Cinnamon Rugelach

Indulge in the delightful flavors of cinnamon rugelach with this easy recipe. These sweet, flaky pastries are perfect for any occasion, whether it's a holiday gathering or a cozy afternoon treat.

Cinnamon Rugelach

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cold and cut into small pieces
  • 8 ounces cream cheese, cold and cut into small pieces
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped walnuts or pecans
  • 1/2 cup seedless raspberry jam
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. In a large bowl, combine the flour and salt. Cut in the butter and cream cheese until the mixture resembles coarse crumbs.
  2. Divide the dough into 4 equal parts. Shape each part into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll out one disk of dough into a 9-inch circle.
  5. In a small bowl, mix the granulated sugar and cinnamon. Sprinkle the dough with the cinnamon sugar, then spread a thin layer of raspberry jam and sprinkle with chopped nuts.
  6. Cut the circle into 6 wedges. Roll up each wedge from the wide end to the point to form a crescent shape.
  7. Place the rugelach on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
  8. Let the rugelach cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Dust the cooled rugelach with powdered sugar before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
15g
Fat
9g
Protein
2g

Supplies

Baking sheet Parchment paper Plastic wrap Rolling pin Wire rack

Tools

Oven Knife Measuring cups and spoons

Serving suggestions

Serve the cinnamon rugelach with a hot cup of tea or coffee for a delightful treat.

Tips & tricks

For a variation, try filling the rugelach with apricot preserves or chocolate spread instead of raspberry jam.

Cost

$10