Marzipan Rugelach

Ingredients

• 227 g (8 oz)cream cheese, at room temperature
• 227 g (8 oz)unsalted butter, at room temperature
• 47 g (¼ cup)granulated sugar
• ¼ teaspoonkosher salt
• 1 teaspoonalmond extract
• 270 g (2 cups)plain flour
• 260 g (2 cups)ground almonds or almond flour
• 125 g (1¼ cups)icing sugar
• ¼ teaspoonkosher salt
• 1 teaspoonalmond extract
• 2egg whites
• 2egg yolks
• 15 ml (1 tablespoon)milk or water
• 30 g (2 tablespoons)granulated sugar
• To tasteflaked almonds
• To tasteadditional icing sugar, for dusting

Instructions

1. 1

   Cream butter and cheese

   Using a paddle attachment on medium-high speed, beat the room-temperature butter and cream cheese in a medium bowl until creamy and combined.

2. 2

   Add flavourings

   Add 47 g sugar, ¼ teaspoon kosher salt and 1 teaspoon almond extract. Beat on medium speed until fluffy and evenly mixed.

3. 3

   Mix in flour

   Sift in the flour and mix on low speed just until incorporated.

4. 4

   Chill the dough

   Turn the dough onto a lightly floured board and shape it into a disc. Divide it into 4 equal portions, roll each into a ball, flatten into a disc and wrap in plastic; refrigerate for at least 1 hour.

5. 5

   Make almond paste

   Mix the ground almonds, icing sugar and ¼ teaspoon salt in a medium bowl. Separate 2 large eggs, keeping the yolks for later, then stir the almond extract and egg whites into the almond mixture until it forms a paste. Divide into 4 equal portions, wrap each in plastic and refrigerate for 1 hour.

6. 6

   Roll the filling

   Take one portion of almond paste from the fridge. Dust parchment paper with icing sugar, place the paste in the middle, then cover it with the plastic it was wrapped in. Press it into a round with your palm, then roll it between the parchment and plastic into an 20–23 cm (8–9 inch) circle; set aside or return it to the fridge.

7. 7

   Roll the dough

   Remove the dough from the fridge and roll one disc at a time into a 23 cm (9 inch) circle.

8. 8

   Layer the filling

   Peel the plastic from the rolled almond paste and centre the paste over the dough. Rub the back of the parchment gently to help the filling adhere, then slowly peel the parchment away.

9. 9

   Cut into triangles

   Use a pizza wheel to cut the circle into 12 triangles: quarter the circle first, then cut each quarter into thirds.

10. 10

    Shape the crescents

    Roll each triangle from its wide end towards its point to form a crescent, then place it on a parchment-lined baking sheet. Keep the shaped cookies in the fridge or freezer while you repeat with the remaining dough and filling.

11. 11

    Heat the oven

    Preheat the oven to 180°C (350°F).

12. 12

    Make egg wash

    Beat the reserved egg yolks with 15 ml (1 tablespoon) milk to make an egg wash.

13. 13

    Top the cookies

    Brush the egg wash over the cookies, sprinkle generously with granulated sugar and add flaked almonds.

14. 14

    Bake and cool

    Bake for 18–20 minutes, until slightly golden. Transfer the cookies to a wire rack and leave them to cool completely.

15. 15

    Dust and serve

    Dust generously with icing sugar before serving.

What are marzipan rugelach?

Rugelach are small crescent-shaped pastries associated with Jewish baking in Central and Eastern Europe, and they became especially familiar in American bakeries. This version pairs a cream cheese pastry with a homemade almond filling.

The rich, tender dough contrasts with the sweet, dense almond paste. Rolling the filling and pastry separately makes it easier to spread the almond layer evenly before shaping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 114 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while butter and cream cheese contribute much of the fat. Almonds add some protein and fat, and the egg wash contributes a little protein. Pair a couple of cookies with fruit or yoghurt for a more balanced snack.

Why the dough needs chilling

Room-temperature butter and cream cheese combine smoothly at the start, while a brief mix after adding the flour helps keep the dough tender. Stop as soon as the flour is incorporated rather than working the dough for longer.

Chilling firms the dough so it is easier to roll and shape. The almond paste also gets an hour in the fridge, which helps it hold together as you roll it out.

Making the almond filling

Almond base: Ground almonds, icing sugar, salt and almond extract form the filling's sweet, nutty foundation. Almond flour can be used in place of ground almonds.

Egg whites: Stir them into the almond mixture until it forms a paste. Keep the yolks aside; they are mixed with milk or water for the egg wash later.

Rolling and layering

Filling circle: Roll each portion between parchment and plastic, dusting the parchment with icing sugar to help prevent sticking. Aim for a circle about 20–23 cm across.

Pastry circle: Roll one chilled dough disc at a time to about 23 cm. Centre the almond filling on top, then peel off the parchment slowly while helping the filling adhere to the dough.

Cutting and shaping

Even wedges: Divide each circle into quarters, then cut every quarter into three triangles. This gives 12 pieces from each round.

Crescents: Roll each piece from its broad end towards the point. Keep the shaped cookies chilled while assembling the rest so the pastry stays easier to handle.

Baking cues

Egg wash: Brush the tops with the yolk-and-milk mixture so the sugar and flaked almonds have a surface to cling to. Sprinkle on the sugar and almonds before baking.

Doneness: Bake at 180°C for 18–20 minutes, until the cookies are slightly golden. Let them cool completely on a wire rack before dusting with icing sugar.

Serving ideas

These little pastries work well with coffee or tea, or as part of a mixed biscuit plate. Their almond filling is rich and sweet, so a plain hot drink or fresh fruit makes a simple accompaniment.

For neat serving, dust the cookies just before they reach the table. The recipe makes 48 small crescents, which are convenient for sharing.

Recipe notes & tips

• Measure the four dough and filling portions as evenly as you can so the circles are similar in size.
• Use a light dusting of icing sugar on the parchment when rolling the almond paste to reduce sticking.
• Roll only one dough disc at a time and leave the others chilled until needed.
• Use a pizza wheel to make clean cuts through both the pastry and filling.
• Chill the shaped cookies while you assemble the remaining batches, as directed.
• Wait until the cookies are fully cool before dusting them with icing sugar.

Variations

• Use almond flour: Swap it for the ground almonds in the filling.
• Choose water: Use water instead of milk in the egg wash.
• Change the topping: Leave off the flaked almonds for a simpler finish.
• Adjust the dusting: Add icing sugar just before serving for a fresh-looking finish.

Common mistakes to avoid

• Overmixing the flour: Stop as soon as it is incorporated to help keep the pastry tender.
• Skipping the chill: Refrigerate the dough for at least 1 hour so it is easier to roll.
• Rolling warm dough: Work with one chilled disc at a time and keep the rest cold.
• Tearing the filling: Roll it between parchment and plastic, and peel the parchment away slowly.
• Uneven wedges: Quarter the circle first, then divide each quarter into thirds.
• Dusting too early: Let the cookies cool completely before adding icing sugar.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for several days. To refresh them, warm briefly in a low oven and add a fresh dusting of icing sugar after reheating.

Frequently asked questions