Cheese Rugelach
These buttery, flaky pastries filled with a sweet and tangy cream cheese mixture are the ultimate comfort treat for any time of day.
Ingredients
- •1 cup (225g) unsalted butter, softened
- •8 ounces (225g) cream cheese, softened
- •1/4 cup (50g) granulated sugar
- •2 cups (250g) all-purpose flour
- •1/4 teaspoon salt
- •1/2 cup (100g) granulated sugar for the filling
- •1 tablespoon ground cinnamon
- •1/2 cup (60g) finely chopped walnuts or pecans (optional)
- •1 egg, beaten (for egg wash)
Instructions
- 1
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- 2
Gradually add the 1/4 cup sugar, then stir in the flour and salt until a soft dough forms.
- 3
Divide the dough into three equal balls, wrap them in plastic wrap, and refrigerate for at least 2 hours to firm up.
- 4
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 5
In a small bowl, mix the remaining 1/2 cup sugar, cinnamon, and chopped nuts together.
- 6
On a lightly floured surface, roll one dough ball into a 9-inch circle.
- 7
Sprinkle a portion of the cinnamon-sugar mixture over the dough and press it lightly into the surface.
- 8
Cut the circle into 8 equal wedges using a pizza cutter or sharp knife.
- 9
Starting from the wide outer edge, roll each wedge tightly toward the point to create a crescent shape.
- 10
Place the rugelach on the prepared baking sheets, brush the tops with the beaten egg, and sprinkle with a little extra sugar if desired.
- 11
Bake for 20-25 minutes or until the pastries are golden brown.
- 12
Transfer to a wire rack to cool completely before serving.
💡 Chef tips
- Ensure your butter and cream cheese are truly at room temperature before mixing to prevent lumps in the dough.
- If the dough becomes too soft while rolling, pop it back in the fridge for 10 minutes to make it easier to handle.
- Store the baked 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 tender, buttery interior and a warm, aromatic cinnamon-sugar center.