Rugelach Recipe

Rich, buttery, and utterly irresistible, these rugelach cookies are a delightful treat that’s perfect for any occasion. With a crispy, flaky crust and a sweet, fruity filling, they’re a delightful combination of textures and flavors that will have you coming back for more.

Ready Time

2 hrs 40 mins

Yields

4 servings

Ingredients

1/4 cup unsalted butter, softened
1/2 cup cream cheese, softened
1/4 cup granulated sugar
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup chocolate chips (optional)
Egg, beaten (for egg wash)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream the softened butter and cream cheese until smooth.

Add the granulated sugar, confectioners’ sugar, vanilla extract, and salt.

Mix until combined.

Gradually add the flour to the wet ingredients and mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch.

Sprinkle the chopped walnuts, raisins, and chocolate chips (if using) evenly over the dough, leaving a 1-inch border around the edges.

Roll the dough into a tight log, starting from the long side.

Cut the log into 8-10 equal pieces.

Place the rugelach, seam-side down, on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Brush the tops with the beaten egg for a golden glaze.

Bake for 20-25 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serve warm, or store in an airtight container at room temperature for up to 3 days.

Notes

Make sure to use softened butter and cream cheese for easier mixing. If using chocolate chips, chop them finely to distribute evenly throughout the dough.

Chill the dough for at least 30 minutes to allow the flour to hydrate and the dough to firm up.

When rolling out the dough, keep the surface lightly floured to prevent sticking. Keep the border around the edges free of toppings to ensure a clean, neat roll.

If the dough starts to soften while rolling, refrigerate it for 10-15 minutes to firm up again.

Don’t overmix the dough, as it can lead to a tough rugelach. These rugelach are best served fresh, but they can be stored for up to 3 days in an airtight container.