Rugelach

5 from 1

A soft, flaky pastry filled with sweet cinnamon-spiced nuts and dried cranberries, Rugelach may look and taste fancy, but they're surprisingly easy to make.

Prep Time30

Cook Time25

Chill Time2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: best rugelach recipes, cinnamon rugelach, rugelach pastry

Servings: cookies

Ingredients

For the dough

2 & 1/4 cups all-purpose flour , spooned and leveled
1/2 teaspoon salt
1 cup unsalted butter , cold and cubed
1 large egg yolk
1 teaspoon vanilla
3/4 cup sour cream

For the filling

1/4 cup granulated sugar
1/4 cup brown sugar
1 cup chopped walnuts
1/2 cup dried cranberries
2 teaspoons cinnamon
powdered sugar (for work surface)
water (for brushing dough)
1 egg beaten with 1 tablespoon milk , for egg wash
3 tablespoons granulated sugar
1 teaspoon cinnamon

Instructions

Place all the dough ingredients into the bowl of a food processor. Pulse 10-12 times until pea-size crumbs are formed. (You can also do this with a pastry blender or fork, but it will take a lot longer and you'll need to use some muscle!)
Transfer the dough onto a work surface and gather the pieces into a ball. Divide the dough into 3 equal portions and gently flatten into a disc shape. Wrap each one in plastic wrap, then chill in the refrigerator for at least 2 hours or overnight.
Make the filling: In the bowl of a food processor, pulse the granulated sugar, brown sugar, walnuts, dried cranberries, and cinnamon until very finely minced and well combined. The filling will feel a bit moist. You’ll have about 2 cups total.
Line 3 large rimmed baking sheets with parchment paper; set aside.
Using one disc of dough at a time (keeping the others chilled until ready to use), transfer to a clean surface dusted with powdered sugar, roll each section of dough into a 10-inch circle. (Dusting the rolling pin with powdered sugar if necessary, to prevent sticking.)
Lightly brush the dough with water. Spread 1/3 of the filling over the top in a thin layer, gently pressing down to adhere.
Using a pizza cutter (or sharp knife), cut the dough into quarters, then cut each quarter into 3 equal pieces, so you end up with 12 wedges.
Roll up each wedge, starting at the wide end, taking care not to push too hard or wrap too tightly (you don’t want the filling to ooze out during baking.) Curve the ends inward just slighty to form a crescent shape (optional.)
Place rolls onto prepared baking sheets, point-side down, 2 inches apart.
Repeat with the other two discs of dough. (If only baking one tray at a time, refrigerate the remaining cookies until ready to bake.)
Preheat the oven to 375 degrees F.
Combine the 3 tablespoons granulated sugar and 1 teaspoon cinnamon.
Working with 3 or 4 Rugelach at a time, brush tops with egg wash and immediately sprinkle with some cinnamon-sugar.
Baked for 20-25 minutes until lightly golden brown.
Remove from the oven and allow to cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and serve warm or at room temperature.

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