Rugelach
Ingredients
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- 2 cups all-purpose flour
- 1/4 tsp kosher salt
- 1/4 cup granulated sugar
- 8 ounces unsalted butter – cold, cut into small cubes
- 8 ounces cream cheese – cold, cut into chunks
- 1 tsp vanilla extract
- all-purpose flour – for dusting
- 3/4 cup apricot preserves
- 1 cup walnuts – finely chopped
- 1/2 cup raisins – finely chopped
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 large egg
- 1 tbsp water
- 2 tbsp coarse sugar
Instructions
1. In a food processor, combine 2 cups all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp kosher salt; pulse to blend.
2. Add the cold unsalted butter and cold cream cheese; pulse until the mixture forms coarse crumbs. Add the vanilla extract and pulse just until the dough starts to clump.
3. Turn the dough out, gather into a mass, and divide into 4 equal portions. Pat each into a 4-inch disk, wrap tightly, and refrigerate until firm, at least 2 hours.
4. For the filling, stir together 0.5 cup granulated sugar and 1 tbsp ground cinnamon; set aside. In a separate bowl, combine the finely chopped walnuts and raisins. Warm the apricot preserves gently until spreadable.
5. Line two baking sheets with parchment. Lightly flour the work surface with all-purpose flour (for dusting).
6. Working with one dough disk at a time, roll into a 9–10 inch circle about 1/8 inch thick, rotating and dusting lightly as needed to prevent sticking.
7. Spread about 3 tbsp apricot preserves thinly over the dough, leaving a 1/2-inch border. Sprinkle evenly with about 1/4 cup walnut mixture and 2–3 tbsp cinnamon sugar, then press gently to adhere.
8. Cut the circle into 12 wedges. Starting at the wide end, roll each wedge into a tight crescent and place tip-side down on the prepared sheet, spacing about 1 inch apart.
9. Repeat rolling, filling, cutting, and shaping with the remaining 3 dough disks, reflouring the surface as needed. Chill the shaped cookies on the sheets for 15–20 minutes while you heat the oven.
10. Heat the oven to 350°F (175°C). Beat the large egg with 1 tbsp water to make an egg wash.
11. Brush the chilled rugelach lightly with egg wash and sprinkle with coarse sugar. Bake 20–25 minutes, rotating the pans halfway, until deep golden brown and the jam is bubbling.
12. Transfer to a rack to cool completely before serving.
Rugelach are flaky, bite-size crescent pastries with a tender, rich dough and a ribbon of jam, nuts, and warm spice running through each roll. The dough bakes up delicate and crisp at the edges, with a buttery, melt-in-the-mouth crumb that contrasts the sticky, caramelized jam and toasty walnuts. They are small, festive, and highly shareable, making them a beloved cookie for holidays and gatherings alike.
Rooted in Ashkenazi Jewish baking, rugelach likely evolved from yeasted or sour cream–based pastries in Eastern Europe before popularizing in the United States. The cream cheese dough that many know today became common in American Jewish bakeries in the 20th century, prized for its ease and tenderness. Across the diaspora, fillings range from apricot or raspberry to chocolate and poppy seed, but the underlying appeal remains a sweet, nutty spiral wrapped in a rich, tangy dough.