Cinnamon, Raisin and Walnut Rugelach

3.65 (3)
⏱ 85 mins 🍽 Makes 40-60 🌶 jewish ✅ More effort 🏷 Dessert

These delightful pastries feature a melt-in-the-mouth dough made with soft cheese and butter, originating from Poland as a popular Jewish dessert or snack. The dough is filled with a spiced mixture of raisins, walnuts and cinnamon, then rolled and baked until golden. The recipe yields between 40 and 60 pieces, requiring about 85 minutes to prepare and bake. They are finished with a cinnamon sugar topping for a sweet, crisp exterior.

Cinnamon, Raisin and Walnut Rugelach

Ingredients

  • 225g soft cheese at room temperature
  • 225g butter softened
  • 50g caster sugar plus 2 tbsp for the topping
  • 1/4 tsp fine salt
  • 1 tsp vanilla extract
  • 250g plain flour plus extra for rolling out
  • 30g caster sugar
  • 30g soft light brown sugar
  • 1/2 - 1 tsp ground cinnamon plus 1 tsp for the topping
  • 75g raisins
  • 75g walnuts finely chopped
  • 75g smooth apricot jam
  • 1 egg beaten with 1 tbsp milk, to glaze

Method

  1. Use electric beaters or a mixer with a paddle to combine the soft cheese and butter. Mix in the 50g of caster sugar along with the salt and vanilla extract until incorporated.
  2. Gradually add the flour, beating on a low setting just until combined. Avoid overworking the dough. Incorporate a little extra flour if the mixture feels too sticky.
  3. Form the dough into a ball and split it into four equal parts. Wrap each portion and press into a flat disc. Refrigerate for a minimum of 30 mins to firm.
  4. While chilling, combine the 30g of caster sugar, brown sugar, cinnamon, raisins and walnuts. For a finer texture, pulse briefly in a food processor or chop very finely.
  5. Remove one dough disc from the fridge. On a generously floured surface, roll it out into a large circle measuring at least 23cm across.
  6. Trim to a 23cm circle. Spread thinly with one tablespoon of apricot jam, then sprinkle evenly with about 2-3 tablespoons of the filling for a light covering.
  7. With a pizza cutter or sharp knife, slice the circle into 8 or 12 wedges. Cutting 12 wedges will create mini rugelach.
  8. Roll each wedge from the wider outer edge towards the centre point, tucking the tip underneath. Place on a parchment-lined baking sheet, spacing them 1-2cm apart.
  9. Refrigerate this tray while you repeat the process with the remaining dough discs. You will likely have enough dough for a fifth circle and may need to bake in batches.
  10. Chill the shaped rugelach for at least 30 mins. Preheat your oven to 180C/160C fan/gas 4. Mix the final 2 tbsp of caster sugar with the 1 tsp cinnamon.
  11. Glaze each pastry with the egg wash, sprinkle with the cinnamon sugar, and bake for 25 mins until lightly golden. Transfer to a wire rack to cool completely.

Nutrition (per serving)

Calories80 kcal
Fat5 g
Saturates3 g
Carbs8 g
Sugars4 g
Protein1 g
Sodium48 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinejewish
DietVegetarian