If you have a soft spot for buttery, flaky pastries filled with a luscious blend of fruit and nuts, then you are in for a treat with the Crescent Moon Rugelach with Raisin Walnut Filling Recipe. This recipe creates irresistibly tender crescent-shaped cookies that balance the sweetness of apricot preserves and golden raisins with the rich crunch of walnuts and a hint of cinnamon spice. Each bite melts in your mouth, making it perfect for sharing at family gatherings, holiday celebrations, or simply to enjoy with a warm cup of tea or coffee. Let me walk you through how to bring these delightful treats to life with ease and affection.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a key role in delivering the amazing texture, flavor, and appearance that make these rugelach unforgettable. From the creamy butter and tangy cream cheese in the dough to the sweet and spicy filling, every component works in harmony.
- Unbleached all-purpose flour (2 ¼ cups): Provides the structure for a tender yet sturdy dough perfect for rolling and shaping.
- Granulated sugar (1 ½ tablespoons + 1 cup): Adds sweetness both to the dough and the rich filling, balancing flavors beautifully.
- Table salt (¼ teaspoon): Enhances the overall taste by bringing out the richness of the butter and cream cheese.
- Unsalted butter (½ pound, chilled and cut): The secret to flakiness and rich flavor, the cold butter creates those delicate layers.
- Cream cheese (8 ounces, chilled): Adds moisture and a slight tang, making the dough soft and supple for rolling.
- Sour cream (2 tablespoons): Contributes tenderness and subtle tang to the dough’s texture.
- Apricot preserves (â…” cup): The fruity base for the filling, adding sticky sweetness and a beautiful golden color.
- Ground cinnamon (1 tablespoon): Gives warm spice that sings with the walnuts and raisins.
- Golden raisins (1 cup): Offer chewy bursts of sweetness and a lovely contrast in texture.
- Walnuts (2 cups, chopped fine): Bring crunch and nutty depth, perfectly complementing the fruit.
- Large egg yolks (2): Used in the glaze to give the rugelach a shiny, golden finish.
- Milk (2 tablespoons): Mixed with egg yolks for the glaze, helping brush and bake to perfection.
How to Make Crescent Moon Rugelach with Raisin Walnut Filling Recipe
Step 1: Prepare the Dough
Start by pulsing the flour, sugar, and salt together in a food processor to combine them evenly. Then, add the chilled butter, cream cheese, and sour cream, pulsing until the dough forms small, uneven lumps resembling cottage cheese curds. This process keeps the fats cold and distributed just right, ensuring a tender, flaky result. Once the dough comes together, shape it into a log on the counter and divide it into four equal pieces. Roll each piece into a 4½-inch disk, then between two sheets of plastic wrap, roll out each disk to a 9-inch circle. Stack these dough circles separated by parchment paper, then freeze for 30 minutes to make them easier to handle and roll during assembly.
Step 2: Make the Filling and Shape the Rugelach
While the dough chills, blend the apricot preserves in the food processor until silky smooth. In a small bowl, combine the sugar and cinnamon to create a spiced sugar that adds depth and a hint of warmth. Prepare two baking sheets lined with parchment paper for the assembled cookies. Take one dough circle at a time from the freezer, carefully peel the parchment to loosen it but keep it in place for support. Spread a generous layer of the apricot preserves over the dough, followed by the cinnamon sugar, then sprinkle the raisins and chopped walnuts evenly over the surface. Gently press the filling with your fingers so it stays put during rolling. Cut the circle into eight wedges and roll each wedge from the wide end to the tip into a crescent shape. Arrange the formed crescents spaced 2 inches apart on the baking sheets, then freeze them for 15 minutes to help them hold their shape while baking.
Step 3: Glaze and Bake
Preheat your oven to 375 degrees, positioning racks in the upper-middle and lower-middle to ensure even baking. Mix the egg yolks with milk to prepare the glaze. Brush each frozen crescent generously with this glaze to promote a beautiful golden color and slight shine once baked. Bake the cookies for 21 to 23 minutes until they are pale golden and just beginning to puff. Remember to switch and rotate the baking sheets halfway through for consistent results. When done, sprinkle a scant teaspoon of cinnamon sugar over each warm cookie to add a final touch of sweetness and sparkle. Transfer the rugelach to wire racks to cool completely before serving or storing.
How to Serve Crescent Moon Rugelach with Raisin Walnut Filling Recipe
Garnishes
These crescent-shaped delights shine on their own, but a light dusting of powdered sugar or a few extra chopped walnuts on top can elevate their appearance if you’re serving to guests. A subtle drizzle of melted chocolate is another decadent possibility for those who love a little indulgence.
Side Dishes
Pair your Crescent Moon Rugelach with Raisin Walnut Filling Recipe with a cup of rich coffee, chai tea, or hot cocoa to balance the buttery sweetness. For brunch, they complement fresh fruit platters and creamy spreads like mascarpone or flavored cream cheese wonderfully.
Creative Ways to Present
For parties or holiday gatherings, arrange the rugelach on a tiered dessert tray or a rustic wooden board decorated with sprigs of fresh herbs like rosemary and thyme. Wrapping individual crescents in parchment paper tied with twine makes a charming edible gift or takeaway treat.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, your rugelach will stay fresh and tender for up to four days. Keep them away from direct sunlight or heat to preserve their texture and flavor.
Freezing
This Crescent Moon Rugelach with Raisin Walnut Filling Recipe freezes beautifully. After baking and cooling completely, place the cookies in a single layer on a baking sheet to freeze until firm, then transfer to freezer-safe bags or containers. They maintain their flavor and texture for up to three months.
Reheating
To enjoy frozen rugelach, thaw them at room temperature for about an hour. Warm them briefly in a 300-degree oven for 5 to 7 minutes to refresh their flaky texture and bring back that fresh-baked aroma.
FAQs
Can I make the dough by hand without a food processor?
Absolutely! Use a pastry cutter or two knives to cut the butter and cream cheese into the flour mixture until it resembles small curds. Then mix in the sour cream until the dough just comes together. It might take a bit more elbow grease, but the results are just as delicious.
Is it possible to substitute the walnuts?
Yes, if you have a nut allergy or prefer a different flavor, chopped pecans or hazelnuts work wonderfully in this recipe. You can also omit nuts altogether and pack in extra raisins or add small chocolate chips for a twist.
Why does the recipe call for freezing the dough and shaped crescents?
Chilling helps relax the dough and firm up the fats, which results in a flakier texture and easier handling when rolling and shaping. Freezing the shaped crescents before baking also helps them hold their crescent form rather than spreading out too much.
Can I use a different fruit preserve instead of apricot?
Definitely! Apricot is traditional and pairs wonderfully with cinnamon and nuts, but raspberry, cherry, or even fig preserves can be great substitutes. Just make sure the preserve is smooth enough to spread evenly over the dough.
How should I store Crescent Moon Rugelach with Raisin Walnut Filling Recipe for the longest freshness?
Keep the cooled rugelach in an airtight container at room temperature away from heat and moisture for up to four days. For longer storage, freezing as described above is best to preserve freshness and texture.
Final Thoughts
If you’re searching for a show-stopping cookie that’s rich in flavor, texture, and nostalgia, this Crescent Moon Rugelach with Raisin Walnut Filling Recipe is your answer. With tender, flaky dough and a filling that’s perfectly balanced between sweetness, spice, and crunch, these little crescents are sure to become a beloved favorite. Whether you’re baking them for a special occasion or just to treat yourself, they will fill your kitchen with warmth and your heart with joy. Give this recipe a try — I promise you’ll find it as delightful as I do!
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Crescent Moon Rugelach with Raisin Walnut Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 8 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Description
Delight in the classic crescent-shaped rugelach cookies filled with a luscious raisin and walnut apricot filling. Made with a tender cream cheese and butter dough, these cookies are rolled thin, filled generously, and baked to golden perfection for a flaky, flavorful treat perfect for holidays or everyday indulgence.
Ingredients
Dough
- 2 ¼ cups (11¼ ounces/319 grams) unbleached all-purpose flour
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon table salt
- ½ pound (227 grams) unsalted butter, chilled and cut into ¼-inch pieces
- 8 ounces (227 grams) cream cheese, cut into ½-inch chunks and chilled
- 2 tablespoons sour cream
Filling
- â…” cup apricot preserves
- 1 cup (7 ounces/198 grams) granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup golden raisins
- 2 cups walnuts, chopped fine
Glaze
- 2 large egg yolks
- 2 tablespoons milk
Instructions
- Prepare the dough: In a food processor, pulse the flour, sugar, and salt about 3 times to combine. Add the chilled butter, cream cheese, and sour cream, pulsing 16 to 20 times until the dough forms small, uneven curds. Transfer the dough to a counter, shape into a 9 by 6-inch log, and cut into four equal pieces. Form each piece into a 4½-inch disk, then roll each disk between two sheets of plastic wrap into a 9-inch circle. Stack the dough circles between parchment paper on a plate and freeze for 30 minutes.
- Prepare the filling: While the dough freezes, process apricot preserves in the food processor until smooth, about 10 seconds. In a small bowl, mix the granulated sugar and ground cinnamon to create cinnamon sugar. Line two rimmed baking sheets with parchment paper.
- Assemble the rugelach: Working with one dough circle at a time, gently peel the top parchment to loosen the dough but leave it in place. Spread 2½ tablespoons of apricot preserves evenly on the dough. Sprinkle 2 tablespoons of cinnamon sugar, then evenly distribute ¼ cup golden raisins and ½ cup chopped walnuts over the preserves. Pat filling gently with fingers. Cut the circle into 8 wedges and roll each wedge into a crescent shape. Place crescents on prepared baking sheets spaced 2 inches apart. Freeze crescents on sheets for 15 minutes.
- Prepare the glaze and bake: Preheat oven to 375°F (190°C), placing racks in the upper-middle and lower-middle positions. Whisk together the egg yolks and milk to form the glaze. Brush this glaze over the chilled crescents. Bake for 21 to 23 minutes, switching and rotating the sheets halfway through baking, until the rugelach are pale golden and slightly puffy.
- Finish and cool: Once baked, sprinkle each cookie with a scant teaspoon of cinnamon sugar. Transfer the rugelach to a wire rack using a metal spatula and allow to cool completely before serving. Store at room temperature in an airtight container for up to 4 days.
Notes
- Freezing the dough and assembled crescent shapes helps maintain their structure and flakiness during baking.
- You can substitute apricot preserves with other fruit preserves such as raspberry or cherry for variation.
- Ensure butter and cream cheese are well chilled for proper dough consistency.
- Rolling the dough between plastic wrap helps achieve thin, even circles and prevents sticking.
- The cinnamon sugar sprinkle on top adds a final touch of sweetness and flavor contrast.
