Classic Rugelach

This Classic Rugelach recipe starts with a dough made by pulsing flour, sugar, and salt with cold cream cheese, butter, and vanilla until crumbly and then pressed into a dough. The filling consists of raisins, finely chopped walnuts, dark brown sugar, and cinnamon, providing sweet and aromatic notes. The dough is chilled, rolled out ultra-thin, spread with apricot jam for moisture and sweetness, then topped with the raisin-nut mixture.

The dough is cut and rolled starting from a long side to form crescent-shaped pastries. Baking them on a lined sheet results in flaky yet tender croissants with a fruity and spiced interior. The final dusting of powdered sugar adds a delicate sweetness and attractive finish.

Rugelach can be served as a dessert or alongside tea or coffee. Their tender cream cheese dough distinguishes them from other pastries, offering a melt-in-mouth feel with a rich filling. They are suitable for occasions or everyday treats.