inch thick.
- d.Sprinkle half of the walnut-sugar filling evenly over the dough circle. Gently press the filling into the dough with your hands or a rolling pin to help it adhere.
- 5
Step 5
- a.Cut and Shape the Rugelach
- b.Using a pizza cutter or a sharp knife, cut the circle into 16 equal wedges, like a pizza.
- c.Starting from the wide outer edge, roll up each wedge tightly towards the point.
- d.Place the rolled rugelach on the prepared baking sheet with the point tucked underneath to prevent unrolling. Gently curve the ends to create a crescent shape. Repeat with the second disk of dough.
- 6
Step 6
- a.Bake the Cookies
- b.In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash.
- c.Lightly brush the tops of the shaped rugelach with the egg wash.
- d.Sprinkle the cinnamon-sugar topping evenly over each cookie.
- e.Bake for 20-25 minutes, rotating the baking sheets halfway through, until the rugelach are golden brown and firm.
- 7
Step 7
- a.Cool and Serve
- b.Let the rugelach cool on the baking sheets for 5-10 minutes, as the filling will be very hot.
- c.Transfer the cookies to a wire rack to cool completely before serving.
- d.Store in an airtight container at room temperature for up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keeping the dough cold is the key to a flaky texture. If it becomes soft or sticky while rolling, return it to the refrigerator for 15-20 minutes.
- 2Don't overfill the rugelach, as the filling can melt, leak out, and burn on the baking sheet.
- 3Use a pizza cutter for clean, easy cuts when dividing the dough into wedges.
- 4Ensure the tip of each crescent is tucked securely underneath to prevent it from unrolling during baking.
- 5For an extra layer of flavor, you can spread a very thin layer of apricot or raspberry jam on the dough before adding the nut filling.
- 6Toast the walnuts lightly before chopping them to enhance their nutty flavor.
Adapt it for your goals.
Filling
Replace walnuts with finely chopped pecans or almonds. You can also add mini chocolate chips or finely chopped dried fruit like raisins or apricots to the filling.
GlazeGlaze
Instead of the cinnamon-sugar topping, you can drizzle the cooled rugelach with a simple powdered sugar glaze (powdered sugar mixed with a few drops of milk or water).
JamJam
Spread a thin layer of raspberry, apricot, or fig jam over the dough circle before sprinkling on the nut and sugar mixture for a fruitier cookie.
Why this is on our healthy list.
Source of Healthy Fats
Walnuts are an excellent source of omega-3 fatty acids, a type of polyunsaturated fat that is beneficial for heart and brain health.
Provides a Quick Energy Boost
The carbohydrates from the flour and sugar provide a quick source of energy, making this a satisfying treat when you need a little pick-me-up.
Frequently asked questions
Keeping the butter and cream cheese cold is crucial for creating a flaky, tender pastry. When the cold fat hits the hot oven, it creates steam, which forms pockets in the dough, resulting in a light, layered texture. Warm dough will be sticky and result in tough, greasy cookies.