Rugalach or Rugelach

Delight your taste buds with the timeless charm of Rugelach, a buttery, flaky pastry filled with rich, sweet goodness. This classic Jewish treat combines a luscious cream cheese and butter dough with a customizable filling of apricot or raspberry preserves, cinnamon-sugar, chopped nuts, and optional raisins. The dough is rolled into crescents brimming with flavor, then baked to golden perfection and brushed with a glossy egg wash. Perfect for holidays, tea parties, or an indulgent snack, these melt-in-your-mouth pastries are easy to make ahead and can be dusted with powdered sugar for an elegant finish. Whether you’re a baking enthusiast or trying Rugelach for the first time, this recipe is sure to impress with its tender texture and irresistible filling.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 24

Ingredients

• 227 grams Unsalted butter
• 227 grams Cream cheese
• 50 grams Granulated sugar
• 2 teaspoons Vanilla extract
• 280 grams All-purpose flour
• 0.5 teaspoons Salt
• 1 teaspoons Ground cinnamon
• 100 grams Brown sugar
• 100 grams Chopped walnuts or pecans
• 80 grams Raisins (optional)
• 120 grams Apricot or raspberry preserves
• 1 Egg yolk
• 1 tablespoon Milk
• 20 grams Powdered sugar (optional, for dusting)

Directions

Step 1

Cut the butter and cream cheese into small cubes and allow them to come to room temperature.

Step 2

In a large mixing bowl, cream together the butter and cream cheese until smooth and well blended.

Step 3

Mix in the granulated sugar and vanilla extract. Continue mixing until light and fluffy.

Step 4

Add the all-purpose flour and salt to the wet mixture. Mix until just combined and a soft dough forms.

Step 5

Divide the dough into 2 equal portions, shape each into a disk, wrap them in plastic wrap, and refrigerate for at least 2 hours, or until firm.

Step 6

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

Step 7

Take one disk of dough out of the fridge and place it on a lightly floured surface. Roll it out into a thin circle about 10-12 inches in diameter.

Step 8

Spread half of the apricot or raspberry preserves over the surface of the dough, leaving a small border around the edges.

Step 9

Sprinkle half of the cinnamon-sugar mixture evenly over the preserves. Add half of the chopped nuts and raisins (if using) on top.

Step 10

Using a pizza cutter or sharp knife, slice the circle into 12 equal wedges (like cutting a pie).

Step 11

Starting from the wide end of each wedge, roll each one tightly towards the center to form a crescent shape.

Step 12

Place the rugelach on a baking sheet lined with parchment paper, point-side down, ensuring enough space between each piece.

Step 13

Repeat the process with the second disk of dough and the remaining fillings.

Step 14

Preheat your oven to 375°F (190°C).

Step 15

Whisk the egg yolk and milk together to make an egg wash. Brush each rugelach lightly with the egg wash for a golden finish.

Step 16

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

Step 17

Allow the rugelach to cool on a wire rack. Dust with powdered sugar, if desired, before serving.

Nutrition Facts

Serving size	1229.8 grams (1229.8g)

Amount per serving	% Daily Value*
Calories	5338

Total Fat 347.30g	445%
Saturated Fat 168.50g	843%
Polyunsaturated Fat 3.40g
Cholesterol 918mg	306%
Sodium 2023mg	88%
Total Carbohydrate 533.30g	194%
Dietary Fiber 19.80g	71%
Total Sugars 281.10g
Protein 66.90g	134%

Vitamin D 25IU	123%
Calcium 586mg	45%
Iron 20mg	111%
Potassium 2044mg	43%

*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: 56.6%

Protein: 4.8%

Carbs: 38.6%