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Rugelach III

"A melt in your mouth cookie with an apricot filling that people beg for every year."
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32 m servings 100 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

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.

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  1. In a medium bowl, cream together the butter and cream cheese. Beat in 1/4 cup of sugar and vanilla. Combine the flour and salt; stir until well blended. Turn out dough onto a piece of plastic wrap and press together to form a ball. Divide the ball into 4 portions, wrap each one in plastic and refrigerate for at least 2 hours or overnight.
  2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, toss together the brown sugar, 6 tablespoons white sugar, 1/2 teaspoon of cinnamon and the chopped dried apricots. Set aside.
  3. Roll out each portion of dough into a circle about 1/8 inch thick. Spread about 2 tablespoons of the apricot preserves over each circle, then sprinkle each one with some of the dried apricot mixture. Using a knife, cut each circle into 12 wedges like a pizza. Starting at the wide end, roll each piece individually up towards the point. Bend the ends around to form a crescent. If dough is sticky, return it to the refrigerator to chill. Place rugelach point sides down, two inches apart into a parchment lined or greased baking sheet. Brush with milk then sprinkle with a mixture of the remaining 1 teaspoon cinnamon and 2 tablespoons sugar.
  4. Bake for 16 to 18 minutes in the preheated oven, until golden. Rotate the cookie sheet halfway through to ensure even baking. Remove from baking sheet to cool on wire racks.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 18
  1. 25 Ratings

Most helpful positive review

This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be stick...

Most helpful critical review

They were too hard and fell apart. Otherwise okay.

Most helpful
Most positive
Least positive

This was my first attempt at rugelach too and I found the process time consumming but worth it. The dough was very easy to make. Be sure to use flour when rolling it otherwise it will be stick...

This was my first attempt at Rugelach. I can't believe how good it is! I used a different preserve for each ball of dough and they were all excellent! My only advice is to heavily grease your...

I've made these Rugelach about 3 times already and they are always such a hit, now that Christmas is nearing am going to be making these non stop to give away as gifts. It really is time consumi...

These are great ! I made the chocolate israeli version ,which I happen to enjoy, because they had cinnamon to the cocoa. I used low fat cream cheese to cut down on some of the fat. I finished t...

This is the same recipe that is listed on the Food network by Ina Garten. And it is very good.

De-lish. I used raspberry jam and chopped pecans for my filling, but the top coating is great!

wow what a great recipe everyone loved it and so easy to make.. thanks

Was never a huge fan of store bought rugelach and then I made these...they are YUMMY!

Yummy! I love rugelach and anything with apricots. So, these are the best rugelach ever! The dough was a snap to make. You're done before you know it. The assembly requires a bit of patience, bu...