Homemade Rugelach Pastries: Easy Cinnamon Walnut Filling Recipe

Written by

mandy

Posted on December 10, 2025

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Dessert Recipes

December 10, 2025

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Let me just say—there’s something magical about the sweet, buttery scent of rugelach pastries baking in the oven. It’s the kind of aroma that wraps around you like a soft quilt, making you pause and smile, even if you’re knee-deep in flour. The first time I made homemade rugelach with cinnamon walnut filling, it was a chilly Sunday afternoon (the kind where the wind rattles the windows and you crave a little extra comfort). I’d always admired my grandma’s knack for rolling dough so thin it was almost see-through—her hands moved fast, but the results were always perfect. I remember thinking, “One day, I’ll get it just right.”

That moment finally happened years later, after a few messy attempts and a lot of laughter. I stumbled on this particular rugelach recipe while trying to recreate the pastries from a local bake sale. Honestly, I wish I’d cracked the code sooner—it’s dangerously easy and the cinnamon walnut filling is pure, nostalgic comfort. My family couldn’t stop sneaking them off the cooling rack (and I don’t blame them!). Even my neighbor, who’s notoriously picky about sweets, asked for seconds.

There’s something about these pastries that feels timeless—whether you’re making them for Hanukkah, gifting a batch to a friend, or just brightening up your Pinterest board with a swirly, golden treat. The dough is tender yet sturdy, the filling is rich with spice and crunch, and the final result is the kind of cozy snack you want with a hot mug of tea. I tested this rugelach recipe more times than I’ll admit (in the name of research, of course), and it’s become a staple for family gatherings, holiday gifting, and quiet evenings at home. It’s got that warm hug feeling, and you’re going to want to bookmark this one!

Why You’ll Love This Homemade Rugelach Recipe

You know what? Over the years, I’ve baked a lot of cookies and pastries, but these homemade rugelach pastries with cinnamon walnut filling always stand out. Here’s why you’ll love making them (and eating them):

Quick & Easy: You can whip up a batch in under 90 minutes from start to finish. Perfect for when the craving hits or you need a last-minute dessert.
Simple Ingredients: No need for fancy shopping trips—the dough and filling use pantry staples like flour, butter, cream cheese, sugar, cinnamon, and walnuts.
Perfect for Any Occasion: These rugelach pastries are great for potlucks, family brunches, holiday gatherings, or just as a sweet treat with your afternoon coffee.
Crowd-Pleaser: Kids love their swirly shape and bite-sized goodness, and adults rave about the buttery texture and fragrant cinnamon nut filling.
Unbelievably Delicious: The crisp, flaky pastry combined with the gooey, spiced walnut filling is a flavor combo that’s hard to beat. It’s next-level comfort food.

What sets this recipe apart isn’t just the easy steps or the classic flavors—it’s the way the dough turns out tender yet sturdy enough to hold all that delicious filling. I blend the cream cheese and butter for extra smoothness, and my cinnamon walnut mixture hits the sweet spot between crunchy and gooey. It’s not just another rugelach recipe; it’s my tried-and-true, best version. Every bite is packed with warmth and nostalgia (and trust me, those little golden spirals are as pretty as they are tasty).

This isn’t just good—it’s the kind of pastry that makes you close your eyes and sigh with happiness. It’s old-fashioned comfort made healthier and faster, but with the same feel-good satisfaction. Whether you want to impress guests without fuss or just turn a rainy day into something memorable, these homemade rugelach pastries with cinnamon walnut filling will do the trick. Go ahead—make them yours!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, tender pastry without any fuss. Most of these are pantry staples, and you can easily swap a few things to fit your taste or dietary needs.

For the Dough:

2 cups (250g) all-purpose flour (unbleached works best for texture)
1/4 teaspoon salt
1 cup (225g) unsalted butter, cold and diced
8 oz (225g) cream cheese, cold and diced (full-fat for best results)
2 tablespoons sugar
1 teaspoon vanilla extract (or almond extract for a twist)

For the Cinnamon Walnut Filling:

1 cup (120g) walnuts, finely chopped (I like Diamond or Fisher brand for freshness)
1/2 cup (100g) brown sugar, packed
2 teaspoons ground cinnamon
1/4 cup (60g) melted unsalted butter
1/4 cup (60g) raisins, finely chopped (optional, but adds a nice chew)

For Assembly:

1 egg, beaten (for egg wash)
2 tablespoons granulated sugar (for sprinkling)

Ingredient Notes & Substitutions:

Flour: You can use gluten-free 1:1 baking flour if needed. Almond flour works but gives a more crumbly texture.
Cream Cheese: Dairy-free cream cheese is okay, but look for a brand that’s thick and tangy for best flavor.
Walnuts: Pecans make a great substitute.
Butter: Plant-based butter works fine for a vegan twist.
Raisins: Omit if you’re not a fan, or swap for currants, dried cranberries, or chopped dates.
Spices: Feel free to add a pinch of cardamom or nutmeg for a deeper flavor.

In summer, you can swap the raisins for fresh berries (just pat them dry first). For a chocolatey version, add a handful of mini chocolate chips to the filling. These ingredients are flexible—so don’t stress if you’re missing one or two!

Equipment Needed

Mixing Bowls: Medium and large size for dough and filling. I prefer heavy glass bowls—they keep things cool.
Food Processor: Optional, but makes blending the butter and cream cheese a breeze. You can use a pastry cutter or two forks if you don’t have one.
Rolling Pin: Essential for rolling out the dough. If you don’t own one, a clean wine bottle works in a pinch.
Baking Sheets: Nonstick or lined with parchment paper. I’ve used both metal and ceramic—either is fine, just watch for browning.
Parchment Paper: Keeps cleanup easy and prevents sticking.
Sharp Knife or Pizza Cutter: For slicing the dough into triangles.
Pastry Brush: For brushing on the egg wash. A clean paintbrush works if you’re improvising.
Measuring Cups & Spoons: Accurate measurements help with the pastry’s texture.
Plastic Wrap: For chilling the dough. Wax paper is okay too.

Honestly, you don’t need fancy tools. My grandma used a butter knife and a chipped bowl, and her rugelach pastries were legendary. If you use a food processor, make sure the blade is sharp and clean. For rolling pins, wipe with a damp cloth and dry well to prevent sticking (especially if you’re using wood). Budget-friendly tools often work just as well, so don’t worry if your gear isn’t high-tech!

Preparation Method

Make the Dough:
In a large mixing bowl (or food processor), combine 2 cups (250g) flour, 1/4 tsp salt, 2 tbsp sugar, 1 cup (225g) cold butter, and 8 oz (225g) cold cream cheese. Pulse or cut with a pastry cutter until the mixture resembles coarse crumbs. Add 1 tsp vanilla extract and mix just until the dough begins to come together. Don’t overwork—crumbly is okay!

Estimated time: 6 minutes

Tip: If using a food processor, pulse in short bursts. Dough should be cold, not sticky.
Chill the Dough:
Divide dough into two disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough firm up and makes rolling easier.

Estimated time: 30 minutes

Warning: Don’t skip chilling—the dough gets too sticky to work with otherwise.
Prepare the Filling:
In a medium bowl, mix 1 cup (120g) chopped walnuts, 1/2 cup (100g) brown sugar, 2 tsp cinnamon, 1/4 cup (60g) melted butter, and 1/4 cup (60g) chopped raisins (if using). Stir until well combined.

Estimated time: 3 minutes

Sensory cue: The mixture should look glossy and smell sweetly spicy.
Roll Out the Dough:
On a lightly floured surface, roll each disk into a 10-inch (25cm) circle, about 1/8-inch (3mm) thick. Try to keep the edges even, but don’t stress about perfection!

Estimated time: 5 minutes per disk

Efficiency tip: Roll from the center outwards for best results.
Add the Filling:
Spread half the walnut mixture evenly over each circle, leaving a small border at the edge. Press gently so it sticks to the dough.

Warning: Overfilling makes rolling tricky—less is sometimes more.
Slice and Roll:
Using a sharp knife or pizza cutter, cut each circle into 12 wedges (like pizza slices). Starting from the wide end, roll each wedge toward the point to form a crescent shape. Place each rugelach, point side down, on a parchment-lined baking sheet.

Estimated time: 10 minutes

Sensory cue: The spirals should look neat, but a little rustic is fine!
Brush and Sprinkle:
Brush each pastry with beaten egg and sprinkle with a bit of granulated sugar. This gives them a golden, crunchy finish.

Estimated time: 2 minutes
Bake:
Bake at 350°F (180°C) for 22–25 minutes, or until pastries are golden and fragrant. The kitchen will smell amazing—trust me.

Tip: Rotate the pans halfway through for even browning.
Cool:
Let rugelach cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sneaking one while warm is totally allowed.

Estimated time: 10 minutes

If the dough cracks, don’t panic—just pinch it back together. If filling leaks, that’s okay (those caramelized bits on the pan are delicious!). For a head start, you can make the dough and filling a day ahead and assemble when ready. I sometimes freeze the unbaked pastries for a quick treat later—just add a couple of minutes to the baking time.

Cooking Tips & Techniques

Years of making rugelach have taught me a thing or two, and honestly, I’ve learned most of these the hard way. Here are my best tips for perfect homemade rugelach pastries with cinnamon walnut filling:

Keep Everything Cold: Cold butter and cream cheese are key. If your kitchen is warm, chill your mixing bowl too.
Don’t Overwork the Dough: Mix just until it comes together. Overmixing can make it tough (and nobody wants chewy rugelach).
Even Rolling: Aim for even thickness—thin enough for crispiness, thick enough to hold the filling. It’s okay if it’s not a perfect circle!
Watch Your Fillings: Too much filling will spill out during baking. I used to pile it on, then learned that a thin, even layer works best.
Roll Tight but Gentle: Don’t force the dough—just roll each wedge snugly and tuck the tip underneath.
Bake on Parchment: This makes cleanup easy and prevents sticking (and keeps those caramelized bits handy for snacking).
Timing: Set a timer but check a few minutes early. Ovens can be sneaky, and golden brown is the goal.
Multitasking: While the dough chills, prep your filling or clean up your workspace. It makes the process feel smoother.

I’ve burned a batch by forgetting to rotate the pan—lesson learned! For extra crispness, let pastries cool completely before storing. If you want a shinier finish, brush them twice with egg wash. Consistency comes with practice (and a little patience), so don’t stress if your first batch is a bit wonky. They’ll still taste incredible!

Variations & Adaptations

Rugelach is wonderfully versatile, and you can tailor these pastries to your heart’s content. Here are some of my favorite spins on the classic cinnamon walnut filling:

Chocolate Lovers: Substitute walnuts with chopped dark chocolate or mini chips. Add a pinch of espresso powder for depth.
Fruit & Nut: Use dried apricots, cranberries, or cherries instead of raisins. Pecans or almonds make great nut swaps.
Vegan & Dairy-Free: Use plant-based butter and non-dairy cream cheese. Omit the egg wash—brush with almond milk instead.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture is a bit more delicate but still tasty.
Spice It Up: Add orange zest, cardamom, or nutmeg to the filling for a festive twist.

For different cooking methods, try air frying small batches at 325°F (160°C) for 8–10 minutes—great for crispy edges. If you’re avoiding nuts, use sunflower or pumpkin seeds. I once swapped walnuts for chopped pistachios and added rose water—my family thought it was wild, but surprisingly delicious!

Customize the sweetness by adjusting the sugar or swapping in maple syrup or honey. These homemade rugelach pastries are forgiving, so play around until you find your favorite version.

Serving & Storage Suggestions

Homemade rugelach pastries with cinnamon walnut filling are best served warm or at room temperature. I love stacking them on a pretty plate, dusted with powdered sugar (makes them look extra inviting for Pinterest pics!).

Serving: Pair with coffee, tea, or even a glass of cold milk. They’re perfect for brunch tables, dessert buffets, or holiday trays.
Presentation: Arrange spirals in a concentric pattern or pile them high in a rustic basket. Throw in a handful of fresh berries or citrus slices for color.
Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Reheating: Warm gently in a 300°F (150°C) oven for 5–7 minutes. Avoid microwaving if you want to keep the pastry crisp.

Honestly, the flavors deepen after a day or so—the cinnamon gets more pronounced and the pastry stays tender. These are great for gifting, too—just wrap in wax paper and tie with a ribbon. If you’re making a big batch, freeze half and bake fresh when needed!

Nutritional Information & Benefits

Each homemade rugelach pastry with cinnamon walnut filling contains approximately:

Calories: 120 per piece
Fat: 7g
Carbohydrates: 13g
Protein: 2g
Sugar: 6g

Walnuts are a good source of omega-3s and healthy fats, while cinnamon helps regulate blood sugar. Using full-fat dairy gives a rich flavor and some calcium, but you can opt for low-fat or plant-based alternatives if needed.

This recipe can be made gluten-free or dairy-free for those with allergies. Just watch for nuts and dairy in the ingredient list if you’re sensitive. From a wellness perspective, these pastries hit that sweet spot—they’re special enough for treats but made with real, recognizable ingredients. Personally, I love that you can tweak them to fit most diets without losing the soul of the recipe!

Conclusion

Homemade rugelach pastries with cinnamon walnut filling are the kind of treat you’ll want to keep in your recipe box forever. They’re easy, cozy, and packed with nostalgic flavor. Whether you stick to the classic or try out a wild variation, these pastries are always worth making.

I love this recipe because it’s forgiving—perfect for beginners but satisfying for seasoned bakers. The cinnamon walnut filling feels like a warm hug, and the flaky pastry is just plain irresistible. Honestly, every time I make a batch, I end up sharing (and eating) more than I planned!

Go ahead and give these rugelach pastries a try. Share your twists and tips in the comments, or tag me if you post your creation on Pinterest. You never know—you might just start a new family tradition. Happy baking, and may your kitchen always smell like cinnamon and butter!

Frequently Asked Questions

How do I keep rugelach pastries from unraveling during baking?

Roll each wedge tightly and place them point-side down on the baking sheet. The egg wash helps seal them, too. If a few open up a bit, it’s no big deal—they’ll still taste amazing!

Can I make rugelach dough ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days, or freeze it for up to 1 month. Let it thaw overnight in the fridge before rolling out.

What’s the best way to chop walnuts for the filling?

I use a food processor for speed, but hand chopping works fine. Just aim for a fine, even texture so the filling spreads easily.

Can I use other nuts or no nuts at all?

Pecans, almonds, or hazelnuts are great substitutes. If you’re nut-free, try sunflower or pumpkin seeds, or just skip them and add extra dried fruit.

How long do homemade rugelach pastries stay fresh?

They’re best within 3 days at room temperature, up to a week refrigerated, or 2 months frozen. Always store in an airtight container to keep them crisp.

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