Cinnamon Rugelach: Irresistibly Flaky Holiday Pastries

Delight in the nostalgic flavors of cinnamon rugelach, perfect for holiday gatherings and quick to prepare.

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Prep Time 20

Cook Time 20

Chilling Time 30

Total Time 1 10

Servings: 24 pastries

Course: Dessert

Cuisine: Jewish

Calories: 84

Ingredients Equipment Method Notes

Ingredients

For the Dough

8 oz Cream Cheese Provides a tender and flaky texture to the dough.
8 oz Unsalted Butter Adds richness and moisture to the dough.
¼ cup Granulated Sugar Sweetens the dough.
½ teaspoon Salt Enhances flavor.
1 teaspoon Vanilla Extract Adds aromatic sweetness.
2 cups All-Purpose Flour Provides structure to the dough.

For the Filling

½ cup Dark Brown Sugar Sweetens the filling.
1 tablespoon Ground Cinnamon Infuses the filling with warm spice.
1 cup Chopped Pecans or Walnuts Adds crunch and richness.

For the Egg Wash

1 large Egg Used for egg wash.
1 tablespoon Milk Enhances color.

Equipment

mixing bowl
Rolling Pin
Baking sheets
parchment paper
Wire rack

Method

Step‑by‑Step Instructions

In a mixing bowl, combine cream cheese and unsalted butter, beat until creamy. Add granulated sugar, salt, and vanilla, mixing until fully combined. Gradually incorporate flour. Shape into a ball, divide into quarters, flatten each into a disc, wrap in plastic, and refrigerate for 30 minutes.
Mix dark brown sugar, ground cinnamon, and chopped pecans or walnuts in a medium bowl and set aside.
Preheat oven to 350°F (175°C). Roll out one disc into a 9-10 inch circle. Brush water on the surface, spread filling, cut into 12 wedges, roll each wedge inward.
Prepare egg wash by whisking egg and milk. Brush tops of pastries. Bake for 18-22 minutes until golden brown.

Notes

Store baked rugelach in an airtight container at room temperature for up to 5 days or freeze for 3 months. Reheat in a 350°F oven for 5-10 minutes before serving.