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Cinnamon Raisin Rugelach

Prep Time30 mins
Cook Time30 mins
Chilling time:1 hr 15 mins
Servings: 16 cookie

Ingredients

For the dough:

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 4 ounces cream cheese sliced, cold
  • 8 tablespoons butter unsalted, cold, cubed

For the filling:

  • 3 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • ¾ teaspoon ground cinnamon
  • cup raisins
  • ¾ cup walnuts
  • cup apricot preserves

For finishing:

  • 3 tablespoons coarse sugar for sprinkling on top
  • 1 large egg for egg wash

Instructions

For the dough:

  • Add all ingredients to a bowl of a food processor. Cover and pulse until ball of dough forms. Remove from processor and cover in plastic wrap. Form into a flat disc and refrigerate for at least 1 hour.

For the filling:

  • While the dough is chilling, prepare the filling. Wipe out the food processor with a towel. Add in the sugars, cinnamon, raisins, and walnuts and pulse until the walnuts and raisins are in small pieces. Add in the apricot preserves and process until a paste forms. Remove from processor and place in a small bowl. Cover and keep room temperature.

Assembling the rugelach:

  • Prepare a baking sheet by lining with parchment paper. Set aside. Dust a clean surface with flour. Roll out the chilled dough into an 11-inch circle. Measure out a 10-inch circle and trim off the excess and discard. Spread filling all over the 10-inch disc, leaving about ¼ from the edge inch clean. Using a pizza cutter, slice circle into 16 even wedges, as if you were slicing a pizza.
  • Starting from the outer edge, roll the dough towards the center to form a crescent. Place on prepared baking sheet about 2 inches apart. Repeat with all the wedges.
  • Preheat oven to 350 degrees. Place baking sheet of unbaked rugelach in the freezer to chill for 15 minutes. Remove chilled rugelach from freezer. Brush with an egg wash made with one beaten egg and 1 teaspoon of water. Sprinkle each rugelach with coarse sugar.
  • Bake in preheated oven for 18 minutes, or until tops are golden brown. Some of filling may ooze out. You can cut the excess off or just serve as-is. Remove from oven and let cool completely before serving.