About this recipe

Tender, flaky crescent-shaped pastries with a buttery cream cheese dough wrapped around a sweet cinnamon-walnut-raisin filling. This is a beloved Jewish bakery classic that's surprisingly approachable at home — the cream cheese dough is forgiving, easy to roll, and bakes up beautifully golden every time. Perfect for holiday cookie trays, gifting, or an afternoon baking project with the family.

Instructions

1. 1

   Make the dough: In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on ^[medium speed] until smooth and fluffy, about 2 minutes. Add the granulated sugar and salt and mix to combine.

2. 2

   Reduce the mixer to ^[low] and add the all-purpose flour all at once. Mix just until the dough comes together and no dry flour remains — do not overmix. The dough will be soft and slightly sticky.

3. 3

   Turn the dough out onto a lightly floured surface and divide it into 4 equal portions. Flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days. Cold dough is much easier to roll and will hold its shape better when baking.

4. 4

   Make the filling: In a small mixing bowl, stir together the granulated sugar, cinnamon, and salt. Set aside. Finely chop the walnuts and roughly chop the raisins. Warm the apricot jam briefly in the microwave (about 20 seconds) and stir until smooth — strain out any large chunks if needed.

5. 5

   Preheat your oven to ![375°F]. Line two baking sheet with parchment paper.

6. 6

   Roll and fill: Working with one dough disc at a time (keep the rest refrigerated), roll it on a lightly floured surface into a circle about 10–11 inches in diameter and roughly ⅛ inch thick. Spread a thin, even layer of apricot jam over the entire surface, leaving a ½-inch border at the edge.

7. 7

   Sprinkle about 2 tablespoons of the cinnamon-sugar mixture evenly over the jam, then scatter about ¼ cup of the chopped walnuts and 3 tablespoons of the raisins over the top. Press the filling gently into the dough with your palm.

8. 8

   Using a knife or pizza cutter, cut the circle into 8 equal wedges (like a pizza). Starting from the wide outer edge, roll each wedge tightly toward the point. Place the rugelach point-side down on the prepared baking sheet, spacing them about 1½ inches apart. Curve the ends slightly inward to form a crescent shape.

9. 9

   Repeat with the remaining 3 dough discs. You should have 32 rugelach total. At this point, you can refrigerate the shaped rugelach for 15–20 minutes if they've softened — cold pastries hold their shape better in the oven.

10. 10

    Egg wash and bake: In a small mixing bowl, whisk together the egg and milk. Brush each rugelach lightly with the egg wash, then sprinkle generously with coarse or turbinado sugar.

11. 11

    Bake one sheet at a time on the middle rack for 22–25 minutes, until the rugelach are deep golden brown and the bottoms are set. Don't underbake — they should be a rich amber color for the best flavor and texture. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.