Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar. This is an easy rugelach recipe that breaks down and simplifies the steps so everyone can make it with ease!
This Easy Rugelach recipe is a classic pastry that is adaptable and fun to make!
- 1 cup butter, room temperature
- 8– ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1 cup apricot preserves
- 1 cup golden raisins
- 1 cup chopped walnuts
- Cinnamon Sugar (2 tablespoons granulated sugar + 1 teaspoon ground cinnamon)
- 2 tablespoons milk
- 1/3 cup turbinado sugar for garnish (I used Sugar in the Raw)
- Tools: Reynolds Kitchens Quick Cut Plastic Wrap
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes, until smooth and creamy.
- Add in the sugar and salt and mix for 1 minute, scraping the sides as necessary.
- Turn mixer to low and add in the flour, mixing until just combined, don’t over-mix.
- Place a large piece of plastic wrap onto your counter. Place the dough onto the plastic wrap and press it into a rectangle shape, approximately 1- inch thick. Wrap the dough tightly in the
- Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least 6 hours, or overnight.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Divide the dough into 4 equal pieces, working with one piece at a time, placing the dough you aren’t using back in the refrigerator.
- On a lightly floured surface, roll out the dough into a 12 x 8- inch rectangle. Spread 1/4 cup of the preserves evenly onto the dough. Sprinkle 1/4 cup of the raisins and 1/4 cup walnuts evenly on top. Sprinkle about 1 1/2 teaspoons of cinnamon sugar all over the top. Roll the dough tightly from the long side into a log. Place the log seam side down onto your prepared baking sheet and repeat with the process with the remaining dough placing the logs 2- inches apart on the baking sheet.
- Brush each log with milk and sprinkle with turbinado sugar.
- Using a very sharp knife, cut the logs 3/4 through (not all the way) into 1- inch slices.
- Bake for 45 minutes, or until golden. Allow to cool on the baking sheet for 30 minutes, and then transfer to a cutting board to slice all the way through.
Store airtight at room temperature for up to 5 days or freeze airtight for up to a month. You can also use any flavor preserves you like if you don’t prefer apricot.