• Prep Time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 32

Rugelach Recipe

  • Recipe Submitted by on

 Ingredients List

  • For the Dough:
  • 1/2 cup butter softened (1 stick)
  • 4 ounces cream cheese softened
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (5 ounces) all-purpose flour
  • For the Filling:
  • 1/3 cup (2 1/3 ounces) sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup apricot jam
  • 1 cup (4 ounces) California walnuts chopped fine, or walnut meal, see notes
  • 1/2 cup (2 1/2 ounces) raisins chopped
  • 2 tablespoons butter melted


For the Dough:
In a stand up electric mixer fitted with the paddle, or a large mixing bowl with a hand-held electric mixer, beat the butter, cream cheese, sugar, and vanilla on medium speed until it is thoroughly combined, light, and fluffy, about 3 to 6 minutes. Scrape down the bowl and beaters as necessary. Reduce the speed and slowly mix in the flour, about 30 seconds.

On a floured working surface, turn the dough out and divide into 2 equal pieces. Wrap tightly in plastic wrap and refrigerate until firm, about 60 minutes.

For the Filling:
In a small mixing bowl, combine the sugar and cinnamon together.

To Assemble the Cookies:
Preheat oven to 375 degrees and place the racks at the upper-middle and lower-middle positions. Prepare two baking sheets with parchment paper.

On a lightly floured surface, roll out each piece of dough into an 11-inch circle, about 1/4-inch thick. On each round, spread 1/4 cup of jam and sprinkle 1/2 cup of the nuts and 1/4 cup of the raisins. Then, evenly sprinkle 1 tablespoon of the cinnamon-sugar mixture.

Cut each round into 16 even wedges using a knife or pizza cutter. beginning at the wide end, roll each wedge up into a cookie. Place each cookie on the prepared sheet ensuring the pointed end is underneath the cookie. Space the cookies about 2 inches apart.

Using a pastry brush, brush the melted butter over the cookies and sprinkle the remaining cinnamon-sugar over the top. Bake the cookies until they have slightly puffed and are a pale gold, about 20 minutes, rotating and switching the position of the baking sheets halfway through.

Transfer the hot cookies immediately to a wire rack and allow to cool completely before serving, about 60 minutes.

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