Let me set the scene: buttery aromas curling through my kitchen, delicate pastry layers puffing up in the oven, and that magical mix of cinnamon, toasted walnuts, and plump raisins slowly caramelizing (it’s a scent that pulls everyone to the kitchen, no joke). The first time I ever made rugelach pastries, I was honestly a little intimidated. You know how it goes—those perfectly swirled cookies at every holiday party, looking like only a grandma with a hundred years of baking wisdom could pull them off. But I’ll tell you, the moment I finally nailed these flaky rugelach swirls, I just stopped, closed my eyes, and soaked it all in—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

My connection to rugelach goes deep. Years ago, when I was knee-high to a grasshopper, my grandma would let me help roll the dough at her farmhouse table. We’d laugh about the messy flour trails and fight over who got to sprinkle the cinnamon sugar (I always lost, she was quick!). Fast forward to my grown-up kitchen, and I found myself craving that nostalgic comfort—so I set out to recreate her famous flaky rugelach pastries, with my own twist: a cinnamon walnut raisin filling that’s both sweet and nutty, wrapped in a crust that practically shatters in your mouth.

These pastries are dangerously easy to love. My family couldn’t stop sneaking them off the cooling rack (and honestly, I can’t really blame them). Every time I make them, the batch disappears faster than I can save a few for myself. Whether it’s a cozy weekend breakfast, a sweet treat for your kids after school, or simply a way to brighten up your Pinterest cookie board, flaky rugelach pastries with cinnamon, walnut & raisin swirls fit in perfectly. I’ve tested this recipe more times than I’d like to admit (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and just-because moments. It feels like a warm hug, and you’re going to want to bookmark this one.

Why You’ll Love This Flaky Rugelach Pastries Recipe

There’s just something about the blend of tender, flaky dough and that cinnamon walnut raisin swirl that keeps people coming back for more. I’ve made this recipe for holiday brunches, potlucks, and, let’s face it, those random Tuesday nights when nothing but a homemade pastry will do. Through all my baking trials and kitchen adventures, I’ve picked up a few tricks that make these rugelach swirls truly stand out.

• Quick & Easy: Comes together in under 90 minutes (including chilling time)—perfect for busy days or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; these are pantry staples you probably already have.
• Perfect for Any Occasion: Ideal for brunch, holiday cookie swaps, or just a cozy snack with coffee.
• Crowd-Pleaser: Always gets rave reviews—kids love the sweet swirls, adults appreciate the buttery layers.
• Unbelievably Delicious: The texture and flavor combo is pure comfort—the crisp edges, soft interior, and warm spice hit all the right notes.

What really sets these flaky rugelach pastries apart? For starters, I use a blend of cream cheese and butter in the dough, which gives them that signature flaky bite. The filling isn’t just tossed together—it’s carefully balanced so every swirl has a hit of cinnamon, a crunch of walnut, and the chewy pop of raisins (trust me, you’ll want extra filling). Unlike some recipes, I chill the dough for maximum flakiness, but keep the steps simple enough that even a beginner can get those pretty spirals.

This recipe isn’t just about taste—it’s about the feeling of comfort, the nostalgic connection, and the joy of sharing something homemade. Flaky rugelach pastries are my go-to for impressing guests without stress, and for turning a simple snack into a memory. If you’re looking for a treat that’s just as fun to make as it is to eat, you’ve found your winner. Every bite feels like a little celebration.

What Ingredients You Will Need for Flaky Rugelach Pastries with Cinnamon, Walnut & Raisin Swirls

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are kitchen staples, and there’s plenty of room to swap or tweak based on what you have on hand. Here’s what you’ll need to make a batch of unforgettable rugelach:

• For the dough:
  • 1 cup (225g) unsalted butter, softened (I like Kerrygold for extra flavor)
  • 8 oz (225g) cream cheese, softened (full-fat works best for flakiness)
  • 2 cups (250g) all-purpose flour (plus extra for rolling)
  • 1/4 tsp salt (balances the sweetness)
  • 1/4 cup (50g) granulated sugar (helps the dough brown)
• For the filling:
  • 1/2 cup (100g) granulated sugar
  • 2 tsp ground cinnamon (freshly opened for max aroma)
  • 1 cup (100g) walnuts, finely chopped (toast them for extra flavor)
  • 3/4 cup (110g) raisins (golden or regular; soak in warm water if dry)
  • 2 tbsp unsalted butter, melted (helps the filling stick)
• For assembly:
  • 1 large egg, beaten (for egg wash)
  • 2 tbsp coarse sugar (optional, for crunch on top)

A few ingredient tips from my kitchen: If you need a nut-free option, swap the walnuts for toasted sunflower seeds or just skip them altogether. For gluten-free rugelach, use a 1:1 gluten-free baking flour (I’ve had good luck with Bob’s Red Mill). For dairy-free, try plant-based butter and vegan cream cheese—just expect a slightly different texture.

Want to switch things up? Sub in dried cranberries for raisins (especially festive in winter), or use pecans instead of walnuts for a sweeter, buttery crunch. Honestly, this recipe is pretty forgiving—so experiment and find your favorite combo!

Equipment Needed

• Mixing bowls: One large for dough, one small for filling. I use glass so I can watch the butter blend in.
• Electric mixer or stand mixer: Makes creaming butter and cream cheese a breeze. You can use a sturdy wooden spoon if you’re feeling old-school.
• Rolling pin: Essential for rolling out the dough evenly. If you don’t have one, a clean wine bottle works in a pinch (been there, done that).
• Sharp knife or pizza cutter: For slicing dough into neat triangles.
• Baking sheets: Heavy-duty ones help prevent burning. Line with parchment for easy cleanup.
• Pastry brush: For applying egg wash. If you don’t have one, use the back of a spoon.
• Plastic wrap: For chilling dough (don’t skip this step—it’s key to flakiness).

If you’re short on specialty tools, don’t worry. I’ve made rugelach with just a fork, a butter knife, and some elbow grease. Budget-friendly options like silicone baking mats work just as well as pricier brands. For knives, keep them sharp—dull blades mash the dough instead of slicing. Quick tip: Wash your rolling pin right after use, before the dough dries and sticks.

Preparation Method for Flaky Rugelach Pastries with Cinnamon, Walnut & Raisin Swirls

1. Make the Dough:
   In a large bowl, cream together 1 cup (225g) unsalted butter and 8 oz (225g) cream cheese until smooth and fluffy (about 2 minutes). Add 1/4 cup (50g) granulated sugar and 1/4 tsp salt, mixing until just combined. Gradually stir in 2 cups (250g) all-purpose flour; mix until a soft dough forms. If it feels sticky, sprinkle in a bit more flour.
   Prep note: Dough should be soft but not sticky. If it’s too warm, pop it in the fridge for 10 minutes before shaping.
2. Chill the Dough:
   Divide dough into two equal portions. Flatten each into a disk, wrap tightly in plastic wrap, and chill for at least 1 hour (up to 24 hours). Chilling keeps the pastry flaky and makes rolling easier.
3. Prepare the Filling:
   In a small bowl, mix 1/2 cup (100g) granulated sugar with 2 tsp ground cinnamon. Stir in 1 cup (100g) finely chopped walnuts and 3/4 cup (110g) raisins. Pour in 2 tbsp melted butter, tossing until the mixture is evenly coated.
   Tip: If your raisins are dry, soak them in warm water for 5 minutes, then drain and pat dry.
4. Roll Out the Dough:
   On a lightly floured surface, roll one dough disk into a 12-inch (30cm) circle, about 1/8 inch (3mm) thick. Keep the other disk chilled until ready to use.
   Sensory cue: Dough should feel cool and pliable, not sticky.
5. Add the Filling:
   Brush the dough circle lightly with melted butter. Sprinkle half the cinnamon walnut raisin mixture evenly over the surface, pressing gently so it sticks.
   Warning: Don’t overfill or the swirls won’t stay put!
6. Cut and Shape:
   Using a sharp knife or pizza cutter, slice the circle into 12 wedges (like pizza slices). Starting at the wide end, roll each wedge up tightly toward the point, creating a little crescent shape.
   Personal tip: Tuck the end underneath so it doesn’t unravel in the oven.
7. Repeat and Arrange:
   Repeat steps 4–6 with the second dough disk and remaining filling. Arrange pastries on parchment-lined baking sheets, spacing about 2 inches (5cm) apart.
8. Apply Egg Wash:
   Brush each rugelach with beaten egg. Sprinkle with coarse sugar if desired (adds sparkle and crunch).
9. Bake:
   Bake at 350°F (175°C) for 22–25 minutes, or until golden brown and crisp. Rotate pans halfway through for even browning.
   Sensory cue: Look for puffed layers and deep golden edges. The kitchen should smell like a cinnamon dream!
10. Cool and Serve:
    Let rugelach cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
    Troubleshooting: If the swirls start to unravel, just pinch the ends shut while warm.

Efficiency tip: Prepare filling while dough chills. Clean up as you go for a stress-free baking session!

Cooking Tips & Techniques

I’ve learned a lot making rugelach—sometimes the hard way! Here’s what I wish someone had told me back when my first batch turned into cinnamon blobs.

• Cold Dough Is Key: Never skip chilling. Warm dough gets sticky and tough instead of flaky. If your kitchen is warm, chill your tools too!
• Don’t Overwork: Mix the dough just until combined. Overworking develops gluten and makes pastries chewy, not tender.
• Even Rolling: Roll the dough evenly and thin (about 1/8 inch/3mm). Too thick and they won’t bake through; too thin and they’ll tear.
• Filling Placement: Spread filling to the edges, but leave a little bare at the tips so it doesn’t leak out.
• Baking in Batches: If your oven runs hot, check early—rugelach can brown fast. Rotate the trays for even color.
• Personal Failures: My first batch split open because I rushed the rolling. Slow down and roll tightly, but gently.
• Timing: Prep all your filling ingredients before you roll the dough. It saves time and helps you work quickly before the dough warms up.
• Consistency: Use the same amount of filling on each pastry for balanced flavor. I use a tablespoon to measure.

A little patience pays off—these tips really make rugelach a success every time. And don’t stress about imperfections; a little rustic charm makes them even more inviting!

Variations & Adaptations for Rugelach Pastries

One of my favorite things about rugelach is how versatile it is. Once you master the base recipe, there are endless ways to make it your own.

• Chocolate Lovers’ Rugelach: Swap the cinnamon filling for 3 oz (85g) chopped bittersweet chocolate and a tablespoon of cocoa powder. Sprinkle in a few mini marshmallows for s’mores vibes.
• Fruit & Nut Rugelach: Replace raisins with dried apricots or cherries, and use pecans or almonds instead of walnuts. Perfect for spring and summer gatherings.
• Vegan/Dairy-Free Adaptation: Use plant-based butter and vegan cream cheese, plus dairy-free egg wash (try aquafaba!). The texture changes a bit, but they’re still delicious.
• Gluten-Free Option: Substitute all-purpose flour for your favorite gluten-free blend (make sure it contains xanthan gum for structure).
• Spice It Up: Add a pinch of ground cardamom or nutmeg for extra warmth.

For a personal twist, I sometimes skip the raisins and use orange zest in the filling—gives it a citrusy kick that’s perfect for brunch. If you have allergy concerns, swap nuts for seeds or omit them entirely. Rugelach is forgiving, so don’t be afraid to play around with the flavors!

Serving & Storage Suggestions

Rugelach are best served slightly warm or at room temperature, when the dough is at its flakiest. If you want to impress, stack them on a pretty platter and dust lightly with powdered sugar.

Pair flaky rugelach pastries with a strong cup of coffee, spiced chai, or even a glass of cold milk (kids’ favorite!). For brunch, serve alongside fresh fruit or yogurt for a balanced spread.

To store, keep rugelach in an airtight container at room temperature for up to 3 days. If you want to make ahead, freeze baked pastries in a single layer, then transfer to a freezer bag—good for up to 2 months. Reheat in a 300°F (150°C) oven for 8-10 minutes to revive the crispiness.

The flavors deepen as they sit, especially the cinnamon and raisin notes. Honestly, they’re even better the next day. Just be sure to hide a few—these have a way of disappearing overnight!

Nutritional Information & Benefits

Each flaky rugelach pastry (based on a batch of 24) has approximately 120 calories, 7g fat, 14g carbs, and 2g protein. The walnuts offer heart-healthy fats, while raisins give a natural sweetness and a little fiber boost.

This recipe contains gluten, dairy, eggs, and tree nuts—so watch out if you or loved ones have allergies. For a lighter option, use reduced-fat cream cheese and less sugar; for gluten-free, swap in a certified blend.

From a wellness perspective, rugelach is definitely a treat, but it’s also about joy and tradition. I find that making these with wholesome ingredients and sharing them with family is good for the soul (and hey, a little cinnamon is great for digestion, too!).

Conclusion

Flaky rugelach pastries with cinnamon, walnut & raisin swirls are the kind of treat you’ll want to make again and again. They’re simple, flexible, and filled with the cozy flavors that make any day feel special. Whether you stick to the classic or try your own twist, this recipe delivers that perfect mix of nostalgia and homemade goodness.

I love how these pastries bring people together—whether it’s for brunch, holiday gatherings, or just a sweet snack after school. Give them a try, share your favorite variation, and let me know how they turn out! Leave a comment, pin your results, or tag me with your rugelach adventures.

Here’s to flaky, cinnamon-scented happiness in every bite. Happy baking!

Frequently Asked Questions

Can I make the rugelach dough ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance and keep it wrapped in the fridge. It actually rolls out easier when well chilled.

What’s the secret to super flaky rugelach?

Use cold ingredients and don’t overwork the dough. Chilling after mixing is crucial for those tender, flaky layers.

Can I freeze rugelach pastries?

Yes! Freeze baked rugelach in a single layer, then store in a freezer bag. Reheat straight from the freezer at 300°F (150°C) for 8-10 minutes.

How do I keep the filling from leaking out?

Leave a small border at the edge of the dough and roll tightly. Pinch the ends underneath before baking—this helps hold everything together.

Are there nut-free options for this recipe?

Definitely! Just skip the walnuts or replace them with seeds (like sunflower or pumpkin). The cinnamon raisin swirl is delicious on its own, too.

Flaky Rugelach Pastries: Easy Cinnamon Walnut Raisin Swirls Recipe

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• Author: David
• Total Time: 1 hour 30 minutes
• Yield: 24 pastries 1x

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Description

These flaky rugelach pastries feature a tender cream cheese dough wrapped around a sweet, nutty cinnamon walnut raisin filling. Perfect for brunch, holiday gatherings, or a cozy snack, they deliver nostalgic comfort and irresistible flavor in every bite.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour (plus extra for rolling)
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup granulated sugar (for filling)
• 2 tsp ground cinnamon
• 1 cup walnuts, finely chopped (toast for extra flavor)
• 3/4 cup raisins (soak in warm water if dry)
• 2 tbsp unsalted butter, melted (for filling)
• 1 large egg, beaten (for egg wash)
• 2 tbsp coarse sugar (optional, for topping)

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Instructions

1. In a large bowl, cream together butter and cream cheese until smooth and fluffy (about 2 minutes).
2. Add granulated sugar and salt, mixing until just combined.
3. Gradually stir in flour; mix until a soft dough forms. If sticky, add a bit more flour.
4. Divide dough into two equal portions, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour (up to 24 hours).
5. Prepare the filling: In a small bowl, mix granulated sugar and cinnamon. Stir in walnuts and raisins. Add melted butter and toss until evenly coated.
6. On a lightly floured surface, roll one dough disk into a 12-inch circle, about 1/8 inch thick. Keep the other disk chilled.
7. Brush dough circle lightly with melted butter. Sprinkle half the filling evenly over the surface, pressing gently.
8. Using a sharp knife or pizza cutter, slice the circle into 12 wedges. Roll each wedge up tightly from the wide end toward the point, forming crescents.
9. Repeat with the second dough disk and remaining filling. Arrange pastries on parchment-lined baking sheets, spacing about 2 inches apart.
10. Brush each rugelach with beaten egg. Sprinkle with coarse sugar if desired.
11. Bake at 350°F for 22–25 minutes, or until golden brown and crisp. Rotate pans halfway through for even browning.
12. Let cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

Chill the dough for maximum flakiness. Don’t overwork the dough to keep it tender. For nut-free, omit walnuts or use seeds. For gluten-free, substitute with a 1:1 gluten-free flour blend. Rugelach can be frozen after baking and reheated to restore crispiness. Filling can be customized with dried fruits or different nuts.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: Jewish, Eastern European

Nutrition

• Serving Size: 1 pastry
• Calories: 120
• Sugar: 7
• Sodium: 60
• Fat: 7
• Saturated Fat: 3
• Carbohydrates: 14
• Fiber: 1
• Protein: 2

Keywords: rugelach, cinnamon, walnut, raisin, pastry, dessert, holiday, brunch, cookies, flaky, cream cheese dough