• 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 (8 ounce) package cream cheese
  • 1/3 cup sour cream
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 cup finely chopped walnuts
  • 1 egg white
  • 1 teaspoon sugar, plus more for sprinkling
  • 1 teaspoon water


  1. Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly. (I suppose you could also do this with a pastry cutter, but a food processor does a great job.)
  2. Pour half of the crumbly mixture onto a 1 ft. piece of plastic wrap, and shape into a rectangle about 5 x 8 inches or so. Wrap up in plastic wrap.  Repeat with the other half.  Refrigerate 2 hours to 2 days.
  3. Combine sugar, cinnamon, chopped walnuts. Preheat oven to 180 degrees C. Roll each rectangle into a rectangle that is between 1/8 and ¼ inch thick. Sprinkle rectangle with sugar/nut mixture. Press lightly into dough. With chef’s knife or pizza cutter, cut rectangle lengthwise into two thinner rectangles. Roll each rectangle to form a long log.
  4. Cut each log into 1½ inch segments, so you end up with 9-10 segments per log.  Place pieces onto either an ungreased baking sheet, or a baking sheet lined with parchment paper.  Beat egg white 1 tsp sugar and 1 tsp water.  Brush each piece with egg wash and sprinkle with sugar or cinnamon sugar.
  5. Bake rugelach in the center rack of your oven 22-24 minutes until lightly golden. Cool on wire racks. Store in airtight containers.


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