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Classic Walnut and Raisin Rugelach Recipe

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4.6 from 77 reviews

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/classic-walnut-and-raisin-rugelach-recipe/