Maple Nut Rugelach Cookies

Elevate your holiday baking with these irresistibly buttery Maple Nut Rugelach Cookies! This classic Jewish pastry gets a cozy fall-inspired twist with a rich filling made from maple syrup, brown sugar, cinnamon, and a delightful mix of finely chopped pecans and walnuts. The tender cream cheese dough is easy to prepare and rolled into perfect crescent-shaped cookies, creating a flaky, melt-in-your-mouth texture. A finishing touch of golden egg wash and a sprinkle of sugar adds a crisp, caramelized top. Perfect for festive gatherings or as a treat with your favorite warm beverage, these indulgent cookies deliver a harmonious blend of sweet, nutty, and spiced flavors. Whether you're a fan of traditional rugelach or exploring it for the first time, this recipe is sure to impress!

Nutriscore Rating: 44/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 32

Ingredients

• 226 grams Cream cheese
• 226 grams Unsalted butter
• 280 grams All-purpose flour
• 1 teaspoon Salt
• 120 milliliters Maple syrup
• 50 grams Brown sugar
• 100 grams Pecans (finely chopped)
• 50 grams Walnuts (finely chopped)
• 2 teaspoons Ground cinnamon
• 30 grams Granulated sugar
• 1 large Egg yolk
• 15 milliliters Milk

Directions

Step 1

In a large mixing bowl, combine the cream cheese and unsalted butter. Beat until smooth and creamy, about 2-3 minutes.

Step 2

Gradually add in the all-purpose flour and salt. Mix on low speed until a soft dough forms.

Step 3

Divide the dough into 4 equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or overnight if possible.

Step 4

In a medium bowl, prepare the filling by mixing together the maple syrup, brown sugar, pecans, walnuts, and ground cinnamon. Set aside.

Step 5

Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

Step 6

On a lightly floured surface, roll out one dough disk into a circle about 25 cm (10 inches) in diameter.

Step 7

Spread 1/4 of the maple-nut filling evenly over the dough, leaving a small border around the edges.

Step 8

Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges (like slicing a pie).

Step 9

Starting at the wide end of each wedge, roll it tightly toward the pointed tip to form a crescent shape.

Step 10

Place the rugelach cookies tip-side down on the prepared baking sheet, spacing them about 2 cm (1 inch) apart.

Step 11

Repeat the rolling and filling process with the remaining dough disks and filling.

Step 12

In a small bowl, whisk together the egg yolk and milk to make an egg wash.

Step 13

Brush each cookie with the egg wash and sprinkle with granulated sugar for a golden, crispy finish.

Step 14

Bake in the preheated oven for 22-25 minutes, or until the cookies are golden brown and fragrant.

Step 15

Cool the cookies completely on a wire rack before serving or storing in an airtight container.

Nutrition Facts

Serving size	1125.7 grams (1125.7g)

Amount per serving	% Daily Value*
Calories	5270

Total Fat 383.90g	492%
Saturated Fat 169.80g	849%
Polyunsaturated Fat 3.40g
Cholesterol 915mg	305%
Sodium 3145mg	137%
Total Carbohydrate 437.60g	159%
Dietary Fiber 24.40g	87%
Total Sugars 200.30g
Protein 66.90g	134%

Vitamin D 25IU	125%
Calcium 545mg	42%
Iron 18mg	102%
Potassium 1401mg	30%

*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: 63.1%

Protein: 4.9%

Carbs: 32.0%