Guava rugelach made with cream cheese based dough and filled with guava jam, cinnamon sugar, and chopped walnuts.
It’s part cookie, part pastry, and all delicious. Guava rugelach is my go-to when I want a cookie that feels fancy and is great for sharing!
Rugelach is a rolled pastry traditionally from Eastern Europe. It’s usually filled with fruit preserves, nuts, or chocolate. I opted for a tropical twist with guava jam because tangy-sweet guava pairs so well with cream cheese.
Not a guava fan? No problem. This dough is endlessly adaptable! Swap in different fruit jam. Try raspberry rugelach or chocolate hazelnut rugelach.
Table of Contents
Highlights
- Easy cream cheese dough comes together in one bowl
- Make-ahead friendly –dough and assembled cookies freeze beautifully
- Big flavor payoff
- Yields 48 cookies perfect for holiday cookie trays, gifting, or freezing for later
How to Make Guava Rugelach
There are two ways to fill and assemble these little treats:
- the traditional crescent shape
- slice and bake round shape
Crescent Shape Method
- Roll dough out to a circle. Spread guava jam all over the surface.
- Sprinkle cinnamon sugar and finely chopped walnuts all over.
- Divide dough into 12 equal sized wedges (like a pizza!).
- Starting from the outside, roll the dough inward.
Slice and Bake Method
I was introduced to this “slice and bake” method from Dorie Greenspan’s Baking Chez Moi. Learn more about the process in this raspberry rugelach recipe post.
It makes rugelach production a breeze! It’s definitely a time saver and great for the busy holiday season.These slice and bake rugelach are much smaller bite size pieces.
FAQs
Yes! It works well, though it’s thicker and takes a little more effort to spread evenly over the dough.
This usually means your cream cheese was extra soft or your kitchen is warm. Pop the dough back in the fridge for 15–20 minutes to firm up before continuing.
Guava Rugelach
Ingredients
Dough:
- 1 cup unsalted butter, (227 g) softened
- 8 oz brick style cream cheese, (227 g) softened
- 2 cups all-purpose flour, (260 g)
- ½ teaspoon kosher salt
Filling:
- 6 Tablespoon guava jam
- ½ cup toasted walnuts, (65 g) finely chopped
- ¼ cup light brown sugar, (50 g)
- ¼ cup granulated sugar, (50 g)
- ½ teaspoon ground cinnamon
Egg Wash:
- 1 large egg white
- 2 teaspoon water
- pinch kosher salt
Instructions
Dough:
- In the bowl of a stand mixer fitted with paddle attachment, beat together butter and cream cheese until smooth. Add salt and flour. Mix on low speed until ingredients are incorporated.
- Transfer to clean work surface. Divide into 4 equal parts. Flatten each to a disk. Wrap in plastic wrap and let chill in the fridge for least 1 hour (up to 24 hours) until firm.
Filling:
- In a small bowl, combine finely chopped walnuts, brown sugar, sugar, and cinnamon. Set aside.
Egg Wash:
- Whisk together egg white, water, and salt. Set aside.
Assembly:
- Preheat oven to 350°F. Line several baking sheets with parchment paper. Set aside.
- Work with one chilled dough disk at a time. On a lightly floured surface, roll dough to a circle about ¼-inch thick. Spread 1½ tablespoon guava jam all over surface. Sprinkle about 2½-3 tablespoons of cinnamon sugar nut mixture over jam.
- Using a sharp knife (pizza cutter or bench scraper), cut the dough into 12 equal wedges (triangles). Beginning with the wide outside edge, roll dough inwards. Place rolled pastry onto prepared baking sheet, making sure to keep the small tucked end underneath the pastry. Space pastries about 2 inches apart.
- Repeat with remaining three portions of dough.
- Lightly brush rolled pastries with egg wash. Sprinkle additional cinnamon sugar mixture on top.
- Bake for 18-20 minutes until lightly golden brown. Let cool in pan for 3-5 minutes before transferring to wire rack. Cool to room temperature.
Notes
- For best results, use full-fat block style cream cheese.
- Do not overfill the rugelach. The filling will ooze out creating a mess causing the rugelach to stick to the parchment paper.
- Baked guava rugelach will keep stored in a container at room temperature for up to 4 days.
- If dough gets too sticky, return dough to fridge and allow to cool.
- See post regarding freezing and making ahead.
- See post regarding “slice and bake” method.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Freezing Rugelach For Later:
Assembled rugelach (without the egg wash) can be frozen and saved for later.
Place assembled rugelach on parchment lined baking sheet. Keep in the freezer for 15-30 minutes until frozen solid. Remove from parchment and transfer to airtight bag or container.
Frozen rugelach will keep for up to 3 months.
Bake frozen rugelach in standard 350 degree F oven. Brush with egg wash. Add 2-3 minutes baking time to account for frozen dough.
Slice and Bake Method:
- Roll dough into a rectangle about 12×16-inches. Spread jam over surface. Sprinkle cinnamon sugar nut mixture on top.
- Starting at the long end, carefully roll up dough into a tight log. Place roll seam side down onto parchment lined baking sheet. Repeat with remaining dough portions.
- Cover logs and let sit in the freezer for 15-20 minutes until almost solid.
- Use a sharp knife (or serrated knife) to cut logs into 1-inch thick slices. Place slices on parchment lined baking sheet, seam side down.
- Brush tops of slices with egg wash and sprinkle cinnamon sugar mixture on top. bake for 15-18 minutes.
Lovely and light – not a heavy cookie. I think I went too heavy on the homemade guava jam because I did get seepage, but just cracked it off. I used a more liquid type of cream cheese which made the dough very soft and a little difficult to roll up – will have to try again with Philidelphia instead – is that why there is an asterisk (*) beside cream cheese on the ingredient list? I didn’t see a reference to it in the notes.
Can I use guava paste instead of guava jam? If not, is there something I should change? Less sweet is best for us!
Yes! Guava paste will work. However, it may be a little difficult spreading the paste on the dough.
That one seems to be a lovely bake!