Rugelach Recipe: Flaky Cinnamon Walnut Cookies

This rugelach recipe makes flaky, buttery little crescents filled with cinnamon sugar, chopped walnuts, and a thin layer of apricot jam. The cream cheese dough bakes up crisp at the edges and tender inside, and a coat of cinnamon sugar makes the tops sparkle.

Rugelach comes from Jewish Eastern European baking and is a favorite for Hanukkah, Christmas cookie trays, and every holiday in between.

You can use my homemade apricot jam for the filling. If you love swirled treats, try these cinnamon roll cookies and this cranberry pistachio babka.

JUMP TO

• Why You’ll Love This Rugelach
• What Is Rugelach?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Rugelach
• Expert Tips for Perfect Rugelach
• Delicious Variations
• What to Serve with Rugelach
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Rugelach

These little crescents taste like they came from a bakery.

Flaky Dough

Cream cheese makes the dough tender and easy to roll.

Classic Filling

Cinnamon, walnuts, and apricot are a perfect trio.

Make-Ahead

Dough and shaped cookies freeze well.

Big Batch

One recipe makes 48 cookies.

Great for Every Holiday

Hanukkah, Christmas, or New Year.

What Is Rugelach?

Rugelach (pronounced RUG-uh-lah) are small rolled pastries made from a cream cheese dough. The dough is rolled into a circle, spread with filling, cut into wedges, and rolled up into crescents.

Popular fillings include cinnamon walnut, chocolate, raspberry, and apricot.

The cream cheese dough is the secret. It has very little sugar, so it bakes up flaky and tender, and the filling caramelizes slightly at the edges for a crisp, sticky bite.

Once you learn the method, you can fill rugelach with almost anything, which makes them a great cookie to keep in your holiday baking rotation every year.

Ingredients

this Idea!

Cream Cheese Dough

Ingredient	Amount	Purpose
Cream cheese, softened	8 ounces	Tender dough
Unsalted butter, softened	1 cup	Flakiness
Granulated sugar	2 tablespoons	Light sweetness
Salt	¼ teaspoon	Balance
All-purpose flour	2 cups	Structure

Filling

Ingredient	Amount	Purpose
Apricot preserves, warmed	½ cup	Fruity layer
Granulated sugar	½ cup	Sweetness
Light brown sugar, packed	¼ cup	Caramel notes
Ground cinnamon	1½ teaspoons	Spice
Walnuts, finely chopped	1 cup	Crunch

Topping

Ingredient	Amount	Purpose
Large egg beaten with 1 tablespoon milk	1	Egg wash
Coarse sugar mixed with 1 teaspoon cinnamon	3 tablespoons	Sparkly crust

Kitchen Equipment

• Stand or hand mixer
• Rolling pin
• Pizza cutter
• Baking sheets with parchment
• Pastry brush
• Wire rack

Ingredient Tips

Full-Fat Cream Cheese

For the flakiest dough.

Chop Nuts Fine

Large chunks tear the dough.

Smooth Jam

Warm and strain preserves if chunky.

Toast the Walnuts

For more flavor.

Pecans Work Too

Swap freely.

How to Make Rugelach

Step 1: Make the Dough

Beat cream cheese and butter until smooth. Add the sugar, salt, and flour and mix until it comes together. Divide into 4 disks, wrap, and chill at least 2 hours.

Step 2: Mix the Filling

Combine the granulated sugar, brown sugar, cinnamon, and walnuts.

Step 3: Roll Out

Heat the oven to 350°F. Roll one disk into a 9-inch circle on a lightly floured surface.

Step 4: Fill

Spread with 2 tablespoons apricot preserves and sprinkle with a quarter of the walnut mixture, pressing lightly.

Step 5: Cut and Roll

Cut into 12 wedges. Roll each from the wide end toward the point and place point-side down on a lined sheet.

Step 6: Egg Wash and Sugar

Chill the shaped cookies 15 minutes. Brush with egg wash and sprinkle with cinnamon sugar.

Step 7: Bake

Bake 20 to 25 minutes until golden. Cool on a wire rack.

Expert Tips for Perfect Rugelach

Chill Before Baking

Cold rugelach keep their shape.

Thin Jam Layer

Too much jam leaks and burns.

Use Parchment

Leaking filling caramelizes and sticks.

Move Them Early

Transfer to a rack after 5 minutes so caramel does not glue them down.

Work in Batches

Keep remaining dough cold.

Delicious Variations

Chocolate Rugelach

Use mini chocolate chips and cocoa sugar.

Raspberry

Swap the apricot for raspberry jam.

Nutella

Spread Nutella instead of jam.

Cranberry Orange

Add dried cranberries and orange zest.

Nut-Free

Use mini chocolate chips or raisins.

What to Serve with Rugelach

Serve on a holiday cookie platter, at brunch, or with afternoon coffee.

They make wonderful gifts packed in tins.

Arrange them on a platter with other holiday cookies, or pile them on a cake stand on their own.

For a pretty gift, line a tin with parchment and stack them in neat rows with a ribbon tied around the lid.

Storage Instructions

Storage Method	How Long	Best Practice
Room Temperature	5 days	Airtight
Freezer (baked)	3 months	Freezer bag
Freezer (unbaked)	3 months	Bake from frozen, add 3 to 5 minutes

Re-crisp in a 325°F oven for 5 minutes.

Separate layers with parchment.

Can You Make It Ahead?

Make the dough up to 3 days ahead.

Shape and freeze unbaked rugelach for fresh-baked cookies anytime.

Common Mistakes to Avoid

Leaking Filling

Too much jam.

Dough Cracks

Too cold; rest 5 minutes.

Soggy Bottoms

No parchment or underbaked.

Unrolling

Point not tucked underneath.

Burnt Sugar

Oven too hot.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	95
Carbohydrates	9g
Protein	1g
Fat	6g
Saturated Fat	3g
Fiber	0g
Sugar	5g
Sodium	30mg
Cholesterol	15mg

Estimate per cookie, based on 48 cookies.

Frequently Asked Questions

Conclusion

This rugelach recipe gives you flaky, cinnamon-sugary crescents that taste bakery-fresh. They are a timeless treat for any holiday table.

Bake a batch and share them with the people you love.

Print