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Traditional Rugelach Recipe for Hanukkah

A close-up of several golden-brown Rugelach pastries generously coated in cinnamon sugar, piled high on a white plate.
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Make authentic, buttery rugelach with a sweet filling, perfect for sharing during the Festival of Lights.

Ingredients

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  • 1 cup unsalted butter, cold and cubed
  • 8 ounces cream cheese, cold
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1/2 cup finely chopped walnuts
  • 1/4 cup cinnamon sugar mixture (1 part cinnamon to 3 parts sugar)
  • 1 egg white, lightly beaten (for egg wash)

Instructions

  1. Combine the cold butter, cream cheese, flour, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
  2. Add the granulated sugar, beaten egg, and vanilla extract. Pulse just until the dough comes together. Do not overmix.
  3. Divide the dough into four equal portions. Flatten each portion into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  4. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll out one disk of dough into a rough 10-inch circle.
  6. Spread a thin, even layer of raspberry jam over the dough circle. Sprinkle lightly with chopped walnuts.
  7. Cut the circle into 12 equal wedges, like a pizza.
  8. Starting from the wide outer edge, tightly roll each wedge toward the point. Place the rolled crescent shapes seam-side down on the prepared baking sheets.
  9. Brush the tops lightly with the egg white wash.
  10. Bake for 15 to 18 minutes, or until the edges are lightly golden brown.
  11. Remove from the oven and immediately sprinkle with the cinnamon sugar mixture while still warm.
  12. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a richer flavor, use high-quality European-style butter.
  • You can substitute the raspberry jam with apricot preserves or chocolate hazelnut spread.
  • If you do not have a food processor, cut the butter and cream cheese into the dry ingredients using a pastry blender or two knives.

Nutrition

Find it online: https://miameal.com/traditional-rugelach-recipe-hanukkah/