Jewish Apricot-Cranberry-Walnut Rugelach Recipe

Baked Rugelach Cookies
Eric Schwortz / Getty Images
  • 55 mins
  • Prep: 30 mins,
  • Cook: 25 mins
  • Yield: 48 Rugelach (24 servings)
Ratings (6)

This recipe for Jewish rugelach is made with a cream cheese dough like Polish kołaczki, roszke ​or roski, also known as "little horns," and Hungarian kifli. Some make rugelach with a sour cream dough, but I prefer this one.

Rugelach are a traditional Hanukkah treat but, these days, they are eaten year-round. Typically, they are spread with apricot jam and filled with nuts and raisins, but I like to use dried cranberries. Follow the recipe below and check out this step-by-step guide to making rugelach for more details.

What You'll Need

  • For the Dough:
  • 8 ounces (2 sticks) unsalted butter (softened)
  • 1 (8-ounce) cream cheese (softened)
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • For the Filling:
  • 2/3 cup apricot preserves
  • 1/2 cup sugar mixed with 1 tablespoon cinnamon
  • 1 cup walnuts (finely chopped )
  • 1/2 cup dried cranberries
  • For the Topping:
  • 1 tablespoon sugar mixed with 1/8 teaspoon ground cinnamon
  • 1 large room-temperature egg (beaten)

How to Make It

  1. Make the dough: In a large bowl or stand mixer, cream together 8 ounces room-temperature butter and 8 ounces room-temperature cream cheese. Add 2 cups all-purpose flour and 1/4 teaspoon salt all at once. Beat on low until dough holds together. Divide the dough into 4 balls, wrap in plastic and refrigerate for at least 4 hours.
  2. Place rack in center of oven and heat to 350 degrees. Warm 2/3 cup apricot preserves until spreadable. In a small bowl, whisk together 1/2 cup sugar with 1 tablespoon ground cinnamon and set aside. 
  1. Assemble the rugelach: On a lightly floured surface, roll out one ball of dough at a time into a 9-inch circle. Brush 1/4 of the warm apricot preserves over entire circle and then sprinkle on about 2 tablespoons finely chopped walnuts, 1 tablespoon of the cinnamon-sugar mixture, and 2 tablespoons dried cranberries.
  2. Using a pizza cutter, cut each circle into 8 wedges. Roll each wedge from the wide side to the point. Place it on a parchment-lined baking sheet. Repeat with remaining dough.
  3. In a small bowl, whisk together 1 tablespoon sugar with 1/8 teaspoon ground cinnamon. Brush the rugelach with beaten egg and sprinkle with cinnamon-sugar mixture.
  4. Bake for 25 minutes in center of oven at 350 degrees until well browned. Immediately remove rugelach from baking pan to a wire rack to cool completely before serving. Rugelach are typically better the day after they are baked. They store well in an airtight container for up to 2 weeks and can be frozen.

More Rugelach Varieties

Nutritional Guidelines (per serving)
Calories 175
Total Fat 16 g
Saturated Fat 7 g
Unsaturated Fat 4 g
Cholesterol 70 mg
Sodium 105 mg
Carbohydrates 7 g
Dietary Fiber 2 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)