Super Easy Buttery and Flaky mini Rugelach Recipe

Mini Croissant Cookies also known as rugelach, rogaliki, italian butterhorns, german nusshörnchen.

———————————- RECIPE ————————————
1/2 cup soft butter (115g) (at room temperature)
2/3 cup cream cheese (at room temperature)
1 tbsp brown sugar
1 tbsp honey or maple syrup
2/3 cup whole grain flour (75g)
2/3 cup all-purpose flour (75g)
1 cup hazelnuts, ground
4 tbsp brown sugar


  1. Mix together cream cheese, soft butter, sugar and honey.
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  3. Add flour. Stir until all ingredients come together.
  4. Wrap and place in the fridge for 1 hour / overnight.
  5. Devide the dough in half (keep in the fridge)
  6. On a floured work surface, roll out the dough into a 10 inch round circle.
  7. Top with a sprinkle of sugar and nut over the dough.
  8. Cut the dough in a criss cross pattern of 4 equal wedges and then each wedge in 4 triangle slices. (you’ll end up with 16 wedges)
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  10. Starting at the wide end, roll up each wedge into a crescent roll.
  11. Transfer the cookies to parchment lined cookie sheets.
  12. Repeat with the remaining dough.
  13. Brush with milk and sprinkle with nuts.
  14. Bake in a preheated oven at 355 F (180 C), for about 25 – 30 minutes or until golden brown in colour.
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  16. Allow the cookies to cool.

❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

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