Rugelach

Why You’ll Love This Recipe

This rugelach recipe offers a perfect balance of buttery, flaky dough and a rich, sweet filling. The cream cheese-based dough is easy to work with and bakes into a tender pastry, while the filling provides a delightful blend of nuts, cinnamon, and sweetness. Whether you’re a seasoned baker or new to pastry-making, this recipe is straightforward and rewarding, yielding impressive results that are sure to impress family and friends.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• All-purpose flour

• Salt

• Unsalted butter​

• Cream cheese​

• Egg yolk​

For the Filling:

• Light brown sugar​

• Granulated sugar

• Walnuts​

• Raisins​

• Ground cinnamon​

For Assembly:

• Jam (such as apricot or raspberry)

• Egg wash (1 egg beaten with 1 teaspoon water or milk)​

• Granulated sugar or coarse white sparkling sugar, for sprinkling​

Directions

1. Prepare the Dough:

   • In a food processor, combine the flour and salt, pulsing a few times to mix.​

   • Add the cold, cubed butter, cream cheese, and egg yolk to the processor. Pulse until the mixture forms large, curd-like pieces.​

   • Transfer the crumbly dough onto a work surface, knead gently until it comes together, and shape it into a square or rectangle.​

   • Divide the dough into four equal portions, flatten each into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.

2. Make the Filling:

   • Wipe out the food processor and add the brown sugar, granulated sugar, walnuts, raisins, and cinnamon. Pulse until the nuts and raisins are finely chopped and the mixture is well combined. ​

3. Assemble the Rugelach:

   • Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.​

   • On a lightly floured surface, roll out one disk of dough into a 10- to 11-inch circle, just under 1/8-inch thick.​

   • Spread a thin layer of jam over the dough, leaving a small border around the edges.​

   • Sprinkle approximately 1/2 cup of the filling mixture evenly over the ja

   • Gently press the filling into the dough to help it adhere.​

   • Using a pizza cutter or sharp knife, cut the dough into 12 equal wedges

   • Starting from the wide end of each wedge, roll up toward the point to form a crescent shape.​

   • Place the rolled pastries point-side down on the prepared baking sheet, spacing them about 1 inch apart.​

   • Repeat with the remaining dough disks and filling. ​

4. Bake the Rugelach:

   • Lightly brush each pastry with the egg wash and sprinkle with granulated or coarse sugar.​

   • Bake for 25 to 30 minutes, until the rugelach are golden browns

   • Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. ​

Servings and Timing

• Servings: Approximately 48 cookies

• Prep Time: 45 minutes​

• Cook Time: 25 to 30 minutes​

• Chilling Time: At least 2 hours​

• Total Time: Approximately 3 hours 15 minutes​

Variations

• Chocolate Rugelach: Replace the fruit and nut filling with a mixture of finely chopped chocolate and a sprinkle of cinnamon. ​

• Savory Rugelach: Experiment with savory fillings such as herbed cream cheese and smoked salmon or pesto and sun-dried tomatoes for a unique twist on this classic pastry.

Storage/Reheating

• Storage: Store cooled rugelach in an airtight container at room temperature for up to 5 days. For longer storage, place them in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag or container and freeze for up to 3 month

• Reheating: Enjoy rugelach at room temperature or warm them in a preheated 300°F (150°C) oven for 5-10 minutes until heated through.​

FAQs

What is the origin of rugelach?

Rugelach is a traditional Jewish pastry that originated in the Ashkenazi Jewish communities of

Rugelach

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Discover the perfect rugelach recipe — a traditional Jewish pastry known for its tender, flaky cream cheese dough and rich, sweet filling. With step-by-step instructions, this easy homemade rugelach is ideal for holidays or anytime you crave a delicious, buttery treat.

• Author: Laura
• Prep Time: 45min
• Cook Time: 30min
• Total Time: 3 hours 15 minutes
• Yield: About 48 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Jewish, Eastern European
• Diet: Vegetarian

Ingredients

For the Dough:

2 cups all-purpose flour

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, cold and cubed

8 oz cream cheese, cold and cubed

1 large egg yolk

For the Filling:

⅓ cup light brown sugar

⅓ cup granulated sugar

1 cup walnuts

½ cup raisins

2 teaspoons ground cinnamon

For Assembly:

½ cup jam (apricot or raspberry recommended)

1 egg beaten with 1 teaspoon water or milk (egg wash)

Granulated sugar or coarse white sparkling sugar, for sprinkling

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Instructions

Prepare the Dough:

1. In a food processor, pulse together flour and salt.

2. Add butter, cream cheese, and egg yolk; pulse until the dough forms coarse curds.

3. Transfer to a work surface, knead lightly, and form into a square.

4. Divide into four disks, wrap, and chill for at least 2 hours or overnight.

Make the Filling: 5. Wipe the processor clean. Pulse brown sugar, granulated sugar, walnuts, raisins, and cinnamon until finely chopped.

Assemble the Rugelach: 6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. 7. Roll out one dough disk into a 10–11-inch circle. 8. Spread with jam and sprinkle about ½ cup filling evenly. 9. Press filling gently into dough. 10. Cut into 12 wedges and roll each from wide end to tip. 11. Place on baking sheet, point side down. Repeat with remaining dough.

Bake: 12. Brush rugelach with egg wash and sprinkle with sugar. 13. Bake 25–30 minutes, until golden brown. 14. Cool on sheet briefly, then transfer to wire rack to cool completely.

Notes

• Make ahead: Rugelach dough can be chilled for up to 3 days or frozen for up to 1 month.

• Filling options: Swap in mini chocolate chips, dried cranberries, or poppy seed paste for different variations.

• Savory twist: Try pesto and sun-dried tomato or herbed cream cheese for a savory version.