Homemade Rugelach: Classic Jewish Pastry Cookies with Walnut and Raisin Filling

Classic Homemade Rugelach: A Traditional Jewish Pastry Cookie

Rugelach are delightful crescent-shaped pastry cookies with Eastern European Jewish roots that have become beloved across American households. These flaky, buttery treats feature a rich cream cheese dough wrapped around a sweet filling of nuts, raisins, and cinnamon. Whether you’re celebrating Hanukkah or simply craving a delicious homemade pastry, this rugelach recipe delivers perfect results every time.

Why You’ll Love This Traditional Rugelach Recipe

There’s something truly special about homemade rugelach that store-bought versions simply can’t match. The tender, flaky pastry dough melts in your mouth while the sweet filling provides the perfect contrast of flavors and textures. These cookies are:

• Versatile – Can be filled with various ingredients beyond the traditional walnut-raisin mixture
• Make-ahead friendly – Dough can be prepared in advance
• Impressive looking – Creates beautiful spiral cookies that look professional
• Perfect for holidays – Traditional for Jewish celebrations but wonderful year-round

The Secret to Perfect Rugelach Dough

The foundation of great rugelach is its uniquely tender dough. Unlike many cookies, rugelach dough relies on cream cheese and butter for richness and a delicate texture. The food processor method makes this traditionally finicky dough surprisingly easy to prepare.

Ingredients for Rugelach Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 oz cream cheese, cold and cubed
• 1 cup unsalted butter, cold and cubed
• 2 tablespoons sour cream

Ingredients for Rugelach Filling

• 1 cup walnuts, finely chopped
• 1/2 cup raisins, finely chopped
• 3/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 cup brown sugar, packed
• 1/4 cup apricot preserves, strained (optional)

For Assembly and Finishing

• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon (for sprinkling)

Step-by-Step Rugelach Instructions

1. Prepare the dough: Place butter, cream cheese, sour cream, flour, and salt in a food processor; pulse until the mixture becomes crumbly. Turn out onto a lightly floured surface and gently form into a ball. Divide the dough into 4 equal portions, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
2. Make the filling: In a medium bowl, combine chopped walnuts, raisins, granulated sugar, cinnamon, and brown sugar. Mix well and set aside.
3. Roll the dough: On a lightly floured surface, roll one disk of dough into a 10-inch circle about 1/8-inch thick. For easier handling, roll between two sheets of parchment paper.
4. Add the filling: If using, spread a thin layer of apricot preserves over the dough, leaving a 1/4-inch border around the edge. Sprinkle 1/4 of the filling mixture evenly over the dough, gently pressing it in.
5. Cut and shape: Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges (like a pizza). Starting from the wide outer edge, roll each wedge toward the pointed end. Place shaped cookies on a parchment-lined baking sheet, with the pointed end tucked underneath.
6. Chill: Refrigerate shaped cookies for 20 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Finish and bake: Brush each rugelach lightly with egg wash and sprinkle with cinnamon-sugar mixture. Bake for 18-22 minutes until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Repeat: Repeat the process with the remaining dough portions and filling.

Tips for Rugelach Success

• Keep everything cold! Cold dough is essential for flaky rugelach. If the dough becomes too soft while working with it, return it to the refrigerator for 15 minutes.
• Don’t overfill – Too much filling will leak out during baking and can make the cookies difficult to roll.
• Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
• Make ahead option: The dough can be refrigerated for up to 3 days or frozen for up to 1 month. Thaw overnight in the refrigerator before using.
• Storage: Store cooled rugelach in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Delicious Variations on Traditional Rugelach

While this classic walnut-raisin filling is traditional, rugelach are incredibly versatile. Try these creative variations:

• Chocolate rugelach: Replace the filling with mini chocolate chips and a sprinkle of cinnamon
• Fruit and nut: Use different dried fruits like cranberries, cherries, or apricots
• Raspberry: Spread raspberry jam as the base and add a sprinkle of finely chopped almonds
• Savory rugelach: Fill with herbs, cheese, and finely chopped olives for an appetizer version

Nutritional Information

Per serving: 102 calories;
7g fat (4g saturated fat);
16mg cholesterol;
27mg sodium;
8g carbohydrates
(3g sugars, 0g fiber);
1g protein

Why Rugelach Is a Beloved Holiday Tradition

These delicate pastry cookies have been a staple in Jewish homes for generations, particularly during Hanukkah celebrations. The crescent shape is said to represent the ancient symbol of good luck. Beyond their symbolic meaning, rugelach have become a cross-cultural favorite because they simply taste amazing. Their perfect balance of buttery pastry and sweet filling makes them irresistible to anyone with a sweet tooth!

Original recipe inspired by: Allrecipes