Easy Rugelach Recipe

This Rugelach Recipe is an easy-to-make pastry cookie with a five-ingredient flaky butter crust wrapped around pecans, brown sugar, raisins, and cinnamon.  This is one of my favorite cookies, and I have loved them since I was a small child.  This recipe makes four dozen cookies, but they will go fast as everyone loves them.

The dough for these bite-sized treats comes together in a food processor in minutes.  Plan ahead, as it does require some refrigeration time to make them easier to roll.  I like to mix up the dough the night before, divide it into four discs and refrigerate it for prepping the next morning.  My family, friends, and neighbors rant and rave about these delectable pastries.

How do you make this Rugelach Recipe?

First, in a food processor, combine flour, butter, cream cheese, salt, and sour cream. Pulse several times until the mixture turns crumbly.  Divide evenly and shape into four discs. Then wrap each disc of dough in plastic wrap and store it in the refrigerator for 2 hours to overnight.

Next, in a food processor, pulse together the brown sugar, pecans, raisins, and cinnamon.  Pulse several times so that it is finely chopped and mixed.

Sprinkle a large cutting board and the top of the dough disc with cinnamon sugar. Roll out each disc with a rolling pin to about a 9-inch circle. Spread the pecan raisin mixture over the dough, leaving a 1/4-inch rim around the circle.  Using a pizza cutter, cut the circle into 12 equal wedges (like a pizza).  Roll each crescent up, starting with the wide end and rolling towards the narrow end.  Place them seam-side down on a parchment-covered baking sheet with space between them.  Bake for about 25 minutes or until golden brown.  Allow the pastries to cool for about 10 minutes before moving them to wire racks to cool.

Helpful tips for making this Rugelach Recipe

• Use full-fat cream cheese and sour cream. It really does make a difference.
• For best results, refrigerate for 2 hours up to overnight, as it makes the dough easier to roll out and work with.
• You can substitute walnuts or sliced almonds for the pecans. 
• Substitute dried cranberries,  dried apricots, or even chocolate chips for the raisins.
• For a change of taste, spread a few tablespoons of preserves or jam over the dough before spreading the pecan raisin mixture. Apricot jam and raspberry jam are our favorites.
• Don’t get too wrapped in perfection with this recipe.  Sometimes the disks roll out perfectly, and other times they might be a little odd-shaped, or their edges are a little frayed.  It will all work out.
• If you don’t want the added sugar and cinnamon on the dough, roll it out on a lightly floured surface and brush it lightly with egg wash before spreading the pecan raisin mixture.
• Use parchment paper for baking as inevitably, some of the sticky pecan brown sugar mixture will bubble out, and you do not want them sticking to the baking sheet.
• This recipe works better if you work in batches with one disk at a time so the rest of the dough stays chilled.
• Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.

More cookie recipes to love!

Easy Rugelach Recipe

Delicious crescent shape buttery pastries filled with nuts, dried fruit, brown sugar, and cinnamon.  They are quick to come together and perfect for any special occasion.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Servings: 48 cookies

Calories: 109kcal

Author: Beth Pierce

Ingredients

• 2 cups all purpose flour
• 1 cup unsalted butter
• 8 ounces cream cheese full fat
• 1/2 teaspoon salt
• 1/3 cup sour cream full fat
• 1/2 cup brown sugar
• 1 cup pecan halves
• 1/2 cup raisins
• 1 tablespoon cinnamon

Cinnamon Sugar

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

• In a food processor, pulse flour, butter, cream cheese, salt, and sour cream; until crumbly.  Divide evenly; shape into four discs. Wrap each disc separately in plastic.  Chill in the refrigerator; 2 hours to overnight.
• In a food processor, pulse together the brown sugar, pecans, raisins, and cinnamon; until finely chopped and mixed.
• In a small bowl, combine sugar and cinnamon to make the cinnamon sugar.
• Sprinkle a large cutting board and the top of the dough discs with cinnamon sugar. Roll out each disk to a 9-inch circle. Spread the pecan raisin mixture over the dough, leaving a 1/4-inch rim around the circle.  Using a pizza cutter, cut the dough circle into 12 even wedges (like a pizza).  Roll each triangle up, starting with the wide end and rolling towards the narrow end.
• Place the cookies seam-side down on a baking sheet covered with parchment paper with some space between them.
• Bake at 350 degrees for 25 minutes or until golden brown.  Cool the pastries for 10 minutes before moving them to wire racks to cool.

Notes

• Use full-fat cream cheese and sour cream. It really does make a difference.
• For best results, refrigerate for 2 hours up to overnight, as it makes the dough easier to roll out and work with.
• You can substitute walnuts or sliced almonds for the pecans.
• Substitute dried cranberries,  dried apricots, or even chocolate chips for the raisins.
• For a change of taste, spread a few tablespoons of preserves or jam over the dough before spreading the pecan raisin mixture. Apricot jam and raspberry jam are our favorites.
• Don't get too wrapped in perfection with this recipe.  Sometimes the disks roll out perfectly, and other times they might be a little odd-shaped, or their edges are a little frayed.  It will all work out.
• If you don't want the added sugar and cinnamon on the dough, roll it out on a lightly floured surface and brush it lightly with egg wash before spreading the pecan raisin mixture.
• Use parchment paper for baking as inevitably, some of the sticky pecan brown sugar mixture will bubble out, and you do not want them sticking to the baking sheet.
• This recipe works better if you work in batches with one disk at a time so the rest of the dough stays chilled.
• Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.

Nutrition

Calories: 109kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 41mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.4mg

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