Description
Delightful crescent-shaped pastries with a rich buttery dough, filled with sweet and nutty flavors, perfect for sharing or enjoying with tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for filling)
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins or currants
- 1/2 teaspoon cinnamon
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- In a mixing bowl, combine the flour and salt. In another bowl, cream together the softened butter and cream cheese until smooth. Gradually add the flour mixture, mixing until just combined. Wrap in plastic wrap and chill for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough into a circle, about 1/8 inch thick.
- Spread sugar, chopped nuts, raisins or currants, and cinnamon evenly over the dough.
- Cut the dough into wedges and roll each wedge from the wide end towards the point.
- Place the rolled rugelach on a baking sheet lined with parchment paper.
- Beat together the egg and milk; brush over the rugelach.
- Bake for 25-30 minutes until golden brown, then allow to cool slightly before serving.
Notes
Enjoy slightly warm or at room temperature. Dust with powdered sugar for extra sweetness.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 pastry
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg