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Ina Garten Rugelach

Ina Garten Rugelach - recipe card
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Flaky, cream cheese dough wrapped around a sweet cinnamon-walnut filling and tart apricot preserves, these rugelach bake to a golden, tender crisp. The dough is rich and tangy, the filling warmly spiced, and each bite delivers a perfect balance of textures. They are an elegant, irresistible cookie for holidays or any time you want a homemade treat.

Ingredients

Scale
  • For the dough:
  • 8 oz cream cheese, at room temperature
  • 1/2 lb unsalted butter (2 sticks), at room temperature
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 cups all-purpose flour
  • For the filling:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup walnuts, finely chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup apricot preserves
  • For the egg wash:
  • 1 large egg
  • 1 tbsp water
  • For finishing:
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and creamy, about 1 minute, scraping down the bowl. Add the granulated sugar and salt, and beat until incorporated.
  2. With the mixer on low, gradually add the flour and mix just until the dough comes together; do not overmix, or the cookies will be tough. The dough will be soft and slightly sticky.
  3. Turn the dough out onto a lightly floured surface and divide it into 4 equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  4. Prepare the filling: In a small bowl, combine the brown sugar, walnuts, cinnamon, and salt. Set aside. In another small bowl, stir the apricot preserves until smooth.
  5. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
  6. Roll out the dough: Working with one disk at a time (keep the others refrigerated), roll it on a lightly floured surface into a 9-inch circle, about 1/8-inch thick. Use a knife or pizza wheel to cut the circle into 12 equal wedges.
  7. Fill and roll: Spread 1 heaping teaspoon of apricot preserves over each wedge, then sprinkle about 1 teaspoon of the walnut mixture over the preserves. Starting at the wide end, roll each wedge up toward the point to form a crescent. Place the rugelach point-side down on the prepared baking sheet, spacing them 1 inch apart.
  8. Repeat with the remaining dough disks and filling, arranging the rugelach on the baking sheets. If the dough becomes too soft to work with, return it to the refrigerator for 15 minutes.
  9. Make the egg wash: In a small bowl, beat the egg with 1 tablespoon of water until well combined. In a separate small bowl, mix the 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon for finishing.
  10. Brush each rugelach lightly with the egg wash, then sprinkle with the cinnamon-sugar mixture.
  11. Bake one sheet at a time in the preheated oven for 20 to 25 minutes, rotating the sheet halfway through, until the rugelach are puffed and golden brown. The filling may bubble slightly.
  12. Let the rugelach cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Storage: Store rugelach in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Freezing: Baked rugelach can be frozen for up to 2 months; thaw at room temperature. Unbaked rolled rugelach can be frozen on a baking sheet until solid, then transferred to a freezer bag and frozen for up to 1 month; bake from frozen, adding 2-3 minutes to the baking time. Reheating: To refresh, warm in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: Ina Garten rugelach, rugelach recipe, Jewish cookies, cream cheese dough, cinnamon walnut filling, apricot preserves, holiday cookies, baked dessert, easy rugelach, homemade rugelach, tea time treat

Find it online: https://inagartencooks.com/ina-garten-rugelach/