QiMeal
Rugelach
Rugelach · ready in 1 h 24 min · 8 servings · 441 kcal per serving · medium · 9 ingredients
Tender Jewish crescent cookies made with cream cheese dough, glossy jam, walnuts, cinnamon, and raisins for a rich bakery style bite.
- Prep
- 42 min
- Cook
- 22 min
- Total
- 1 h 24 min
- Serves
- 8
- kcal
- 441
- Difficulty
- medium
Ingredients · 8 servings
- 480 gCream cheese dough, chilled
- 90 gWalnut, finely chopped
- 2 tspCinnamon, ground
- 120 gJam, smooth
- 60 gRaisin, finely chopped
- 40 gSugar, divided
- ½ tspSalt, fine
- 1Egg, beaten
- 20 gFlour, for dusting
Equipment
refrigerator, oven, rolling pin, knife, mixing bowl, pastry brush, baking sheet, spoon, offset spatula, work surface, cutting board, parchment paper
Instructions
- Mise en place
Gather cream cheese dough, walnuts, cinnamon, jam, raisins, sugar, salt, egg, and flour, plus a rolling pin, knife, bowl, brush, and baking sheet. · 5 min
What to look for: All ingredients measured and tools ready on the counter
- Prepare filling
Stir walnuts, cinnamon, raisins, 25 g sugar, and salt in a bowl until the fruit and nuts are evenly coated and fragrant. · 5 min
What to look for: Walnuts and raisins look evenly dusted with cinnamon sugar
- Roll dough
Dust the counter with flour, roll the chilled cream cheese dough into a thin circle, and spread jam evenly over the surface. · 8 min
What to look for: Dough is thin, round, and evenly coated with a glossy jam layer
- Cut wedges
Cut the round into 16 wedges with a sharp knife, keeping the point of each wedge clean for neat rolling. · 3 min
What to look for: Wedges are even and pointed like narrow triangles
- Fill and roll
Sprinkle the walnut mixture over the jam, then roll each wedge from the wide edge to the point into a compact crescent. · 8 min
What to look for: Each pastry forms a tight crescent with the point tucked underneath
- Chill pastries
Chill the crescents on a lined baking sheet in the refrigerator while the oven heats to 190°C / 375°F. · 20 min
What to look for: Pastries feel firm and cool before baking
- Brush and sugar
Brush each crescent lightly with beaten egg, then scatter the remaining 15 g sugar over the tops for shine and crunch. · 3 min
What to look for: Tops look glossy with a light sugar coating
- Bake rugelach
Bake at 190°C / 375°F until the pastry is puffed and golden and the jam bubbles at the edges, about 22 minutes. · 22 min
What to look for: Pastry is golden with small bubbles of jam around the seams
- Cool and serve
Cool the rugelach on the sheet until the jam firms, then serve warm or at room temperature with the flaky seams facing up. · 10 min
What to look for: Jam is set and the crescents lift cleanly from the parchment
Nutrition (per serving)
| kcal | 441 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 48 g |
| of which sugars | 18 g |
| Fat | 26 g |
| of which saturated | 12 g |
| Fibre | 2 g |
| Sodium | 210 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs, tree nuts
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
- Warm on a baking sheet at 160°C / 320°F for 6 to 8 minutes until the pastry is crisp again.
Ingredient substitutions
Walnut
- Raisin: The filling becomes softer and sweeter, with no classic nut crunch.
Cinnamon
- Vanilla extract: Use only when cinnamon is unavailable, as the flavor becomes softer and less traditional.
Jam
- Raisin: Finely chop the raisin for a sticky fruit layer when jam is unavailable.
Raisin
- Walnut: Adds more crunch and less fruity sweetness.
Sugar
- Jam: Use only inside the filling because it adds moisture and fruit flavor.
Egg
- Milk: Milk gives less shine but still helps the sugar adhere.
