Description
Tender, buttery crescent pastries with cream cheese dough, rolled with sweet fillings like fruit preserves, chocolate, or nuts — a beloved Jewish holiday treat.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ tsp salt
- 1 cup unsalted butter, cold
- 8 oz cream cheese, cold
- ¼ cup sugar
- 1 tsp vanilla extract
Fillings (choose 1 or mix):
- ½ cup fruit preserves (apricot, raspberry, or plum)
- ½ cup chocolate chips or grated chocolate
- ½ cup chopped walnuts or pecans
- 2 tbsp cinnamon sugar
Instructions
- Make dough: Pulse flour, salt, butter, and cream cheese in food processor until crumbly. Add sugar and vanilla. Form into ball, divide in 4 disks, wrap, and chill 1 hour.
- Roll out: Roll each disk into a 9-inch circle. Spread filling over surface.
- Shape crescents: Cut into 8 wedges. Roll each wedge from wide end to tip.
- Bake: Place on parchment-lined sheet. Bake at 350°F (175°C) for 20–25 minutes until golden.
- Cool: Sprinkle with powdered sugar if desired.
Notes
Rugelach can be made ahead and frozen before baking. Try mixing fillings like chocolate and nuts for a rich twist.
- Prep Time: 30 minutes + 1 hour chilling
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 pastry
- Calories: 150
- Sugar: 7g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg