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Traditional Buttery Rugelach for Hanukkah

A close-up stack of golden brown Rugelach pastries coated in cinnamon sugar, showing the dark fruit filling inside.
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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 (2 sticks) unsalted butter, cold and cubed
  • 8 ounces cream cheese, cold and cubed
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup finely chopped walnuts or pecans
  • 1/2 cup seedless raspberry jam
  • 1/4 cup cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon cinnamon)
  • 1 large egg, beaten (for egg wash)

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 shaggy dough. Do not overmix.
  3. Divide the dough into four equal parts. Flatten each part into a disk, wrap in plastic wrap, and chill for at least 2 hours.
  4. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  5. On a lightly floured surface, roll one disk of dough into a circle about 10 to 12 inches in diameter and about 1/8 inch thick.
  6. Spread a thin, even layer of raspberry jam over the dough surface, leaving a small border. Sprinkle evenly with chopped nuts.
  7. Sprinkle about one-quarter of the cinnamon sugar mixture over the jam and nuts.
  8. Cut the circle into 12 equal wedges, like a pizza.
  9. Starting from the wide outer edge, roll each wedge tightly toward the 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 22 minutes, or until the edges are lightly golden brown.
  12. Let the rugelach cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, chill the dough overnight before rolling.
  • You can substitute apricot or chocolate spread for the raspberry jam.
  • If you want a sweeter finish, dust the cooled rugelach with powdered sugar.

Nutrition

Find it online: https://cookingbycarla.com/traditional-buttery-rugelach-for-hanukkah/