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Traditional Rugelach Recipe for Hanukkah

A pile of golden brown Rugelach pastries generously dusted with white powdered sugar 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 and cubed
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup finely chopped walnuts or pecans
  • 1/2 cup raisins, chopped
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup apricot jam or seedless raspberry jam
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Combine the cold butter and cream cheese in a large bowl or food processor. Cut or pulse until the mixture resembles coarse crumbs.
  2. Add the flour and salt. Mix until just combined into a soft dough. Do not overmix.
  3. Divide the dough into four equal parts. Wrap each part in plastic wrap and chill in the refrigerator for at least 2 hours.
  4. In a small bowl, mix the granulated sugar, chopped nuts, raisins, and cinnamon for the filling.
  5. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  6. On a lightly floured surface, roll out one portion of the chilled dough into a circle about 10 inches in diameter.
  7. Spread a thin layer of apricot jam over the dough circle. Sprinkle one-fourth of the nut and spice mixture evenly over the jam.
  8. Cut the circle into 12 equal wedges, like a pizza.
  9. Starting from the wide outer edge, roll each wedge tightly toward the center point. Place the rolled pastry seam-side down on the prepared baking sheet. Repeat with the remaining dough.
  10. Brush the tops of the rugelach lightly with the beaten egg wash.
  11. Bake for 18 to 20 minutes, or until lightly golden brown.
  12. Let the rugelach cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  13. Once cooled, dust generously with powdered sugar.

Notes

  • For a richer flavor, substitute half the granulated sugar in the filling with light brown sugar.
  • If you prefer a smoother filling, pulse the nuts in a food processor until finely ground before mixing with the spices.
  • You can substitute the jam with a thin layer of melted chocolate spread before adding the nut mixture.

Nutrition

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