Nut-Free Classic Rugelach

Experience the timeless delight of Nut-Free Classic Rugelach, a tender pastry perfected for all to enjoy. This recipe creates a melt-in-your-mouth crescent-shaped cookie with a flaky cream cheese dough, free of nuts yet brimming with indulgent flavors. A sweet cinnamon-sugar mixture, plump raisins, and mini chocolate chips provide a filling that’s irresistible with every bite. Simple yet impressive, this nut-free variation of the traditional Jewish pastry features approachable ingredients and steps, with prep time taking only 30 minutes. Ideal for holidays, tea time, or as an everyday treat, these golden, bite-sized cookies are sure to become a favorite. Ready in under an hour, each batch yields 48 pieces, making them perfect for sharing—or savoring solo.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 48

Ingredients

• 2 cups All-purpose flour
• 1 cup Unsalted butter
• 8 ounces Cream cheese
• 0.25 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 tablespoon Ground cinnamon
• 0.33 cup Brown sugar
• 0.5 cup Raisins
• 0.5 cup Mini chocolate chips
• 1 Egg
• 1 tablespoon Milk

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Set aside.

Step 2

In another bowl, cream the butter and cream cheese together until smooth using an electric mixer.

Step 3

Add the granulated sugar and vanilla extract to the butter-cream cheese mixture and beat until well blended.

Step 4

Gradually add the flour mixture to the wet ingredients, mixing until the dough comes together.

Step 5

Form the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour or up to overnight.

Step 6

Preheat your oven to 350°F (175°C).

Step 7

On a lightly floured surface, roll out a disc of dough into a 12-inch circle, about 1/8-inch thick.

Step 8

In a small bowl, mix the brown sugar and cinnamon together.

Step 9

Sprinkle half of the cinnamon-sugar mixture evenly over the rolled out dough.

Step 10

Scatter half of the raisins and half of the chocolate chips on top of the sugar mixture.

Step 11

Gently press the filling into the dough using your hands or a rolling pin.

Step 12

Cut the dough into 12 wedges using a pizza cutter or sharp knife.

Step 13

Starting from the wide edge, roll each wedge towards the center to form a crescent shape.

Step 14

Place the rugelach on a parchment-lined baking sheet, point side down.

Step 15

Repeat with the remaining dough and filling.

Step 16

In a small bowl, beat the egg with the milk to create an egg wash.

Step 17

Brush the egg wash over each piece of rugelach.

Step 18

Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 19

Let cool on a wire rack before serving.

Nutrition Facts

Serving size	877.1 grams (877.1g)

Amount per serving	% Daily Value*
Calories	3419

Total Fat 195.20g	250%
Saturated Fat 111.30g	557%
Polyunsaturated Fat 5.20g
Cholesterol 674mg	225%
Sodium 1461mg	64%
Total Carbohydrate 392.10g	143%
Dietary Fiber 17.10g	61%
Total Sugars 181.60g
Protein 51.70g	103%

Vitamin D 55IU	273%
Calcium 514mg	40%
Iron 16mg	91%
Potassium 1368mg	29%

*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: 49.7%

Protein: 5.9%

Carbs: 44.4%