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    Home » Cookies » Rugelach

    Rugelach

    By Wendy Sondov · Published: Dec 6, 2019 · Modified: Nov 8, 2020 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Rugelach are light and crisp pastry dough crescents rolled up around your choice of delicious fillings. Whether you fill them with chocolate, jam, or nuts these cookies will be a hit at all holiday gatherings. Make plenty to share for cookie exchanges, care packages, and gifting.

    First Published: December 7, 2012 Last Updated: December 6, 2019

    Rugelach on a napkin

    This recipe was originally posted 7 years ago!  Creating these rugelach was my first experience baking these wonderful cookies. I was pleasantly surprised at how easy they are to make and have made them every year since!

    When my friend Laurel asked if I was going to write a post for Chanukah. I told her, “Sure!” Really, I had no idea what I was going to write about. In my house we have a cut-out lemon cookie that is a Chanukah tradition, not traditional but a personal tradition.

    I have made them for decades. Friends and family look forward to the annual star-shaped cookie bake-a-thon. However, I just posted about cut-out cookies. A little variety was called for. I’ll make a point of sharing the lemon cookie next Chanukah. I began a search for mail-able  Chanukah treats.

    For those that don’t know but are curious; Chanukah celebrates the triumph of light over darkness. In 165 BCE, oil was needed to rededicate the Temple of Jerusalem.

    There was only enough purified oil to last for one night. A miracle occurred when the oil lasted the eight nights required to purify more oil. Not surprisingly then, most traditional Chanukah food involves oil.

    Fried stuff like latkes (potato pancakes) and sufganiot (jam filled doughnuts) are delicious but they don’t ship well. Who wants a Chanukah care package filled with 3 day old doughnuts?

    closeup of rugelach

    Rugelach is a Jewish pastry cookie that is popular year round but is especially traditional at Chanukah (for no logical reason that I can determine).  Rugelach is a funny sounding Yiddish word. That final guttural “ch”, it isn’t easy to say.  Confusing to some people, the word sounds a lot like the salad green, arugula.

    I told my daughter, over the phone, that I was elbow deep in rugelach and she wanted to know why I was making so much salad.(She would have known better than to ask why I was making so many cookies.) Despite the name, rugelach is easy to make and ships well. It continues to taste delicious for up to 5 days.

    I had never made rugelach before. I did “some” (read that as hours and hours) research on the internet and perused 4 or 5 cook books. This is what I learned.

    There are skazillion recipes for rugelach on the internet and every cookbook, from Martha Stewart to Dori Greenspan, includes a version. Even Cooks Illustrated chimes in. But the thing is, they are all basically the same recipe and the only thing that really sets one apart from the others is the filling used.

    close up of rugelach made in a log and sliced

    Rugelach pastry is most often made with either cream cheese (one 8 oz. brick) or sour cream (¾ cup). The flour amount is consistently 2 cups.

    Cooks Illustrated ups the flour a tiny bit (2 ¼ cups) and then adds the cream cheese plus 2 tablespoons of sour cream. The best of both worlds, maybe?

    The sour cream pastry is a little bit flakier than the cream cheese version but the taste is almost the same. As for sugar in the dough, recipes ranged from no sugar at all to ¼ cup. Oddly, I thought, there was very little taste difference.

    Traditionally, rugelach are rolled up triangles resembling little cookie croissants. Using the same recipe, it is also easy to make a slice-and-bake rugelach log. I think this is a great idea for make-ahead cookies or to bake only a few when the urge strikes.

    Instead of rolling the dough into a circle, you roll the dough into a long rectangle. Spread the filling and roll the rectangle from one of the long sides. Wrap in plastic and freeze for up to one month.

    rugelach on a wire cooking rack

    The difference is in the fillings. Traditional filling includes apricot or raspberry jam, cinnamon sugar, walnuts, raisins, and maybe chocolate.

    My personal lack of experience with rugelach has to do with those walnuts and my intense allergy to them. I not only can’t eat them, but I have trouble breathing in the same room as chopped walnuts. My grandmother definitely made rugelach, I just stayed away from them.

    However, rugelach can be made with any filling you desire. This time, I kept the filling resembling the traditional (jam, cinnamon sugar, and chips) just minus the nuts. Along with the basic recipe,  I am including a list of filling suggestions, gleaned from my research, that I found particularly tempting.

    step by step images collage with text overlay for preparing rugelach

    Directions for traditional rugelach

    1. Use a food processor to combine the cream cheese and butter.
    2. Add sugar and flour then pulse to combine.
    3. Divide the dough, wrap and refrigerate to chill.
    4. When ready to bake, prepare fillings.
    5. For crescent cookies roll out dough, spread with jam, sprinkle with fillings. Cut dough into 16 wedges and roll up into crescents. Freeze for 15 minutes.
    6. For slice and bake spirals, roll out dough, spread with jam, sprinkle with fiilings, then roll up into a log. Freeze for at least 1 hour, then slice into cookies.
    7. Before baking crescents or slices, coat with glaze and cinnamon sugar.
    8. Bake until golden.

    closeup of rugelach

    Tips

    • Don’t over mix the dough. Once you add the flour, pulse only 6-10 times just until the ingredients come together. If a dough ball forms, you’ve pulsed too long, resulting in tough pastry.
    • Don’t worry about rolling out a perfect circle. A lop-sided circle works just fine.
    • Don’t spread the filling all the way to the center of the circle. Leave a 1”-2” circle at the center. This will make the rolling process less messy and the pointy end will stick better to your cookie.
    • A pizza or pastry wheel is the easiest tool for cutting.
    • This one is really important. FREEZE the formed cookies for 15 minutes before baking. This will reduce spreading and create fluffier cookies.
    • Remove the rugelach from the baking sheet immediately out of the oven. Otherwise, the oozing filling makes the cookie stick to the pan.

    (The Monday Box participates in affiliate marketing programs. As an Amazon Associate I earn from qualifying purchases. Additional affiliate programs may be linked when applicable. If you chose to purchase a product after following a link on this page, I will receive a small commission, at no cost to you, which helps make The Monday Box possible.)

    Tools you may need

                          BAKING SHEETS                                               
    baking sheet

    Rugelach

    More Chanukah recipes

    Chocolate Chanukah Gelt Cookies

    Chocolate Espresso Spritz Cookies

    Chocolate Pretzel Peanut Butter Squares

    Holiday Sugar Cookies

    Homemade Chocolate Coins

    Rugelach recipe

    Whatever holiday you celebrate and bake for, rugelach are sure to become a baking tradition in your kitchen! These special cookies are requested over and over by everyone who tastes them.

    Rugelach on a napkin

    Rugelach

    Light, crispy pastry dough crescent cookies rolled up around your choice of delicious fillings.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American, European, Jewish
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Chill time: 3 hours
    Total Time: 4 hours 30 minutes
    Servings: 36
    Calories: 153kcal
    Author: Wendy Sondov
    Adapted From: Smitten Kitchen, Dorie Greenspan, and The St. Louis Post-Dispatch

    Equipment

    • baking sheet
    • Pizza Cutter

    Ingredients

    Dough

    • 8 ounces cream cheese, room temperature –or- ¾ cup sour cream
    • 1 cup 2 sticks unsalted butter, room temperature, cut into chunks
    • ¼ cup granulated sugar
    • 2 cups all-purpose flour

    Traditional Filling

    • 9 tablespoons jam
    • ¼ cup brown sugar packed
    • ¼ cup granulated sugar
    • ½ teaspoon cinnamon
    • ½ cup nuts chopped fine
    • ½ cup raisins and/or mini-chocolate chips

    Glaze

    • ½ cup granulated sugar
    • 1 teaspoon cinnamon
    • 1 large egg
    • 1 teaspoon water

    Instructions

    Dough

    • In the bowl of a food processor, combine cream cheese (or sour cream) and butter until smooth.
    • Sprinkle sugar and flour into the bowl. Pulse 6-10 times until dough just comes together.
    • Divide dough into 3 disc shaped pieces for crescent cookies or into 2 pieces for slice-and-bake logs. Wrap in plastic wrap and refrigerate for several hours or overnight.
    • When ready to bake, preheat oven to 350° F. Line baking sheets with parchment paper.

    Prepare filling

    • Heat jam slightly to liquify, then set aside.
    • In a small bowl combine sugars and cinnamon.

    For crescent cookies

    • On a lightly floured surface, roll out one piece of dough (leaving the others in the fridge until needed) into a circle about 12” in diameter and ⅛ inch thick. (The dough can be sticky. Sprinkle with additional flour as needed and/or put a sheet of wax paper between the dough and the rolling pin.)
    • Spread 2-3 tablespoon of jam over the dough, leaving a small 2” circle in the middle. Sprinkle remaining fillings over the jam.
    • Cut dough into 16 wedges. Roll up each piece starting at the wide end. Place on baking sheet pointed end tucked under.
    • To apply glaze, mix egg and water, then brush over cookies. Mix sugar and cinnamon and sprinkle over cookies.
    • Freeze for 15 minutes.
    • Bake for 20-30 minutes until golden brown.. Transfer immediately onto wire racks to cool.
    • Store at room temperature in air-tight containers for up to 5 days.

    For slice-and-bake cookies

    • On a lightly floured surface, roll out one piece of dough (leaving the other in the fridge until needed) into a rectangle about 12” long and ⅛ thick. (The dough can be sticky. Sprinkle with additional flour as needed and/or put a sheet of wax paper between the dough and the rolling pin.)
    • Spread 2-4 tablespoons of jam over the dough. Sprinkle remaining fillings over the jam.
    • Roll the dough into a log, starting at a long side. Wrap in plastic wrap and freeze for at least 1 hour.
    • When ready to bake, cut log into ¼”  slices. Dip both sides of cookie in the cinnamon sugar topping (no egg wash needed) and place on cookie sheet. (Because these spiral cookies will already be partially frozen, additional chilling is not needed at this point to prevent spreading.)
    • Bake for 20-25 minutes until golden brown. Transfer immediately onto wire racks to cool.
    • Store at room temperature in air-tight containers for up to 5 days.

    Alternative fillings

    • Peanut Butter and Jelly: 2-3 tablespoons jelly, about ½ cup peanut butter chips
    • Milk Chocolate Toffee: ½ cup milk chocolate chips, ½ cup toffee bits
    • Cream Cheese: cinnamon sugar, cream cheese filling( ½ cup sugar, 1 egg, 1 tablespoon flour, 1 tablespoon orange or lemon zest)
    • Lemon Tart: granulated sugar, 2-3 tablespoons lemon curd,  ½ cup white chocolate chips, 2-3 tablespoons finely chopped toasted almonds
    • Peppermint:½ cup dark chocolate chips, 2-3 tablespoons crushed candy canes
    • Coconut-Chocolate: ½ cup sweetened shredded coconut, ½ cup mini chocolate chips, 2-3 tablespoons finely chopped toasted almonds

    Notes

    • Don’t over mix the dough. Once you add the flour, pulse only 6-10 times just until the ingredients come together. If a dough ball forms, you’ve pulsed too long, resulting in tough pastry.
    • Don’t worry about rolling out a perfect circle. A lop-sided circle works just fine.
    • Don’t spread the filling all the way to the center of the circle. Leave a 1”-2” circle at the center. This will make the rolling process less messy and the pointy end will stick better to your cookie.
    • A pizza or pastry wheel is the easiest tool for cutting.
    • This one is really important. FREEZE the formed cookies for 15 minutes before baking. This will reduce spreading and create fluffier cookies.
    • Remove the rugelach from the baking sheet immediately out of the oven. Otherwise, the oozing filling makes the cookie stick to the pan.
    Packing tips
    Crescent rugelach can be individually wrapped in plastic wrap  or wrapped in pairs with bottoms together. Slice-and-bake rugelach can be stacked (about 4 per stack) then wrapped in plastic wrap. Place cookie bundles in a large zip lock bag or air tight container.

    Nutrition

    Calories: 153kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 26mg | Potassium: 54mg | Fiber: 1g | Sugar: 10g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

     

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    Reader Interactions

    Comments

    1. Carlee

      December 11, 2019 at 9:16 am

      I have had rugelach several times, but have not made them myself. I really need to change that! Thanks for giving me the inspiration I needed.

      Reply
    2. Liz

      December 7, 2019 at 5:53 pm

      I’ve never tried to make rugelach, but it’s on my baking bucket list. Your rugelach looks absolutely scrumptious. I’m going to try your recipe. Thank you, my friend.

      Reply
      • Wendy Sondov

        December 9, 2019 at 8:45 am

        Thanks, Liz! When I first published this recipe, I had never tried making rugelach either, Liz! These photos are of my first attempt! I was quite pleased with their looks and flavor. Much easier than I thought! If you get a chance to try, I would love to hear your thoughts on how it went and any suggestions you have for improving!

        Reply
    3. saltandserenity

      December 7, 2019 at 8:55 am

      Wendy, your rugelach (auto correct does not care for this cookie at all!!!) dough looks so flaky. And you have filled them perfectly, no messy overspillage. I always stuff mine too much and they leak!!

      I have also thoroughly researched rugelach dough and you’re right. All the recipes are basically the same.

      I can across one recipe that puts eggs in the dough (Molly Yeh). I was curious so I tried it. Eggs have no place in a rugelach dough. The dough was way too soft and eggy. The traditional cream cheese dough is the best. Interestingly, I discovered that when they were originally made in Europe, they were done with a yeast raised dough. Cream cheese was an American adaptation.

      Reply
      • Wendy Sondov

        December 9, 2019 at 8:55 am

        Thanks, Cindy! These were my first attempt at rugelach in 2012! My research was obsessive because I was so scared to attempt them, but they are surprisingly easy to make. The history of cream cheese being an American adaptation makes sense as cream cheese (for reasons unknown to me) really is a predominantly American ingredient. Hmmm, more research needed 🙂 Though the photos don’t show it, the best tip I found to helping with oozing filling, was to leave an empty area at the center of the rolled out dough circle. Less filling to ooze out and the pointed end sticks better.

        Reply
    4. Nancy W

      November 25, 2018 at 7:13 pm

      These look like the perfect pastry! so glad to find your post on the What’s for Dinner link up!

      Reply
      • The Monday Box

        November 25, 2018 at 7:29 pm

        Thank you, Nancy! Pastry can be intimidating but these cookies are not complicated at all! I’m glad you found The Monday Box! Please come back soon! 🙂

        Reply
    5. Miz Helen

      January 2, 2017 at 4:36 pm

      Hi Wendy,
      Your Rugelach looks delicious and I would love to try this recipe. Thanks so much for sharing your awesome post with us at Full Plate Thursday and best wishes for 2017!
      Miz Helen

      Reply
    6. Ginger

      January 2, 2017 at 1:48 pm

      So pretty! And delicious, I bet …
      Thanks for sharing them with us at Fiesta Friday!

      Reply
      • The Monday Box

        January 2, 2017 at 2:08 pm

        Thank you, Ginger and thanks for hosting Fiesta Friday!

        Reply
    7. April J Harris

      December 30, 2016 at 4:39 pm

      Love the confusion between the sound of rugelach and arugula! Your Rugelach cookies look absolutely delicious. Thank you so much for sharing them with us at Hearth and Soul.

      Reply
      • The Monday Box

        December 31, 2016 at 11:03 am

        Thank you, April! Rugelach is an impressive looking and tasty cookie, but is easy to make and well worth the time! 🙂 Thank you for hosting Hearth and Soul!

        Reply
    8. Emily

      November 20, 2016 at 8:42 pm

      I don’t think I’ve ever had rugelach before, but these look delicious! Thanks for linking up with Merry Monday last week.

      Reply
      • The Monday Box

        November 20, 2016 at 9:36 pm

        Thanks, Emily! I ate Rugelach all my life, but had never made them before these. I thought they would be difficult, but they are really quite easy to make. 🙂

        Reply
    9. angie

      November 19, 2016 at 7:39 pm

      these look so super good, I have never tried these but believe they are very creative and look tasty as well
      come see us at http://shopannies.blogspot.com

      Reply
    10. Erica Schmidt

      November 16, 2016 at 12:21 pm

      Thank you so much for sharing a unique recipe! I love trying new things and this is something I’ve never even heard of. Pinning for later!

      Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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