Rugelach Recipe

Make dough

In a large bowl whisk together 2 1/2 cups flour, 2 tbsp granulated sugar, and 1/2 tsp salt. Add the very cold cubed butter and, using a pastry cutter or fingertips, cut/break the butter into the flour until pea-size pieces remain (some larger bits are fine).

Add the cold cream cheese cubes and 1 tsp vanilla; quickly toss to coat and then gently work the mixture with a fork or your hands until a cohesive dough forms but still slightly shaggy — avoid overworking so butter and cream cheese remain in small cold pockets. If dough seems very dry, add 1–2 tsp cold water; if too sticky, add up to 1 tbsp flour.

Divide the dough into 3 equal portions (about 8 oz / 225 g each). Flatten each portion into a disk, wrap tightly in plastic wrap, and chill at least 1 hour (or up to 2 days). Chilling firms butter and cream cheese, which helps create flaky layers.

Chocolate filling

In a small bowl stir together 3/4 cup semisweet chips (or chopped chocolate), 2 tbsp powdered sugar, 1 tbsp cocoa powder, and 2 tbsp softened butter until a spreadable paste forms. If too thick, stir in 1/2 tsp warm milk to reach spreading consistency. Set aside.

Apricot filling

Warm 3/4 cup apricot preserves in a small saucepan over low heat just until loosened (or microwave 20–30 seconds). Stir in 2 tbsp ground almonds (if using) and 1 tsp lemon juice to balance sweetness. Cool to warm before using.

Cinnamon–Walnut filling

Toast 1/2 cup walnuts in a dry skillet over medium heat, stirring until fragrant (2–4 minutes). Let cool slightly, then finely chop. In a bowl combine 1/4 cup ground breadcrumbs or graham crackers, 1/4 cup packed light brown sugar, 1 tsp ground cinnamon, 2 tbsp softened butter, and the chopped walnuts; mix until crumbly but spreadable.

Position a rack in the middle of the oven and preheat to 375°F (190°C). Line two baking sheets with parchment paper.

Work with one chilled dough disk at a time; keep the others refrigerated. Lightly flour a work surface and roll a disk into a 9–10 inch (23–25 cm) circle about 1/8–3/16 inch thick.

Using a sharp knife or bench scraper, cut the circle into 12 equal wedges (like a pizza).

Place about 1 to 1 1/2 teaspoons of your chosen filling (chocolate, apricot, or cinnamon–walnut) near the wide edge of each wedge, leaving a 1/4-inch border around the edge. For chocolate, refrigerate filling briefly if very soft so it doesn’t leak.

Starting at the wide edge, roll each wedge toward the point, gently stretching slightly as you roll to achieve a crescent shape. Tuck the tip under to help prevent unrolling during baking. Arrange on prepared baking sheets about 1 1/2 inches apart, point-side down.

Beat 1 large egg with 1 tsp milk to make an egg wash. Lightly brush each rugelach with the egg wash and sprinkle with coarse sugar. If desired, press a few extra chopped nuts on top of cinnamon–walnut pieces.

Bake one sheet at a time in preheated 375°F (190°C) oven for 18–22 minutes, rotating halfway, until deep golden brown and filling is set. Smaller or larger rugelach may change bake time — watch for color.

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. If desired, dust lightly with powdered sugar once cooled.

Store baked rugelach in an airtight container at room temperature for up to 3 days or freeze up to 1 month (layer with parchment).