Rugelach Cream Cheese Pastry

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Rugelach is a beloved crescent-shaped Jewish pastry that became a staple in Israeli bakeries, blending Eastern European roots with local fillings like chocolate, walnuts, and apricot jam. The cream cheese dough is rich, tender, and easier to work with than traditional yeasted versions, making it perfect for home bakers.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 15 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 26 gSugar
• 6 gProtein
• 180 mgSodium
• 180 mgPotassium
• 55 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 700 mcgVitamin A

Ingredients

For the cream cheese dough

• 8 oz (226 g) full-fat cream cheese, softened
• 1 cup (226 g) unsalted butter, softened
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1/4 teaspoon fine sea salt

For the filling

• 1/2 cup (120 g) smooth apricot jam
• 1/2 cup (85 g) mini semi-sweet chocolate chips
• 1/2 cup (55 g) walnuts, finely chopped
• 1/3 cup (50 g) golden raisins, chopped
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon ground cinnamon

For the topping

• 1 large egg, beaten with 1 tablespoon water
• 2 tablespoons cinnamon-sugar (mix 2 tbsp sugar with 1 tsp cinnamon)

Directions

1. Make the dough: In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 2 minutes. Add sugar and vanilla and beat to combine. Mix in the flour and salt on low speed just until a soft dough forms. Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
2. Prepare the filling: In a small bowl, stir together the granulated sugar and ground cinnamon. Chop the walnuts and raisins finely so they distribute evenly. Have the apricot jam and chocolate chips measured and ready.
3. Roll and fill: On a lightly floured surface, roll one dough disk into a 12-inch (30 cm) round, about 1/8-inch (3 mm) thick. Spread half the apricot jam over the surface, leaving a 1/2-inch border. Sprinkle with half the cinnamon-sugar, half the chocolate chips, half the walnuts, and half the raisins, pressing gently so they adhere.
4. Cut and shape: Using a pizza cutter or sharp knife, cut the round into 12 even wedges (like slicing a pie). Starting from the wide outer edge, roll each wedge tightly toward the point to form a crescent. Place point-side down on two parchment-lined baking sheets, spacing 2 inches apart. Repeat with the second dough disk. Chill the shaped rugelach in the freezer for 15 minutes to firm up.
5. Bake: Preheat the oven to 350°F (175°C). Brush each crescent with the egg wash and sprinkle generously with cinnamon-sugar. Bake for 22 to 25 minutes, rotating pans halfway, until golden brown on the edges and bottoms.
6. Cool and serve: Let the rugelach cool on the pan for 5 minutes, then transfer to a wire rack. They will firm up as they cool. Serve slightly warm or at room temperature with coffee or tea.

Cook’s Notes

• Chill the dough thoroughly before rolling; warm dough sticks and tears. If it softens while you work, slide it onto a baking sheet and refrigerate for 10 minutes.
• Do not overfill the wedges or the jam will leak and burn on the pan; use a thin, even layer of jam and keep fillings inside the borders.
• For the cleanest slices, wipe your pizza cutter with a damp cloth between cuts so the sticky jam doesn't drag.
• Swap fillings to taste: try raspberry jam with white chocolate, or Nutella with sliced almonds and a dusting of powdered sugar after baking.
• Store baked rugelach in an airtight container at room temperature for up to 5 days, or freeze unbaked crescents for up to 2 months and bake straight from the freezer, adding 3 to 4 minutes to the bake time.

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