Looking for the perfect Ina Garten Rugelach Recipe? You’re in the right place! These delicious pastries are flaky and buttery.
They have a sweet filling inside. Rugelach is a classic Jewish cookie. Ina Garten makes them absolutely perfect. The cream cheese dough is so tender.
The cinnamon sugar filling melts in your mouth. This Ina Garten Rugelach Recipe is surprisingly easy. Even beginners can make these beautiful treats.
Your family will ask for them again. They’re perfect for holidays or weekend baking. Let me show you how to make rugelach. You’ll love this simple recipe!
When I First Introduced to Ina Garten Rugelach
I discovered Ina Garten Rugelach at a friend’s party. They looked so elegant on the dessert table. I took one bite and fell in love.
The pastry was perfectly flaky. The filling had just the right sweetness. I asked my friend for the recipe. She said it was Ina’s famous version.
I tried making them the next weekend. My family couldn’t believe I made them myself. Now I bake these rugelach every holiday season.
They’ve become my signature dessert. Everyone always requests this special treat.
Equipment List
- Stand mixer or hand mixer
- Large mixing bowl
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheets
- Parchment paper
- Pastry brush
- Plastic wrap
- Measuring cups and spoons
Ingredients You Need for Ina Garten Rugelach
- 8 ounces cream cheese, softened
- 1/2 pound unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter, melted
- 1 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup raisins, chopped
- 1 cup walnuts, finely chopped
- 1 egg beaten with 1 tablespoon milk
- Granulated sugar for sprinkling
Step-by-Step Guide
- Beat the cream cheese and butter together.
- Mix until completely smooth and fluffy.
- Add the sugar and salt.
- Beat for 3 more minutes.
- Add the flour gradually.
- Mix just until the dough comes together.
- Don’t overmix the dough.
- Divide dough into 4 equal pieces.
- Wrap each piece in plastic wrap.
- Refrigerate for at least 1 hour.
- Mix the melted butter in a bowl.
- Add the brown sugar and cinnamon.
- Stir until well combined.
- Chop the raisins into small pieces.
- Finely chop the walnuts too.
- Keep the filling ingredients ready to use.
- Take one dough piece from the fridge.
- Roll it into a 9-inch circle.
- The dough should be about 1/8 inch thick.
- Brush the melted butter mixture on top.
- Sprinkle with cinnamon sugar mixture evenly.
- Add the chopped raisins and walnuts.
- Press the filling gently into the dough.
- Cut the circle into 12 equal wedges.
- Use a sharp knife or pizza cutter.
- Start from the wide end of each wedge.
- Roll toward the point to form crescents.
- Place them on parchment-lined baking sheets.
- Make sure the point is tucked underneath.
- Preheat your oven to 350°F.
- Brush each rugelach with egg wash.
- Sprinkle some granulated sugar on top.
- Bake for 15 to 20 minutes.
- They should be golden brown.
- Let them cool on the baking sheet.
- Then transfer to a wire rack.
Tips to Make the Best Ina Garten Rugelach
- Keep your dough cold while working.
- Warm dough becomes too sticky to handle.
- Work with one piece at a time.
- Leave the others in the fridge.
- Don’t skip the egg wash step.
- It gives that beautiful golden color.
- Press the filling into the dough lightly.
- This prevents it from falling out.
- Tuck the point underneath each crescent.
- This keeps them from unrolling during baking.
- You can freeze unbaked rugelach for later.
- Just add 5 minutes to baking time.
FAQs About Ina Garten Rugelach
Q: Can I make rugelach ahead of time?
A: Yes, absolutely! Bake them and store in airtight containers. They stay fresh for up to one week.
Q: Can I freeze rugelach dough?
A: The dough freezes beautifully for three months. Thaw overnight in the fridge before rolling.
Q: What other fillings can I use?
A: Try chocolate chips, raspberry jam, or apricot preserves. Nutella also works wonderfully in this recipe.
Q: Why is my dough too sticky?
A: Your butter was probably too soft initially. Chill the dough longer before rolling it out.
Q: How do I store baked rugelach?
A: Keep them in an airtight container at room temperature. They’ll stay fresh for about one week.
Final Thoughts
This Ina Garten Rugelach Recipe is truly special. The cookies are buttery and perfectly flaky. The sweet filling is absolutely irresistible.
Making rugelach is easier than you think. Just follow these simple steps carefully. Your kitchen will smell absolutely amazing.
These pastries make wonderful gifts too. Package them in pretty boxes for friends. Once you try this recipe, you’ll make it forever.
How to make rugelach has never been simpler. The ingredients for rugelach are basic and affordable.
Start baking these delicious treats today. Your family will thank you for it!
More Amazing Recipes
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- Martha Stewart Blueberry Muffins Recipe
Ina Garten Rugelach Recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Rolling Pin
- Baking sheets
- Sharp knife or pizza cutter
- Parchment paper
- Pastry brush
- Plastic wrap
- Measuring cups and spoons
Ingredients
- 8 ounces cream cheese softened
- 1/2 pound unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 6 tablespoons unsalted butter melted
- 1 cup light brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup raisins chopped
- 1 cup walnuts finely chopped
- 1 egg beaten with 1 tablespoon milk
- Granulated sugar for sprinkling
Instructions
- Beat the cream cheese and butter together.
- Mix until completely smooth and fluffy.
- Add the sugar and salt.
- Beat for 3 more minutes.
- Add the flour gradually.
- Mix just until the dough comes together.
- Don’t overmix the dough.
- Divide dough into 4 equal pieces.
- Wrap each piece in plastic wrap.
- Refrigerate for at least 1 hour.
- Mix the melted butter in a bowl.
- Add the brown sugar and cinnamon.
- Stir until well combined.
- Chop the raisins into small pieces.
- Finely chop the walnuts too.
- Keep the filling ingredients ready to use.
- Take one dough piece from the fridge.
- Roll it into a 9-inch circle.
- The dough should be about 1/8 inch thick.
- Brush the melted butter mixture on top.
- Sprinkle with cinnamon sugar mixture evenly.
- Add the chopped raisins and walnuts.
- Press the filling gently into the dough.
- Cut the circle into 12 equal wedges.
- Use a sharp knife or pizza cutter.
- Start from the wide end of each wedge.
- Roll toward the point to form crescents.
- Place them on parchment-lined baking sheets.
- Make sure the point is tucked underneath.
- Preheat your oven to 350°F.
- Brush each rugelach with egg wash.
- Sprinkle some granulated sugar on top.
- Bake for 15 to 20 minutes.
- They should be golden brown.
- Let them cool on the baking sheet.
- Then transfer to a wire rack.
Notes
- Keep your dough cold while working.
- Warm dough becomes too sticky to handle.
- Work with one piece at a time.
- Leave the others in the fridge.
- Don’t skip the egg wash step.
- It gives that beautiful golden color.
- Press the filling into the dough lightly.
- This prevents it from falling out.
- Tuck the point underneath each crescent.
- This keeps them from unrolling during baking.
- You can freeze unbaked rugelach for later.
- Just add 5 minutes to baking time.
