Classic rugelach offers the perfect balance of flaky pastry and rich, sweet filling in every bite. With a buttery dough that melts in your mouth and a swirl of cinnamon, nuts, and jam, it’s a treat you’ll want to savor.
Just 30 minutes of prep and a short chill time ensure the dough is easy to handle and bakes to golden perfection. These irresistible pastries are a crowd-pleaser, whether for brunch, dessert, or a cozy afternoon snack.
Warm from the oven, rugelach delights with its crisp exterior and tender, layered interior. The contrasting textures and aromatic flavors make each bite a little celebration. In under an hour of baking, you’ll have a batch of homemade treats that rival any bakery. Perfect for sharing or indulging, this recipe is a timeless way to create something truly special.
Ingredients for Classic Rugelach
- Rugelach Dough:
- 1 ⅔ cups (8⅓oz/236g) all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cup (6oz/170g) cold cream cheese, diced (keep cold for best results)
- ¾ cup (6oz/170g) cold butter, diced (keep cold for best results)
- 1 teaspoon vanilla extract
- Fruit and Nut Filling:
- 1 cup (5oz/142g) raisins (can substitute with dried cranberries or chopped dates)
- 1 cup (5oz/142g) walnuts, finely chopped (can substitute with pecans or almonds)
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 cup (10oz/283g) apricot jam (can substitute with raspberry or peach jam)
- For Assembly:
- 1 egg, beaten (for egg wash)
- Powdered sugar, for sprinkling (optional)
Step-by-Step Instructions for Classic Rugelach
- Prepare the Dough: Line a baking sheet with parchment paper. In a food processor or large bowl, combine flour, sugar, and salt. Pulse or cut in cold cream cheese, butter, and vanilla until the mixture is crumbly. Press together to form a dough. Divide into two discs, wrap in plastic wrap, and refrigerate for 1 hour or until firm.
- Make the Filling: In a bowl, combine raisins, walnuts, brown sugar, and cinnamon. Set aside.
- Assemble the Rugelach: Roll one dough disc on a floured surface into a rectangle about 1/8-1/4 inch (3-6mm) thick. Spread half the jam evenly over the dough, then sprinkle with half the raisin-walnut mixture. Starting from the long side, roll the dough into a log. Repeat with the second disc. Place both logs on the prepared baking sheet and refrigerate for 30 minutes to firm up.
- Preheat the Oven: While the logs chill, preheat the oven to 350°F (180°C).
- Prepare for Baking: Brush the chilled logs with egg wash. Using a sharp knife, make 1-inch (2.5cm) cuts halfway down the logs at intervals, being careful not to cut all the way through.
- Bake: Bake for 25-30 minutes, or until golden brown. Let cool for 5 minutes, then cut slices all the way through. Allow to cool completely.
- Serve and Store: Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 2 months. Defrost at room temperature before serving.
Creative Filling Variations to Try
While the classic raisin and walnut filling is delicious, rugelach is incredibly versatile. Swap out the raisins for dried cranberries or chopped dates, and replace walnuts with pecans or almonds. For a chocolate twist, spread Nutella or melted dark chocolate instead of jam. Experiment with flavors to make this recipe your own!
Perfect Pairings for Serving
Rugelach pairs beautifully with a cup of coffee or tea for a cozy treat. For a dessert platter, serve alongside fresh fruit or a dollop of whipped cream. Dust with powdered sugar just before serving for an elegant touch. These pastries also make a lovely addition to holiday cookie trays.
Mastering the Dough: Tips for Success
Keep your cream cheese and butter cold for the best texture. If the dough feels sticky, chill it for an extra 15-20 minutes before rolling. Use a lightly floured surface and rolling pin to prevent sticking. If the dough cracks while rolling, gently press it back together—it’s very forgiving!
Storage and Freezing Made Easy
Store baked rugelach in an airtight container at room temperature for up to 3 days or in the fridge for a week. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. Thaw at room temperature for an hour or two before enjoying.
Time-Saving Hacks for Busy Bakers
Prepare the dough the night before and let it chill overnight. You can also make the filling ahead and store it in the fridge. If you’re short on time, skip the log slicing step and bake the rugelach as individual crescents—they’ll still taste amazing!
How to Make Classic Rugelach
Ingredients
Rugelach Dough
- 1 ⅔ cups all-purpose flour (8⅓oz/236g)
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cup cold cream cheese (6oz/170g) diced
- ¾ cup cold butter (6oz/170g) diced
- 1 teaspoon vanilla extract
Fruit and Nut Filling
- 1 cup raisins (5oz/142g)
- 1 cup walnuts (5oz/142g) finely chopped
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 cup apricot jam (10oz/283g)
- Egg wash
- powdered sugar for sprinkling
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a food processor or large bowl, combine the flour, sugar, and salt, then pulse or cut in the cream cheese, butter, and vanilla extract until the mixture is damp and crumbly. Press the mixture together to form a dough.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap and refrigerate for at least an hour (until firm).
- Combine the raisins, walnuts, brown sugar, and cinnamon in a bowl. Set aside.
- Working with one disc of dough at a time, roll the dough out on a floured surface into a rectangle about 1/8-1/4 (3-6mm) inch thick.
- Spread the dough with half of the jam and then sprinkle all over with half of the raisin walnut mix.
- Starting with a long side, roll the dough with the filling into a log and place it on the prepared baking sheet. Repeat with the remaining dough and filling, and place next to the first log on the baking sheet.
- Refrigerate the logs until they are firm enough to slice, about 30 minutes.
- While the logs are chilling, preheat the oven to 350°F (180°C).
- Once both filled logs are firm enough to slice, brush with the egg wash.
- Cut slices in the logs about halfway down at 1-inch (2 ½cm) intervals taking care not to cut all the way through.
- Bake the rugelach for 25-30 minutes, until they are golden brown. Let the logs cool for 5 minutes, then cut the slices all the way through and let cool completely.
- Store rugelach in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week. For longer storage, they can be frozen for up to 2 months. Defrost at room temperature for an hour or two.
