Rugelach II

Rugelach II

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"Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking."
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servings 112 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
  2. In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
  3. Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
  4. Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
  5. Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
  6. Bake 12 - 15 minutes.


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Good recipe. I made roulades instead of rolling out the circles and found it much easier. Also, followed my aunts old recipe and rolled the dough between two sheets of plastic wrap (she origin...

Following the recipe exactly, I determined that something must be wrong with the quantity of flour required. The dough was more like frosting than cookie dough, very "wet". I rolled it out a...

I've made these cookies three or four times now and everyone loves them and asks for the recipes. Very addictive. I have to hide them from my fiance or he'll eat a dozen in one sitting. Mmmmm...

I followed the directions exactly and left the dough in the refrigerator for about 2 hours. When I took it out and tried to roll it, it wouldn't roll smoothly and started cracking (don't know wh...

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