Best Ever Rugelach Recipe -
Best Ever Rugelach Recipe
  • READY IN 3+ hrs

Best Ever Rugelach

Recipe by  

"Simple and simply fantastic - cottage cheese makes these cookies light and tasty!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    50 mins
  • COOK

    20 mins

    3 hrs 10 mins


  1. Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
  2. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  3. Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
  4. Bake in the preheated oven until golden brown, 18 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2009

Absolutely incredible! Takes a little time but wow! So worth the results. I took it to a party and it was the hit. 4 people asked for the recipe. Its definitelymy new favorite and a keeper for the recipe box. Enjoy. You won't be disappointed.

Most Helpful Critical Review
Mar 03, 2014

I thought the recipe was fairly good, but definitely warn that you want to be sure to *fully* cool them before packaging. I also agree that the filling might have been a bit much - it definitely spilled over a lot!


11 Ratings

Jul 19, 2010

I made these for a party and there was an empty plate by the end. Everyone loved these and I wish I had doubled the recipe. Unbelievable easy to make and delicous and they freeze very well. The only change I would make would be to add a little more filling to each rugelach. This recipe is definitely a keeper.....and I passed it along to all those who were at the party.

Jun 10, 2010

I was afraid these were going to be too sweet, but they were perfect!! I make the recipe exactly as written but without the orange marmalade. These are more like a pastry than a cookie. My daughter who normally doesn't like nuts or raisins loved them!! She suggested I try making them using chocolate chips...This might work with chocolate chips, coconut and walnuts...hummm??? Thank you for a great recipe, Sandy!!

May 19, 2011

I can not say if these are the best since I've never had them before but I truly liked these. Since I didn't have apricot jam I used strawberry preserves and black berry preserves. They were delicious!!! Don't try making them bigger... they unfold! Oops.

Nov 21, 2011

I found this recipe some time ago and sound good so tried it today but wish I had read the reviews first. Flavor was good but next time I will put them close together so that the syrup doesn't burn. I made them just as recipe suggested. Glad to hear they freeze well as can't eat them all when fresh to many for just the 2 of us

Jun 01, 2011

These were tasty, but much of the filling leaked out and burnt onto my cookie sheet. After breaking off the burnt filling and arranging them attractively on a plate, my husband and his family devoured them. They haven't had them since they sold their condo in Florida where they would eat them frozen and fight over who at who's piece(s). For the record, I tried them frozen and thought it was decent, but weird. I'd much rather eat them at room temperature, but to each his own, right?

Dec 28, 2011

Thank you very much for sharing this recipe. Everyone loves it for its delicious taste :-)


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 56 mg
  • 2%

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

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