Rugelach is a traditional Jewish treat that features a buttery and flaky crust that is filled with brown sugar, raisins, and walnuts! It is so easy to make that you could even let the kids help out! Simply prepare the dough, add the filling, roll them up, and pop them in the oven!
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Instructions
Prepare the Dough
Using the paddle attachment, cream together the room-temperature butter and cream cheese in the bowl of your stand mixer until light and fluffy.
Add in the sugar, salt, and vanilla extract, and then mix until well combined. While the mixer is on the lowest speed, slowly add the all-purpose flour, only mixing until just combined (you don't want to over-mix the dough).
Dump the dough out onto a well-floured work surface and roll it into a large ball. Cut the ball into 4 equal-sized balls and wrap each one tightly with plastic wrap. Place the wrapped balls of dough into the fridge for at least 1 hour to chill.
Make the Filling
In a medium-sized bowl, mix together your light brown sugar, sugar, ground cinnamon, raisins, and walnuts. Set the mixture aside until ready to use. *Alternatively, you could place all of the ingredients into a food processor and blend them to combine.
Remove one portion of the dough from the fridge, unwrap it, and place it on your floured work surface (if needed, you can let it sit at room temperature for a few minutes to make it easier to roll). Use a rolling pin to roll the dough out into a 9-inch disk (about ⅛-inch thick).
Sprinkle ½ cup of the prepared filling over top of the dough and use your fingers to lightly press it in. Use a sharp knife or pizza cutter to cut the dough into 12 equal-sized wedges (cutting it just like you would a pizza).
Roll up each wedge, starting with the wide end and rolling towards the smaller point. Place the rolls onto a baking sheet lined with parchment paper with the points tucked underneath them. Place the sheet into the fridge to chill for an additional 30 minutes while you prepare the rest of the balls of dough.
Bake
Preheat your oven to 350°F (175°C).
In a small bowl, lightly whisk together the egg and milk to make an egg wash. In a separate bowl, stir together the sugar and ground cinnamon.
Brush each cookie with the egg wash mixture and then sprinkle on the cinnamon sugar.
Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the outsides have lightly browned, rotating the pans halfway through baking.
Remove the rugelach from the oven and transfer them to a wire cooling rack to cool.
Notes
Rugelach tastes great with a variety of different types of fillings! This recipe is the classic version, but you could also add some apricot preserves, chocolate, or Nutella for a fun and tasty variation!
You can prepare the dough for your rugelach a day in advance if needed. Simply keep it tightly wrapped in the fridge until you are ready to roll it out and add the filling!
Make sure to chill your dough for a minimum of 1 hour before rolling it out. Or, you could prepare the dough the night before and let it chill in the fridge all night!
To store: Once cool, place your rugelach into a sealed container and keep them at room temperature for up to 3 days, or in the fridge for up to 1 week.
To freeze: Place your baked rugelach into a freezer-safe storage bag (once completely cool) and freeze for up to 2 months. *I recommend flash freezing the fully cooled rugelach on a baking sheet first.
Thaw your frozen rugelach in the fridge overnight before serving, or set them out uncovered at room temperature to thaw quickly.