Cinnamon Rugelach is a beautiful swirl of sweetness and spices, all wrapped up in a bite sized cookie! The cottage cheese dough, nutty filling and cinnamon spice make this treat perfect for the holidays!
What Is Rugelach?
Rugelach is a popular Jewish pastry that originated in Poland. Rugelach is a crescent-shaped pastry that can be filled with nuts, jams sugars and spices. The dough is the most interesting part, in my opinion, because it can be made with cream cheese, sour cream or cottage cheese! To make it kosher, the dairy products must come from a kosher animal, or a yeast and flour alternative must be made. Rugelach is rich, very buttery and SO delicious!
How cute is this MacKenzie-Childs Christmas Train Cookie Jar?!
How To Make Rugelach with Cinnamon and Wallnuts:
This recipe is actually really easy to make. Mix cottage cheese, butter and flour together until a dough forms. Form two dough balls, wrap them in plastic wrap and place them in the freezer to firm up for about 10 minutes.
Combine brown sugar, walnuts, cinnamon, vanilla and more margarine together in a food processor until a paste forms. Roll one of the dough disks out on a floured surface, and spread half of the mixture over the dough.
Cut the dough circle into 16 wedges. Starting at the wide end, roll each wedge until a crescent roll is formed. Brush with egg and milk mixture and bake for 25 mins!
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When To Serve Cinnamon Rugelach:
Since rugelach is a traditional Jewish cookie, this recipe is perfect as a Hanukkah dessert! But if you are anything like me, you don’t limit delicious desserts to only be enjoyed on their specific holiday! I made this easy rugelach recipe as part of my Christmas cookie box this year, and it was a hit! Because of its beautiful crescent shape, they really added a unique flare to my holiday bakings this year!
Frequently Asked Questions:
|Are these kosher cookies?||They are not, but they can be! To make them kosher, make sure the dairy products you use are from a kosher animal. The other option is omit the dairy products completely and use a yeast and flour mixture to make the dough.|
|Can I make this nut-free?||You can! I recommend using raisins, chocolate or fruit preserves in place of the nuts.|
- Food processor or blender
- 2/3 cup plus 3 tbsp unsalted butter room temp
- 2/3 cup plain cottage cheese
- 1/2 cup brown sugar
- 1 1/3 cups all purpose flour
- 3/4 cup walnuts
- 3/4 tsp ground cinnamon spice
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp milk (if you don't have milk, don't worry about it)
- Pre-heat the oven to 350 degrees F. Mix the cottage cheese and 2/3 cup unsalted butter in a bowl until combined. Add in the flour and knead until a dough is formed. Divide dough into two balls, wrap in plastic wrap and place in the freezer until cool, about 10 minutes.
- In a food processor, mix brown sugar, walnuts, cinnamon vanilla and 3 tbsp of butter until a paste forms.
- Once dough is cool, transfer one ball to a flour lined surface and roll it out until it is about a 3/8th's of an inch thick circle. Spread half of the walnut mixture over the entire dough circle, then cut the circle into 16 wedges.
- Starting at the wide ends, roll each wedge up. Place on a baking sheet, and repeat the rolling, filling and cutting on the second dough ball.
- Beat the egg and milk in a bowl, and brush over each crescent. Bake in the oven for 25 minutes, then transfer to a wire baking rack to cool. Enjoy!
Did you like my Cinnamon Rugelach recipe? If so, you should go check out my Pecan Pie Bites recipe!
I grew up eating toasties. This is a classic Christmas cookie recipe that my grandmother started making for her family back in the 50’s. The buttery shell is filled with a brown sugar and pecan pie mixture, and is topped with a maraschino cherry. These bite sized cookies are absolutely delightful, and the perfect addition …