Classic Walnut and Raisin Rugelach Recipe

Introduction

Rugelach is a delightful, flaky pastry filled with a sweet mixture of nuts, raisins, and cinnamon. This classic Jewish treat is perfect for sharing with family or as a special homemade gift during the holidays.

Ingredients

• 2½ cups all-purpose flour, plus more for rolling
• Heaping ¼ teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into ¾-inch chunks
• 8 oz (1 package) cold cream cheese, cut into 1-inch chunks
• 1 egg yolk
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 cup walnuts
• ½ cup raisins
• 4 teaspoons cinnamon

Instructions

1. Step 1: Place the flour and salt in the bowl of a food processor fitted with a metal blade and pulse a few times to combine.
2. Step 2: Add the butter, cream cheese, and egg yolk. Pulse until the dough looks moistened and crumbly with pea-sized curds.
3. Step 3: Dump the dough onto a work surface, knead just until it comes together, and shape into a square or rectangle. Divide into 4 equal portions, flatten each into a 1-inch thick disc, wrap in plastic, and refrigerate at least 1 hour or overnight.
4. Step 4: Wipe out the food processor. Combine brown sugar, granulated sugar, walnuts, raisins, and cinnamon in the processor bowl and pulse until finely chopped. Transfer to a bowl and set aside.
5. Step 5: Preheat the oven to 350ºF with two racks in the center positions. Line two baking sheets with parchment paper.
6. Step 6: Remove one dough disc from the refrigerator and place on a lightly floured surface. If needed, let sit a few minutes to become pliable but not soft.
7. Step 7: Dust the dough with flour and roll into a 10-11 inch circle, about 1/8 inch thick. Sprinkle with flour and turn as needed to prevent sticking.
8. Step 8: Spread about ½ cup of the filling over the dough and press it in gently to anchor.
9. Step 9: Using a pizza cutter or sharp knife, cut the dough into 12 equal wedges.
10. Step 10: Roll each wedge from the wide end to the point and place point-side down on the prepared baking sheets, about an inch apart. Repeat with remaining dough and filling.
11. Step 11: Bake for 25-30 minutes, rotating pans midway, until tops are lightly golden and bottoms are crispy and golden. Cooling on a rack after baking improves texture.

Tips & Variations

• For a different filling, substitute walnuts with pecans or mix in chocolate chips for extra sweetness.
• Chilling the dough thoroughly helps make rolling easier and prevents sticking.
• Try brushing the tops with an egg wash and sprinkling with sugar before baking for a shiny, sweet crust.

Storage

Store baked rugelach in an airtight container at room temperature for up to 3 days. For longer storage, freeze completely cooled pastries separated with parchment paper in a sealed container for up to 2 months. To reheat, warm in a 325ºF oven for about 10 minutes to refresh crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough before baking?

Yes, shape the dough into discs, wrap tightly in plastic wrap, and freeze up to 3 months. Thaw in the refrigerator overnight before rolling and filling.

Can I bake rugelach directly from frozen?

Yes, after assembling, freeze the rolled rugelach on a baking sheet until firm, then transfer to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.

Classic Walnut and Raisin Rugelach Recipe

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Rugelach is a traditional Jewish pastry featuring a tender, flaky dough filled with a sweet mixture of cinnamon, walnuts, raisins, and sugars. These crescent-shaped treats are perfect for breakfast, dessert, or any special occasion, baked to golden perfection with a melt-in-your-mouth texture.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: Approximately 48 rugelach 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jewish, Eastern European

Ingredients

Scale 1x2x3x

For the Dough

• 2½ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough
• Heaping ¼ teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into ¾-inch chunks
• 8 oz (1 package) cold cream cheese, cut into 1-inch chunks
• 1 egg yolk

For the Filling

• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 cup walnuts
• ½ cup raisins
• 4 teaspoons cinnamon

Instructions

1. Prepare the Dough: Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
2. Incorporate Butter, Cream Cheese and Egg Yolk: Add the chunks of butter and cream cheese, as well as the egg yolk to the processor. Pulse until the dough forms moist, crumbly pieces about the size of peas. Transfer dough onto a work surface.
3. Knead and Chill: Knead the dough just until it comes together into a square or rectangle. Divide into 4 equal portions and flatten each into a 1-inch thick disc. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
4. Make the Filling: Wipe out the food processor bowl. Combine the brown sugar, granulated sugar, walnuts, raisins, and cinnamon. Pulse until walnuts and raisins are finely chopped. Transfer to a separate bowl and set aside.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350ºF (175ºC) and position two racks in the middle. Line two baking sheets with parchment paper.
6. Roll out the Dough: Remove one dough disc from the fridge and place on a lightly floured surface. Let it soften slightly if too firm, then dust lightly with flour and roll into a 10 to 11-inch circle about 1/8 inch thick, turning and dusting with flour to prevent sticking.
7. Spread Filling and Cut Wedges: Spread about ½ cup of the filling evenly over the dough, pressing it lightly to adhere. Using a pizza cutter or sharp knife, cut the dough into 12 equal wedges like a pizza.
8. Shape Rugelach: Roll each wedge from the wide end toward the point to form crescent shapes. Arrange the rolled pieces point-side down on the prepared baking sheets about 1 inch apart. Repeat with remaining dough and filling, making approximately 48 rugelach total.
9. Bake: Bake the rugelach for 25-30 minutes, rotating the pans halfway through for even browning. The tops should be lightly golden, and the bottoms golden and crisp (some dark spots from filling oozing out are normal).
10. Cool: Transfer baked rugelach to a wire rack to cool completely.
11. Freezing Instructions: To freeze dough, shape into 2 discs, wrap tightly in plastic wrap and seal in bags; refrigerate overnight before baking. Alternatively, assemble unbaked rugelach, freeze on a baking sheet until firm, then store in airtight containers; bake from frozen, adding a few extra minutes. To freeze baked rugelach, cool fully and store in airtight containers with parchment layers; thaw to room temperature before serving.

Notes

• Make sure the butter and cream cheese are cold when incorporated into the dough to achieve a flaky texture.
• Rolling the dough into thin layers allows for delicate, tender rugelach.
• The filling can be customized with other nuts or dried fruits as desired.
• Keep the rolls point-side down on the baking sheet to prevent them from unrolling during baking.
• The dark spots on the bottoms after baking come from filling oozing and are not burnt.
• Chilling the dough disc before rolling helps in easier handling and cutting.
• Rolling the dough wedges tightly ensures that the filling stays inside while baking.

Keywords: Rugelach, Jewish pastry, cinnamon walnuts pastry, cream cheese dough, traditional rugelach recipe, crescent cookies, holiday cookies, walnut raisin filling