Brown Sugar & Walnut filled Rugelach

Meryl Hausner


These are worth the work. You have to double this recipe, because if you don't you will not be able to sample them. This recipe is a Jewish favorite, but you do not have to be Jewish to love them. These are a typical recipe for the Jewish holiday of Chanukah, my non Jewish friends have made them as one of their Christmas cookies!!


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  • 1 c
    unsalted butter, room temperature
  • 8 oz
    cream cheese, room temperature
  • 1/4 tsp
  • 2 c
    all purpose flour

  • 1 1/2 c
    walnuts, toasted & finely ground
  • 1/3 c
    brown sugar, firmly packed
  • 1/3 c
    sugar, granulated
  • 2 tsp
    ground cinnamon
  • 1/4 c
    unsalted butter, melted & cooled

  • 1/4 c
    granulated sugar
  • 3/4 tsp
    ground cinnamon

  • 1
    egg white, beaten with 1 tbsp. water

How to Make Brown Sugar & Walnut filled Rugelach


  1. To make Pastry: In a large bowl, combine the butter & the cream cheese.
  2. Using the electric mixer, set on high speed, beat until smooth.
  3. Mix in the salt. Reduce the speed to low, add the flour & mix just until dough forms.
  4. Turn dough out onto floured work surface. Using floured hands, form the dough into a log. Cut into 4 equal pieces. Flatten each piece into a disk & wrap each disk in plastic wrap. Refrigerate until firm, at least 2 hours or overnight.
  5. PREHEAT oven to 375.
  7. Line two large baking sheets with parchment paper. Set aside.
  8. Remove dough disks from the refrigerator. Unwrap the dough disks & let stand at room temperature for about 10 minutes to soften slightly.
  9. Meanwhile in small bowl, mix together the brown sugar, granulated sugar & ground cinnamon.
  10. Flour one dough disk & place between two sheets of waxed paper. With a rolling pin, roll out into a round 10 inches in diameter & 1/8 inch thick.
  11. Remove the top sheet & brush the dough with the melted butter, then sprinkle with 3 tbsp. of the sugar mixture. Top with about 1/3 cup of the finely ground walnuts (pressing mixture into the dough to help it adhere to the dough).
  12. Using a pizza cutter or a sharp knife cut the round into 12 wedges. Starting at the wide end roll up each wedge, jelly-roll style. transfer to prepared baking sheet, arranging the cookies point side down & spacing them at least one inch apart.
  13. TOPPING:
  14. In a small bowl, mix together the granulated sugar & ground cinnamon.
  15. Using a pastry brush, brush the cookies with the egg white/water egg wash, then sprinkle with the cinnamon-sugar mixture.
  16. Bake until golden brown, about 18-20 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough, filling & topping.
  17. Can be stored in an airtight container at room temperature for up to 5 days. Makes about 4 dozen rugelach cookies.

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About Brown Sugar & Walnut filled Rugelach

Course/Dish: Cookies

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