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