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A freshly baked rugelach pastry with golden brown edges and a melted texture
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Rugelach Recipe with Cinnamon, Walnuts and Raisins

Make crescent-shaped rugelach with cream cheese dough, cinnamon, walnuts and raisins. Learn to roll, fill and shape the cookies without excess leakage.
Course Appetizers
Cuisine Jewish
Keyword rugelach recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 pieces
Calories 120kcal
Author C. Sophie

Equipment

  • Food processor
  • Rolling Pin
  • Baking Sheet
  • Parchment paper

Ingredients

Dough

  • 8 oz cream cheese
  • 1/2 cup butter
  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 teaspoon yeast

Filling

  • 1/2 cup strawberry jam
  • 1/2 cup chopped walnuts

Instructions

  • Preheat the oven to 350°F (180°C).
  • Mix the cream cheese, butter, and sugar in a food processor until smooth.
  • Add the flour, salt, egg, and yeast to the processor and mix until a dough forms.
  • Wrap the dough in plastic wrap and chill for at least 2 hours or overnight.
  • Roll out the dough on a floured surface to a thickness of about 1/8 inch.
  • Spread the strawberry jam over the dough, leaving a 1-inch border around the edges.
  • Sprinkle the chopped walnuts over the jam.
  • Roll the dough into a log and cut into 12-15 pieces.
  • Place the rugelach on a baking sheet lined with parchment paper, leaving about 1 inch of space between each piece.
  • Bake for 15-20 minutes, or until the pastry is golden brown.
  • Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.

Notes

Nutritional information:
  • Calories: 120
  • Protein: 2g
  • Carbohydrates: 14g
  • Fat: 7g
  • Saturated fat: 2g
  • Cholesterol: 10mg
  • Sodium: 50mg
  • Potassium: 100mg
  • Fiber: 1g
  • Sugar: 6g
  • Vitamin A: 10 IU
  • Vitamin C: 2mg
  • Calcium: 10mg
  • Iron: 1mg
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.