Ready to roll into the world of buttery, flaky perfection? Rugelach, those crescent-shaped delights that dance between cookie and pastry, are the stars of our show today. Whether you’re a baking novice or a seasoned pro, our roundup of 17 Delicious Rugelach Recipes promises a treasure trove of flavors to tempt your taste buds. Let’s embark on this sweet journey together—your next favorite recipe awaits!
Classic Cream Cheese Rugelach
Gracefully nestled between the realms of pastry and cookie, Classic Cream Cheese Rugelach offers a buttery, flaky embrace with a subtly tangy cream cheese dough, enveloping a sweet, spiced filling. This beloved treat, with its origins steeped in Jewish tradition, has found a cherished place in the hearts of American bakers and dessert aficionados alike.
Ingredients
- 8 ounces high-quality cream cheese, softened to room temperature
- 1 cup unsalted European-style butter, at cool room temperature
- 2 cups unbleached all-purpose flour, plus extra for dusting
- 1/4 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped walnuts, lightly toasted
- 1/2 cup high-quality apricot preserves
- 1 tablespoon ground cinnamon
- 1 large pasture-raised egg, lightly beaten for egg wash
- 2 tablespoons turbinado sugar, for sprinkling
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until perfectly smooth and creamy, about 3 minutes.
- Reduce the mixer speed to low and gradually add the flour, salt, granulated sugar, and vanilla extract, mixing just until the dough comes together. Tip: Overmixing can lead to tough dough, so stop as soon as it forms a cohesive mass.
- Divide the dough into 4 equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm. Tip: Chilling the dough ensures it’s manageable to roll and prevents spreading during baking.
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 9-inch circle, about 1/8-inch thick. Spread a thin layer of apricot preserves over the dough, then sprinkle evenly with chopped walnuts and cinnamon.
- Using a sharp knife or pizza cutter, cut the circle into 12 wedges. Starting at the wide end, roll each wedge tightly toward the point, then transfer to the prepared baking sheet, placing them seam-side down. Tip: For even baking, ensure the rugelach are spaced about 1 inch apart on the baking sheet.
- Brush the tops of the rugelach lightly with the beaten egg and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and crisp. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Marvel at the rugelach’s delicate layers, each bite offering a harmonious blend of creamy, nutty, and spiced flavors. Serve these elegant pastries at your next brunch or package them in a beautiful box for a thoughtful homemade gift.
Chocolate Filled Rugelach
Amidst the tapestry of classic pastries, Chocolate Filled Rugelach stands out as a decadent treat, blending the rich, velvety allure of chocolate with the delicate, flaky layers of traditional rugelach dough. This recipe elevates the humble cookie into a sophisticated dessert, perfect for afternoon tea or as a luxurious finish to any meal.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 lb unsalted butter, chilled and cubed
- 8 oz cream cheese, chilled and cubed
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup high-quality dark chocolate, finely chopped
- 1/4 cup light brown sugar, packed
- 1 tsp pure vanilla extract
- 1 large pasture-raised egg, lightly beaten for egg wash
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the chilled, cubed unsalted butter and cream cheese to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gently knead the dough into a ball, divide into two equal portions, wrap in plastic, and refrigerate for 1 hour until firm.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one portion of dough into a 1/8-inch thick circle. Sprinkle half of the finely chopped dark chocolate, light brown sugar, and pure vanilla extract evenly over the surface.
- Cut the circle into 12 wedges and roll each wedge from the wide end to the point, forming a crescent shape.
- Place the rugelach on the prepared baking sheets, brush with the lightly beaten egg wash, and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and flaky. Repeat with the remaining dough and filling.
- Cool on a wire rack for 10 minutes before serving.
Creating these Chocolate Filled Rugelach yields a pastry with a contrast of textures—crisp, buttery layers giving way to a molten chocolate center. For an extra touch of elegance, serve alongside a dollop of crème fraîche or a drizzle of raspberry coulis.
Apricot Walnut Rugelach
Perfectly balancing the delicate sweetness of apricot with the rich, earthy crunch of walnuts, these rugelach are a testament to the art of pastry-making. Each bite offers a harmonious blend of flavors and textures, encased in a buttery, flaky dough that melts in your mouth.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, chilled
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup apricot preserves
- 1 cup walnuts, finely chopped
- 1/2 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the chilled, cubed unsalted butter and cream cheese. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide it into 4 equal portions, and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 9-inch circle. Spread a thin layer of apricot preserves over the surface, leaving a 1-inch border.
- Sprinkle the apricot layer with chopped walnuts, light brown sugar, and ground cinnamon. Press the filling gently into the dough.
- Using a sharp knife or pizza cutter, cut the circle into 12 wedges. Roll each wedge from the wide end to the point, placing the rugelach seam-side down on the prepared baking sheets.
- Brush the tops of the rugelach with the lightly beaten egg and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown. Rotate the baking sheets halfway through for even browning.
- Transfer the rugelach to a wire rack to cool slightly before serving.
Serve these apricot walnut rugelach warm, allowing the layers of flaky pastry and sweet, nutty filling to shine. For an extra touch of elegance, dust with powdered sugar or serve alongside a dollop of crème fraîche.
Cinnamon Sugar Rugelach
Lusciously layered and delicately spiced, these Cinnamon Sugar Rugelach are a testament to the art of pastry-making, offering a buttery, flaky texture that melts in your mouth with each bite. Perfect for a cozy morning or an elegant afternoon tea, they strike a harmonious balance between sweet and spice.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, melted and clarified
- 1/2 cup walnuts, finely chopped and toasted
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp whole milk
- 1 tsp pure vanilla extract
Instructions
- In a large mixing bowl, combine the cold cubed butter, cream cheese, sifted flour, granulated sugar, and sea salt. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide it into two equal portions, and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 12-inch circle. Brush the surface evenly with half of the clarified butter.
- In a small bowl, mix the brown sugar, cinnamon, and toasted walnuts. Sprinkle half of this mixture over the buttered dough.
- Using a sharp knife or pizza cutter, cut the circle into 12 wedges. Roll each wedge tightly from the wide end to the point, and place seam-side down on the prepared baking sheet.
- Repeat the process with the second disk of dough and remaining ingredients.
- In a small bowl, whisk together the beaten egg, milk, and vanilla extract. Lightly brush each rugelach with this egg wash.
- Bake for 20-25 minutes, or until golden brown and puffed. Rotate the baking sheets halfway through for even baking.
- Allow the rugelach to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Exquisitely crisp on the outside with a tender, layered interior, these rugelach are a delightful interplay of textures. The cinnamon sugar filling caramelizes slightly in the oven, creating a rich, aromatic flavor that’s irresistible. Serve them warm with a dusting of powdered sugar or alongside a dollop of clotted cream for an extra indulgent treat.
Raspberry Jam Rugelach
Flaky, buttery, and bursting with the sweet-tart essence of summer, Raspberry Jam Rugelach is a pastry that marries simplicity with sophistication. This delightful treat, with its tender layers and vibrant filling, is a testament to the beauty of homemade baking.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup raspberry jam, seedless
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the cold, cubed unsalted butter and cream cheese to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide it into two equal portions, and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Spread 1/4 cup of seedless raspberry jam evenly over the surface.
- Using a sharp knife or pizza cutter, cut the circle into 12 wedges. Starting from the wide end, roll each wedge tightly towards the point.
- Place the rugelach on the prepared baking sheets, seam side down. Brush the tops with the lightly beaten egg and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and crisp. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Kneaded with care and baked to perfection, these Raspberry Jam Rugelach offer a delightful contrast of textures—crisp on the outside, tender within, with a luscious jam center. Serve them alongside a cup of Earl Grey tea for an afternoon treat that feels both indulgent and refined.
Pecan Pie Rugelach
Perfectly blending the rich, buttery layers of traditional rugelach with the deep, caramelized sweetness of pecan pie, this dessert is a delightful twist on two beloved classics. Each bite offers a harmonious balance of textures and flavors, making it an irresistible treat for any occasion.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, cold
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup pecan halves, finely chopped
- 1/2 cup dark brown sugar, packed
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp whole milk
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the chilled, cubed unsalted butter and cold cream cheese. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide it into two equal portions, and flatten each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, mix the finely chopped pecan halves, packed dark brown sugar, pure maple syrup, vanilla extract, and ground cinnamon until well combined.
- On a lightly floured surface, roll one disk of dough into a 12-inch circle. Spread half of the pecan mixture evenly over the dough, then cut into 12 wedges.
- Roll each wedge from the wide end to the point, forming a crescent shape. Place on the prepared baking sheet, seam side down. Repeat with the remaining dough and filling.
- In a small bowl, whisk together the lightly beaten pasture-raised egg and whole milk. Brush the rugelach lightly with the egg wash.
- Bake for 20-25 minutes, or until golden brown and crisp. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Exquisitely crisp on the outside with a tender, flaky interior, these pecan pie rugelach are a testament to the beauty of combining textures and flavors. Serve them warm with a drizzle of caramel sauce for an extra indulgent touch, or enjoy them as they are for a perfectly balanced treat.
Nutella Stuffed Rugelach
Venture into the realm of exquisite pastries with this Nutella Stuffed Rugelach, a delightful twist on the classic Jewish confection that marries the rich, creamy texture of Nutella with the flaky, buttery layers of traditional rugelach dough.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 lb unsalted butter, chilled and cubed
- 8 oz cream cheese, chilled and cubed
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup Nutella, slightly warmed for ease of spreading
- 1 large pasture-raised egg, lightly beaten for egg wash
- 1/4 cup turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the chilled, cubed unsalted butter and cream cheese. Using a pastry cutter or your fingertips, work the mixture until it resembles coarse crumbs.
- Gather the dough into a ball, divide it into 4 equal portions, and flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Spread 1/4 cup of slightly warmed Nutella evenly over the surface.
- Using a sharp knife or pizza cutter, cut the circle into 8 equal wedges. Starting from the wide end, roll each wedge tightly towards the point.
- Place the rugelach on the prepared baking sheets, seam side down, and brush lightly with the beaten egg wash. Sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and flaky. Rotate the baking sheets halfway through for even browning.
- Transfer the rugelach to a wire rack to cool slightly before serving.
Kaleidoscopic in flavor and texture, these Nutella Stuffed Rugelach offer a crispy exterior that gives way to a molten, chocolate-hazelnut center. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for an indulgent treat.
Lemon Curd Rugelach
Venturing into the realm of pastry delights, this Lemon Curd Rugelach offers a sublime blend of tangy and sweet, encased in a tender, flaky dough that promises to elevate your tea time or dessert spread.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 tsp fine sea salt
- 1/2 cup high-quality lemon curd
- 1/4 cup granulated sugar
- 1 tbsp lemon zest, finely grated
- 1 large pasture-raised egg, lightly beaten for egg wash
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the cold cubed butter, cream cheese, flour, and sea salt. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide into two equal portions, and flatten into disks. Wrap each in plastic and refrigerate for at least 1 hour, until firm.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Spread half of the lemon curd evenly over the surface, then sprinkle with half of the granulated sugar and lemon zest.
- Cut the circle into 8 wedges. Starting from the wide end, roll each wedge tightly towards the point. Place on the prepared baking sheet, seam side down, and repeat with the remaining dough and filling.
- Brush each rugelach with the beaten egg and sprinkle with turbinado sugar. Bake for 20-25 minutes, until golden brown and puffed.
- Transfer to a wire rack to cool slightly before serving.
Flaky, buttery layers give way to a bright, citrusy filling in these Lemon Curd Rugelach, making them a perfect pairing with your afternoon espresso or as a sophisticated addition to a brunch buffet. The contrast of textures and flavors ensures each bite is as memorable as the last.
Apple Cinnamon Rugelach
Amidst the crisp embrace of autumn, the Apple Cinnamon Rugelach emerges as a pastry that marries the tartness of apples with the warmth of cinnamon, all wrapped in a tender, flaky dough. This delightful treat, with its golden swirls and aromatic filling, is a testament to the art of baking, offering a perfect balance of flavors and textures.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1 cup apple butter
- 1 tbsp ground cinnamon
- 1/2 cup finely chopped walnuts
- 1 large egg, pasture-raised and lightly beaten
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, chilled cubed unsalted butter, softened cream cheese, granulated sugar, and pure vanilla extract. Mix until the dough just comes together. Tip: Handle the dough as little as possible to ensure it remains flaky.
- Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disc of dough into a 12-inch circle. Spread half of the apple butter evenly over the surface, then sprinkle with half of the ground cinnamon and finely chopped walnuts.
- Cut the circle into 12 wedges and roll each wedge from the wide end to the point. Place on the prepared baking sheet, seam side down. Repeat with the second disc of dough.
- Brush each rugelach with the lightly beaten egg and sprinkle with turbinado sugar. Tip: For an extra glossy finish, you can brush the rugelach with the egg wash a second time before baking.
- Bake for 20-25 minutes, or until the rugelach are golden brown and the filling is bubbly. Tip: Rotate the baking sheets halfway through baking to ensure even browning.
Lusciously tender with a crisp exterior, these Apple Cinnamon Rugelach offer a symphony of textures and flavors. Serve them warm with a dollop of clotted cream or alongside a spiced chai latte for an indulgent afternoon treat.
Cherry Almond Rugelach
Lusciously tender and flaky, Cherry Almond Rugelach is a delightful pastry that marries the tartness of cherries with the nutty richness of almonds, all wrapped in a buttery dough. Perfect for afternoon tea or as a sweet finish to a meal, this recipe promises to elevate your baking repertoire with its sophisticated flavors and textures.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 tsp fine sea salt
- 1/2 cup cherry preserves
- 1/2 cup finely chopped almonds, toasted
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large pasture-raised egg, lightly beaten for egg wash
- 2 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the cold cubed butter, cream cheese, flour, and sea salt. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 12-inch circle. Spread half of the cherry preserves evenly over the surface, leaving a small border around the edges.
- Sprinkle half of the chopped almonds and granulated sugar over the preserves. Lightly press the toppings into the dough.
- Using a sharp knife or pizza cutter, cut the circle into 12 wedges. Starting from the wide end, roll each wedge tightly towards the point.
- Place the rugelach on the prepared baking sheets, seam side down. Brush with egg wash and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and crisp. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Repeat the process with the remaining dough and filling ingredients.
Delicate and decadent, these Cherry Almond Rugelach offer a perfect balance of sweet and nutty flavors, with a texture that’s irresistibly flaky. Serve them alongside a dollop of clotted cream or a drizzle of dark chocolate for an extra indulgent treat.
Pumpkin Spice Rugelach
Zesty and inviting, this Pumpkin Spice Rugelach combines the warmth of autumn spices with the delicate, flaky texture of traditional rugelach, creating a pastry that’s as delightful to behold as it is to devour.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, chilled and cubed
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup pumpkin puree
- 1/4 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 egg, pasture-raised and lightly beaten
- 1 tbsp whole milk
- 1/2 cup pecans, finely chopped
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the chilled, cubed unsalted butter and cream cheese to the dry ingredients. Using a pastry cutter or your fingertips, work the mixture until it resembles coarse crumbs.
- Gather the dough into a ball, divide it into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a separate bowl, whisk together the pumpkin puree, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until smooth.
- On a lightly floured surface, roll one disk of dough into a 12-inch circle. Spread half of the pumpkin mixture evenly over the dough, then sprinkle with half of the finely chopped pecans.
- Cut the circle into 12 wedges. Starting from the wide end, roll each wedge tightly towards the point. Place the rugelach on the prepared baking sheet, seam side down.
- Repeat the process with the second disk of dough and remaining filling and pecans.
- In a small bowl, whisk together the lightly beaten egg and whole milk. Brush the tops of the rugelach with this egg wash.
- Bake for 25-30 minutes, or until the rugelach are golden brown and the filling is bubbly. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Nowhere does the essence of fall shine brighter than in these Pumpkin Spice Rugelach, with their golden, flaky layers giving way to a spiced pumpkin filling that’s both rich and nuanced. Serve them warm with a dollop of whipped cream or alongside a steaming cup of chai for an unforgettable autumnal treat.
Caramel Pecan Rugelach
Perfectly balancing the rich, buttery layers of traditional pastry with the indulgent sweetness of caramel and the nutty crunch of pecans, this Caramel Pecan Rugelach is a delightful treat that promises to elevate any occasion. Its intricate swirls not only captivate the eye but also offer a textural symphony in every bite.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, chilled
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup caramel sauce, homemade or premium store-bought
- 1 cup pecans, finely chopped
- 1/4 cup light brown sugar, packed
- 1 tsp pure vanilla extract
- 1 large pasture-raised egg, lightly beaten for egg wash
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the chilled, cubed unsalted butter and cream cheese to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide it into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour until firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Spread half of the caramel sauce evenly over the surface, leaving a small border around the edges.
- Sprinkle half of the finely chopped pecans and light brown sugar over the caramel, then drizzle with half of the pure vanilla extract.
- Using a sharp knife or pizza cutter, cut the circle into 12 wedges. Roll each wedge from the wide end to the point, forming a crescent shape.
- Place the rugelach on the prepared baking sheets, brush with the lightly beaten egg wash, and bake for 20-25 minutes, or until golden brown.
- Repeat the process with the second disk of dough and remaining ingredients.
- Allow the rugelach to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Vibrant with the deep flavors of caramel and pecans, these rugelach boast a flaky exterior that gives way to a tender, melt-in-your-mouth interior. Serve them alongside a dollop of vanilla bean ice cream for an extra touch of decadence.
Blueberry Cream Cheese Rugelach
Flourishing with the vibrant hues of summer, this Blueberry Cream Cheese Rugelach combines the tangy sweetness of blueberries with the rich, creamy texture of artisanal cream cheese, all wrapped in a flaky, buttery pastry that melts in your mouth.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 lb unsalted butter, chilled and cubed
- 8 oz cream cheese, full-fat and chilled
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup wild blueberry preserves
- 1/2 cup toasted walnuts, finely chopped
- 1 large pasture-raised egg, lightly beaten for egg wash
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the chilled, cubed unsalted butter and full-fat cream cheese to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gather the dough into a ball, divide into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour until firm.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Spread half of the wild blueberry preserves evenly over the surface, leaving a 1-inch border.
- Sprinkle half of the finely chopped toasted walnuts over the preserves. Cut the circle into 12 wedges and roll each wedge from the wide end to the point.
- Place the rugelach on the prepared baking sheets, brush with the lightly beaten egg wash, and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and flaky. Repeat with the remaining dough and filling.
- Allow the rugelach to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Offering a delightful contrast of textures, these rugelach feature a crisp exterior that gives way to a soft, jammy center. Serve them at your next brunch with a dollop of crème fraîche for an extra touch of luxury.
Maple Walnut Rugelach
Perfectly balancing the rich, buttery layers of traditional rugelach with the sweet, earthy notes of maple and walnut, this recipe offers a delightful twist on a classic pastry. Each bite delivers a harmonious blend of textures and flavors, making it an irresistible treat for any occasion.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter, chilled and cubed
- 8 ounces cream cheese, chilled and cubed
- 1/4 cup pure maple syrup
- 1/2 cup finely chopped walnuts, toasted
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 large pasture-raised egg, lightly beaten
- 1 tablespoon turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour and fine sea salt until well combined.
- Add the chilled, cubed unsalted butter and cream cheese to the flour mixture. Using a pastry cutter or your fingertips, work the ingredients together until the mixture resembles coarse crumbs.
- Gently knead the dough on a lightly floured surface until it comes together into a smooth ball. Divide the dough into two equal portions, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix together the pure maple syrup, finely chopped toasted walnuts, packed light brown sugar, and ground cinnamon to create the filling.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Spread half of the filling evenly over the dough, leaving a small border around the edges.
- Cut the dough into 12 wedges and roll each wedge from the wide end to the point. Place the rugelach on the prepared baking sheet, seam side down, and repeat with the remaining dough and filling.
- Brush the tops of the rugelach with the lightly beaten pasture-raised egg and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until the rugelach are golden brown and flaky. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Offering a crisp exterior that gives way to a tender, flaky interior, these Maple Walnut Rugelach are a testament to the beauty of combining simple ingredients with precision. Serve them alongside a cup of artisan coffee or as part of a brunch spread for a touch of elegance.
Strawberry Rhubarb Rugelach
Gracefully bridging the gap between rustic charm and refined elegance, Strawberry Rhubarb Rugelach offers a delightful twist on the classic pastry, with its flaky layers enveloping a tangy-sweet filling that sings of summer’s bounty.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, cold
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup strawberry rhubarb jam, homemade or high-quality store-bought
- 1/2 cup finely chopped walnuts, toasted
- 1 large pasture-raised egg, lightly beaten for egg wash
- 2 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the chilled, cubed unsalted butter and cold cream cheese to the dry ingredients. Using a pastry cutter or your fingertips, work the mixture until it resembles coarse crumbs.
- Gather the dough into a ball, divide it into two equal portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 12-inch circle. Spread half of the strawberry rhubarb jam evenly over the surface, then sprinkle with half of the toasted walnuts.
- Cut the circle into 12 wedges. Starting at the wide end, roll each wedge tightly toward the point. Place the rugelach on the prepared baking sheet, seam side down.
- Repeat the process with the second disk of dough and remaining filling ingredients.
- Brush the tops of the rugelach with the lightly beaten egg wash and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and flaky. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Unveiling a perfect balance of textures and flavors, these rugelach boast a crisp exterior giving way to a tender, jam-filled center. Serve them warm with a dollop of clotted cream for an indulgent afternoon treat, or package them elegantly as a thoughtful homemade gift.
Dark Chocolate Orange Rugelach
Elegantly combining the rich depth of dark chocolate with the vibrant zest of orange, these rugelach offer a sophisticated twist on a classic pastry. Perfect for afternoon tea or as a decadent dessert, their flaky layers and luxurious filling promise to delight the senses.
Ingredients
- 1 cup unsalted butter, cold and cubed
- 8 oz cream cheese, cold and cubed
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup high-quality dark chocolate, finely chopped
- 1/4 cup orange marmalade
- 1 tbsp orange zest, freshly grated
- 1/4 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 1 large pasture-raised egg, lightly beaten for egg wash
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the cold cubed butter, cream cheese, flour, granulated sugar, and sea salt. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Turn the dough onto a lightly floured surface and knead gently until it comes together. Divide into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- On a floured surface, roll one disc of dough into a 12-inch circle. Spread half of the orange marmalade evenly over the surface, leaving a 1-inch border.
- Sprinkle half of the dark chocolate, orange zest, brown sugar, and cinnamon over the marmalade. Press lightly to adhere.
- Cut the circle into 12 wedges. Starting from the wide end, roll each wedge tightly toward the point. Place seam-side down on the prepared baking sheet.
- Repeat with the second disc of dough and remaining filling ingredients.
- Brush the rugelach lightly with the beaten egg and sprinkle with turbinado sugar.
- Bake for 20-25 minutes, or until golden brown and flaky. Rotate the baking sheets halfway through for even baking.
- Transfer to a wire rack to cool slightly before serving.
Just out of the oven, these rugelach boast a buttery, flaky exterior with a gooey, aromatic filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for an indulgent treat.
Honey Pistachio Rugelach
Elegantly blending the rich, buttery layers of traditional rugelach with the sweet, nutty crunch of honey-roasted pistachios, this recipe offers a delightful twist on a classic pastry. Perfect for afternoon tea or as a sophisticated dessert, these pastries are as pleasing to the eye as they are to the palate.
Ingredients
- 1 cup unsalted butter, chilled and cubed
- 8 oz cream cheese, full-fat and chilled
- 2 cups all-purpose flour, sifted
- 1/4 tsp fine sea salt
- 1/2 cup honey
- 1 cup shelled pistachios, finely chopped
- 1 tsp pure vanilla extract
- 1 large pasture-raised egg, lightly beaten for egg wash
- 2 tbsp granulated sugar, for sprinkling
Instructions
- In a large mixing bowl, combine the chilled butter cubes and cream cheese. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gradually add the sifted flour and sea salt to the butter mixture, folding gently until a dough begins to form. Tip: Avoid overworking the dough to ensure flaky layers.
- Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Brush lightly with honey, leaving a 1-inch border around the edges.
- Sprinkle half of the chopped pistachios evenly over the honey, then drizzle with vanilla extract. Tip: For even distribution, gently press the pistachios into the dough.
- Using a sharp knife or pizza cutter, slice the dough into 12 wedges. Roll each wedge from the wide end to the point, forming a crescent shape.
- Place the rugelach on the prepared baking sheets, brush with egg wash, and sprinkle with granulated sugar. Tip: For a golden finish, ensure the egg wash covers the entire surface.
- Bake for 20-25 minutes, or until the pastries are golden brown and flaky. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Zesty with a hint of sweetness, these Honey Pistachio Rugelach boast a tender, flaky texture that contrasts beautifully with the crunchy pistachio filling. Serve them alongside a dollop of clotted cream or a drizzle of extra honey for an indulgent treat.
Conclusion
Outstanding in variety and flavor, these 17 rugelach recipes offer something for every taste and occasion. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
