My First Rugelach Mistake
I made a funny mistake the first time I baked rugelach. I rolled the dough too thick. The cookies came out like little pillows. They were tasty, but not right. I still laugh at that.
Getting the dough thin is key. It lets the filling shine through. This matters because every bite should have a little dough and a lot of filling. It’s about balance. Do you have a funny kitchen mistake story? I’d love to hear it.
Why This Dough is Special
The dough has cream cheese and sour cream. This makes it tender. It rolls out like a dream. Doesn’t that smell amazing when it bakes?
Using cold butter is very important. It makes the pastry flaky. This matters because a good rugelach should almost melt. It should not be tough. Fun fact: The word “rugelach” might mean “little twist” or “royal.” Both are perfect names.
The Heart of the Cookie
The filling is sweet and crunchy. Apricot jam, raisins, and walnuts are friends. The cinnamon sugar makes everything cozy. It’s like a hug in a cookie.
Pat the filling down gently with your fingers. This helps it stick. It stops the filling from falling out when you roll. What’s your favorite cookie filling? Is it fruity, nutty, or chocolaty?
Shaping Your Crescent Moons
Roll each wedge from the wide end to the point. You will see the crescent shape form. It’s very satisfying. Place them on the sheet like little moons.
Don’t skip the freezer time. It chills the butter again. This keeps your cookies pretty and flaky. This small step matters a lot for the final texture.
A Simple, Shiny Finish
The glaze is just egg yolk and milk. Brush it on lightly. It gives the rugelach a beautiful golden color. It makes them look like they came from a bakery.
Watch them in the oven. They are done when pale golden. The smell will fill your kitchen. Do you like your cookies soft or crispy? These are nicely in-between.
A Treat That Waits for You
You can freeze the shaped cookies for weeks. This is wonderful. You can bake a few fresh anytime guests come. It feels like a secret treasure.
Let them cool completely before eating. I know it’s hard to wait. But the filling sets and the flavors settle. Sharing them with someone makes the wait worth it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all-purpose flour | 2 ¼ cups (11¼ ounces/319 grams) | For the dough |
| Granulated sugar | 1 ½ tablespoons | For the dough |
| Table salt | ¼ teaspoon | For the dough |
| Unsalted butter | ½ pound (2 sticks/227 grams) | Chilled and cut into ¼-inch pieces |
| Cream cheese | 8 ounces (227 grams) | Cut into ½-inch chunks and chilled |
| Sour cream | 2 tablespoons | For the dough |
| Apricot preserves | ⅔ cup | For the filling |
| Granulated sugar | 1 cup (7 ounces/198 grams) | For the filling’s cinnamon sugar |
| Ground cinnamon | 1 tablespoon | For the filling’s cinnamon sugar |
| Golden raisins | 1 cup | For the filling |
| Walnuts | 2 cups | Chopped fine, for the filling |
| Large egg yolks | 2 | For the glaze |
| Milk | 2 tablespoons | For the glaze |
Crescent Moon Rugelach with Raisin Walnut Filling
Hello, my dear. Come sit at the counter. I want to tell you about rugelach. They are little cookie-crescents, filled with sweet jam and nuts. My own grandma taught me to make them. She called them “little corners of joy.” I still laugh at that. The dough is soft and rich with cream cheese. Doesn’t that smell amazing? Rolling them up feels like wrapping tiny gifts. Let’s make some together. I’ll share all my little secrets.
Instructions
Step 1: First, we make the dough. Pulse the flour, sugar, and salt in your food processor. Add the cold butter, cream cheese, and sour cream. Pulse until it looks like small, lumpy pebbles. Turn it out and press it into a log. Divide that into four equal pieces. (Keep everything cold for a flaky dough). Roll each piece between plastic wrap into a 9-inch circle. Stack them on a plate and freeze. What kitchen tool helps keep dough cold? Share below!
Step 2: Now, let’s make the filling. Smooth out the apricot preserves in the processor. Mix your sugar and cinnamon in a little bowl. Take one dough circle from the freezer. Spread on the jam, then sprinkle the cinnamon sugar, raisins, and walnuts. Pat it all down gently. Cut the circle into eight wedges, like a pie. Roll each wedge from the wide end to the point. You’ll have a perfect little crescent. Place them on a baking sheet and freeze again.
Step 3: Time to bake our moons. Heat your oven to 375 degrees. Make the glaze by whisking egg yolks and milk. Brush this shiny glaze over each crescent. Bake them until they are puffy and pale gold. Switch the baking sheets halfway through. (This helps them bake evenly). When they come out, sprinkle them with more cinnamon sugar. Let them cool completely on a rack. The smell will be wonderful. But waiting makes them perfectly crisp.
Creative Twists
Chocolate Chip Dream: Swap the raisins for mini chocolate chips. It’s a sweet surprise inside.
Apple Pie Spice: Use apple butter instead of apricot jam. Add a pinch of nutmeg to the cinnamon sugar.
Sunshine Citrus: Try orange marmalade for the filling. Use chopped pecans instead of walnuts. Which one would you try first? Comment below!
Serving & Pairing Ideas
These are perfect with a cup of something warm. I love them on a pretty plate, dusted with powdered sugar. For a cozy treat, serve them with a small bowl of vanilla ice cream. The cold and warm mix is lovely. For a drink, a glass of cold milk is always right. For the grown-ups, a sweet dessert wine pairs beautifully. It sips like honey. Which would you choose tonight?
Keeping Your Rugelach Happy
These cookies keep well at room temperature. Just tuck them in an airtight tin. They stay fresh for about four days. You can also freeze the baked cookies for a month. Let them thaw on the counter when you want one.
My favorite trick is freezing the dough. I make a big batch of the dough circles. I stack them with parchment between each one. Then I pop the whole stack in the freezer. This way, I can bake just a few fresh cookies anytime. It makes a busy week feel special.
Batch cooking like this saves time and reduces waste. It means you always have a homemade treat ready for friends. Have you ever tried storing a dough this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too sticky? This happens if the kitchen is warm. Just pop it back in the freezer for ten minutes. Chilled dough is much easier to roll and shape.
Are your fillings falling out when you roll? Pat them down gently with your fingers first. I remember when my raisins rolled all over the counter! A gentle pat keeps everything in place. This matters because it gives you a perfect bite every time.
Are the bottoms getting too dark? Use light-colored baking sheets. Dark pans can over-brown the bottoms. Placing parchment paper on the sheet also helps. This simple step builds your baking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. The texture will be a bit more crumbly, but still delicious.
Q: How far ahead can I make them? A: You can freeze the shaped crescents for six weeks. Bake them straight from the freezer, adding a few extra minutes.
Q: Can I swap the raisins and walnuts? A: Of course! Try chopped dried cherries and almonds. Or use mini chocolate chips. Fun fact: Rugelach means “little twists” in Yiddish.
Q: Can I make a half batch? A: You can. Just cut all the ingredients in half. The recipe will work perfectly.
Q: Is the glaze necessary? A: It gives a lovely shine and color. But you can skip it if you need to. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these crescent moons. Baking is about sharing joy and creating memories. I would love to see your beautiful creations.
Share a picture of your rugelach on your kitchen counter. Have you tried this recipe? Tag us on Pinterest! It makes my day to see your bakes.
Happy cooking!
—Elowen Thorn.
Crescent Moon Rugelach with Raisin Walnut Filling
Description
Buttery, flaky crescent cookies filled with a sweet cinnamon-sugar, raisin, and walnut mixture.
Ingredients
For the Cream Cheese and Sour Cream Dough:
For the Fruit Filling:
For the Glaze:
Instructions
- For the dough: Pulse flour, sugar, and salt in food processor until combined, about 3 pulses. Add butter, cream cheese, and sour cream; pulse until dough comes together in small, uneven pebbles the size of cottage cheese curds, 16 to 20 pulses. Transfer dough to counter, press into 9 by 6-inch log, and divide log into 4 equal pieces. Form each piece into 4½ -inch disk. Place each disk between 2 sheets of plastic wrap and roll into 9-inch circle. Stack dough circles, between parchment, on plate; freeze for 30 minutes.
- For the filling: Meanwhile, process apricot preserves in food processor until smooth, about 10 seconds. Combine sugar and cinnamon in small bowl; set aside. Line 2 rimmed baking sheets with parchment paper. Working with 1 dough circle at a time, remove dough from freezer, gently peel parchment from dough to loosen, but leave in place. Spread dough with 2½ tablespoons preserves. Sprinkle 2 tablespoons cinnamon sugar, ¼ cup raisins, and ½ cup walnuts over preserves and pat down gently with your fingers. Cut circle into 8 wedges. Roll each wedge into crescent shape; space crescents 2 inches apart on prepared sheets. Freeze crescents on sheets for 15 minutes.
- For the glaze: Adjust oven racks to upper-middle and lower- middle positions and heat oven to 375 degrees. Whisk egg yolks and milk in bowl. Brush crescents with glaze. Bake until rugelach are pale golden and slightly puffy, 21 to 23 minutes, switching and rotating sheets halfway through baking. Sprinkle each cookie with scant teaspoon cinnamon sugar. Transfer rugelach to wire rack with metal spatula. Let rugelach cool completely before serving. (Rugelach can be stored at room temperature for up to 4 days.)
Notes
- TO MAKE AHEAD: In step 2, space formed crescents ½ inch apart on parchment-lined baking sheet. Cover baking sheet loosely with plastic wrap and freeze cookies until firm, about 1¼ hours. Once frozen, transfer cookies to airtight container and freeze for up to 6 weeks. To bake frozen rugelach, place on parchment-lined baking sheets and glaze and bake immediately, increasing baking time by 6 to 7 minutes.