• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Buttery Rugelach

  • Recipe Submitted by on

Category: Cookies, Desserts

 Ingredients List

  • 1 1/4 c Unsalted butter; divided and
  • -softened, (2 1/2 sticks)
  • 1 pk Cream cheese; softened, (8
  • -ounces)
  • 2 1/4 c All-purpose flour
  • 1 c Finely chopped pecans
  • 1/2 c Sugar
  • 3 ts Ground cinnamon
  • 1/2 c Golden raisins; softened*
  • 2 tb Sugar
  • 1/2 c Raspberrry or apricot
  • -preserves


*to soften raisins, soak in warm water for 30 minutes. Cream 1 cup butter
and cream cheese until smooth. Gradually beat in flour (dough will be soft
and sticky). Divide dough into fourths; using floured hands, flatten each
fourth to 1-inch thick circle. Wrap in plastic wrap; refrigerate overnight.
Line cookie sheet with parchment paper. Mix pecans, 1/2 cup sugar, raisins
(drained) and 2 teaspoons cinnamon for topping. Preheat oven to 350
degrees. On floured surface, roll each fourth of dough into an 11-inch
square. Melt remaining 1/4 cup of butter. Brush surface with butter. Spread
each fourth with 2 tablespoons preserves. Sprinkle evenly with nut mixture
and roll up gently to form log shape. Trim edges. Cut into 1-inch pieces.
Brush tops lightly with remaining butter; sprinkle with topping mixture.
Bake for 20 to 25 minutes. Makes 3 dozen.

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