Cinnamon Rugelach

Rugelach are the little crescent cookies that show up on every Hanukkah and holiday tray, and the whole charm lives in the dough. There is no sugar and no leavening in it, just butter, flour, and plenty of cream cheese, which is what gives rugelach their signature tender, flaky bite.

That dough needs a real chill, a few hours until it is firm, or it will be too soft and sticky to roll cleanly. Patience here pays off.

Roll each piece into a circle and cut it into wedges like a pizza. A dab of filling goes at the wide end, then you roll each wedge up toward the point so it curls into a tiny crescent. A brush of melted butter and a shower of cinnamon sugar finish them, baking into a crackly, golden top.

They look bakery-fancy but come together from a handful of pantry staples.

Chef Tips

• Keep the dough cold; work with one piece at a time and chill the rest so the butter and cream cheese stay firm.
• Don’t overfill, or the filling oozes out and burns on the pan.
• Roll snugly from the wide end so the crescents hold their shape and don’t unravel.

Variations

• Swap the cinnamon filling for jam, Nutella, or apricot preserves.
• Roll in chopped walnuts, mini chocolate chips, or raisins before shaping.
• Add a pinch of orange zest to the cinnamon sugar for brightness.