Sweet Honey and Walnut Rugelach Rolls

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Buttery rugelach pastries filled with a honey-walnut mixture, rolled and baked until golden with a tender, flaky crust. This Middle Eastern-inspired Hanukkah recipe, ready in about 45 minutes, pairs all-purpose flour, unsalted butter, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 12 Middle Eastern cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 cup cold cubed unsalted butter, and 8 oz cold cubed cream cheese. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs. Form dough into 2 discs, wrap in plastic, and chill for at least 1 hour.
  2. Step 2: In a small bowl, mix 1 cup chopped walnuts, 1/3 cup honey, 1 tsp ground cinnamon, and 1 tsp vanilla extract for the filling.
  3. Step 3: Preheat oven to 375°F. On a lightly floured surface, roll one dough disc into a 12-inch circle. Spread half the walnut-honey filling evenly over the dough.
  4. Step 4: Cut the dough into 12 wedges. Starting from the wide end, roll each wedge tightly toward the point to form crescent shapes. Place on parchment-lined baking sheets.
  5. Step 5: Brush each roll with 1 beaten egg yolk and sprinkle with 2 tbsp granulated sugar. Bake for 20-25 minutes until golden and flaky. Cool slightly before serving.

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