Honey Nut Rugelach {using Cream Cheese Sugar Cookie Dough}

Introduction

This Honey Nut Rugelach recipe turns a classic cream cheese cookie dough into the ultimate buttery, flaky pastry shell. The filling, a simple paste of honey, nuts, and brown sugar, caramelizes beautifully in the oven. You’ll love how the rich dough perfectly balances the sweet, crunchy filling in every bite.

Prep & Cook Time

Prep Time: 180 minutes

Cook Time: 9 minutes

Total Time: 189 minutes

Servings: 48 rugelach

Ingredients

• 1 cup butter or margarine {softened}
• 8 oz. cream cheese {softened}
• 2 cups granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 1 tsp baking powder
• 3 1/4 cups flour
• 1/4 cup butter {softened}
• 1/4 cup brown sugar {packed}
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 cup pecans {chopped finely}

Instructions

1. In a large bowl, cream together 1 cup butter, 8 oz. cream cheese, and 2 cups granulated sugar until light and fluffy. Beat in 1 egg and 2 tsp vanilla extract.
2. In a separate bowl, whisk together 1 tsp baking powder and 3 1/4 cups flour. Gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms.
3. Divide the dough into four equal disks, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 2 days).
4. While the dough chills, make the filling. In a medium bowl, mix 1/4 cup softened butter, 1/4 cup packed brown sugar, 1/4 cup honey, and 1 tsp vanilla extract until smooth. Stir in 1 cup finely chopped pecans.
5. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
6. On a lightly floured surface, roll one dough disk into a 10-inch circle. Spread a quarter of the filling (about 3 tablespoons) evenly over the circle.
7. Using a pizza cutter or sharp knife, cut the circle into 12 wedges (like a pizza).
8. Starting from the wide outer edge, roll each wedge tightly toward the point. Place the rugelach point-side down on the prepared baking sheet, spacing them about 1 inch apart. Repeat with the remaining dough and filling.
9. Bake for 7-9 minutes, or until the bottoms are lightly golden. The tops may still look pale. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Variations

• Mini Bites: Roll the dough circles slightly larger and cut into 16 wedges instead of 12 for bite-sized pastries.
• Sugar-Dusted: Brush the unbaked rugelach with a little milk or beaten egg and roll them in coarse sugar or cinnamon sugar before baking.
• Savory Twist: Omit the sweet filling. Roll the dough with a filling of pesto, sun-dried tomatoes, and finely grated Parmesan cheese.
• Shape Variation: Instead of wedges, spread filling over a rolled-out rectangle of dough, roll it into a long log, slice into 1-inch pieces, and bake.

Tips for Success

• Ensure your butter and cream cheese for the dough are truly softened to room temperature for the smoothest, most pliable dough.
• Don’t skip the chilling time; a cold dough is much easier to roll out and results in a flakier pastry.
• Chop the pecans very finely so they don’t tear the dough when you roll it up.
• Avoid over-baking. The rugelach are done when the bottoms are just golden. They will continue to firm up as they cool.

Storage & Reheating

Store cooled rugelach in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. To recrisp, reheat them on a baking sheet in a 300°F (150°C) oven for 5-7 minutes.

FAQ

Can I make the dough ahead of time?

Yes, the dough disks can be refrigerated for up to 2 days or frozen for up to a month. Thaw frozen dough overnight in the refrigerator before rolling.

Why is my dough sticky and hard to roll?

The dough is too warm. Place it back in the refrigerator for 20-30 minutes. Ensure you’re rolling on a well-floured surface.

Can I use a different nut?

Yes, while the recipe uses pecans, you can substitute an equal amount of finely chopped walnuts, almonds, or hazelnuts.

My rugelach unrolled in the oven. How do I prevent that?

Ensure you are rolling the wedges tightly from the wide end to the point, and always place them on the baking sheet with the point securely tucked underneath.

Is margarine or butter better for the dough?

Butter will give you the best flavor and texture, but margarine can be used if you prefer or for dietary reasons. The results with margarine may be slightly less rich.

Can I double the filling?

It’s not recommended, as too much filling will leak out during baking and can make the dough soggy. The amount listed is perfectly balanced for the dough.