Irresistible Homemade Rugelach: A Flaky Cream Cheese Pastry with Walnut, Cinnamon & Raisin Filling

Prepare to fall in love with homemade Rugelach! This beloved Jewish pastry is a true delight, featuring a uniquely tender and flaky cream cheese dough rolled crescent-style around a rich, aromatic filling. Our recipe highlights a classic combination of finely chopped walnuts, warm cinnamon sugar, and plump sweet raisins, creating a harmonious blend of textures and flavors that makes this dessert so incredibly popular and well-loved.

Why This Rugelach Recipe Works So Well

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Just like other cherished baked goods such as chocolate babka, the beauty of Rugelach lies in its incredible versatility. This makes it a fantastic canvas for both sweet and savory fillings, explaining why you’ve likely encountered so many creative and delicious variations of this classic Jewish cookie. From rich Nutella swirls to vibrant fruit preserves, and an assortment of nuts, the possibilities are truly endless.

Our particular recipe focuses on a sweet, traditional filling that’s hard to beat. We’ll guide you through creating a perfect blend of brown sugar, plump raisins, and fragrant cinnamon, elevated by the delightful crunch of walnuts. The secret to the legendary soft, flaky Rugelach dough lies in its two primary ingredients: cold butter and cream cheese. These components are essential for achieving that desirable tender, layered texture that melts in your mouth and perfectly complements any filling you choose to embrace.

The Rich History Behind Rugelach

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Rugelach, meaning “little twists” in Yiddish, boasts a rich culinary history deeply rooted in Eastern European Jewish traditions. While its exact origins are debated, many believe it to have evolved from similar Central European pastries, eventually becoming a staple in Jewish bakeries and homes. It’s often associated with holidays like Hanukkah and Rosh Hashanah, but its universal appeal has made it a year-round favorite. The crescent shape is thought by some to be a nod to the kipferl, an Austrian pastry, which may have also inspired the French croissant. This delectable pastry has traveled across continents, adapting to local ingredients and tastes, but always maintaining its distinctive flaky dough and delightful fillings.

Gather Your Ingredients for Delicious Rugelach

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To embark on your Rugelach-making journey, you’ll need a specific set of ingredients for the tender dough, the flavorful filling, and a delightful cinnamon sugar topping. All precise measurements, a complete ingredient list, and detailed instructions can be found in the printable recipe card located at the very end of this comprehensive guide. We recommend reviewing the full recipe before you begin to ensure a smooth baking process.

Ingredient Insight and Creative Substitutions for Rugelach

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Understanding the role of each ingredient is key to successful baking, especially when making a delicate pastry like Rugelach. Here’s a closer look at what you’ll need and how you can get creative with substitutions.

DOUGH: The Foundation of Flakiness

The dough is where the magic happens for truly flaky Rugelach. The combination of cold butter and cream cheese is non-negotiable for achieving those delicate, layered pastry textures as it bakes. The fat from these ingredients creates steam during baking, which separates the layers of dough. Using cold ingredients prevents the butter from melting too quickly into the flour, which would result in a tough, rather than flaky, dough. So, do not skip or substitute these key ingredients, and ensure they are well-chilled!

FILLING: Your Canvas for Flavor

While our recipe features a classic walnut, cinnamon, and raisin filling, Rugelach is incredibly adaptable. Don’t hesitate to experiment with different flavor profiles to suit your taste:

• Fruit Variations: Instead of raisins, try mini chocolate chips for a rich, decadent touch, or dried cranberries, currants, or chopped dried cherries for a tart and sweet contrast. Apricots, figs, or dates can also add a delightful chewiness and natural sweetness.
• Nutty Alternatives: Almonds or pecans are excellent substitutes for walnuts, offering a slightly different flavor and texture. For an even more complex flavor, lightly toast your nuts before chopping.
• Spreads & Jams: Go beyond dry fillings! Spreading a thin layer of Nutella, raspberry, cranberry, cherry, strawberry, or apricot preserves can transform your Rugelach. Just be mindful not to overfill, as jams can bubble out during baking.
• Savory Adventures: Though less common, savory Rugelach can be a delightful appetizer. Imagine fillings like pesto and Parmesan, caramelized onions and goat cheese, or even olive tapenade. When going savory, consider omitting the sugar from the dough.

Step-by-Step Guide: How to Make Flaky Homemade Rugelach

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These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delightful Rugelach recipe. For a convenient printable version, complete with all measurements and instructions, please jump directly to the recipe card at the bottom of this post.

1. Prepare the Dough Base: Begin by combining the all-purpose flour, granulated sugar, and salt in the bowl of a food processor. Pulse briefly to ensure these dry ingredients are well mixed.
2. Incorporate Cold Fats: Add the cold, cubed unsalted butter and cream cheese to the food processor. Pulse a few times until the mixture resembles coarse crumbs, with the butter and cream cheese broken down into pea-sized pieces. It’s crucial not to overmix here; we want distinct pieces of fat for flakiness.
   
3. Add Egg Yolk: Introduce the single large egg yolk to the food processor and pulse just until it’s combined and the dough starts to come together. The dough should still appear crumbly, but if you gently squeeze a portion in your hand, it should hold its shape. This indicates the correct consistency.
   
   
4. Form and Chill Dough: Turn the crumbly dough out onto a lightly floured work surface and gently bring it together to form a cohesive ball. Avoid overworking the dough, which can make it tough.
   
   
5. Divide and Shape: Divide the dough into four equal sections. For each section, wrap it tightly in plastic wrap and gently press it into a flattened disc. This shape will make it easier to roll out later.
   
   
6. Chill Thoroughly: Refrigerate the dough discs for a minimum of 2 hours, or ideally overnight, until they are very firm. This chilling step is paramount for achieving that desired flaky texture and for easier handling.

   EXPERT TIP: The Importance of Cold Dough – Keeping the dough cold is the most important factor for flaky rugelach. If the dough warms up too much during handling, the butter will start to soften and combine with the flour, leading to a less flaky result. Work quickly, especially in a warm kitchen, and don’t hesitate to pop the dough back into the fridge if it becomes too soft.

7. Prepare the Filling: While the dough chills, combine all of your chosen filling ingredients (brown sugar, walnuts, raisins, and cinnamon for this recipe) in the bowl of the food processor. Process until the nuts and raisins are finely chopped into very small pieces and the entire mixture is well combined and slightly moist.
   
8. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
9. Roll Out Dough: Take one chilled disc of dough from the refrigerator at a time. On a sheet of parchment paper (this helps with transfer and sticking), roll out the dough into a uniform 10-inch circle. The dough will be firm initially, so apply a bit of pressure.

   EXPERT TIP: Varying Rugelach Size – You can easily adjust the size of your rugelach. For larger pastries, divide the dough into just 3 sections instead of 4, then roll each into a slightly larger circle (e.g., 12 inches). This will yield fewer, but larger, rugelach.

   
   

10. Add Cinnamon Sugar Base: Sprinkle about 1/4 cup of the cinnamon sugar mixture onto your clean work surface, spreading it out into a circle roughly 10 inches in diameter. Carefully place your rolled-out dough circle on top of the cinnamon sugar and gently press down. This ensures the cinnamon sugar adheres to the bottom of the dough, adding extra flavor and a slight crispness.
    
    
11. Spread the Filling: Evenly sprinkle 1/4 of the prepared walnut, raisin, and cinnamon filling over the top surface of the dough, leaving a small border (about 1/2 inch) around the edges. This border helps prevent the filling from oozing out during rolling and baking.
    
    
12. Cut into Wedges: Using a sharp knife or a pizza cutter, slice the dough circle into 8 equal wedges, just like you would cut a pizza. For more uniform pieces, you can cut it in half, then quarter, then eighths.
    
13. Shape into Crescents: Starting from the wide outer edge of each wedge, gently but firmly roll the dough inward towards the center point. This action forms the classic crescent roll shape of Rugelach.
    
14. Bake to Golden Perfection: Place the shaped Rugelach cookies onto your parchment-lined baking sheet, ensuring they are spaced about 1 inch apart. Bake in the preheated oven for 22-25 minutes, or until the cookies are beautifully light brown and the dough is puffed and flaky.
    
    

Frequently Asked Questions & Expert Tips for Rugelach

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Delightful Serving Suggestions for Your Rugelach

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In many homes, particularly around the holidays, Rugelach is a cherished centerpiece on the dessert table and a prized addition to cookie swap boxes. However, these delectable pastries are far too good to be reserved only for special occasions! They are incredibly popular year-round and can be enjoyed whenever a craving strikes.

I personally love to serve my Rugelach warm, often fresh from the oven, with an extra dusting of cinnamon sugar for a sparkling finish. The warmth truly brings out the rich flavors of the filling and enhances the tenderness of the flaky crust. For an added touch of elegance and sweetness, you could also drizzle them with a simple sweet glaze made from powdered sugar and a touch of milk or lemon juice. They pair wonderfully with a cup of hot coffee or tea, making them a perfect treat for breakfast, an afternoon snack, or a delightful after-dinner dessert. Consider arranging them on a beautiful platter for guests, or pack them in decorative boxes as thoughtful homemade gifts.

More Irresistible Cookie and Pastry Recipes to Try

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If you enjoyed making these flaky Rugelach, you’ll love exploring more of our delightful cookie and pastry recipes. Each one is crafted to bring joy to your kitchen and your taste buds:

• Blackberry Scones: Perfect for Breakfast or Brunch
• Classic Thumbprint Cookies: A Beloved Holiday Treat
• Traditional Danish Butter Cookies: Melt-in-Your-Mouth Goodness
• Easy Cranberry Cream Cheese Pastries: Sweet and Tangy

I absolutely adore spending time in the kitchen, experimenting with new recipes, and sharing my culinary discoveries with all of you! To make sure you never miss out on a new delicious creation, I offer a convenient newsletter that delivers a fresh recipe straight to your inbox every time a new one is posted. Simply subscribe here and start receiving your free daily recipes, designed to inspire and delight your cooking adventures!