homemade rugelach

Homemade rugelach is buttery and flaky with a light and crisp pastry dough and sweet cinnamon filling.

Rugelach

(250 grams) all-purpose flour (spoon & leveled)

salt

(16 tablespoons; 230 grams) unsalted butter, cold and cubed

(6 ounces; 170 grams) block cream cheese, cold and cubed

(75 grams) sour cream, cold

(100 grams) packed light or dark brown sugar

cup (115 grams) chopped walnuts (chopped pecans work too)

(85 grams) raisins (or dried cranberries

Tablespoon ground cinnamon

water

sugar

For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.

Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using. 

For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You&#8217;ll have a little over 2 cups total.

Line 3 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Remove the dough from the refrigerator. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. Spread about 1/3 of the filling on top. Gently press the filling down into the dough so it&#8217;s compact. 

Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. If you’re cutting on a silicone mat, be careful not to cut the mat. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough.

Bake the rugelach for 25 &#8211; 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.

Remove from the oven and allow to cool for 10 minutes. Dust with confectioners&#8217; sugar and serve warm or at room temperature. Cover leftovers and store tightly at room temperature for up to 5 days.

I made these 2 years ago and they were a hit. Due to surgery, I didn't do any baking, last year but will definitely be making these this year for my Christmas Cookie Platter gifts.

I made these 2 years ago and they were a hit. I will make them again, this year. Easy to make and very tasty

This is the most incredible rugelach dough I've ever come across.   I live in a dry, high altitude state, so the other doughs I tried were a struggle to even hold together.   Not this, when I opened my food processor the dough looked just like the picture.  And once baked you could see the layers.  Thank you!

Made them tonight and they were amazing!  I tried some with jam and the jam spilled out.  Is there a trick for using jam?

Oh my God, these are some of the best cookies I've eaten so far!  Thanks for the recipe!

Sally, these were delicious! I have a question about chocolate filling. I used your filling on half of them and a chocolate filling on the other half. The chocolate filling was baking chocolate, brown sugar, and cinnamon, prepared in the food processor. Although they tasted great, the consistency stayed grainy like the filling in this recipe instead of becoming smooth, as if the chocolate cooked instead of melting. Do I need to melt the chocolate before putting it on the dough for it to turn out smooth in the end?

Lived the recipe, sweet and flaky, but not too sweet — addictive. The log roll method worked well to create two-bite sized cookies. The logs were rolled about an inch or so thick and I cut them a little over an inch long and stood them on end. The first batches tipped over as they expanded, so on the next batches I squashed them a little. If anyone wants to try this method I found 25 minutes still worked as the cook time, following the dimensions above.

These are great! One of my favorite thing to eat.  Thanks for putting ingredients by weight as it makes it easy to measure out.  Loved every recipe I have tried!

I made these last night for Hanukkah and they were amazing! I made one round with fig jam and the other with the walnut mixture. the 3rd is awaiting the leftover homemade apple sauce :) The dough is absolutely the best I've had. I will use this as my go-to pie crust from now on too. It REALLY needs to stay cold to work with. I made a huge mess of the rolling pin and counter at first, trying to roll it on the counter. If you live in a warmer climate (we're in HI), then rolling the disks between 2 sheets of parchment paper is a much easier method. I had to keep putting the dough back into the refrigerator every time I put my hands on it, so the parchment made this possible. Thank you!!

This cookie is delicious! The dough is so delicate and extremely tasty. I used the filling suggested, but swapped the raisins for cranberries. I might try some dried cherries next time. For another batch, I also mixed some chopped dark chocolate, milk chocolate, walnuts, vanilla, and espresso powder. Thanks Sally for another yummy recipe!

Just made these with nutella filling.  Delicious!  I wasn't sure about the pastry when I made it but it baked up beautifully and light!!  Thank you for this great recipe!

First time ever baking rugelach and these turned out amazing!!!!  My kids don’t like raisins so I substituted a quarter cup of chocolate chips and 2 dollops of strawberry jam and cut sugar in half. I increased walnuts to 1 1/2 cups as seemed not enough filling. Keeper recipe for sure!! Pastry is scrumptious and flaky and very forgiving!!

These rugelach came out delicious and taste even better at room temp the following days (when they're less flaky and more solid). This recipe makes ones that are definitely flaky like croissants, which tasted great but is not like traditional rugelach. It was interesting trying them this way but I'll probably look for a more traditional recipe next time.

Rugelach Cookies with Cream Cheese Dough

(250 grams) all-purpose flour (spooned & leveled)

(16 Tbsp; 226 grams) unsalted butter, cold and cubed

Doe  to soft stuck to counter had to add a lot more flower I flowed the directions what went wrong in the end cookies were good

Rugelach is one of my all time favorites, but I’ve only tried to make it one time before with a different recipe.  I wasn’t thrilled with how those turned out, so I was so hoping this would be better.  Well… it was!  These came out exactly how I love them!  Crispy/flaky deliciousness!!  I had to stop myself from eating all of them!  I made one dough ball exactly as written, one with a thin layer of raspberry preserves, and one with a thin layer of apricot preserves.  All were wonderful!

All your recipes are top notch and decadent.  I add a thin layer apricot jam b4 adding the brown sugar filling.  It makes a caramel-ly underside. 

I make savory versions too. An olive, hazelnuts and olive oil and a Croque Monsieur with bechamel sauce. Also, fill them with pepper jelly. All of them are delicious! My mother taught me the basic dough recipe in the 1970's. Her memory is a blessing

Delicious! My first time making them. I used the dried cranberries as suggested as the alternative. I served these at an event and everyone loved them and I sent many the recipe.

The dough was incredible but the filling was dry.  Not sure from the ingredients where it would become moist and  I’ve never made or eaten a rugaleh without a jam base!  After rolling out one disc of dough I added a thin layer of jam instead of the water. Huge difference in taste and overall product.  Also, I like my pieces to be more bite size and less clunky looking.

Flakey buttery dough with just the perfect filling 
I substituted dates for the fruit .. perfect

Was told this was the best rugelach they've ever had and begged me for more!! I used a 2 knife method and grated frozen butter to get the dough together. It worked beautifully. Will be saving this recipe. Another winning recipe, thank you!!

First time to make rugelach, I added a little dark chocolate ground up with filling!
End result was great, but a lot of butter ran out of cookies in pan. I used some “months old” in freezer European butter. 
Was it the butter?  Or did I not process the butter in small enough size?

Mine burned so badly on the bottom. What did I do wrong? The brown sugar oozed out and burned badly.

https://www.youtube.com/watch?v=Pk9eUErPLVQ

Homemade rugelach is buttery and flaky with a light and crisp pastry dough and sweet cinnamon filling—like cinnamon rolls, but without the yeast. 

Get the full recipe: https://sallysbakingaddiction.com/how-to-make-rugelach-cookies/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #rugelach

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Rugelach | Sally's Baking Recipes

These tasty and tender Poppy Seed Rugelach cookies are made with a cream cheese dough and filled with a sweet poppy seed filling. Learn how to make these crescent-shaped delights with endless filling options.

Poppy Seed Rugelach

cream cheese, softened

butter, softened (6 oz.)

all purpose flour

Poppy seed filling

sugar,

In a stand mixer with a paddle attachment (or using a hand mixer), beat the softened cream cheese and butter until smooth and well-combined.

Add the egg yolk and water, mix until incorporated.

Add the flour and also mix until incorporated.

Gradually add the flour, mixing until just combined. Be careful not to overmix.

Make the dough.

Chill the dough.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

On a floured surface, roll out a portion of dough and cut it into a circle using a 10-inch lid or dinner plate. Save the dough scraps and refrigerate them to firm up.

Spread about 2 tablespoons of poppy seed filling evenly over the dough.

Cut the dough circle into 8-12 triangles. Roll each triangle from the wide end into a crescent shape and place them on the prepared baking sheet.

Shape the Poppy Seed Rugelach

Bake for 12-18 minutes, in the preheated oven, until the tips and the bottom of the rugelach are slightly browned.

Refrigerate dough scraps until firm and use them to make additional rugelach.

Once baked, let the rugelach cool for a few minutes, then dust them with powdered sugar for an extra sweet touch.

Bake the Poppy Seed Rugelach

These turned out so delicious and soft. Definitely will be making them again.

https://www.youtube.com/watch?v=ohsCWaF8_BA

These timeless Poppy Seed Rugelach cookies are made with a cream cheese dough and filled with a sweet poppy seed filling. Recipe: https://www.olgasflavorfactory.com/holiday-recipes/poppy-seed-rugelachs/

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Top 3 homemade rugelach recipes from across the web

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