Ingredients
Scale
Dough:
- 1/2 cup unsalted butter
- 4 ounces cream cheese
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 cup all-purpose flour
- 1 egg (optional, for egg wash)
Filling Options (choose one or mix):
- 1/4 cup preserves (apricot, strawberry, raspberry)
- 1/4 cup chopped walnuts or pecans
- 1/4 cup chopped dried fruits (cranberries, raisins, apricots)
- 1/4 cup mini chocolate chips
Instructions
- In a food processor or mixer, combine butter, cream cheese, vanilla, and sugar until smooth.
- Gradually add flour and mix until just combined.
- Divide dough into 2 balls, wrap in plastic, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C).
- On a floured surface, roll each dough ball into a 9-inch circle.
- Cut each circle into 8 wedges (like a pizza).
- Spread filling evenly over the dough before separating wedges.
- Starting from the wide end, roll each wedge into a crescent.
- Place on a baking sheet with the tip side down.
- Brush with egg wash (optional).
- Bake for 20–25 minutes, until golden
Notes
- Chill the dough: Helps with easier rolling and cleaner shaping.
- Don’t overfill: Too much filling can leak during baking.
- Mix fillings: Combine nuts + chocolate or fruit + preserves for variety.
- Storage: Keep in an airtight container for up to 4 days.
- Freezing: Freeze baked or unbaked rugelach for up to 2 months.
- Extra finish: Sprinkle with cinnamon sugar before baking for added flavor.
