Rugelach Recipe - Allrecipes.com
Rugelach Recipe
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Rugelach
See how to make traditional rugelach with walnuts and raisins. See more
  • READY IN 3+ hrs

Rugelach

Recipe by  

"This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
  2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
  3. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
  4. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
  5. Preheat oven to 350 degrees F (180 degrees C).
  6. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
  7. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.
Kitchen-Friendly View
  • PREP 55 mins
  • COOK 22 mins
  • READY IN 3 hrs 17 mins

Footnotes

  • Cook's Note
  • Substitute mini chocolate chips for the raisins, or use both...knock yourself out!
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2007

These were a huge hit at the office. For anyone who is having issues with filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the cinnamon/sugar mixure in the middle) before rolling. This way you can squeeze the raisins/nuts in as you roll. Also if you don't want to make the crescent shape, you can use this recipe to make roulades (exactly the same cookie, just a cinnamon roll-like shape). To do this, roll the dough out either into a rectangle or circle. Then add the toppings. Roll the dough with the filling. Then cut into 1 inch pieces. (Note: If you rolled into a circle, you'll need to cut a 1/4 inch piece off of each end before cutting the 1 inch cookie pieces.) Place seam side down for baking.

 
Most Helpful Critical Review
Dec 21, 2011

My dough came out sticky not crumbly in the food processor. Double checked-ingredients correct. I want to make a few more batches. What did I do incorrectly?

 
Nov 03, 2008

I have tried many Rugelach recipes, this was the easiest and came out the best. One note, the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is covered in sugar, it is no problem to roll out at all. Mine was never sticky I chilled for 24 hours. NEVER use table james or jellies for fillings, use Solo fillings which are specifically made to handle the hot temps of the ovens and they dont liquify as much. I used apricot and choc chips, I put nothing on top of them and they came out WONDERFUL. Company said they were stupendous, and when my company left and I finally went to have some for myself they were already gone. They lasted sbout 2 hours. Too much work to give out on platters but a nice treat for company or for family. Will truly make this again. Bakeries charges up to 7 or 8.00 a pound for these gourmet treats.

 
Apr 30, 2006

Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, white sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little white sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again.

 
Dec 09, 2006

Absolutely the best rugelach recipe that I have tried and I have tried a lot of them. Very easy to do in the food processor. I followed the recipe exactly. I chopped the walnuts and rasins in the processor also. The filling stayed put when rolling the cookie by simply pressing it onto the dough as the recipe stated. Most rugelach I have made leak all over the pan giving the cookie a burnt look on the bottom, but these did not do that. The flavor is wonderful! Definitely try this recipe! It is a gem!

 
Oct 30, 2003

Jackie, this Rugelach recipe was fantastic! The only thing you didn't mention was to make sure and throw some flour on the rolling surface and rolling pin to prevent the mixture from sticking and to help it cut and roll better. I made a batch of 48 for Christmas (I also added cherry jelly + crushed almonds as filling) and they completely disappeared. On New Year's I doubled the recipe and they vanished again! Next time I know better and will quadruple it. Thanks.

 
Feb 02, 2009

I can't say enough about this recipe. It is my new standard holiday gift. My son and I found that we could easily get 64 cookies out of this recipe and still have decent sized cookies. We made three varieties: raspberry all fruit jam and chocolate chips, Apricot all fruit jam and almond paste, and Trader Joe's Apricot Orange preserves with chocolate chips. I like them all equally, however my co-workers enjoyed the raspberry chocolate best. Since making our first batch around Thanksgiving, we've made no less than 300 cookies! I found that the easiest and fastest way to make them is to roll the dough out into a rectangle shape and brush with your jam or sprinkle with your sugar mixture, add a line of the chunkier ingredients (chips, nuts, chopped fruit) as you roll. That is, roll the rectangle as you would a jelly roll and after each turn flatten it a bit while laying down a line of the chunky ingredients along the edge of the roll. When finished, cut with a pizza cutter for the perfect shape and size. This shaved at least 15 minutes off the prep. I made the first batch according to the recipe and then replaced all of the cream cheese with Neufchatel and the sour cream with 0% fat Greek yogurt. This did not change the texture or taste at all.

 
Dec 20, 2004

I rolled the dough out into rectangles instead of circles because I wanted more of a square shape for my rugelach. Then I spread a thin layer of apricot jam, before sprinkling on the nut mixture. Using a pizza cutter, I cut the dough in half horizontally, then into 7 vertical pairs. I then rolled them up log fashion and put them seam side down on the cookie sheets. I did refrigerate the dough disks overnight and then kept the prepared rugelach in the fridge at least an hour before baking. I think that this gave them almost the quality of a puff pastry. I thought this recipe to be quite a bit of work, but after tasting the results, I would use it again. I like my rugelach a bit on the moist side and this was just the best.

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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