Rugelach is a classic pastry with roots in Jewish baking traditions, particularly beloved in Eastern Europe and now enjoyed worldwide. These crescent-shaped cookies are buttery, tender, and filled with layers of jam, nuts, and sometimes dried fruit or chocolate. Each bite combines sweetness, crunch, and a flaky texture that makes them irresistible with coffee or tea.
This version—Jammy Walnut Rugelach—uses a soft cream cheese dough rolled around a filling of fruity jam and finely chopped walnuts. The result is a pastry that’s lightly crisp on the outside, chewy in the middle, and full of nutty, jam-filled flavor. Perfect for holidays, celebrations, or just as a cozy homemade treat, rugelach is surprisingly simple to make once you master rolling and shaping.
Cooking Time: 1 hour 15 minutes (includes chilling)
Serving: 32 rugelach
Ingredients for Dough
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2 1/4 cups all-purpose flour
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1/4 tsp salt
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1 cup unsalted butter, cold and cubed
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225 g cream cheese (8 oz), cold and cubed
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1/4 cup granulated sugar
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1 tsp vanilla extract
Ingredients for Filling
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1/2 cup fruit jam (apricot, raspberry, or strawberry work best)
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1 cup walnuts, finely chopped
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1/4 cup brown sugar
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1 tsp ground cinnamon
Ingredients for Topping
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1 egg, beaten (for egg wash)
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2 tbsp granulated sugar mixed with 1/2 tsp cinnamon (for sprinkling)
Step-by-Step Instructions
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Make the dough: In a large bowl, whisk together flour and salt. Cut in the butter and cream cheese using a pastry cutter or food processor until crumbly. Mix in sugar and vanilla. Gather the dough into a ball, divide into 4 equal portions, flatten each into a disk, and wrap in plastic. Chill for at least 30 minutes.
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Prepare the filling: In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon.
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Roll the dough: On a lightly floured surface, roll one disk into a 9-inch circle. Spread 2 tbsp of jam evenly over the dough. Sprinkle with a quarter of the walnut-sugar mixture.
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Shape the rugelach: Using a sharp knife or pizza cutter, cut the circle into 8 wedges (like a pizza). Starting from the wide edge, roll each wedge tightly toward the point to form crescents. Place on a parchment-lined baking sheet, tip side down. Repeat with remaining dough.
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Egg wash and topping: Brush each rugelach with beaten egg and sprinkle with the cinnamon-sugar mixture.
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Bake: Preheat the oven to 180°C (350°F). Bake rugelach for 20–25 minutes, until golden brown. Cool on a wire rack.
Nutrition (per piece, approx.)
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Calories: 140
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Protein: 2 g
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Fat: 9 g
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Carbohydrates: 13 g
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Fiber: 1 g
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Sugar: 6 g
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Sodium: 50 mg
Tips
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Keep your dough cold at all times; it helps create a tender, flaky texture.
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Apricot jam is the most traditional, but raspberry adds a tart balance to the sweetness.
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For extra flavor, add a handful of chopped dried cherries or raisins to the filling.
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Rugelach can be frozen unbaked. Simply shape, freeze on trays, then transfer to a bag. Bake directly from frozen, adding a few extra minutes.
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Store baked rugelach in an airtight container for up to 5 days. They taste even better the next day.
