📝 About This Recipe
A quintessential Hanukkah treat, these rugelach feature a melt-in-your-mouth pastry made with a rich cream cheese and butter dough. Each crescent-shaped cookie is spiraled with a luscious layer of apricot preserves, cinnamon-sugar, and crunchy toasted walnuts, creating a perfect balance of tangy and sweet. These traditional Jewish pastries are beloved for their flaky, multi-layered texture and their ability to bring a sense of warmth and heritage to any holiday dessert spread.
🥗 Ingredients
The Pastry Dough
- 1 cup Unsalted butter (cold and cut into 1/2-inch cubes)
- 8 ounces Full-fat cream cheese (cold and cut into cubes)
- 2 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Kosher salt
The Filling
- 2/3 cup Apricot preserves (warmed and strained if chunky)
- 1/2 cup Granulated sugar (for the cinnamon-sugar mix)
- 1.5 tablespoons Ground cinnamon
- 1 cup Walnuts (finely chopped and lightly toasted)
- 1/2 cup Dried currants or mini chocolate chips (optional)
The Finish
- 1 large Egg (beaten with 1 teaspoon water for egg wash)
- 2 tablespoons Demerara or sparkling sugar (for topping)
👨🍳 Instructions
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1
In a food processor, pulse the flour, sugar, and salt until combined. Add the cold cubed butter and cream cheese.
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2
Pulse the mixture until the dough just begins to clump together into moist crumbs. Do not overprocess; you should still see tiny flecks of butter.
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3
Turn the dough out onto a lightly floured surface and divide it into 4 equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
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4
In a small bowl, mix the 1/2 cup granulated sugar with the cinnamon. Prepare your work surface with a light dusting of flour.
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5
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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6
Working with one disk at a time (keep the others chilled), roll the dough into a 9-inch circle about 1/8-inch thick.
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7
Spread 2-3 tablespoons of the apricot preserves thinly over the dough, leaving a 1/4-inch border at the edge.
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8
Sprinkle about 2 tablespoons of the cinnamon-sugar mixture and 1/4 cup of the chopped walnuts evenly over the jam. Press down lightly with your hands to help the filling adhere.
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9
Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges (like a pizza).
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10
Starting from the wide outer edge, roll each wedge up tightly toward the point. Place the cookies on the prepared baking sheet with the point tucked underneath.
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11
Repeat the process with the remaining dough disks. Chill the formed cookies on the baking sheets for 15 minutes before baking to ensure flakiness.
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12
Brush the tops of the rugelach with the egg wash and sprinkle generously with Demerara sugar.
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13
Bake for 22-25 minutes, rotating the pans halfway through, until the cookies are a deep golden brown and the pastry is crisp.
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14
Immediately transfer the rugelach to a wire rack. This is important as the jam can harden and stick to the parchment as it cools.
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15
Allow to cool completely before serving. The flavors develop and the texture sets as they reach room temperature.
💡 Chef's Tips
Keep the dough cold! If the butter melts before baking, you lose those flaky layers. Pulse the walnuts until they are very fine so the rugelach are easier to roll tightly. If your jam is very chunky, run it through a blender or sieve first for a smoother application. Don't be afraid of a dark golden bake; underbaked rugelach will be doughy rather than crisp. To store, keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
🍽️ Serving Suggestions
Serve alongside a glass of hot tea with lemon for a classic afternoon pairing. Arrange on a platter with chocolate gelt and star-shaped cookies for a Hanukkah celebration. Pair with a small glass of dessert wine like Sauternes or a late-harvest Riesling. Enjoy warm with a dollop of sour cream or Greek yogurt for a tangy contrast. Serve as part of a brunch spread with smoked salmon and bagels.