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Rugelach, a beloved pastry with its roots in Jewish culinary tradition, is a delightful treat often enjoyed during festive gatherings and family celebrations. Originating from Eastern Europe, this crescent-shaped pastry is filled with a variety of delectable fillings, making it a versatile favorite. Whether served as a dessert, a snack with afternoon tea, or a special treat for holidays, rugelach brings warmth and nostalgia with every bite. This homemade version is easy to make and will surely become a cherished recipe in your kitchen.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Jewish
Ingredients Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
Filling
  • 1/2 cup apricot preserves or preferred fruit preserves
  • 1 cup finely chopped walnuts
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
Topping
  • 1 unit egg beaten
  • 2 tbsp granulated sugar for sprinkling

Method
 

Prepare the Dough
  1. In a large bowl, combine the flour, butter, cream cheese, granulated sugar, and vanilla extract.
  2. Mix until the dough comes together and is smooth. Divide the dough into two equal parts.
  3. Wrap each portion in plastic wrap and refrigerate for at least 1 hour.
Assemble the Rugelach
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Roll out one portion of the dough on a floured surface into a 1/8-inch thick circle.
  3. Spread half of the apricot preserves over the rolled-out dough.
  4. Sprinkle half of the walnuts, brown sugar, and cinnamon evenly over the preserves.
  5. Cut the dough into 12 wedges, like a pizza. Roll each wedge from the wide end to the narrow end to form a crescent shape.
  6. Repeat with the remaining dough and filling.
Bake the Rugelach
  1. Place the rugelach on the prepared baking sheet.
  2. Brush each piece with beaten egg and sprinkle with granulated sugar.
  3. Bake for 20-25 minutes, or until golden brown.
  4. Allow to cool on a wire rack before serving.

Notes

For a variation, try using chocolate chips or raisins in the filling. Rugelach can be stored in an airtight container at room temperature for up to one week.