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 drafted and published.

Buttery rugelach pastries filled with a honey-walnut mixture, rolled and baked until golden with a tender, flaky crust. This Middle Eastern Hanukkah recipe, ready in about 45 minutes, pairs all-purpose flour, unsalted butter, and cream cheese for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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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