These homemade cinnamon nut rugelach are a treat. They sell them in delis on the East coast, and whenever I see them, I have to have some.

If you have ever had rugelach before then I do not have to tell you that it is a cross between a pastry and a cookie. The crust is a tender and flaky cream cheese pastry, slathered with jam, then sprinkled with a cinnamon-sugar-walnut mixture, rolled into a little crescent shape, and sprinkled with cinnamon sugar again. Baked until golden brown, with melty jam oozing out of the seams. These homemade cinnamon nut rugelach are a treat. They sell them in delis on the East coast, and whenever I see them, I have to have some. They come in all sorts of flavors, apricot being the most traditional, but there are chocolate, raisin, and all kinds. The other wonderful thing about this cookie is that it freezes like a dream. Make a batch now, and you can enjoy them at Christmas time.
If you have ever had rugelach before then I do not have to tell you that it is a cross between a pastry and a cookie. The crust is a tender and flaky cream cheese pastry, slathered with jam, then sprinkled with a cinnamon-sugar-walnut mixture, rolled into a little crescent shape, and sprinkled with cinnamon sugar again. Baked until golden brown, with melty jam oozing out of the seams. These homemade cinnamon nut rugelach are a treat. They sell them in delis on the East coast, and whenever I see them, I have to have some. They come in all sorts of flavors, apricot being the most traditional, but there are chocolate, raisin, and all kinds. The other wonderful thing about this cookie is that it freezes like a dream. Make a batch now, and you can enjoy them at Christmastime.
Homemade Cinnamon Nut Rugelach Ingredients //
- 1 stick (8 ounces) room temperature cream cheese
- 2 sticks room temperature butter
- 1/4 cup plus 9 Tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 cup walnuts
- 1/2 cup raspberry jam
- 1/2 cup apricot preserves
- 1 egg

How to Make // The Steps
Step 1: Cream together the cream cheese and butter until light and fluffy, about 5 minutes, scraping the bowl periodically.

Step 2: Add 1/4 cup sugar, salt, and vanilla. Add the flour, and mix until it just comes together.

Step 3: Turn the dough out onto a floured board. Roll the dough into a ball, and cut it into quarters. Flatten each out into a disk, and wrap in plastic wrap. Chill in the fridge for 1 hour.

Step 4: Meanwhile, make the filling. In a small bowl, combine 6 Tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts. Set aside.

Step 5: In another small bowl, combine the remaining 3 Tablespoons of sugar and 1 teaspoon of cinnamon.

Step 6: Roll the dough out into a 9-inch circle. As you can see, mine is not perfect.

Step 7: Spread a few Tablespoons of jam onto the crust, leaving about an inch bare. Sprinkle a generous amount of the walnut mixture on top of the jam.

Step 8: Roll up the dough from the widest end to the shortest. Chill the rolled cookies for at least one hour before baking.

Step 9: Beat the egg with a drop of milk. Brush the tops of the rugelach with the egg wash and sprinkle with the cinnamon-sugar mixture.

Step 10: Bake in a preheated 350-degree oven for 15 to 20 minutes.

Rugelach freeze like a dream, so you can make them up to a month in advance. Adapted from GOOP and Chozen.



Rugelach
Rugelach - a tender cream cheese dough rolled with rapsberry jam and walnuts.
Ingredients
- 1 stick (8-ounces) room temperature cream cheese
- 2 sticks room temperature room temperature butter
- 1/4 cup plus 9 Tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1 cup walnuts
- 1/2 cup raspberry jam
- 1/2 cup apricot preserves
- 1 egg
Instructions
- Cream together the cream cheese and butter until light and fluffy, about 5 minutes, scraping the bowl periodically.
- Add 1/4 cup sugar, salt, and vanilla. Add the flour, and mix until it just comes together.
- Turn the dough out onto a floured board. Roll the dough into a ball, and cut into quarters. Flatten each out into a disk, and wrap in plastic wrap. Chill in the fridge for 1 hour.
- Meanwhile, make the filling. In a small bowl, combine 6 Tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts. Set aside.
- In another small bowl, combine remaining 3 Tablespoons sugar and 1 teaspoon cinnamon.
- Roll the dough out into a 9-inch circle. As you can see, mine is not perfect.
- Spread a few Tablespoons of jam on to the crust, leaving about an inch bare. Sprinkle a generous amount of the walnut mixture on top of the jam.
- Roll up the dough from the widest end to the shortest. Chill the rolled cookies for at least one hour before baking.
- Beat the egg with a drop of milk. Brush the tops of the rugelach with the egg wash and sprinkle with the cinnamon sugar mixture.
- Bake in a preheated 350 degree oven for 15 to 20 minutes.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Sandra
Monday 19th of June 2017
Do you freeze them when they're baked or before? Which way freezes better?
bakedbree
Sunday 23rd of July 2017
I think that I would freeze baked. Either is fine and I have don't both, but it's nice to just thaw and serve.
Sparklenurse
Tuesday 13th of December 2011
Bree these look phenomenal...I love your blog!!! I am drooling looking at these cookies.... I started a diet yesterday and I'm suffering looking at these...lol....
bakedbree
Wednesday 14th of December 2011
Not a good time for a diet!
shannon harrison
Friday 9th of December 2011
you had me at cream cheese. these are happening this weekend! :)
bakedbree
Wednesday 14th of December 2011
I love these Shannon, they like little baby croissants.
Dani
Sunday 4th of December 2011
What is the brand/name of that beautiful china?!
bakedbree
Sunday 4th of December 2011
It is Spode, Blue Colonel. It is the same pattern my mother has, it is my wedding china.
Megan
Sunday 4th of December 2011
These look amazing. We love rugelach at our house. I have the same question, at what point would you freeze them...before or after baking?? Thanks for the recipe.
bakedbree
Sunday 4th of December 2011
You can freeze at either point. But I prefer to freeze before baking. Then brush with egg wash, cinnamon sugar, and then bake.