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Cranberry Orange Rugelach

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Delightful crescent-shaped pastries filled with sweet-tart cranberries and bright orange zest, wrapped in flaky, golden pastry.

Ingredients

Scale
  • 2 cups (450g) unsalted butter, very cold, cubed
  • 16 oz (450g) full-fat cream cheese, very cold, cubed
  • 4 cups (500g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 2 cups (250g) dried cranberries, finely chopped
  • 1 cup (200g) granulated sugar (for filling)
  • Zest of 2 large organic oranges
  • 2 tsp ground cinnamon
  • 1 cup (120g) finely chopped toasted pecans or walnuts
  • 4 tbsp (56g) unsalted butter, melted (for brushing)
  • 2 tbsp fresh orange juice (optional, for filling)
  • 1 large egg (for egg wash)
  • 1 tbsp water or milk (for egg wash)
  • 2 tbsp coarse sugar (for topping)

Instructions

  1. Prepare the Dough: Combine very cold, cubed unsalted butter and cream cheese in a stand mixer. Add granulated sugar, fine sea salt, and pure vanilla extract, blending until combined. Gradually incorporate all-purpose flour until dough forms. Divide into four discs and refrigerate for minimum of two hours.
  2. Make the Filling: Finely chop dried cranberries and zest oranges. In a bowl, mix cranberries, orange zest, granulated sugar, ground cinnamon, and chopped pecans or walnuts. Stir gently to combine.
  3. Assemble the Rugelach: Preheat oven to 375°F (190°C). Roll out one disc of dough to 1/8-inch thickness, brush with melted butter, and sprinkle filling evenly. Cut into wedges and roll inward to form crescents. Place on a lined baking sheet.
  4. Bake & Cool: Brush each rugelach with an egg wash, sprinkle with coarse sugar, and bake for 20-25 minutes until golden brown. Let cool on a wire rack.

Notes

Work with cold ingredients to achieve a tender pastry. Make sure to roll the dough out evenly and use enough filling for flavor.

Nutrition

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