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In a large bowl, cream together the softened butter, cream cheese, and 1/4 cup granulated sugar until light and fluffy. This is the foundation of our rich, flaky dough, a hallmark of classic rugelach.

Gradually add the all-purpose flour and salt, mixing until just combined. Be careful not to overmix, as this can make the dough tough. The dough should be soft and pliable.

Divide the dough into four equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the dough's texture and ease of handling.

While the dough chills, prepare the filling. In a small bowl, combine the 1/4 cup granulated sugar, cinnamon, and finely chopped walnuts. This aromatic blend will complement the sweet raspberry preserves beautifully.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures even baking and easy cleanup.

On a lightly floured surface, take one disc of chilled dough. Roll it out into a 10-inch circle. Aim for an even thickness.

Spread 2 tablespoons of raspberry preserves evenly over the dough circle, leaving a small border around the edge. Then, sprinkle one-quarter of the sugar-cinnamon-walnut mixture over the preserves.

Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, like spokes on a wheel.

Starting from the wide end of each wedge, tightly roll it up towards the point. Place the rolled rugelach seam-side down on the prepared baking sheets, leaving about 1 inch between each.

Repeat steps 6-9 with the remaining three dough discs and filling. You should have about 48 rugelach.

In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the tops of the rugelach with the egg wash, then sprinkle generously with the remaining 2 tablespoons of granulated sugar. This gives them a beautiful golden sheen and a sweet, crisp crust.

Bake for 18-22 minutes, or until golden brown. Keep an eye on them; ovens vary. The aroma filling your kitchen will be pure Fairway bliss!

Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. These are perfect with a cup of Fairway's freshly brewed coffee.


In a large bowl, cream together the softened butter, cream cheese, and 1/4 cup granulated sugar until light and fluffy. This is the foundation of our rich, flaky dough, a hallmark of classic rugelach.

Gradually add the all-purpose flour and salt, mixing until just combined. Be careful not to overmix, as this can make the dough tough. The dough should be soft and pliable.

Divide the dough into four equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the dough's texture and ease of handling.

While the dough chills, prepare the filling. In a small bowl, combine the 1/4 cup granulated sugar, cinnamon, and finely chopped walnuts. This aromatic blend will complement the sweet raspberry preserves beautifully.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures even baking and easy cleanup.

On a lightly floured surface, take one disc of chilled dough. Roll it out into a 10-inch circle. Aim for an even thickness.

Spread 2 tablespoons of raspberry preserves evenly over the dough circle, leaving a small border around the edge. Then, sprinkle one-quarter of the sugar-cinnamon-walnut mixture over the preserves.

Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, like spokes on a wheel.

Starting from the wide end of each wedge, tightly roll it up towards the point. Place the rolled rugelach seam-side down on the prepared baking sheets, leaving about 1 inch between each.

Repeat steps 6-9 with the remaining three dough discs and filling. You should have about 48 rugelach.

In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the tops of the rugelach with the egg wash, then sprinkle generously with the remaining 2 tablespoons of granulated sugar. This gives them a beautiful golden sheen and a sweet, crisp crust.

Bake for 18-22 minutes, or until golden brown. Keep an eye on them; ovens vary. The aroma filling your kitchen will be pure Fairway bliss!

Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. These are perfect with a cup of Fairway's freshly brewed coffee.
