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

Scale

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)

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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.