Description
Delight in these classic Rugelach cookies—flaky, buttery pastries filled with a sweet mixture of walnuts, raisins, and cinnamon sugar. Made with a tender cream cheese dough, these easy-to-make cookies are perfect for any occasion and pair beautifully with tea or coffee.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Unsalted Butter, softened
- 8 ounces Cream Cheese, softened
- 1/2 cup Sour Cream
Filling
- 1/4 cup Granulated Sugar (can substitute with brown sugar)
- 1 teaspoon Ground Cinnamon
- 1 cup Walnuts, finely chopped
- 1/2 cup Raisins, finely chopped
Instructions
- Prepare Dough: In a food processor, pulse together the all-purpose flour and salt until combined. Add the softened unsalted butter and cream cheese, blending until the mixture becomes crumbly. Finally, add the sour cream and process just until the dough comes together into a cohesive ball.
- Chill Dough: Divide the dough into four equal portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least one hour to firm up the dough for easier handling.
- Make Filling: In a medium bowl, mix the granulated sugar, ground cinnamon, finely chopped walnuts, and chopped raisins until well combined to create the sweet filling.
- Roll and Fill: On a lightly floured surface, roll out one chilled dough disc into a circle approximately 1/8 inch thick. Spread an even, generous layer of the filling mixture over the dough surface. Cut the circle into wedges (like pie slices). Starting from the wide end, roll each wedge tightly toward the point to form crescent-shaped pastries.
- Bake: Arrange the rolled cookies on a baking sheet lined with parchment paper, spacing them about 1 inch apart. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the cookies turn golden brown and are cooked through.
- Cool: Remove the cookies from the oven and transfer to wire racks to cool completely before serving, allowing the pastries to firm up and develop their characteristic flaky texture.
Notes
- Use softened ingredients for easier mixing and to achieve the right dough texture.
- Chilling the dough is crucial for easy rolling and shaping.
- Feel free to substitute brown sugar for granulated sugar for a deeper, caramel flavor in the filling.
- For a nut-free version, omit the walnuts and add extra raisins or another dried fruit.
- Store cookies in an airtight container at room temperature for up to 5 days.
