Description
Rugelach cookies are tender, flaky pastries made with a cream cheese and butter dough, filled with a delightful mixture of cinnamon, walnuts, and raisins. These classic Jewish treats are perfect for celebrations, holidays, or any time you crave a homemade sweet pastry with a delicate balance of buttery richness and fruity nuttiness.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 8 ounces Cream Cheese, softened
- 1/2 cup Sour Cream
Filling
- 1/4 cup Granulated Sugar (can substitute with brown sugar)
- 1 teaspoon Ground Cinnamon
- 1 cup Walnuts, finely chopped
- 1/2 cup Raisins, finely chopped
Instructions
- Prepare Dough: In a food processor, pulse together the all-purpose flour and salt until they are combined. Add the softened unsalted butter and cream cheese, blending until the mixture becomes crumbly. Finally, mix in the sour cream and pulse until the dough comes together into a cohesive ball.
- Chill Dough: Divide the dough evenly into four discs. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour to allow the dough to rest and firm up.
- Make Filling: In a separate bowl, combine the granulated sugar, ground cinnamon, finely chopped walnuts, and finely chopped raisins thoroughly to make the filling mixture.
- Roll and Fill: Take one dough disc and roll it out on a floured surface into a thin circle about 1/8 inch thick. Spread a generous and even layer of the filling mixture over the entire surface. Cut the circle into wedges (like pizza slices). Starting from the wide end, tightly roll each wedge towards the point to form the rugelach shape.
- Bake: Arrange the rolled cookies on a baking sheet lined with parchment paper, spacing them evenly. Preheat your oven to 350°F (175°C). Bake the cookies for 20 to 25 minutes or until they turn golden brown and slightly crisp.
- Cool: Remove the baked cookies from the oven and transfer them to wire racks to cool completely before serving, allowing their flavors to meld and the texture to set perfectly.
Notes
- For softer cookies, consider brushing the tops with an egg wash before baking for a glossy finish.
- Feel free to substitute raisins with other dried fruits like apricots or cranberries, chopped finely.
- These cookies keep well in an airtight container for up to a week and also freeze well for up to 3 months.
- If you don’t have a food processor, you can cut the butter and cream cheese into the flour mixture using a pastry blender or two forks.
- Rolling the dough thin ensures a delicate, flaky texture, but be careful not to tear it.
