Classic Rugelach

Classic Rugelach brings together tender, buttery dough and a sweet, spiced filling rolled into irresistible little crescents.

With layers of cream cheese dough, apricot jam, cinnamon sugar, walnuts and raisins, this traditional pastry feels both comforting and special, making it a favorite Cookie Recipe for holidays, cookie trays or cozy baking days at home.

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Why You’ll Love These Classic Rugelach

• Buttery and tender: The cream cheese–butter dough bakes up soft, flaky and melt-in-your-mouth delicious.
• Perfectly spiced filling: Cinnamon sugar, apricot jam, walnuts and raisins create a balanced sweet-and-warm flavor in every bite.
• Bakery-style at home: Rolled into beautiful crescents, these cookies look impressive but are surprisingly simple to make.
• Holiday and everyday friendly: Elegant enough for celebrations, yet cozy enough for a coffee break or dessert tray.

These classic rugelach combine rich dough and a sweet, nutty filling for a timeless cookie that feels both special and comforting.

A special thanks to California Walnuts for this yummy recipe.

What Pairs Well with Classic Rugelach

These flaky, jam-filled cookies pair wonderfully with drinks and sides that highlight their buttery dough and sweet-spiced filling:

• Coffee or espresso: The bold, slightly bitter notes balance the sweetness of the jam and cinnamon.
• Tea (black, chai, or herbal): Warm teas complement the cinnamon and dried fruit while keeping the pairing light.
• Hot chocolate: A cozy option that pairs especially well with the walnut and raisin filling.
• Fresh fruit: Apples, pears, or berries add a fresh contrast to the rich pastry.
• Vanilla ice cream or lightly sweetened whipped cream: Adds a creamy element that works beautifully with the flaky texture.

These pairings make Classic Rugelach a lovely choice for holiday trays, brunch spreads or afternoon coffee breaks.

Classic Rugelach

Classic Rugelach are tender, flaky pastries filled with apricot jam, cinnamon, walnuts and raisins, offering a sweet, buttery and slightly nutty flavor in every bite.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 32

Kitchen Tools You’ll Need

For Classic Rugelach, you’ll need the following kitchen tools:

• Large mixing bowl: to mix and beat the dough ingredients
• Electric mixer or hand mixer: to cream butter, cream cheese, and sugar
• Spatula: to scrape down the sides of the bowl and beaters
• Measuring cups and spoons: for accurate ingredient measurements
• Plastic wrap: to wrap and chill the dough disks
• Rolling pin: to roll dough into even circles
• Small mixing bowl: to combine sugar and cinnamon for the filling
• Knife or pizza cutter: to cut dough rounds into wedges
• Rimmed baking sheets: to bake the rugelach
• Parchment paper: to prevent sticking and ease cleanup

These tools help make shaping, filling and baking Classic Rugelach smooth and stress-free, with beautiful results every time.

Ingredients

These ingredients come together to make a rich, buttery dough filled with a sweet, spiced mixture of apricot, cinnamon, walnuts and raisins.

Dough:
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour

Filling:
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup apricot jam
1 cup finely chopped California walnuts
1/2 cup raisins, chopped
2 tablespoons unsalted butter melted

How To Make Rugelach

To make the dough: In a large bowl, use an electric mixer on medium speed to beat butter, cream cheese, sugar, vanilla, and salt until light and fluffy, about 5 minutes, scraping the sides of the bowl and beaters as needed. Reduce speed and slowly mix in flour, about 30 seconds.

On a lightly floured work surface, form dough into a ball and divide into two equal pieces. Wrap each piece tightly in plastic wrap, press into disks, and refrigerate 30 minutes, or until firm.

To make the filling and assemble: Heat oven to 375°F and place racks in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.

In a small bowl, combine sugar and cinnamon and set aside.

On a lightly floured surface, roll each dough disk into an 11-inch circle about 1/4-inch thick. Spread 1/4 cup jam over each round, then sprinkle with 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture over each disk.

Cut each round into 16 even wedges. Starting at the wide end, roll each wedge into a cookie and place on the prepared baking sheets with the pointed end tucked underneath, spacing cookies about 2 inches apart.

More Crescent Cookies

Explore more crescent cookie recipes that offer buttery, tender, and melt-in-your-mouth treats.

• Cream Cheese Cherry Crescent Roll
• Almond Crescent Cookies
• Easy Walnut Crescent Cookies
• Cookie Butter Rolls
• Walnut Crescent Cookies

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