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Rugelach Cookies with Cream Cheese Dough Recipe

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★★★★★

4.5 from 99 reviews

Delight in these classic Rugelach cookies featuring a rich, cream cheese-infused dough that creates an irresistibly tender and flaky crust. Filled with a sweet mixture of brown sugar, walnuts, raisins, and cinnamon, these crescent-shaped treats bake to a golden perfection with a perfectly crunchy bottom, making them a wonderful addition to any dessert table or afternoon tea.

Ingredients

Scale

For the Dough

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed
  • 6 ounces (170g) full-fat brick cream cheese, cold and cubed
  • 1/3 cup (75g) sour cream, cold

For the Filling

  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 cup (115g) chopped walnuts (or chopped pecans)
  • 1/2 cup (85g) raisins (or dried cranberries)
  • 1 Tablespoon ground cinnamon

For Assembly and Serving

  • Water for brushing dough
  • Optional for topping: confectioners’ sugar

Instructions

  1. Mix the Dough Dry Ingredients: Place the all-purpose flour and salt into the bowl of a food processor and pulse a few times until well combined.
  2. Add Fat and Cream Cheese: Add the cold, cubed unsalted butter, cold cream cheese, and cold sour cream to the food processor. Pulse continuously for about 30 seconds until the mixture has pea-sized crumbs evenly distributed.
  3. Chill the Dough: Divide the crumbly dough into three equal portions, shaping each into a flattened disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 1 day. Dough can also be frozen for up to 3 months; thaw overnight in the refrigerator before use.
  4. Prepare the Filling: In the food processor, combine brown sugar, chopped walnuts, raisins, and ground cinnamon. Pulse until the filling mixture is finely chopped and well combined with a slightly moist texture, yielding just over 2 cups.
  5. Prepare Baking Sheets: Line three large rimmed baking sheets with parchment paper or silicone mats to ensure easy removal and cleanup.
  6. Roll out the Dough: Remove one dough disc from the refrigerator and place it on a lightly floured surface. Roll into a roughly 10-inch diameter circle about 1/4 inch thick. Lightly brush the surface with water to help the filling adhere.
  7. Spread the Filling: Evenly distribute one-third of the filling over the rolled dough, gently pressing it down so it becomes compact and adheres well to the dough.
  8. Cut and Shape: Using a pizza cutter or sharp knife, cut the dough circle into 8 equal wedges. Carefully roll each wedge up from the wide end to the narrow tip, creating crescent-shaped rolls. Place each roll point-side down on the prepared baking sheets, fitting 8 rolls per sheet. Repeat this process with the remaining two dough discs and filling.
  9. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure a properly heated environment for baking.
  10. Bake the Rugelach: Bake the prepared rugelach on the middle racks for 25 to 30 minutes, or until the cookies turn golden brown. The butter content will lightly fry the bottoms, creating a wonderfully crunchy crust.
  11. Cool and Serve: Remove the baking sheets from the oven and allow the rugelach to cool for about 10 minutes. Optionally dust with confectioners’ sugar before serving. Enjoy warm or at room temperature. Store leftovers tightly covered at room temperature for up to 5 days.

Notes

  • Ensure all dairy ingredients are cold when mixing to achieve the best flaky dough texture.
  • Filling options can be customized with different nuts or dried fruits like cranberries for variation.
  • The dough can be frozen for up to 3 months—thaw in the refrigerator overnight before rolling out.
  • Use a pizza cutter for clean, even wedges and safer cutting on silicone mats.
  • Rugelach is best enjoyed within 5 days stored at room temperature in an airtight container.
  • For an elegant presentation, dust with confectioners’ sugar before serving.

Keywords: Rugelach, cream cheese dough, Jewish cookies, walnut raisin filling, cinnamon, baked cookies, flaky crust, holiday desserts

Find it online: https://kitchenbyclara.com/rugelach-cookies-with-cream-cheese-dough-recipe/