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Grandpa Emil's famous rugelach
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Prep
1
hour
hr
30
minutes
mins
Cook Time
15
minutes
mins
Yield
4
dozen rugelach
Ingredients
For the rugelach dough:
½
lb
unsalted butter (2 sticks)
8
oz
cream cheese (1 large block)
2
eggs
½
cup
white granulated sugar
2
cups
all-purpose flour (plus more if needed for dough consistency/rolling)
2
tsp
baking powder
1
pinch
of salt
For the filling:
2
tbsp
brown sugar
2
tbsp
white granulated sugar
1
tbsp
ground cinnamon
1
cup
chopped walnuts (optional)
½
cup
raisins (optional)
Instructions
Preheat your oven to 350 degrees Fahrenheit.
In a stand mixer, cream together the butter, cream cheese, sugar, and eggs.
Gradually add flour to the mixture; you can add up to 3 cups if the dough is too sticky.
Chill the dough in the refrigerator for about 10-15 minutes.
Once the dough has chilled, roll it out into a large circle.
Cut the dough into long, triangular pieces.
In a separate bowl, combine the brown sugar, white sugar, and cinnamon to make the filling.
Sprinkle a small amount of the cinnamon-sugar mixture over each triangle of dough. If desired, add a few raisins and/or walnut pieces.
Roll each piece of dough tightly, starting from the wider end, and then bend the ends to create a crescent shape.
Place the rugelach on a baking sheet and bake for 15 minutes, or until lightly golden.
Allow the rugelach to cool before serving.