Rugelach is one of those classic pastries that instantly feels special, whether served during the holidays or enjoyed with a quiet cup of coffee. Tender, flaky, and filled with rich layers of flavor, rugelach has its roots in Jewish baking traditions and has become a favorite dessert around the world. The best rugelach strikes a perfect balance between a buttery dough and a generous, well seasoned filling.
What sets an exceptional rugelach recipe apart is the dough. Traditionally made with cream cheese and butter, the dough is soft, slightly tangy, and incredibly easy to work with. Cream cheese gives rugelach its signature tenderness, while butter adds richness and flakiness. Once mixed, the dough benefits from chilling, which allows it to firm up and makes rolling much easier. This step also helps create those beautiful, delicate layers once baked.
The filling is where rugelach truly shines. A classic combination includes finely chopped walnuts or candied pecans, sugar, and cinnamon, spread evenly over the rolled dough. Some versions add raisins, chocolate chips, or a drizzle of honey for extra sweetness. Apricot, raspberry, or strawberry jam is another popular addition, adding moisture and a subtle fruitiness that pairs perfectly with the nutty filling. The key is not to overload the dough, allowing each ingredient to complement the others without overpowering them.
Shaping rugelach is both simple and satisfying. The dough is rolled into a circle, sliced into wedges, and gently rolled from the wide end toward the tip to form small crescents. Once baked, the cookies puff slightly and turn golden, with the filling peeking through the layers. A light sprinkle of sugar before baking adds a delicate crunch and an inviting sparkle.
Rugelach is best enjoyed slightly warm or at room temperature, when the flavors have settled and the texture is just right. They pair beautifully with tea or coffee and make an excellent addition to holiday cookie trays or special gatherings.
The best rugelach recipe is not just about technique, but about care and balance. Each bite offers buttery softness, sweet filling, and comforting warmth, making rugelach a timeless treat worth baking again and again.
Ingredients
- 2 cups all-purpose flour plus extra for rolling
- 1 cup unsalted butter cold and diced
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 3/4 cup jam any flavor
- 1 cup walnuts finely chopped
- 2 tsp cinnamon
- 1 egg large egg beaten, for egg wash
Instructions
- In a large bowl, combine the flour, butter, cream cheese, and sugar. Mix until the dough comes together.
- Divide the dough into four equal pieces. Wrap each in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350°F (175°C).
- Roll out each piece of dough on a floured surface into a circle. Spread a thin layer of jam over the dough, then sprinkle with walnuts and cinnamon.
- Cut the dough into 12 wedges. Roll each wedge, starting from the wide end, to form a crescent shape.
- Place the rugelach on a parchment-lined baking sheet. Brush with egg wash.
- Bake for 20-25 minutes, or until golden brown. Let cool before serving.
Nutrition
