Best Ever Rugelach

Buttery, flaky, and irresistibly sweet, this *Best Ever Rugelach* recipe captures the essence of this classic Jewish pastry in every bite. Made with a rich cream cheese and butter dough, these crescent-shaped delights are filled with layers of apricot jam, cinnamon-sugar, chopped walnuts, and plump raisins for a flavor-packed treat. The dough is easy to work with, thanks to its chill time, ensuring perfect results every time. A golden egg wash and a sprinkle of coarse sugar create a delicate crunch on the outside, complementing the tender, melt-in-your-mouth texture within. Ready in just over an hour and perfect for holidays, tea times, or as an everyday indulgence, these homemade rugelach are a crowd-pleaser that feels both nostalgic and sophisticated. If you're looking for the best rugelach recipe, this one combines authentic flavor, a straightforward method, and a show-stopping finish!

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 24

Ingredients

• 226 grams Cream cheese
• 226 grams Unsalted butter
• 240 grams All-purpose flour
• 0.5 teaspoons Salt
• 50 grams Granulated sugar
• 50 grams Brown sugar
• 1 teaspoons Ground cinnamon
• 120 grams Chopped walnuts
• 100 grams Raisins
• 120 grams Apricot jam
• 1 large Egg
• 1 tablespoons Water
• 30 grams Coarse sugar

Directions

Step 1

In the bowl of a stand mixer, combine the cream cheese and unsalted butter. Mix on medium speed until light and fluffy, about 2 minutes.

Step 2

Reduce the mixer speed to low and add the all-purpose flour and salt. Mix just until a dough forms.

Step 3

Divide the dough into two equal portions. Shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm.

Step 4

In a small bowl, combine the granulated sugar, brown sugar, and ground cinnamon. Set aside.

Step 5

On a lightly floured surface, roll out one disk of dough into a 10-inch circle. Spread half of the apricot jam evenly over the surface.

Step 6

Sprinkle half of the cinnamon-sugar mixture evenly over the jam. Top with half the chopped walnuts and half the raisins, pressing gently to help the filling adhere.

Step 7

Using a sharp knife or pizza cutter, cut the circle into 12 equal wedges (like slicing a pizza).

Step 8

Starting at the wide end of each wedge, roll up tightly to form a crescent-shaped rugelach. Place each on a parchment-lined baking sheet, point side down.

Step 9

Repeat the process with the second disk of dough and the remaining filling ingredients.

Step 10

In a small bowl, whisk together the egg and water to make an egg wash. Brush each rugelach with the egg wash and sprinkle with coarse sugar.

Step 11

Preheat the oven to 350°F (175°C). Bake the rugelach for 20-25 minutes, or until golden brown.

Step 12

Remove the rugelach from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 13

Serve and enjoy your Best Ever Rugelach as a delightful dessert or snack!

Nutrition Facts

Serving size	583.8 grams (583.8g)

Amount per serving	% Daily Value*
Calories	1761

Total Fat 10.40g	13%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 1334mg	58%
Total Carbohydrate 390.00g	142%
Dietary Fiber 11.00g	39%
Total Sugars 192.30g
Protein 34.70g	69%

Vitamin D 54IU	269%
Calcium 163mg	13%
Iron 14mg	79%
Potassium 1138mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.2%

Protein: 7.7%

Carbs: 87.0%