Classic Rugelach

  • 8 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • ¾ cup plus 1 Tbsp sugar, divided
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract
  • 2 cups flour
  • ¼ cup light brown sugar
  • 1½ tsp cinnamon, divided
  • ¾ cup raisins
  • 1 cup walnuts, finely chopped
  • ½ cup apricot preserves, warmed
  • 1 egg beaten with 1 Tbsp milk or water, for egg wash

Beat cream cheese and butter in a mixing bowl until light. Add ¼ cup sugar, salt and vanilla. With the mixer on low speed, add the flour until just combined. Dump the dough onto a well-floured board; roll it into a ball. Cut the ball into quarters, wrap each piece in plastic, then refrigerate 1 hour.

Combine 6 Tbsp sugar, brown sugar, ½ tsp cinnamon, raisins and walnuts in a small bowl.

On a well-floured board, roll each dough ball into a 9-inch circle at least ¼ inch thick. Spread each circle with 2 Tbsp apricot preserves, then sprinkle with ½ cup of walnut filling. Press the filling lightly into the dough. Carefully roll up the dough like a jelly roll, and tuck the corners under. Using unflavored floss, slice the roll crosswise into 1-inch-wide pieces, then transfer them to a sheet pan lined with parchment paper. Chill for 30 minutes.

Preheat oven to 350 F. Brush cookies with egg wash. Mix 3 Tbsp sugar and 1 tsp cinnamon; sprinkle onto the cookies. Bake 15 to 20 minutes, until lightly browned. Cool on a wire rack. Makes about 4 dozen rugelach.

Recipe and photo by Mila Furman (