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Classic Rugelach Recipe

Close-up of a golden brown, flaky rugelach pastry with a swirl of filling visible.
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Learn to make tender, flaky rugelach with a cream cheese dough and your favorite fillings. These delightful rolled pastries are perfect for holidays or any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 8 ounces cream cheese, softened
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Filling (choose one or mix and match):
  • 1 cup chopped walnuts
  • 1/2 cup raisins
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup apricot jam
  • 1/2 cup chocolate chips

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. In a separate bowl, beat together the softened cream cheese, egg yolk, and vanilla extract until smooth.
  4. Add the cream cheese mixture to the flour mixture and mix until just combined. Do not overmix.
  5. Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 1 hour.
  6. Prepare your chosen filling. For walnut-raisin, combine walnuts, raisins, sugar, and cinnamon.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. On a lightly floured surface, roll out one disc of dough into a circle about 12 inches in diameter.
  9. Spread half of the apricot jam (if using) evenly over the dough, leaving a small border. Sprinkle half of the walnut-cinnamon mixture and half of the chocolate chips (if using) over the jam.
  10. Cut the circle into 12 equal wedges, like a pizza.
  11. Starting from the wide end, tightly roll up each wedge towards the point.
  12. Place the rolled rugelach on the prepared baking sheets, curved side down.
  13. Repeat with the second disc of dough and remaining filling.
  14. Bake for 20-25 minutes, or until golden brown.
  15. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer dough, you can substitute sour cream for some of the cream cheese.
  • Ensure your butter and cream cheese are cold when making the dough for the flakiest results.
  • If your dough becomes too soft while working with it, return it to the refrigerator for 15-20 minutes.
  • For a beautiful finish, you can brush the baked rugelach with a simple syrup or melted chocolate.

Nutrition

Find it online: https://blissbatter.com/rugelach-recipe-cream-cheese-dough-pastries/