Description
These flaky, buttery rugelach cookies feature a rich honey-walnut filling and are designed to be easy to make, make-ahead friendly, and perfect for the High Holidays.
Ingredients
Scale
- 1 cup (226g) unsalted butter, cold and cubed
- 8 ounces (225g) full-fat block cream cheese, slightly softened
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (50g) granulated white sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups (170g) raw walnuts, toasted and chopped
- ½ cup (100g) brown sugar
- 2 tablespoons (30g) mild honey (e.g., clover or orange blossom)
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of salt
Instructions
- In a food processor, pulse flour and salt. Add cold cubed butter and cream cheese; pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
- Add sugar and vanilla; pulse until dough forms a ball. If too dry, add ice water; if too sticky, add flour.
- Divide dough in half, flatten into 6-inch discs, wrap in plastic, and refrigerate for at least 4 hours or overnight.
- While dough chills, toast walnuts at 350°F (175°C) for 5-7 minutes. Cool and chop into chunks.
- Mix toasted walnuts, brown sugar, honey, cinnamon, nutmeg, and salt until the mixture resembles wet sand.
- Roll one dough disc into a 12-inch circle on a floured surface or between parchment paper.
- Sprinkle filling evenly over dough, leaving a 1-inch border. Roll tightly into a log, wrap in plastic, and chill for at least 30 minutes.
- Repeat with second dough disc to create two logs.
- Preheat oven to 350°F (175°C). Slice chilled logs into 1-inch thick rounds and place on parchment-lined baking sheets.
- Bake for 20-25 minutes until edges are golden brown. Rotate pans halfway through.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Keep all ingredients cold for flaky layers. Toast walnuts for better flavor. Dough can be made 3 days in advance or frozen for 3 months. Baked cookies keep for 5 days at room temperature.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7
- Sodium: 60
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
Keywords: Rosh Hashanah, rugelach, honey walnut cookies, holiday baking, flaky pastry, make-ahead dessert, gluten-free option