Brown Sugar and Walnut Rugelach

Brown Sugar and Walnut Rugelach are flaky, buttery pastries filled with a warm, nutty blend of brown sugar, cinnamon, and finely chopped walnuts. Baked into golden spirals, these bite-sized treats are a delightful fusion of rich flavor and tender texture. Traditionally associated with Jewish baking, rugelach are perfect for holidays, tea time, or a cozy dessert with coffee.

Why You’ll Love This Recipe

This rugelach recipe strikes the perfect balance between elegance and comfort. The cream cheese dough is incredibly tender and bakes up flaky and golden, while the filling offers a satisfying crunch and sweetness. These pastries are simple to prepare yet sophisticated in flavor, making them ideal for everything from festive dessert platters to everyday indulgence. Plus, they store well and make a lovely homemade gift.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

• All-purpose flour
• Unsalted butter, cold and cubed
• Cream cheese, cold and cubed
• Salt

For the filling:

• Brown sugar
• Ground cinnamon
• Finely chopped walnuts
• Unsalted butter, melted

For the topping:

• Beaten egg (for egg wash)
• Granulated sugar + cinnamon (for sprinkling)

Directions

1. In a food processor, pulse the flour and salt to combine. Add the cold butter and cream cheese, and pulse until the dough comes together in a soft mass.
2. Divide the dough into two equal discs, wrap each in plastic wrap, and chill for 1 hour.
3. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. In a small bowl, mix together the brown sugar, ground cinnamon, and chopped walnuts.
5. On a lightly floured surface, roll out one disc of dough into a rectangle about 1/4 inch thick.
6. Brush the surface with melted butter and evenly sprinkle with half of the brown sugar and walnut mixture.
7. Starting from the long edge, tightly roll the dough into a log. Slice into 1-inch pieces and place seam side down on the prepared baking sheet.
8. Repeat with the second dough disc and remaining filling.
9. Brush the tops of each rugelach piece with the beaten egg, then sprinkle with the cinnamon-sugar mixture.
10. Bake for 25–30 minutes or until golden brown and crisp. Let cool slightly before serving or storing.

Servings and timing

Servings: 24 pieces
Prep Time: 20 minutes
Chill Time: 1 hour
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Calories: 140 kcal per piece

Variations

• Fruit-Filled: Add a thin layer of apricot or raspberry jam under the walnut mixture for extra sweetness.
• Chocolate Twist: Replace half the walnuts with mini chocolate chips or chopped dark chocolate.
• Spiced Nut Mix: Use pecans or almonds instead of walnuts and add a pinch of nutmeg or cloves.
• Savory Option: Skip the sugar and cinnamon, and fill with grated cheese and herbs for a savory snack.
• Rugelach Wheels: Instead of slicing into logs, roll the dough into a circle, spread with filling, cut into wedges, and roll each into a crescent.

Storage/Reheating

Store rugelach in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked rugelach in a sealed container for up to 1 month. Reheat briefly in a 300°F (150°C) oven for 5–7 minutes to refresh the texture. These pastries are best enjoyed slightly warm or at room temperature.

FAQs

What is rugelach?

Rugelach is a traditional Jewish pastry made with a cream cheese dough and filled with sweet ingredients like nuts, cinnamon, and jam, then rolled into spirals or crescents.

Can I make the dough ahead of time?

Yes, the dough can be made up to 3 days in advance and stored in the refrigerator, or frozen for up to 1 month.

Do I need a food processor to make the dough?

While a food processor is convenient, you can make the dough by hand using a pastry cutter or two forks to blend the butter and cream cheese into the flour.

Can I use store-bought dough?

You can substitute store-bought pie dough, but the cream cheese dough adds a unique texture and flavor traditional to rugelach.

How do I keep the filling from falling out?

Roll the dough tightly and avoid overfilling. Press gently when rolling to help the filling adhere to the dough.

Can I make these pastries gluten-free?

Yes, use a gluten-free flour blend with a 1:1 substitution ratio. The texture may vary slightly but should still be tender and delicious.

What kind of walnuts should I use?

Use fresh, finely chopped walnuts for the best flavor. Toast them lightly for a deeper, nuttier taste.

Can I freeze unbaked rugelach?

It’s best to freeze them after baking. However, you can freeze the assembled, unbaked pieces on a tray, then bake from frozen with a few extra minutes.

Why is my dough crumbly?

If the dough seems too dry, add a teaspoon of cold water at a time until it holds together when pressed.

What can I serve with rugelach?

These pastries pair beautifully with coffee, tea, or mulled wine, and make a lovely addition to dessert platters or brunch tables.

Conclusion

Brown Sugar and Walnut Rugelach are a delightful addition to any dessert spread, blending the buttery richness of pastry with the warm flavors of cinnamon and nuts. Whether served during the holidays or enjoyed as an everyday treat, these pastries offer a comforting bite of tradition and indulgence. With their crisp edges, tender centers, and sweet-spiced filling, they’re bound to become a go-to favorite in your baking repertoire.

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