How to Make Rugelach

  • 01 of 09

    Learn How to Make Rugelach

    Apricot Walnut Rugelach Close-up
    Apricot Walnut Rugelach Close-up. Giora Shimoni
    I was surprised to find how easy, and fun, it is to make rugelach. It does take time as the dough needs to be refrigerated and then rolled out. But the resulting pastry is well worth the investment in time. Follow these step-by-step instructions, with helpful photos, to learn how to make traditional Jewish rugelach cookies.
    Continue to 2 of 9 below.
  • 02 of 09

    Make Cream Cheese Dough

    Rogelach - Step 1
    Rogelach - Step 1. Giora Shimoni
    In a mixing bowl, cream 7 ounces (200 grams) of butter and 8 ounces (250 grams) cream cheese together. Add 1/4 cup sugar and 1 teaspoon vanilla, and mix until smooth. Add 2 cups of flour and mix lightly. Refrigerate dough for an hour or more. Then divide the chilled dough into four balls.
    Continue to 3 of 9 below.
  • 03 of 09

    Roll Dough into a Circle

    Rugelach - Step 2
    Rugelach - Step 2. Giora Shimoni
    On a floured surface, using a floured rolling pin, roll one ball of dough out into a circle until about 1/8 inch thick.
    Continue to 4 of 9 below.
  • 04 of 09

    Spread or Sprinkle the Filling

    Rugelach - Step 3
    Rugelach - Step 3. Giora Shimoni
    Whatever filling you use, spread it the center of the circle. My favorite filling is Apricot Walnut (1 cup of apricot jam and 1/2 cup finely chopped walnuts). My wife prefers Raspberry Raisin Rugelach (1 cup of raspberry jam and 1/2 cup raisins). And my children prefer Chocolate Rugelach, which can be made most simply by sprinkling grated chocolate and a bit of sugar.
    Continue to 5 of 9 below.
  • 05 of 09

    Cut into Wedges

    Rugelach - Cut into Pie-Shaped Wedges
    Rugelach - Cut into Pie-Shaped Wedges. Giora Shimoni
    Cut the pastry into pie-shaped wedges. A pizza cutter makes it easier to cut the dough into pie-shaped wedges, but a knife can be used too. For bite-size and nice looking rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide. If you use too much filling, it will fall out when you roll up the dough and result in messy looking cookies.
    Continue to 6 of 9 below.
  • 06 of 09

    Roll up the Wedges

    Rugelach - Step 4
    Rugelach - Step 4. Giora Shimoni
    Start at the wide edge of the wedge and roll the dough up toward the point.
    Continue to 7 of 9 below.
  • 07 of 09

    Place Cookies on Cookie Sheet

    Rugelach - Step 5
    Rugelach - Step 5. Giora Shimoni
    Line a cookie sheet with parchment paper. Place each pastry, seam side down, on the paper. If you don't want to use parchment paper, you can spray a cookie sheet with non-stick cooking spray. If you want to freeze the cookies and bake them later, put the cookies on the parchment paper into the freezer.
    Continue to 8 of 9 below.
  • 08 of 09

    Glaze Rugelach

    Rugelach - Step Glaze
    Rugelach - Step Glaze. Giora Shimoni
    Brush each pastry with the egg and sugar.
    Continue to 9 of 9 below.
  • 09 of 09


    Apricot Walnut Rugelach Few
    Apricot Walnut Rugelach Cookies. Giora Shimoni
    Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20-25 minutes or until golden.