Walnut Raisin Rugelach Recipe

Indulge in a taste of tradition with this Walnut Raisin Rugelach recipe. This classic Jewish pastry blends the sweet flavors of raisins, walnuts, and cinnamon nestled within a flaky, cream cheese-based dough. It's a delight for the senses and a treat for any time of the year.

Photos of Walnut Raisin Rugelach Recipe

While most of the ingredients in this recipe are pantry staples, there are a few you might need to pick up. The cream cheese used in the dough is crucial for its unique texture, so ensure to choose a good quality one. Raisins and walnuts form the heart of the filling, and while they are commonly available, ensure they are fresh for the best flavor.

Essential Ingredients for Walnut Raisin Rugelach

All-purpose flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and helps create a flaky texture.

Cream cheese: Gives the dough its distinctive tangy flavor and tender texture.

Egg yolk: Helps bind the dough together.

Light brown sugar: Adds a deep, caramel-like sweetness to the filling.

Granulated sugar: Sweetens the filling and dough.

Walnuts: Contribute a crunch and nuttiness to the filling.

Raisins: Offer a sweet and slightly tart contrast to the nuts.

Cinnamon: Gives the filling a warm, spicy flavor.

One reader, Clyve Wood says:

This walnut raisin rugelach recipe is a game-changer! The dough is perfectly flaky and the filling is a delightful blend of sweet and nutty flavors. It's a hit with my family and friends every time I make it. Highly recommend trying it out!

Clyve Wood

Techniques Required for Making Walnut Raisin Rugelach

How to make the dough: Combine the flour and salt in a food processor, then add the chunks of butter, cream cheese, and egg yolk. Pulse until the dough is moistened and crumbly, then knead it into a square or rectangle, divide into discs, and refrigerate.

How to make the filling: Combine brown sugar, granulated sugar, walnuts, raisins, and cinnamon in a food processor. Pulse until the walnuts and raisins are finely chopped.

How to roll the dough: Roll each disc of dough into a 10-11 inch circle, then spread the filling over the dough and cut it into twelve equal wedges.

How to freeze the dough: Shape the dough into discs, wrap in plastic wrap, and place in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight.

How to freeze the baked rugelach: Let the rugelach cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil.

Rugelach can be seen as a smaller version of croissants with a sweet filling with walnuts and raisins. It’s one of the best Jewish recipes that are good to serve for parties.

How To Make Walnut Raisin Rugelach

This raisin rugelach recipe yields a traditional Polish and Jewish soft crescent bread, that’s stuffed with a sweet filling of crunchy walnuts and raisins!

Preparation: 30 minutes

Cooking: 25 minutes

Chill Time: 1 hour

Total: 1 hour 55 minutes

Serves:

Ingredients

For Dough:

2½cupsall-purpose flour,spooned into measuring cup, leveled-off with back edge of knife, plus more for rolling dough
¼tspsalt
1cupunsalted butter,cold, cut into ¾-inch chunks
8ozcream cheese,cold, cut into 1-inch chunks
1egg yolk

For Filling:

½cuplight brown sugar
¼cupgranulated sugar
1cupwalnuts
½cupraisins
4tspcinnamon

Instructions

Dough:

Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas.
Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap.
Refrigerate for at least 1 hour or overnight.

Filling:

Wipe out the food processor. Place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside.
Preheat oven to 350 degrees F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 to 11-inch circle, or just under an ⅛-inch thick. Sprinkle more flour and turn as necessary.
Spread ½ cup of the filling over the dough, then using your hands, press the filling into the dough to anchor it.
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges. Roll each wedge up, beginning with the wide end and ending with the point.
Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. There should be 24 rugelach on each baking sheet.
Bake for 25 to 30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp.
Transfer the rugelach to a rack to cool.
Serve and enjoy!

Nutrition

Calories: 90.04kcal
Fat: 5.66g
Saturated Fat: 3.38g
Trans Fat: 0.16g
Monounsaturated Fat: 1.45g
Polyunsaturated Fat: 0.29g
Carbohydrates: 9.08g
Fiber: 0.35g
Sugar: 3.58g
Protein: 1.11g
Cholesterol: 18.41mg
Sodium: 30.77mg
Calcium: 11.38mg
Potassium: 29.57mg
Iron: 0.39mg
Vitamin A: 50.74µg
Vitamin C: 0.04mg

How To Make Rugelach

Preparation: 2 hours

Cooking: 25 minutes

Total: 2 hours 25 minutes

Serves:

Ingredients

For The Dough

2½cupsall-purpose flour,spooned into measuring cup and leveled-off with back edge of knife, plus more for rolling dough
¼tspsalt
1cupcold unsalted butter,cut into ¾-inch chunks
8ozcold cream cheese,cut into 1-inch chunks
1eggyolk

For The Filling

½cuplight brown sugar
¼cupgranulated sugar
1cupWalnuts
½cupraisins
4tspCinnamon

Instructions

Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator, unwrap it and place it on a lightly floured work surface. (If necessary, let it sit at room temperature for a few minutes until pliable enough to roll, but not too soft.) Dust the top of the dough lightly with flour, then use a rolling pin to roll it into a 10 – 11-inch circle, or just under an 1/8-inch thick. Sprinkle more flour and turn as necessary so the dough doesn’t stick. Spread 1/2 cup of the filling over the dough; using your hands, press the filling into the dough to anchor it.
Using a pizza cutter or very sharp knife, cut the dough into twelve equal wedges (just like you would cut a pizza). Roll each wedge up, beginning with the wide end and ending with the point. Place the rolls point-side down, about an inch apart, on the prepared baking sheets. Repeat with the remaining dough. You should have 24 rugelach on each baking sheet.
Bake for 25-30 minutes, rotating the pans from top to bottom and front to back midway through, or until the tops are lightly golden and the bottoms are golden and crisp (at first glance, it might look like the bottoms are burnt, but that’s just the dark filling oozing out). Transfer the rugelach to a rack to cool.
Freezer-Friendly Instructions: The Dough can be Frozen for up to 3 Months: Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with recipe. They can also be assembled and frozen before baking: Arrange them on a baking sheet (so they’re not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven. To Freeze After Baking: Let the rugelach cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

Nutrition

Calories: 90.04kcal
Fat: 5.66g
Saturated Fat: 3.38g
Trans Fat: 0.16g
Monounsaturated Fat: 1.45g
Polyunsaturated Fat: 0.29g
Carbohydrates: 9.08g
Fiber: 0.35g
Sugar: 3.58g
Protein: 1.11g
Cholesterol: 18.41mg
Sodium: 30.77mg
Calcium: 11.38mg
Potassium: 29.57mg
Iron: 0.39mg
Vitamin A: 50.74µg
Vitamin C: 0.04mg

Crucial Technique Tip for Perfect Rugelach

When rolling out the dough, it's important to maintain a consistent thickness throughout. This ensures even baking and a uniform texture in your rugelach. If the dough is too thin in some areas, it may burn, while if it's too thick, it may not cook through properly. Using a rolling pin with adjustable thickness rings can help achieve a consistent thickness. Additionally, chilling the dough before rolling it out makes it easier to handle and helps prevent the butter from melting, which can result in a tougher pastry.

Time-Saving Tips for Making Rugelach

Prepare the dough: Use a food processor to quickly combine the ingredients for the dough, saving time and effort.

Chill the dough: While the dough chills in the refrigerator, use this time to prepare the filling and gather any additional ingredients needed.

Make-ahead: The dough can be prepared in advance and frozen for up to 3 months, allowing you to save time when you're ready to bake.

Assembly line: Roll out and fill all the rugelach at once to streamline the process and ensure uniform results.

Freeze before baking: Assemble and freeze the rugelach before baking, so you can have them ready to bake at a moment's notice.

Bake in batches: If you have multiple baking sheets, bake the rugelach in batches to save time and ensure even baking.

Substitute Ingredients For Walnut Raisin Rugelach Recipe

walnuts - Substitute with pecans: Pecans have a similar rich, buttery flavor and crunchy texture, making them a great alternative to walnuts in this recipe.
raisins - Substitute with dried cranberries: Dried cranberries provide a tart and slightly sweet flavor, adding a delicious twist to the traditional raisin filling in rugelach.

Best Way to Present Walnut Raisin Rugelach

Elevate the plating: Arrange the rugelach in a circular pattern on a pristine white plate, ensuring each piece is evenly spaced and visually appealing.
Garnish with finesse: Sprinkle a light dusting of powdered sugar over the rugelach for a touch of elegance and a hint of sweetness.
Incorporate a complementary sauce: Drizzle a delicate raspberry coulis in a decorative pattern around the plate to add a pop of color and a burst of fruity flavor.
Add a touch of sophistication with edible flowers: Place a few edible flowers, such as pansies or violets, strategically around the plate to introduce a subtle floral note and a stunning visual element.
Serve with a side of gourmet whipped cream: Present a quenelle of vanilla bean whipped cream on the side, adding a luxurious and creamy element to complement the rich flavors of the rugelach.
Enhance with a sprinkle of gold leaf: For a luxurious touch, delicately place a few edible gold leaf flakes on top of the rugelach to create a visually stunning and opulent presentation.

Essential Tools for Making Rugelach

Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, blending, and pureeing ingredients. It's great for making the filling for the rugelach and can save time and effort in the kitchen.
Rolling pin: A rolling pin is a cylindrical tool used to flatten and shape dough. It is essential for rolling out the rugelach dough to the desired thickness before adding the filling and cutting it into wedges.
Baking sheets: Baking sheets, also known as sheet pans, are flat, rectangular metal pans used for baking in the oven. They provide a surface for the rugelach to bake evenly and prevent sticking.
Parchment paper: Parchment paper is a non-stick paper that is often used in baking. It can be placed on the baking sheets to prevent the rugelach from sticking and make cleanup easier.
Pizza cutter or sharp knife: A pizza cutter or sharp knife is used to cut the rolled dough into individual wedges before shaping them into rugelach. It helps create even portions and clean cuts.
Plastic wrap: Plastic wrap is used to wrap and refrigerate the dough, allowing it to rest and chill. It helps prevent the dough from drying out and absorbing other flavors in the refrigerator.
Sealable bag: A sealable bag is used for storing the wrapped dough in the freezer. It helps protect the dough from freezer burn and allows for easy organization in the freezer.
Rack: A rack, such as a cooling rack, is used to cool the baked rugelach. It allows air to circulate around the pastries, preventing them from becoming soggy as they cool.

Storing and Freezing Walnut Raisin Rugelach

The dough can be frozen for up to 3 months: shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with the recipe.
The rugelach can also be assembled and frozen before baking: arrange them on a baking sheet (so they're not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven.
To freeze after baking: let the rugelach cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.
Properly stored, freshly baked rugelach will last for about 1 to 2 days at normal room temperature. If you want to keep them longer, store them in the refrigerator for up to 1 week or freeze them as mentioned above.
To keep the rugelach crisp and fresh, store them in an airtight container at room temperature. Avoid storing them in a humid environment, as moisture can make them soggy.
If you have any leftover filling, it can be stored in an airtight container in the refrigerator for up to 1 week. You can use it as a topping for ice cream, yogurt, or oatmeal, or as a filling for other pastries.

How To Reheat Leftover Rugelach

Here are the best methods for reheating leftover walnut raisin rugelach:

If you have an air fryer, this is one of the best ways to reheat rugelach and restore their flaky texture. Set the air fryer to 350°F and place the rugelach in the basket in a single layer. Heat for 3-4 minutes until warmed through and slightly crisped on the outside. The hot circulating air will revive the pastry.
You can also reheat rugelach in a 350°F oven or toaster oven. Place them on a baking sheet lined with parchment paper. If they seem a bit dry, you can lightly brush the tops with melted butter before reheating. Bake for 5-7 minutes until heated through. This will re-crisp the outside while warming the filling.
For a quick reheat, the microwave also works, though the texture won't be as crisp. Place the rugelach on a microwave-safe plate and heat on high power in 10-15 second intervals until warm. Be careful not to overheat or they may become tough.
Another delicious option is to slice the rugelach in half horizontally, butter the cut sides, and toast them cut side down in a skillet over medium heat until golden brown, about 1-2 minutes per side. The filling will get warm and gooey while the outside becomes buttery and crisp.

Interesting Fact About Walnut Raisin Rugelach

Rugelach is a traditional Jewish pastry that originated in Eastern Europe. It is often filled with sweet fillings such as walnuts, raisins, and cinnamon, and is a popular treat during Hanukkah and other Jewish holidays.

Is Making Rugelach at Home Cost-Effective?

The cost-effectiveness of this walnut raisin rugelach recipe is quite high. The ingredients are relatively affordable and commonly found in households. The combination of walnuts, raisins, and cream cheese provides a rich and satisfying flavor. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly treat. Overall Verdict: 9/10

Is This Rugelach Recipe Healthy or Unhealthy?

The walnut raisin rugelach recipe, while undeniably delicious, is not particularly healthy. The dough is made with a significant amount of butter and cream cheese, which are high in saturated fats. The filling contains a considerable amount of sugar, both brown and granulated, which can contribute to obesity and other health issues if consumed in excess. Additionally, the recipe calls for all-purpose flour, which is refined and lacks the nutritional benefits of whole grain flours.

To make this recipe healthier, consider the following suggestions:

Replace half of the all-purpose flour with whole wheat pastry flour to increase the fiber content and nutritional value
Reduce the amount of sugar in the filling by half and substitute some of the sugar with natural sweeteners like honey or maple syrup
Use a combination of nuts, such as almonds and walnuts, to provide a variety of healthy fats and nutrients
Incorporate dried fruits like cranberries or chopped apricots to add natural sweetness and reduce the need for added sugars
Experiment with using Greek yogurt or Neufchâtel cheese in place of some of the cream cheese to lower the fat content while maintaining a creamy texture

By making these adjustments, you can create a more nutritious version of the walnut raisin rugelach that still satisfies your sweet tooth and provides a delightful treat for special occasions.

Editor's Opinion on This Rugelach Recipe

The walnut raisin rugelach recipe is a delightful combination of flaky, buttery dough and a sweet, nutty filling. The use of cream cheese in the dough adds a rich and tender texture, while the cinnamon-spiced walnut and raisin filling provides a comforting warmth. The instructions are clear and detailed, making the recipe accessible for both novice and experienced bakers. The freezer-friendly options offer convenience for planning ahead. Overall, this recipe promises a delightful treat that is perfect for sharing with loved ones or enjoying as a special indulgence.

Enhance Your Walnut Raisin Rugelach Recipe with These Unique Side Dishes:

Mashed Potatoes: Whipped sweet potato casserole with a pecan streusel topping

Grilled Asparagus: Bacon-wrapped dates stuffed with goat cheese and drizzled with honey

Fruit Salad: Caramelized onion and mushroom quiche with a flaky puff pastry crust

Chicken Soup: Savory bread pudding with gruyere cheese and caramelized onions

Chocolate Cake: Mini crab cakes with a spicy remoulade dipping sauce

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Appetizers and Main Dishes to Serve with Walnut Raisin Rugelach

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms, filled with a delicious mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in this creamy and flavorful spinach and artichoke dip, served with crispy tortilla chips or warm bread. A crowd-pleasing appetizer that will have everyone coming back for more.

Main Courses:

Chicken Alfredo: Create a creamy and indulgent Chicken Alfredo with a homemade alfredo sauce and perfectly cooked chicken. Serve it over a bed of fettuccine for a comforting and satisfying meal.

Beef Stroganoff: Whip up a rich and flavorful Beef Stroganoff with tender strips of beef, savory mushrooms, and a luscious sour cream sauce. Pair it with buttery egg noodles for a classic and hearty dish.

Why trust this Walnut Raisin Rugelach Recipe:

This walnut raisin rugelach recipe is a tried and tested favorite, crafted by a culinary expert with a passion for creating delightful baked treats. The combination of cream cheese and butter in the dough ensures a rich and tender texture, while the filling, made with walnuts, raisins, and cinnamon, promises a perfect balance of sweetness and nuttiness. With precise instructions and tips for freezing, this recipe offers both reliability and convenience, making it a trustworthy choice for anyone seeking a delectable pastry to enjoy and share.

Want to share your experience making this Walnut Raisin Rugelach Recipe or have any tips to perfect it? Join the discussion in the Baking and Desserts forum section.

FAQ:

Can I freeze the rugelach dough?

Yes, the dough can be frozen for up to 3 months. Shape the dough into 2 discs, wrap each securely in plastic wrap, and place them in a sealable bag. When ready to bake, thaw the dough in the refrigerator overnight, and then proceed with the recipe. They can also be assembled and frozen before baking: arrange them on a baking sheet (so they’re not touching) and freeze until very firm. Transfer them to an airtight container. They can be baked directly out of the freezer; they may just need a few extra minutes in the oven.

Can I freeze the rugelach after baking?

Yes, you can freeze the rugelach after baking. Let the rugelach cool completely and store them in an airtight container, separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

How long can I store the rugelach?

The rugelach can be stored in an airtight container at room temperature for up to 5 days. If you want to store them for a longer period, you can freeze them.

Can I substitute the walnuts and raisins with other ingredients?

Absolutely! You can customize the filling to your liking. Feel free to substitute the walnuts and raisins with other nuts, such as pecans or almonds, and dried fruits like cranberries or apricots.

How do I know when the rugelach are done baking?

The rugelach are done baking when the tops are lightly golden and the bottoms are golden and crisp. At first glance, it might look like the bottoms are burnt, but that's just the dark filling oozing out. If you're unsure, you can also use a toothpick to check for doneness.