Description

Buttery, flaky, and filled with sweet fruit preserves and crunchy nuts, these rugelach cookies are a delightful treat for any occasion. Whether you’re looking for a quick breakfast pastry, an easy dessert idea, or a charming addition to your holiday cookie tray, these cookies deliver on flavor, texture, and visual appeal. The cream cheese dough gives each bite a melt-in-your-mouth richness, while the cinnamon-sugar-nut filling offers warm, nostalgic comfort. Perfect for gifting, snacking, or pairing with coffee, this easy recipe is as versatile as it is delicious.

Ingredients

Scale

For the Dough:

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold and cubed
8 oz cream cheese, cold and cubed
2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Filling:

1/2 cup fruit preserves (apricot, raspberry, or strawberry)
1/2 cup finely chopped walnuts or pecans
1/3 cup brown sugar
1 teaspoon ground cinnamon

For Topping:

1 egg (for egg wash)
Powdered sugar (optional, for dusting)

Instructions

In a food processor, pulse flour, salt, and sugar. Add butter and cream cheese, pulsing until large crumbs form. Mix in vanilla.
Divide dough into 2 disks, wrap in plastic, and chill for at least 2 hours.
Combine chopped nuts, brown sugar, and cinnamon in a bowl. Set aside.
Roll one disk of dough into a 10–12 inch circle on a floured surface.
Spread a thin layer of fruit preserves over the dough, then sprinkle with the nut mixture.
Slice the dough into 12–16 wedges. Roll each wedge from the wide end toward the point.
Place cookies seam-side down on a parchment-lined baking sheet. Chill for 20–30 minutes.
Preheat oven to 350°F (175°C). Brush cookies with egg wash.
Bake for 22–25 minutes or until golden. Cool on baking sheet 5 minutes, then transfer to a wire rack.
Once cooled, dust with powdered sugar if desired.

Prep Time: 25 minutes
Cook Time: 25 minutes