Cinnamon Raisin Rugelach


Most rugelach recipes use either cream cheese or sour cream in their dough; this one uses both with buttery, rich, flaky results. This cinnamon raisin rugelach has lots of cinnamon and sugar and while you could just use dark raisins, we like the combo of golden and dark. Instead of using the typical regular jam or preserves, we opt for the all-fruit, no sugar spreads. They offer more fruit flavor and there is plenty of sugar elsewhere in the recipe.

Image: Peter Muka

Cinnamon Raisin Rugelach
Makes: Makes 24 rugelach
Rugelach Cream Cheese Sour Cream Dough:
  • 2 cups all-purpose flour
  • ⅛ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 4 ounces full-fat cream cheese, at room temperature
  • ¼ cup sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
Raisin Walnut Filling:
  • ¼ cup dark raisins
  • ¼ cup golden raisins
  • Generous ⅓ cup walnut halves, finely chopped
  • ¼ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup apricot all-fruit spread, such as Polaner (see Tip)
  • 2 tablespoons cup milk
  • 2 tablespoons cup sugar
  • 1 teaspoon cinnamon
For the Dough:
  1. Whisk together the flour and salt in a medium bowl to aerate and combine; set aside.
  2. In standing mixer's bowl, beat butter and cream cheese with flat paddle until light and creamy on high speed, approximately 3 to 5 minutes. Add sugar gradually and continue beating until fluffy. Gently beat in sour cream and vanilla extract by pulsing machine on and off a few times.
  3. Add dry mixture in 2 to 3 batches, beating briefly between each addition, scraping down the bowl once or twice. Beat until just combined.
  4. Divide dough in half and wrap each piece in plastic wrap, shaping into a flat, round disc. Refrigerate at least two hours, or overnight. Dough may be frozen at this point up to one month, if desired. Defrost in refrigerator overnight.
For the Filling:
  1. Toss the raisins, walnuts, sugar, brown sugar and cinnamon together in a small bowl; set aside.
For Assembly:
  1. Line two baking sheet pans with parchment paper and coat paper with nonstick spray. Roll out each piece of dough on a floured board into a 9- or 10-inch circle, approximately ⅛-inch thick. Spread half of the apricot spread over each disc thinly and evenly using a small offset spatula. Scatter half the raisin/nut filling evenly all over dough.
  2. Using a sharp knife or a pizza cutter, divide each circle into 12 wedge-shaped pieces (like cutting a pie). Starting at the broad, outer edge, roll each piece up and place 2-inches apart on baking sheet with center point underneath each rugelach. Shape gently into a crescent shape, if desired. Repeat with second dough disc. Refrigerate for 30 minutes, or, cover with plastic wrap and chill overnight.
Make the Topping and Bake:
  1. While the rugelach is chilling, pour milk into a small bowl and combine sugar and cinnamon in a separate small bowl; set aside.
  2. Fifteen minutes before baking, preheat oven to 350°F. Brush rugelach with milk and top with a sprinkling of cinnamon-sugar.
  3. Bake for approximately 25 to 30 minutes, rotating the pans front to back halfway through. The rugelach should be puffed and very lightly golden brown. These bottoms burn easily, so be careful not to over bake. Remove from oven, place baking sheets on rack and let cookies cool on pan.
  4. These are best eaten the day they are made, but may be stored at room temperature in an airtight container for up to 4 days.
Bakepedia Tips

  • Recipe may be doubled, but you will need 4 baking sheet pans and room to refrigerate them.
  • The all-fruit spreads we like are not sugarless; sugarless spreads usually contain an artificial sweetener. Read the labels.
  • Between the fruit spread that might leak out and the hefty shower of cinnamon sugar, the rugelach will most likely be surrounded by caramelized, gooey sugary bits that stick to the parchment paper. Let the cookies cool completely before trying to remove them from the pan to facilitate separating them from the parchment paper.


No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to toolbar