Cream Cheese Rugelach
Cream Cheese Rugelach offers a rich, flaky pastry filled with walnuts and chocolate, perfect for a sweet snack or elegant dessert suitable for sharing or entertaining.
Ingredients
Instructions
- In a food processor, combine butter, cream cheese, and superfine sugar.
- Process until well blended.
- Add cake flour and salt.
- Process until dough forms a ball around the blades.
- Wrap in waxed paper and refrigerate for 1 hour until firm.
- Preheat oven to 350°F (175°C).
- In a small bowl, combine chopped walnuts, chocolate, sugar, and cinnamon.
- Mix well.
- On a lightly floured surface, roll out the dough into a circle.
- Spread the filling mixture evenly over the dough.
- Cut the dough into wedges and roll each wedge into a crescent shape.
- Place on baking sheets lined with parchment paper.
- Bake for 15 minutes or until golden brown.
- Cool before serving.
Tips & Substitutions
For a flakier texture, ensure your butter and cream cheese are well-softened but not melted. You can substitute the walnuts with pecans or omit nuts entirely for a nut-free version. If you don't have superfine sugar, pulse granulated sugar in a food processor. Experiment with different fillings, such as dried fruits or spices, to customize your rugelach.
Serving Suggestions
Serve these rugelach warm or at room temperature with a cup of tea or coffee for a delightful snack. They also pair beautifully with a scoop of vanilla ice cream for dessert. Consider serving with a side of fresh fruit or a light fruit compote. For more festive options, browse more vegetarian recipes to complement your holiday gatherings.
Storage & Reheating
Store leftover rugelach in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through and crisp again.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Rugelach contains roughly 266 calories, with 3g protein, 25g carbohydrates, and 17g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance. After forming the ball, wrap it tightly in plastic wrap and refrigerate. When ready to use, let it sit at room temperature for about 10 minutes before rolling out to ensure it's pliable.
What can I use instead of cake flour?
If you don't have cake flour, you can make a substitute by measuring out 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift them together to achieve a similar texture to cake flour.
How do I know when the rugelach are done baking?
The rugelach are ready when they turn a light golden brown on the edges. Keep an eye on them, as baking times can vary slightly based on your oven. Allow them to cool slightly on the baking sheets before transferring to a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).