Irresistible Cranberry Rugelach Recipe Bake in Just 25 Minutes

Nothing says the holidays to me quite like the scent of cranberry rugelach baking in the oven. That sweet-tangy jam paired with buttery, flaky pastry takes me straight back to my grandma’s kitchen, where she’d let me sneak a warm one before they even cooled. These little crescent-shaped delights might look fancy, but trust me—they’re way easier than they seem. The bright pop of cranberry cuts through the richness just right, and that golden, sugar-dusted crust? Absolute perfection. Whether it’s for a cookie swap or just because, this recipe is my go-to for bringing a little festive magic to the table.

Why You’ll Love This Cranberry Rugelach

Listen, if you’re looking for a holiday treat that’s equal parts impressive and easy, this cranberry rugelach is it. Here’s why I can’t get enough of them:

• No-fuss dough: Just butter, cream cheese, and flour—no yeast, no waiting for it to rise.
• That sweet-tangy magic: Cranberry jam gives every bite a pop of brightness against the rich pastry.
• Golden, flaky perfection: They bake up with that irresistible crisp-on-the-outside, tender-on-the-inside texture.
• Holiday-ready: Festive, bite-sized, and perfect for gifting (if you can resist eating them all first).

Seriously, one batch and you’ll understand why these disappear faster than wrapping paper on Christmas morning.

Ingredients for Cranberry Rugelach

Here’s what you’ll need to make these little bites of heaven – and yes, every single ingredient matters! I’ve learned through trial and error (and a few flops) that precision is key with rugelach.

• 1 cup all-purpose flour (spoon and leveled – no packing!)
• 1/4 teaspoon salt (just enough to balance the sweetness)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold is crucial)
• 4 ounces cream cheese, cold and cubed (same deal – straight from the fridge)
• 1/4 cup cranberry jam (the star of the show!)
• 1/4 cup finely chopped walnuts (or your nut of choice – see below)
• 1 egg, beaten (for that golden shine)
• 2 tablespoons granulated sugar (for that perfect crispy-sweet top)

Ingredient Notes & Substitutions

Look, I get it – sometimes you gotta work with what’s in the pantry. Here’s where you can flex:

Nuts: Not a walnut fan? Pecans work beautifully, or skip them entirely if allergies are a concern (though you’ll miss that lovely crunch). Try these easy candied pecans for an extra sweet treat.

Jam: Homemade cranberry jam is amazing if you’ve got it, but store-bought works in a pinch. Just make sure it’s thick – runny jam makes for messy rolling. Raspberry or apricot jam make tasty alternatives if cranberries aren’t your thing. For a homemade option, check out this classic cranberry sauce recipe.

Dairy: I’ve tried this with margarine instead of butter exactly once. Once. Stick with real butter – your taste buds will thank you.

Pro tip: Measure your flour right (spoon it into the cup, then level) or your dough will be too stiff. And for heaven’s sake – keep everything cold until you’re ready to use it!

Equipment You’ll Need

No fancy gadgets required here – just a few basics you probably already have:

• Rolling pin (or a clean wine bottle in a pinch!)
• Baking sheet lined with parchment paper
• Pastry brush for that glossy egg wash
• Sharp knife or pizza cutter to slice those perfect wedges
• Mixing bowl – I like a wide, shallow one for easy dough work

That’s it! Now let’s get those hands dusty with flour.

How to Make Cranberry Rugelach

Okay, let’s get to the fun part! Making rugelach is like edible origami – simple steps that turn into something magical. Follow along and you’ll have golden, jammy spirals in no time.

Preparing the Dough

First things first – keep everything cold! I like to cube my butter and cream cheese while they’re fridge-cold, then toss them right back in the chill while I measure the other ingredients. Whisk together the flour and salt in a big bowl, then add those cold butter and cream cheese cubes. Now, the magic happens – use your fingers or a pastry cutter to work the fats into the flour until it looks like coarse crumbs with some pea-sized bits remaining. Don’t overdo it! The uneven pieces are what create those flaky layers we love.

Gently press the crumbs together into a shaggy dough – it’ll seem too dry at first, but keep pressing and it’ll come together. Divide into two equal discs (I use my kitchen scale for accuracy), wrap in plastic, and chill for at least an hour. This rest time lets the gluten relax so your dough rolls out beautifully later.

Shaping and Filling

When you’re ready to roll (literally!), take one disc out of the fridge and let it sit for 5 minutes – just enough to take the chill off so it doesn’t crack. On a lightly floured surface, roll it into a 9-inch circle about ⅛-inch thick. Here’s my trick: rotate the dough a quarter turn after every few rolls to keep it even. Spread 2 tablespoons of jam over the circle, leaving a ½-inch border (trust me, overflow is messy). Sprinkle with half the nuts.

Now the fun part! Use that pizza cutter to slice the circle into 8 wedges like a pizza. Starting at the wide end, roll each wedge up toward the point – not too tight, not too loose. Place them point-side down on your lined baking sheet. Repeat with the second dough disc. Pop the whole sheet in the fridge for 15 minutes – this quick chill helps them hold their shape in the oven.

Baking to Perfection

While they’re chilling, preheat your oven to 350°F – no hotter or the bottoms will brown too fast. Take out your chilled rugelach and give them a quick brush with beaten egg (this makes them shiny and golden), then sprinkle with sugar. I like to use my fingers to pinch the sugar so it’s evenly distributed.

Bake for 20-25 minutes – start checking at 18 minutes if your oven runs hot. You want them puffed and golden brown, with some jam peeking out temptingly. Let them cool on the sheet for 5 minutes (they’ll be too fragile to move right away), then transfer to a rack. Try to resist eating them immediately – the jam is lava-hot! Though I won’t judge if you “test” one while warm…

Tips for Perfect Cranberry Rugelach

After burning through more batches than I’d care to admit, here are my hard-won secrets for rugelach that’ll make you look like a pastry pro:

Keep it cold, cold, cold: Warm dough is a nightmare to work with. If your butter starts melting while rolling, pop everything back in the fridge for 10 minutes. I even chill my rolling pin sometimes!

Jam strategy: Use the back of a spoon to spread jam thinly and evenly – thick globs will ooze out during baking. Leave that ½-inch border or you’ll have a sticky mess.

Rolling trick: If your wedges won’t stay rolled, lightly moisten the pointy tip with water before the final roll – it acts like edible glue.

Golden rule: That egg wash isn’t just for looks – it helps the sugar stick and gives that perfect crisp finish. Don’t skip it!

Serving and Storing Cranberry Rugelach

Nothing beats biting into a cranberry rugelach still slightly warm from the oven – that melt-in-your-mouth flakiness paired with a steaming cup of coffee is absolute bliss. For gatherings, I love arranging them on a vintage cake stand with sprigs of rosemary for a festive touch. They’ll keep beautifully in an airtight container at room temperature for 3 days, but good luck keeping them around that long! If you must save some, they freeze wonderfully – just thaw at room temperature and give them a quick warm-up in the oven to revive that perfect crispness.

Cranberry Rugelach Variations

Once you’ve mastered the classic version, try these fun twists to mix things up! My personal favorite? Adding a teaspoon of orange zest to the jam – that citrusy zing cuts through the richness beautifully. For chocolate lovers (and honestly, who isn’t one?), drizzle melted dark chocolate over the cooled rugelach. Feeling fancy? Swap half the walnuts for chopped pistachios and sprinkle with sea salt before baking. The possibilities are endless – make it your own!

Cranberry Rugelach FAQs

Can I freeze these before baking?
Absolutely! After shaping, place the unbaked rugelach on a parchment-lined sheet and freeze solid, then transfer to a freezer bag. They’ll keep for 3 months – just add a few extra minutes to the bake time straight from frozen. No thawing needed!

My jam always leaks out – help!
Oh, I’ve been there! Make sure your jam isn’t too runny (cook it down a bit if needed) and leave that ½-inch border around the edge. Chilling the shaped rugelach before baking also helps seal everything in place.

Can I use dried cranberries instead of jam?
You could, but you’ll lose that signature gooey texture. If you try it, chop them very fine and soak in hot water first to plump them up. Honestly though? The jam’s tang is what makes these special.

Why did my dough get tough?
You probably overworked it when mixing or rolling. Remember – handle it gently like you’re giving it a light hug, not a wrestling match! Cold ingredients and minimal handling are key to that flaky magic.

Nutritional Information

Let’s be real – we’re not eating rugelach for the health benefits! But in case you’re curious, here’s the scoop per pastry (based on my exact recipe): about 120 calories, 8g fat, and 6g sugar. Remember, these numbers can change depending on your jam’s sweetness or nut choices. Everything in moderation, right? Now go enjoy that flaky, jammy goodness guilt-free!

Share Your Cranberry Rugelach Experience

Baking should be joyful, and I’d love to hear how your cranberry rugelach turns out! Did you add your own twist? Burn the first batch (no shame!)? Snap a photo and tag me – seeing your golden crescents brings me so much happiness. Happy baking, friends!

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