Treat your family to a traditional Jewish pastry with this recipe that embraces old-world methods to deliver rich, nutty goodness!
I grew up in a big, Catholic, Hungarian-American family. For every holiday, my mom, grandma, and aunts all made batches of rich little cookies filled with jam, nuts, or poppy seeds. We called them kolaczki or kifli. Years later, I dated a Jewish guy whose family made rugelach—which reminded me so much of the treats I loved as a child. Turns out, the pastries are basically cousins!
Rugelach comes from Ashkenazi Jewish communities, especially in what is now Poland, while kolaczki are tied to broader Austro‑Hungarian traditions. Both center on a tender dough that’s often enriched with cream cheese or sour cream, layered with nuts or jam, and hand-shaped into delicious bite-sized goodies.
This recipe for homemade cinnamon-nut rugelach pays tribute to that shared cultural and culinary history. It follows the traditional methodology of chilling the dough before rolling it out and topping it, then chilling again before heading into the oven.
And it delivers delightful flavors that take me right back to my childhood! The dough is rich yet tender with delicate notes of vanilla and the slightest cream cheese tang. Two different jams help you achieve a variety of tastes in a single batch, and the earthy, nutty filling brings in cinnamon for warming comfort.
Whether you’re making these for a holiday gathering or just to elevate your everyday treats, your whole family will love the sweet nostalgia of this recipe!
Party planning make-ahead tips
Planning to bake rugelach for a holiday party or other special occasion? Make your day-of tasks easier by mixing up your dough ahead of time. You can then choose to bake and freeze your cooled finished cookies, thawing them on the big day—or go with one of these strategies for segmenting the work:
- Make the dough, divide it into discs, wrap well, and refrigerate for up to three days before rolling and filling.
- Roll, fill, and shape the rugelach, then freeze on a baking sheet until solid, transfer to a freezer-safe bag or container, and store in the freezer for up to two months. Bake from frozen or after a brief thaw, adding a few extra minutes to the time noted in the recipe.
- Freeze well-wrapped dough discs for up to three months, thaw overnight in the refrigerator, then roll, fill, shape, and bake as directed.
How do I store leftovers?
Store completely cooled rugelach in an airtight container at room temp for up to 5 days. Refrigeration isn’t necessary and can soften the texture, so room temperature is best for short-term storage. You can also freeze your rugelach for up to 3 months in a freezer-safe container or bag with parchment separating layers and as much air removed as possible. Thaw at room temp for 15-30 minutes before enjoying.
Serving suggestions
Serve your cinnamon-nut rugelach alongside coffee or tea and other internationally inspired treats. This dish pairs exceptionally well with Homemade Russian Tea or a Homemade Iced Americano. It also fills out a multicultural dessert spread that could include Russian Tea Cakes, Date Cookies, this Cannoli Recipe, Chocolate Macaroons, and Irish Potatoes—which sound savory but are actually sweet!
Homemade Cinnamon-Nut Rugelach | Baked Bree
Ingredients
For The Dough:
- 1 package cream cheese (8 ounces) at room temperature
- 2 sticks unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
For The Filling:
- 9 tablespoons granulated sugar divided
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon divided
- 1 cup walnuts chopped
- 1/2 cup raspberry jam
- 1/2 cup apricot preserves
For The Egg Wash:
- 1 egg
- Splash of milk
Instructions
Make The Dough:
- In a large mixing bowl or the bowl of a stand mixer, beat the softened cream cheese and butter on medium speed until light and fluffy, about 5 minutes, scraping down the bowl periodically.
- Add the sugar, salt, and vanilla extract, and beat until thoroughly combined.
- With the mixer on low, gradually add the flour, mixing just until a dough forms. Do not overmix.
- Turn the dough out onto a floured work surface. Shape into a ball and divide into 4 equal pieces. Shape each into a 1 1/2- to 2-inch-thick disc. Wrap and chill the dough discs in the refrigerator for 1 hour.
Make The Filling:
- In a small bowl, combine 6 tablespoons of the granulated sugar with the brown sugar, 1/2 teaspoon of the cinnamon, and the walnuts. Stir well, then set aside.
Assemble The Cookies:
- Line 2 baking sheets with parchment paper.
- Unwrap one chilled dough disc, place it on a lightly floured work surface, and roll it into a 9-inch circle about 1/8-inch thick.
- Spread with 2-3 tablespoons of raspberry jam in a thin layer, leaving a 1-inch border.
- Sprinkle about 1/2 to 3/4 cup of the walnut mixture evenly over the jam. Cut into 12-16 wedges.
- Roll up each triangle from the wide end to the tip. Place on a prepared baking sheet, seam-side down, spacing 1 1/2 inches apart.
- Repeat with the remaining discs, alternating between raspberry jam and apricot preserves.
- Cover and refrigerate the rolled cookies for 30-60 minutes, up to overnight.
Finish And Bake The Cookies:
- Preheat the oven to 350°F.
- In a small bowl, whisk together the egg and a splash of milk until frothy and fully incorporated.
- In another small bowl, whisk together the remaining 3 tablespoons of sugar and 1 teaspoon cinnamon until no lumps remain.
- Brush the egg wash evenly over the tops of the rugelach, then sprinkle with the cinnamon sugar mixture.
- Bake for 15-20 minutes, until lightly golden and the jam bubbles at the edges.
Cool And Serve The Cookies:
- Remove from oven and let the cookies cool on the pan for 5 minutes.
- Transfer to a wire rack to cool completely, about 15-20 minutes.
- Serve immediately or store in an airtight container.
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