Description
Cinnamon Rugelach are buttery, flaky crescent-shaped pastries filled with a sweet cinnamon-pecan mixture. Perfect for holiday cookie trays, afternoon tea, or anytime you crave a delightful, homemade baked treat, these traditional rugelach cookies are both tender and rich in flavor!
Ingredients
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2 cups all-purpose flour
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1/4 teaspoon salt
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8 ounces cream cheese, softened
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1/2 cup unsalted butter, softened
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1/4 cup granulated sugar
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1 teaspoon vanilla extract
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1/2 cup finely chopped pecans
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1/4 cup packed brown sugar
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1 tablespoon ground cinnamon
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1 egg, beaten (for egg wash)
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1/4 cup granulated sugar (for sprinkling)
Instructions
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Make the Dough:
In a food processor, combine flour and salt. Add cream cheese, butter, and sugar; pulse until a ball of dough forms. Alternatively, use a stand mixer or mix by hand. Divide the dough into 4 equal portions, wrap each in plastic, and chill for at least 30 minutes. -
Prepare the Filling:
In a small bowl, mix chopped pecans, brown sugar, and cinnamon. -
Roll the Dough:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll one portion of dough into a thin circle about 1/8 inch thick. Sprinkle with the cinnamon-pecan filling. -
Cut and Shape:
Cut the circle into 8 wedges like a pizza. Roll each wedge from the wide end toward the point to form crescents. -
Bake:
Place rugelach on the prepared baking sheet. Brush tops with beaten egg and sprinkle with granulated sugar. Bake for 20–25 minutes, until golden brown and flaky.
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Cool:
Transfer to a wire rack to cool completely before serving.
Notes
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Dough can be made ahead and refrigerated overnight.
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Try swapping pecans with walnuts or adding mini chocolate chips for variation.
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Store cooled rugelach in an airtight container at room temperature for up to 4 days.
Details:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
