Walnut-Raisin Rugelach

Traditional Walnut-Raisin Rugelach, a classic Jewish pastry that combines a tender cream cheese dough with a sweet walnut and raisin filling. This vegetarian treat is perfect for festive occasions or as a delightful snack any time of the year. Please note, this recipe contains dairy, nuts, and gluten.

With its flaky texture and warm cinnamon flavor, these rugelach are versatile enough to serve at brunch, dessert, or as a charming addition to a holiday platter. Packed with nutrients from walnuts and raisins, this recipe offers a satisfying bite that’s both sweet and wholesome.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best price per serving. Get ready to impress your family and friends with this delicious treat!

Recipe Collection: Dessert

Serving Size: 48

Cooking Time: 145 minutes

Overview

Rugelach are delightful, tiny filled pastries originating from Jewish communities in Poland. This classic recipe features a buttery, cream cheese-sour cream dough wrapped around a sweet walnut-raisin filling. Perfect for Jewish holidays or any time you crave a delicious treat.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

Jewish

Ingredients

• 2 Cups all-purpose flour
• 1 Cup unsalted butter, divided
• 1 8 Ounces (oz) package cream cheese, divided
• 0.33 Cups sour cream
• 0.25 Teaspoons (tsp) salt
• 1 Cup walnuts, chopped finely
• 0.5 Cups raisins, minced
• 0.5 Cups white sugar
• 1 Tablespoon cinnamon, ground

Preparation Steps

1. Place divided butter, divided cream cheese, sour cream, flour, and salt in a food processor; pulse until crumbly.
2. Shape and press the crumbly dough mixture into four equal disks. Wrap each pastry disk and chill in the refrigerator for 1 hour or up to 2 days.
3. Combine chopped walnuts, minced raisins, sugar, and ground cinnamon in a bowl.
4. Roll each pastry disk into a 9-inch round, keeping other disks chilled until ready to roll them. Sprinkle the round with the walnut-raisin mixture and press lightly into the dough. Cut each round into 12 wedges with a chef's knife or pizza cutter. Roll wedges from wide to narrow, ending with the point on the outside of the cookie. Place on ungreased baking sheets and chill rugelach for 20 minutes before baking.
5. Preheat the oven to 350 degrees F (180 degrees C).
6. After rugelach are chilled, bake in the preheated oven on the center rack until lightly golden, about 22 to 25 minutes. Cool on wire racks.

Enjoy these delightful rugelach as a sweet treat for any occasion!