Rugelach Recipe

Rugelach (pronounced rug-a-lah) is a filled cookie pastry product originating in the Jewish communities of Poland.


These flaky buttery cookies are very popular in Israel, commonly found in most cafes and bakeries.


Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.


The dough is made with butter and cream cheese, the filling has jam, nuts, and spices.


Scroll down to this easy rugelach recipe and let's get baking!

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Tips for Making Rugelach

• use a ruffled edged pastry cutter for pretty edged rugelach
• store these in an airtight container
•  these will freeze up to 5 months
• always preheat the oven
• use butter only and full-fat cream cheese
• always refrigerate the dough

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Favorite Fillings

1. Nutella
2. fruit preserves like strawberry or raspberry plus the addition of mini chocolate chips
3. butter cinnamon and sugar with nuts
4. other dried fruits instead of raisins like dried cherries craisins, chopped fig or dates
5. apples and cinnamon (raw peeled and diced apples) I have used red raspberry, melted chocolate and walnuts, and apricot jam for fillings.

The cookie is simple to make and basic so fill it with whatever you like.


There are plenty of recipes out there for this Jewish-style cookie I have tried but I always come back to mom's tried and true recipes I have had hers since the early 1960s.

Rugelach Recipe

Yield: 40

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 10 MinInactive time: 30 MinTotal time: 55 Min

This is a cream cheese chilled dough filled with a jam and cinnamon nut mixture.

Ingredients

• Dough
• 1/2 lb. butter (2 sticks)
• 1/2 lb. cream cheese (8 oz)
• 1/2 cup powdered sugar 
• 1- 1/2 cups flour
• Filling:
• 1/2 cup sugar
• 1 cup chopped coarsely of walnuts
• 2 1/2 teaspoons cinnamon
• 1 jar seedless raspberry jam

Instructions

1. Mix all together using a heavy-duty mixer or by hand kneading the dough until well blended with all the above ingredients. 
2. Chill dough wrapped in plastic or wax paper overnight. 
3. Remove from the refrigerator a 1/2 hour before rolling.
4. Roll out on a cutting board.
5. Cut into triangles, like a pie, fill with your preferred filling, and roll up to the tips.
6. Bend each end into a crescent moon shape and place on parchment paper or Silpat mat.
7. You can brush with egg and sprinkle with coarse or granulated sugar before baking.
8. Bake at 375 degrees until browned on top for around 11 minutes.

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rugelach cookies, cream cheese dough, filled cookies

cookie recipes, Christmas cookie recipes, filled cookie recipes

Jewish, American

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