Classic Cheese Rugelach
These delicate, buttery crescent-shaped pastries feature a tangy cream cheese dough filled with a sweet, cinnamon-spiced walnut and sugar mixture.
Ingredients
- •8 ounces (225g) cream cheese, softened
- •1 cup (225g) unsalted butter, softened
- •1/4 cup (50g) granulated sugar
- •2 cups (250g) all-purpose flour
- •1/4 teaspoon salt
- •1/2 cup (100g) light brown sugar, packed
- •1 tablespoon ground cinnamon
- •1/2 cup (60g) finely chopped walnuts
- •1/4 cup (50g) raisins (optional)
- •1 large egg, beaten (for egg wash)
Instructions
- 1
In a large bowl, cream together the softened cream cheese and butter until smooth. Add the granulated sugar and salt, mixing until combined.
- 2
Gradually add the flour to the butter mixture, mixing until a soft dough forms. Divide the dough into four equal pieces, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 3
In a small bowl, mix the brown sugar, cinnamon, walnuts, and raisins together.
- 4
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 5
On a lightly floured surface, roll one disc of dough into a 9-inch circle. Sprinkle with a portion of the sugar-nut mixture and press it lightly into the dough with a rolling pin.
- 6
Cut the circle into 8 equal wedges using a pizza cutter or sharp knife. Starting from the wide outer edge, roll each wedge tightly toward the center point to form a crescent.
- 7
Place the rugelach on the prepared baking sheets, point-side down. Brush the tops with the beaten egg.
- 8
Bake for 20-25 minutes, or until the pastries are golden brown. Transfer to a wire rack to cool completely.
💡 Chef tips
- For the best texture, ensure your cream cheese and butter are at room temperature before mixing to prevent lumps.
- If the dough becomes too sticky to roll, return it to the refrigerator for 15 minutes to firm up the butter.
- Store cooled rugelach in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
✅ How it should turn out
The finished rugelach should be golden-brown and flaky on the outside, with a soft, tender interior and a warm, aromatic cinnamon-nut filling.