• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Edible Gifts » Rugelach

    How to make the Best Rugelach Recipe | Step by Step Instruction

    Published: Dec 7, 2018 · Modified: Dec 3, 2020 by Pavani · 24 Comments

    265 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    This is an easy Rugelach recipe that is fool-proof and can be customized with different fillings. They turn out buttery, flaky & delicious.

    Blue printed tray with baked rugelach

    Rugelach is a traditional Jewish pastry. It is very popular in Israel and commonly found in cafes and bakeries. It is made in the form of a crescent shape by rolling a triangle of dough around the filling.

    Traditionally, they are filled with raisins and walnuts. Apple, apricot and chocolate versions are also common.

    This recipe is a very basic recipe because you can use this to make different variations by changing up the fillings. These cookies look fancy and look like you worked all day on them, but they are quite easy to make.

    I make them during the holiday season. They are perfect as edible gift for family and friends.

    Blue bowl with a stack of cranberry-nut rugelach

    Why I love this recipe

    • easy to make
    • the dough is like play dough and a dream to work with
    • perfect as holiday edible gift
    • can be customized (look for rugelach filling options in the tips section)
    • stay fresh for up to 1 week

    Ingredients

    This simple rugelach recipe has 2 components - crust and filling.

    The main ingredients for the dough are flour, butter and a healthy dose of cream cheese and sour cream. The resulting dough is almost like play dough - soft and satiny. This dough has to be chilled for at least 1 hour to help in easily rolling it out.

    The crust doesn't have any added sugar in it. All of the sweetness for the cookie comes from the filling.

    You can get creative with the fillings. I made walnut & dried cranberries. It is nutty, sweet and tart - all at the same time. Check out the tips section for few more different filling ideas.

    Instructions

    Start by making the dough: Beat the butter, cream cheese, sour cream and salt in a large bowl with a hand mixer or in the bowl of a stand mixer. Add the flour and mix until a stiff dough forms. Dough is pretty sticky, at this point.

    Divide the dough into 3 equal portions. Press into a disk, smoothing out the edges as much as possible. Wrap the discs in plastic and chill for about 1 hour, until it's firm but not too hard to work with.

    Step by step photos showing the making of the dough

    Make the filling: Process the sugar, walnuts, dried fruit and cinnamon in a processor until finely chopped and well combined.

    Filling ingredients placed in a food processor and pulsed into a coarse mixture

    To make Rugelach: Working with one piece of dough at a time, roll it out into a 10" circle on a floured surface. Brush it lightly with the warmed fruit preserves or water.

    Sprinkle half of the filling onto the round and press gently to help anchor to the dough.

    Rolled out dough, brushed with preserves and topped with filling

    Using a pizza cutter, divide the dough into 12 equal wedges, Roll each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point side down on a lined baking sheet. Repeat with the remaining dough pieces.

    Brush the rugelach with milk or cream and sprinkle with turbinado or granulated sugar.

    Step by step photos showing the shaping of rugelach

    Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.

    Bake the rugelach for 25~30 minutes or until golden brown. Remove from the oven and cool on the pan. Serve warm or at room temperature.

    Store in an airtight container for up to 5 days. Freeze for longer storage.

    Wire rack topped with baked jewish cookies

    Rugelach Pinwheels

    Are you wondering, how I ended up with these pinwheels? I did not read the recipe properly the first time. So instead of cutting the dough into wedges, I cut the dough into strips.

    That is how I ended up with these pinwheel cookies instead of the traditional rugelach shape. So, if you are in a hurry, this is another great option.

    Wire rack topped with rugelach pinwheels

    Tips

    • Feel free to use low fat cream cheese and sour cream in the recipe.
    • If the dough is left in the fridge for more than 1 hour, then leave it on the counter for about 15~20 minutes before rolling it out.
    • You can freeze the dough wrapped in plastic for up to 3 months. Thaw in the refrigerator when ready to bake.
    • Baked rugelach can be stored in an airtight container for up to 5 days. They can be frozen for up to 3 months.
    • Other Filling Ideas:
      • Cocoa filling - Mix 3 tablespoons light brown sugar, 3 teaspoons unsweetened cocoa powder, ½ teaspoon ground cinnamon and ¾ cup mini chocolate chips.
      • Spicy chocolate nut filling - Grind ½ cup lightly toasted hazelnuts or pecans and 1 teaspoon chili powder in a food processor. Melt  8 ounces bittersweet chocolate, 1 tablespoon unsalted butter, ¼ cup sugar in a microwave. Once completely melted stir in the ground nuts, ½ teaspoon salt and 1 teaspoon vanilla extract. 

    More Jewish inspired recipes to try

    • Cholent (Vegan stew)
    • Potato Latkes
    • Chocolate chip Mandelbrot
    • Pletzel
    • Vegan seeded challah bread
    Blue bowl with stack of rugelach

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Wire rack with Rugelach

    Easy Rugelach

    This Rugelach recipe is easy to make and can be customized with filings in many different ways. They are buttery, flaky and oh-so delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 1 hr 50 mins
    Course: Dessert
    Cuisine: jewish
    Servings: 36 Rugelach

    Ingredients

    For the Crust:

    • 2 sticks Unsalted Butter, at room temperature (16 tablespoons/ 1 cup)
    • ¾ cup Cream Cheese (I used low fat and it worked fine)
    • ⅓ cup Sour cream (full fat or low fat)
    • ½ teaspoon Salt
    • 2 cups All purpose flour

    For the Filling:

    • ½ cup Brown sugar
    • 1 cup Walnuts, chopped
    • ½ cup Dried Cranberries, raisins or Currants
    • 1 tablespoon Ground Cinnamon
    • ⅓ cup Fruit preserves, warmed

    For the Topping:

    • As needed Milk or Cream
    • As needed Turbinado or Granulated Sugar

    Instructions

    For the Crust:

    • Beat the butter, cream cheese, sour cream and salt in a large bowl with a hand mixer or in the bowl of a stand mixer. Add the flour and mix until a stiff dough forms. Dough is pretty sticky, at this point.
      2 sticks Unsalted Butter, at room temperature (16 tablespoons/ 1 cup), ¾ cup Cream Cheese (I used low fat and it worked fine), ⅓ cup Sour cream (full fat or low fat), ½ teaspoon Salt, 2 cups All purpose flour
    • Divide the dough into 3 equal portions. Press into a disk, smoothing out the edges as much as possible. Wrap the discs in plastic and chill for about 1 hour, until it's firm but not too hard to work with.*

    For the Filling:

    • Process the sugar, walnuts, dried fruit and cinnamon in a processor until finely chopped and well combined.
      ½ cup Brown sugar, 1 cup Walnuts, chopped, ½ cup Dried Cranberries, raisins or Currants, 1 tablespoon Ground Cinnamon

    To make Rugelach:

    • Working with one piece of dough at a time, roll it out into a 10" circle on a floured surface. Brush it lightly with the warmed fruit preserves or water.
      ⅓ cup Fruit preserves, warmed
    • Sprinkle half of the filling onto the round and press gently to help anchor to the dough.
    • Using a pizza cutter, divide the dough into 12 equal wedges, Roll each wedge, beginning with the wide end and ending with the narrow end. Place the rolls point side down on a lined baking sheet. Repeat with the remaining dough pieces.
    • Brush the rugelach with milk or cream and sprinkle with turbinado or granulated sugar.
      As needed Milk or Cream, As needed Turbinado or Granulated Sugar
    • Preheat the oven to 350°F. Refrigerate the rugelach while the oven is preheating.
    • Bake the rugelach for 25~30 minutes or until golden brown. Remove from the oven and cool on the pan. Serve warm or at room temperature.
    • Store in an airtight container for up to 5 days. Freeze for longer storage.

    Notes

    • Feel free to use low fat cream cheese and sour cream in the recipe.
    • If the dough is left in the fridge for more than 1 hour, then leave it on the counter for about 15~20 minutes before rolling it out.
    • You can freeze the dough wrapped in plastic for up to 3 months. Thaw in the refrigerator when ready to bake.
    • Baked rugelach can be stored in an airtight container for up to 5 days. They can be frozen for up to 3 months.
    • Other Filling Ideas:
      • Cocoa filling - Mix 3 tablespoons light brown sugar, 3 teaspoons unsweetened cocoa powder, ½ teaspoon ground cinnamon and ¾ cup mini chocolate chips.
      • Spicy chocolate nut filling - Grind ½ cup lightly toasted hazelnuts or pecans and 1 teaspoon chili powder in a food processor. Melt  8 ounces bittersweet chocolate, 1 tablespoon unsalted butter, ¼ cup sugar in a microwave. Once completely melted stir in the ground nuts, ½ teaspoon salt and 1 teaspoon vanilla extract. 

    Nutrition

    Serving: 1Rugelach | Calories: 119kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 60mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Edible Gifts

    • Namoura squares on a grey plate
      Lebanese Namoura Cake Recipe
    • Top view of a grey plate with tutti frutti cookies.
      Tutti Frutti Cookies Recipe
    • Chocolate Burfi Recipe using Ricotta Cheese
    • Top view of a tutti frutti cake.
      Eggless Fruit Nut Cake | Video
    265 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. themadscientistskitchen

      January 10, 2019 at 1:54 am

      Bookmarking such an awesome share. I love the filling and the shape. Thanks

      Reply
    2. Padmajha PJ

      February 19, 2019 at 4:54 am

      Such a lovely bake Pavani! Its tea time and i would love to a have a few now with my cuppa!

      Reply
    3. Dawn Cohen

      December 19, 2022 at 5:34 pm

      Why do you say to divide the dough into three portions and then use half the filling for one portion? That's only only enough for 2 batches and you have a third portion of dough

      Reply
      • cookshideout

        December 20, 2022 at 6:42 pm

        Hi Dawn, Thank you for pointing that out. I've updated the quantities of the filling to make 3 portions. Happy Baking. Best, Pavani

        Reply
    « Older Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    265 shares