📝 About This Recipe
A cornerstone of Jewish baking, these crescent-shaped cookies feature a tender, flaky dough enriched with cream cheese and butter. Each bite offers a harmonious balance of tangy dough, sweet apricot preserves, and the earthy crunch of toasted walnuts and cinnamon sugar. These pastries are a labor of love that reward the baker with a melt-in-your-mouth texture that is both sophisticated and deeply nostalgic.
🥗 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 chunks)
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon Vanilla extract (high quality)
The Filling
- 2/3 cup Apricot preserves (warmed and strained if very chunky)
- 1/2 cup Granulated sugar (for the cinnamon mixture)
- 1 1/2 tablespoons Ground cinnamon
- 1 cup Walnuts (very finely chopped)
- 1/2 cup Currants or mini chocolate chips (optional)
The Finish
- 1 large Egg (beaten with 1 teaspoon water for egg wash)
- 2 tablespoons Demerara sugar (for sprinkling on top)
👨🍳 Instructions
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1
In a food processor, pulse the flour, 2 tablespoons of sugar, and salt until combined. Add the cold butter and cream cheese cubes.
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2
Pulse about 10-12 times until the dough starts to form large moist clumps; do not overprocess into a ball. Drizzle in the vanilla and pulse twice more.
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3
Turn the dough out onto a lightly floured surface. Divide into 4 equal portions, shape into flat discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.
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4
While the dough chills, prepare the filling by mixing the 1/2 cup sugar and cinnamon in a small bowl. Finely chop the walnuts until they are almost a coarse meal.
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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
On a well-floured surface, roll one disc of dough into a 9-inch circle, about 1/8-inch thick. Keep the other discs in the fridge while you work.
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7
Spread about 2-3 tablespoons of warmed 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 adhere the filling to the dough.
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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 discs. Once all are shaped, refrigerate the trays for 15 minutes to firm up the butter; this prevents spreading.
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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 25-30 minutes, rotating the pans halfway through, until the pastries are deeply golden brown and the filling is bubbling slightly.
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14
Immediately move the rugelach to a wire rack. If any jam has leaked and hardened, it's easier to move them while warm.
💡 Chef's Tips
Ensure your butter and cream cheese are very cold; this creates the signature flaky layers. Avoid overfilling the dough circles, as too much jam will leak out and burn on the baking sheet. If the dough becomes too soft while rolling, pop it back in the freezer for 5 minutes. Use a pizza cutter for the most even and clean wedge cuts. For a chocolate version, swap the apricot jam for Nutella or raspberry jam and mini chocolate chips.
🍽️ Serving Suggestions
Serve alongside a glass of cold milk or a strong cup of dark roast coffee. Arrange on a silver platter with fresh berries for a beautiful brunch display. Pair with a glass of sweet dessert wine like Moscato or Sauternes. These make excellent gifts; stack them in a decorative tin lined with parchment paper. Serve slightly warm with a dollop of whipped cream for a more decadent dessert.