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Rugelach

This recipe makes the most delicious buttery, flaky Rugelach filled with cinnamon and walnuts! Rugelach is such a unique, fun treat to make and share during the holidays and is perfect for a cookie exchange!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 36 Rugelach
Calories: 149 kcal
Course: Baked Goods
Cuisine: Israeli

Ingredients

Dough
  • 1 cup salted butter softened to room temperature
  • 8 ounces cream cheese softened to room temperature
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
Filling
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 cup chopped walnuts or pecans
  • 1/2 cup raisins or currants
  • 1 Tablespoon ground cinnamon
  • 1/2 cup apricot preserves optional

Instructions

    Cup of Yum
  1. In a large food processor, pulse the butter, cream cheese, sour cream, salt, and flour until the dough forms chunks that clump together when you squeeze them, about 30 seconds or so.
  2. Divide the dough into three equal amounts and shape into discs, wrapping each disc in plastic wrap. Chill for at least 60 minutes in the fridge or up to 1 day.
  3. Add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon to food processor and pulse until finely chopped. Transfer to a separate bowl.
  4. Add the apricot preserves to the food processor, if using, and puree.
  5. When ready to assemble, line two baking sheets with parchment paper and preheat the oven to 350°F.
  6. Roll out 1/3 of the rugelach dough at a time on a lightly floured surface to form a 10-inch circle.
  7. Brush with 1/3 of the pureed apricot preserves, if using, or brush lightly with water if you opt not to use the preserves.
  8. Sprinkle 1/3 of the filling mixture evenly over the rugelach dough, spreading it all the way to the edges of the circle. Pat down so the filling is somewhat compact.
  9. Use a pizza cutter or sharp knife to cut slice the dough into 12 equally-sized wedges, just like cutting a pizza. Roll up each wedge from the wide end into the center of the dough, then transfer to a baking sheet lined with parchment paper, placing the point-side down.
  10. Repeat with the remaining dough, preserves, and filling.
  11. Bake for 25-30 minutes until the rugelach is a light golden brown. Some of the filling will ooze out, but it caramelizes the bottom of each piece of rugelach, giving it a wonderful texture. I just break off any unsightly puddles of filling after the baked rugelach have cooled for 10 minutes or so.
  12. The rugelach can be served warm or at room temperature. Store uneaten rugelach in an airtight container for up to 5 days or freeze for up to 2 months.

Notes

  • Recipe adapted from King Arthur Flour.
  • FREEZING OPTION 1: The rugelach dough can be made in advance, then shaped into discs and frozen for 2-3 months. Just thaw overnight in the fridge and let sit out on the counter at room temperature for 20 minutes before using.
  • FREEZING OPTION 2: Alternatively, you could completely make and shape the rugelach and freezer before baking. Transfer to a freezer-safe ziploc bag and freeze for up to 3 months. The frozen, unbaked rugelach can be baked without thawing. You may just need to add a few minutes to your bake time in the oven.
  • FREEZING OPTION 3: Fully baked rugelach can be stored in freezer-safe ziploc bags and frozen for up to 2 months, then thawed at room temperature before serving.
  • For the filling, dried cranberries, dried apricots, or other dried fruit can be substituted for the raisins or currants. Pecans or other nuts can be substituted for the walnuts.

Nutrition Information

Calories 149kcal (7%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 22mg (7%) Sodium 102mg (4%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 263IU (5%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 36Rugelach

Amount Per Serving

Calories 149

% Daily Value*

Calories 149kcal 7%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 22mg 7%
Sodium 102mg 4%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 263IU 5%
Vitamin C 1mg 1%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.