Brown Sugar and Cinnamon Rugelach
Delightful pastry rolls filled with a rich mixture of brown sugar, walnuts, and cinnamon, perfect for any occasion.
Ingredients
For the Dough
- 8 oz. butter, softened 2 sticks
- 8 oz. cream cheese, softened regular, not low fat
- 3 tbsp granulated sugar
- 1 tbsp light brown sugar
- ¼ tsp salt
- 1 ½ tsp pure vanilla extract
- 2 cups flour plus extra for rolling out dough
For the Filling
- ¾ cup finely ground walnuts
- ¾ cup packed dark brown sugar
- ¾ tsp cinnamon
For the Topping
- 2 tbsp granulated sugar
- ¼ tsp cinnamon
- 1 egg lightly beaten
- 1 tsp water for egg wash
Instructions
Make Dough
- In a large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until fully mixed (about 1 minute).
- Scrape down the sides of the bowl, add vanilla, and combine.
- Mix in flour in four batches, using low speed until everything is well-combined.
- Shape the dough into a 6-inch square, wrap it in plastic, and chill in the refrigerator for at least one hour.
Make Filling
- In a bowl, mix finely chopped walnuts, dark brown sugar, and cinnamon with a fork until well combined.
- If the sugar clumps together, separate it with your fingers.
Assemble and Bake Rugelach
- Adjust your oven rack to the middle position and preheat your oven to 350°F.
- Line a baking sheet with parchment paper.
- Cut the chilled dough into four equal pieces. Work with one piece at a time and keep the rest in the refrigerator.
- Roll out one piece of dough on a well-floured surface into a 12" x 8" rectangle.
- Spread one quarter of the filling mixture evenly over the dough (about 1/2 cup for each log), pressing it into the dough.
- With the long side of the dough closest to you, roll it tightly into a log (12 inches long).
- Place the log seam side down on the baking sheet.
- Refrigerate the log while you work on the remaining pieces.
- Repeat this process for the other pieces of dough, forming a total of four logs.
- Arrange the four logs on the baking sheet, making sure they are at least one inch apart.
- Brush the logs with the egg wash, then sprinkle the cinnamon and sugar mixture over them.
- Using a sharp knife, make 3/4" cuts into each log at one-inch intervals (do not cut all the way through).
- If the dough feels too soft, chill in the refrigerator for 20-30 minutes.
- Bake until golden brown, about 20-25 minutes.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Slice the cooled logs into individual pieces of rugelach.
Notes
Ensure your butter and cream cheese are at room temperature for easy mixing. Use plenty of flour when rolling out the dough to prevent sticking. If the dough is too soft, refrigerate it briefly.
