This Rugelach Recipe is an easy to make pastry with a five ingredient flaky butter crust wrapped around pecans, brown sugar, raisins and cinnamon. This is one of my favorite cookies and I have loved them since I was a small child. This recipe makes four dozen cookies but they will go fast as everyone loves them.
The dough for these bite sized treats comes together in a food processor in minutes. Plan ahead as it does require some refrigeration time to make them easier to roll. I like to mix up the dough the night before, divide into four disks and refrigerate for prepping the next morning. My family, friends and neighbors just rant and rave about these delectable pastries.
How do you make this Rugelach Recipe?
First in a food processor combine flour, butter, cream cheese, salt and sour cream. Pulse several times until the mixture turns crumbly. Divide evenly and shape into four disks, wrap each disk in plastic and store in refrigerator for 2 hours to overnight.
Next in a clean food processor pulse together the brown sugar, pecans, raisins and cinnamon. Pulse several time so that it is finely chopped and mixed.
Sprinkle large cutting board and the top of the dough disk with cinnamon sugar. Roll out each disk to about a 9 inch circle. Spread the pecan raisin mixture over the dough leaving 1/4 inch rim around the circle. Using a pizza cutter cut the circle into 12 even triangles (like a pizza). Roll each triangle up starting with the wide edge and rolling towards the narrow. Place on a parchment covered baking sheet. Bake for about 25 minutes or until lightly browned. Allow the pastries to cool for about 10 minutes before moving them to cookie cooling racks.
Helpful tips for making this Rugelach Recipe
- Use full fat cream cheese and sour cream. It really does make a difference.
- For best results refrigerate for 2 hours to overnight as it make the dough easier to roll out and work with.
- You can substitute walnuts or sliced almonds for the pecans. You substitute dried cranberries, dried apricots or even chocolate chips for the raisins.
- Don’t get too wrapped in perfection with this recipe. Sometimes the disks roll out perfectly and other times they might be a little odd shaped or their edges are a little frayed. It will all work out.
- If you don’t want the added sugar and cinnamon on the dough simply flour your cutting board or work area when rolling out.
- Use parchment paper for baking as inevitably some of the sticky pecan brown sugar mixture will bubble out and you do not want them sticking to the baking sheet.
- This recipe works better if you work in batches with one disk at a time so the rest of the dough stays chilled.
- Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
Other scrumptious cookie recipes you will love!Print
Easy Rugelach Recipe
Delicious bite sized buttery pastries filled with nuts, dried fruit, brown sugar and cinnamon. They are quick to come together and perfect for any special occasion.
- Prep Time: 40
- Cook Time: 25
- Total Time: 1 hour 5 minutes
- Yield: 48 cookies 1x
- Category: dessert
- Method: food processor/bake
- Cuisine: American
- 2 cups all purpose flour
- 1 cup butter
- 8 ounces cream cheese (full fat)
- 1/2 teaspoon salt
- 1/3 cup sour cream (full fat)
- 1/2 cup brown sugar
- 1 cup pecan halves
- 1/2 cup raisins
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- In a food processor pulse flour, butter, cream cheese, salt and sour cream; until crumbly. Divide evenly; shape into four disks. Wrap each disk separately in plastic. Chill in refrigerator; 2 hours to overnight.
- In a food processor pulse together the brown sugar, pecans, raisins and cinnamon; until finely chopped and mixed.
- In a small bowl combine sugar and cinnamon to make the cinnamon sugar.
- Sprinkle large cutting board and top of the dough disks with cinnamon sugar. Roll out each disk to a 9 inch circle. Spread pecan raisin mixture over dough leaving 1/4 inch rim around the circle. Using a pizza cutter cut circle into 12 even triangles (like a pizza). Roll each triangle up starting with the wide edge and rolling towards the narrow. Place on baking sheet covered with parchment paper. Bake at 350 degrees for 25 minutes or until lightly browned. Cool pastries for 10 minutes before moving them to cookie cooling racks.
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