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.
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)|
|Total Fat||16 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|