How to Make Rugelach with Raisin-Walnut Filling

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch and flavor without allergens, while oats are often cheaper.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds moisture and flavor, while canned fruit can be more economical.

Start by using a food processor to combine 11 1/4 ounces of all-purpose flour, 1 1/2 tablespoons of sugar, and 1/4 teaspoon of salt.

Pulse the mixture to combine the dry ingredients.

Add 2 sticks of unsalted butter cut into 1/4" pieces and 8 ounces of cream cheese into the food processor.

Add 2 tablespoons of sour cream to the mixture.

Pulse the mixture 16 to 20 times until it resembles damp crumbs, ensuring not to over-process into a dough.

Dump the mixture onto the counter and press it together to form a log, then cut it into quarters.

Shape each quarter into a 4 1/2" disc.

Roll each disc out between plastic wrap into a 9" circle, ensuring even thickness.

Place the rolled discs into the freezer for 30 minutes.

Process 2/3 cup of apricot preserves in the food processor until smooth, about 10 seconds.

Sprinkle 1 cup of granulated sugar with 1 tablespoon of cinnamon to create cinnamon sugar.

Remove the chilled rounds from the freezer and loosen them from the parchment.

Spread 2 1/2 tablespoons of apricot preserves on each round, leaving a 1/4" border.

Sprinkle 2 tablespoons of cinnamon sugar over the preserves.

Add 1 cup of golden raisins and 2 cups of finely chopped walnuts on top of the sugar.

Press the raisins and walnuts into the filling gently.

Cut each round into 8 wedges using a chef knife.

Roll each wedge tightly starting from the thicker end, tucking the ends down to form a crescent shape.

Transfer the rolled rugelach to parchment paper with the point underneath.

Freeze the shaped rugelach for 15 minutes before baking.

Prepare an egg wash with 2 egg yolks and 2 tablespoons of milk.

Brush the egg wash over the rugelach before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens