If you have a soft spot for tender, flaky pastries filled with a sweet and nutty surprise, you are in for a treat with this Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe. Imagine buttery dough gently hugging a luscious blend of plump raisins, crunchy walnuts, fragrant cinnamon, and brown sugar—rolled into delicate crescents that bake up golden and irresistible. This classic Eastern European Jewish dessert brings comfort and joy with every bite, and once you make this recipe, it will surely become one of your favorite go-to treats for celebrations or everyday indulgence.
Ingredients You’ll Need
The magic behind this Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role in building layers of flavor and that perfect balance between flaky dough and a sweet, textured filling.
- All-purpose flour (2 cups): The sturdy base for the dough that creates the perfect tender crumb.
- Salt (1/4 teaspoon): Enhances the flavor, balancing the sweetness and rich buttery notes.
- Unsalted butter (1 cup, cold and cubed): Key for achieving those flaky, melt-in-your-mouth layers.
- Cream cheese (8 ounces, cold and cubed): Adds richness and tenderness to the dough without overpowering it.
- Granulated sugar (2 tablespoons): Provides just a touch of sweetness in the dough to complement the filling.
- Raisins (1 cup): Bring juicy bursts of sweetness and texture in the filling.
- Walnuts (1 cup, finely chopped): Offer a satisfying crunch and nutty depth.
- Brown sugar (1/4 cup): Adds warmth and a hint of molasses flavor that pairs beautifully with cinnamon.
- Cinnamon (1 teaspoon): Infuses the filling with a cozy spice aroma.
- Granulated sugar (1/4 cup, for sprinkling): Creates a delicate, sweet crust after baking.
- Egg (1, beaten): Helps give the rugelach a shiny golden finish for an inviting look.
How to Make Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe
Step 1: Prepare the Dough
Start by combining the all-purpose flour, salt, and granulated sugar in a food processor or large mixing bowl. Add the cold, cubed butter and cream cheese to the dry ingredients. Pulse or use a pastry cutter until you have a soft dough that comes together in clumps but is still pliable. Divide this dough into two equal disks, wrap them tightly in plastic wrap, and chill them in the refrigerator for at least one hour. This resting time is crucial—it chills the fats, making the dough easier to roll out while contributing to a tender, flaky texture.
Step 2: Make the Filling
While your dough chills, mix together the raisins, finely chopped walnuts, brown sugar, and cinnamon in a bowl. If your raisins seem a bit dry, soak them briefly in warm water and drain well to ensure they stay plump and tender inside your rugelach, adding moist sweetness to every bite.
Step 3: Roll Out the Dough and Add Filling
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. On a lightly floured surface, roll out one disk of chilled dough into a 10 to 12-inch circle. Evenly sprinkle half of the raisin–walnut filling mixture over the dough and gently press it in with your hands so it slightly adheres but doesn’t tear the dough. This step oils your crescent with flavor and texture that will shine after baking.
Step 4: Shape the Rugelach
Using a sharp knife or pizza cutter, slice the circle into 12 evenly sized wedges, much like cutting a pizza. Begin at the wide end of each wedge and carefully roll it up toward the pointed tip, forming the classic crescent shape. Place each rolled wedge with the point-side down on your prepared baking sheet. Repeat this rolling process with the second dough disk and remaining filling for a total of 24 beautiful rugelach pieces.
Step 5: Final Touches and Baking
To finish, brush each crescent with the beaten egg wash to get that enticing golden shine after baking. Then, sprinkle granulated sugar over the tops for a delicate crunch. Bake your batch for 20 to 25 minutes or until they are perfectly golden brown. Once baked, transfer the rugelach to a wire rack and let them cool completely before diving in. This cooling period helps the pastries firm up just enough to hold their shape while preserving that tender crumb.
How to Serve Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe
Garnishes
Serve these delightful crescents dusted with a touch of powdered sugar or drizzle lightly with honey for a shiny glaze that makes them extra special. You can also sprinkle some finely chopped nuts on top before baking for added texture and appeal. These little touches not only enhance flavor but also make your serving plate look inviting and festive.
Side Dishes
Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe pairs beautifully with a cup of freshly brewed coffee, strong black tea, or even a warm chai latte. If you want to elevate your spread, serve alongside fresh fruit like berries or sliced apples for a contrast that brightens the flavors. On a holiday table, these little pastries make a wonderful complement to rich desserts or creamy cheeses.
Creative Ways to Present
For gatherings, arrange your crescent rugelach in circular patterns on rustic wooden boards or vintage platters for an authentic feel. Wrap a few in parchment with twine as charming edible gifts. You could even serve mini versions by slicing the dough smaller and rolling with the same filling to create petite treats perfect for cocktail parties or afternoon teas.
Make Ahead and Storage
Storing Leftovers
If you have any leftover rugelach, place them in an airtight container at room temperature, and they will stay fresh for up to three days. Avoid refrigeration as it can dry them out and diminish the crisp, flaky texture that makes them so delightful.
Freezing
These crescent pastries freeze wonderfully! For best results, after baking and cooling completely, lay them in a single layer on a tray to freeze. Once frozen, transfer them to an airtight container or zip-top bag. They will keep well for up to one month. When you want a quick treat, thaw them at room temperature or warm gently in an oven.
Reheating
To enjoy your rugelach fresh from the oven, reheat frozen or stored pastries in a 300°F oven for 5 to 7 minutes. This helps revive their buttery flakiness and warms the filling just right. Avoid microwaving as it can make the dough tough or soggy.
FAQs
Can I substitute the walnuts for another nut?
Absolutely! Pecans or almonds make great alternatives that provide a slightly different flavor and texture but still complement the sweet raisin filling beautifully.
Is it necessary to chill the dough?
Yes, chilling the dough is key. It firms up the butter and cream cheese, making it easier to roll without sticking or tearing. It also helps the dough become flaky and tender after baking.
Can I make the dough ahead of time?
Definitely. You can prepare the dough up to one day ahead and store it wrapped tightly in the refrigerator. Just bring it back to the fridge if it softens while you prepare the filling.
How do I prevent the filling from leaking out during baking?
Press the filling gently onto the dough to help it adhere. Rolling tightly from the wide end to the point also locks the filling inside. Avoid overfilling to keep your rugelach neat and intact.
Are Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe suitable for vegans?
This recipe uses butter, cream cheese, and egg wash, which are not vegan. However, you could experiment with vegan butter, dairy-free cream cheese, and plant-based egg substitutes, though the texture and flavor might vary.
Final Thoughts
Making this Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe is like inviting a warm hug into your kitchen—comforting, sweet, and wonderfully satisfying. Whether you’re baking for a holiday, a casual get-together, or simply treating yourself, these tender, flaky crescents will quickly become an adored classic in your recipe collection. I can’t wait for you to try making them and savor every delicious bite!
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Crescent-Shaped Rugelach with Raisin–Walnut Filling Recipe
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 rugelach
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, Eastern European
- Diet: Vegetarian
Description
Delight in these crescent-shaped rugelach filled with a luscious raisin–walnut mixture, perfect as a sweet treat for holidays or cozy gatherings. The tender, flaky dough made with cream cheese and butter encases a flavorful blend of raisins, walnuts, cinnamon, and brown sugar, baked to golden perfection and lightly brushed with egg wash for a beautiful glaze.
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 8 ounces cream cheese, cold and cubed
- 2 tablespoons granulated sugar
For the filling:
- 1 cup raisins
- 1 cup walnuts, finely chopped
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For assembly:
- 1/4 cup granulated sugar (for sprinkling)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the dough: In a food processor or a large bowl, combine the all-purpose flour, salt, and granulated sugar. Add the cold cubed unsalted butter and cream cheese. Pulse or use a pastry cutter to incorporate until the mixture forms a soft dough. Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour to chill.
- Prepare the filling: While the dough chills, combine the raisins, finely chopped walnuts, brown sugar, and cinnamon in a bowl. If the raisins seem dry, soak them briefly in warm water and then drain thoroughly to plump them up.
- Preheat the oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll and fill the dough: On a lightly floured surface, roll out one disk of dough into a 10 to 12 inch circle. Evenly sprinkle half of the raisin-walnut filling over the surface and gently press it into the dough with your hands to adhere.
- Cut and shape rugelach: Using a sharp knife or pizza cutter, slice the circle into 12 equal wedges, resembling pizza slices. Starting at the wide end of each wedge, carefully roll it up into a crescent shape. Place each rolled piece point-side down on the prepared baking sheet.
- Repeat with second dough disk: Repeat the rolling, filling, cutting, and shaping process with the remaining dough disk and filling mixture.
- Apply egg wash and sugar: Brush each shaped rugelach with the beaten egg to create a golden glaze during baking. Sprinkle the tops with the 1/4 cup of granulated sugar for added sweetness and crunch.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the rugelach are golden brown and cooked through.
- Cool and serve: Remove the rugelach from the oven and transfer them to wire racks to cool completely before serving. Enjoy their delicate flakiness and sweet filling!
Notes
- You can prepare the dough a day ahead and refrigerate it overnight for convenience.
- Rugelach freezes well—once completely cooled, store them in airtight containers for up to 1 month.
- For an extra touch of sweetness, spread a thin layer of jam or honey underneath the filling before rolling.
