Description
Elegant and nostalgic crescent-shaped cookies featuring a tender cream cheese dough filled with sweet date paste and crunchy toasted walnuts. Perfect for Rosh Hashanah or any holiday gathering.
Ingredients
Scale
- 1 cup (226g) unsalted butter, cold
- 8 ounces (225g) full-fat cream cheese, cold
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (50g) granulated white sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups (250g) Medjool dates, pitted
- 1 cup (115g) walnuts, chopped and toasted
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Coarse sugar or powdered sugar for topping
Instructions
- Make the date paste: Pulse pitted dates in a food processor until chunky. Add honey, lemon juice, and cinnamon; process until smooth. Refrigerate until firm.
- Make the dough: In a stand mixer, beat cold butter and cream cheese until combined like coarse crumbs. Add sugar, salt, and vanilla. Mix in flour until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 2 hours.
- Roll and fill: Roll one dough disc into a 12-inch circle. Spread chilled date paste over the dough, leaving a 1-inch border. Sprinkle with toasted walnuts. Roll tightly into a log, wrap in plastic, and refrigerate for 30 minutes.
- Slice and shape: Slice the chilled log into 1-inch rounds. Place cut-side up on parchment-lined baking sheets. Gently curl the ends toward the center to form crescents.
- Bake: Preheat oven to 350°F (175°C). Brush rugelach with egg wash and sprinkle with coarse sugar. Bake for 18-22 minutes until golden brown. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before dusting with powdered sugar.
Notes
Keep all ingredients cold to ensure flaky layers. Toast walnuts for better flavor. Dough can be made 3 days in advance or frozen. Sliced rugelach can be frozen raw and baked from frozen, adding 2-3 minutes to bake time. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use vegan butter/cream cheese and maple syrup instead of honey.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Jewish
Nutrition
- Serving Size: 1 rugelach
- Calories: 180
- Sugar: 14
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: Rosh Hashanah, rugelach, date cookies, walnut cookies, holiday baking, cream cheese dough, Jewish dessert, easy holiday cookies