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Basic Rugelach

This Basic Rugelach recipe is easy to make and can be customized with filings in many different ways. They are buttery, flaky and oh-so delicious.
Prep Time20 mins
Cook Time30 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: jewish
Servings: 36 Rugelach
Author: Pavani


For the Crust:

  • 2 Sticks (16tbsp, 1cup) Unsalted Butter, at room temperature
  • ¾ cup Cream Cheese (I used low fat and it worked fine)
  • 1/3 cup sour cream
  • ½ tsp salt
  • 2 cups all purpose flour

For the Filling 1:

  • ¼ cup brown sugar
  • ½ cup Walnuts, chopped
  • ¼ cup Dried Cranberries, raisins or Currants
  • tsp Ground Cinnamon
  • 2 tbsp Fruit preserves, warmed

For filling 2:

  • 1 tbsp brown sugar
  • 1 tsp Unsweetened Cocoa powder
  • ¼ tsp Ground Cinnamon
  • ¼ cup Mini Chocolate Chips

For the Topping:

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


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.
  • 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.

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.
  • 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.
  • 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.


  • Filling 1 is enough to fill 2 dough pieces and the chocolate filling 2 is enough for 1 dough ball.
  • I had to leave them to chill overnight, so I left them out on the counter for about 1 hour to get to room temperature.