Description
These tender Brown Sugar and Walnut Rugelach are flaky, buttery pastries filled with sweet brown sugar, cinnamon, and chopped walnuts. Perfect for holidays, coffee breaks, or a cozy bite-sized treat any time of year.
Ingredients
For the dough:
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2 cups all-purpose flour
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1 cup unsalted butter, cold and cut into cubes
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8 oz cream cheese, cold and cubed
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1/4 teaspoon salt
For the filling:
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1/2 cup brown sugar
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1 tablespoon ground cinnamon
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1 1/4 cups finely chopped walnuts
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2 tablespoons unsalted butter, melted
For topping:
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1 egg, beaten (for egg wash)
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2 tablespoons granulated sugar + 1/2 teaspoon cinnamon, mixed (for sprinkling)
Instructions
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In a food processor, pulse together flour and salt. Add butter and cream cheese, pulsing until dough comes together.
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Divide the dough into two discs, wrap in plastic wrap, and chill for 1 hour.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, mix brown sugar, cinnamon, and chopped walnuts for the filling.
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Roll out one dough disc into a rectangle about 1/4 inch thick. Brush with melted butter and sprinkle with half the filling.
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Starting from the long edge, roll tightly into a log. Slice into 1-inch spirals. Repeat with the second dough disc.
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Place rugelach seam-side down on prepared baking sheet. Brush with egg wash and sprinkle with cinnamon sugar.
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Bake for 25–30 minutes until golden brown. Cool slightly before serving.
Notes
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Dough can be made ahead and refrigerated overnight.
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Swap in pecans or hazelnuts for a twist.
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Delicious served warm or at room temperature with coffee or tea.
