Cinnamon Nut Rugelach
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Eastern European, Polish, Hungarian, Russian, Jewish
Serves: 60
  • 1 8oz. (225g) pkg. cream cheese, room temperature
  • 2 sticks unsalted butter (223g), room temperature
  • 2 cups (220g) all purpose flour (I use unbromated flour, King Arthur)
  • powdered sugar *(see note at bottom)*
  • ¾ cup (150g) white sugar
  • ¾ cup (135g) light brown sugar
  • 1 tablespoon cinnamon
  • 1 cup (150g) chopped walnuts
  • 1 cup (150g) chopped pecans
  1. For the dough, you can either do this by hand or with a stand mixer with the dough hook attachment. Combine cream cheese and butter until well blended and smooth.
  2. Add flour, ½ cup (55g) at a time until all incorporated.
  3. Divide dough into thirds. Take ⅓ of the dough, roll into a ball, and then flatten into a disk, approximately ½ inch (13mm) thick. This will make it easier to roll the dough when assembling the rugelach. Do the same for the rest of the dough, wrap each disk in plastic wrap and refrigerate for at least one hour.
  1. In the meantime, in a medium size bowl, combine both sugars and cinnamon.
  2. In a separate bowl, combine the pecans and walnuts.
  1. Let dough come to room temperature.
  2. Position rack to the middle of the oven. Preheat oven to 350℉ (177℃).
  3. Before rolling the dough, sprinkle surface and rolling pin with powdered sugar *(See tip below).
  4. Roll out the disk to the shape of a square, approximately ⅛ inch (3mm) thick.
  5. Sprinkle approximately ⅓ cup (65g) sugar mixture on dough, spread evenly across surface of dough.
  6. Next, sprinkle ¾ cup (110g) nut mixture on dough, spread evenly across surface.
  7. Cut 4 strips. Cut each strip into 5 triangles.
  8. Starting with the wide end, roll each triangle, ending with the point. Wet the point and tuck it under the rugelach (This is so that the rugelach won’t open during baking).
  9. Roll each rugelach in the sugar mixture. (If the mixture doesn't stick to the dough, lightly brush a little water on the rugelach, then dip it in the sugar mixture).
  10. Reshape by slightly curving in the narrow ends to give it the “C” shape.
  11. Place on prepared cookie sheet. Repeat the process until all dough is finished. Space the rugelach approximately one inch apart.
  12. Bake 10-12 minutes until golden. Cool on wire rack. Store in air tight container for up to three days, room temperature.
  13. Each disk yields approximately 20 rugelach. If you wanted to make only one disk at a time, the remaining dough can be stored either in the fridge for up to three days or in the freezer for up to 4 months. When I store it in the freezer, I wrap the disks in plastic wrap, and then place them in a large zip lock freezer bag to ensure freshness.
*Tip - I use powdered sugar instead of flour to prepare surfaces. Why? Because if you’ve ever had a few areas in dough where excess flour clumped in your dough, it doesn’t add flavor to your baked product. Powdered sugar, on the other hand, adds a slight sweetness to the finished product. It works just the same, if not better than flour when it comes to the “non stick” factor.
Special Equipment
rolling pin
food processor (for chopping nuts)
silicone mat (surface for rolling dough)
Recipe by The Pastry Palette at