Rugelach Cookies are the perfect blend of texture and flavor—rich, flaky pastry with a sweet, spiced, nutty or fruity filling. They’re simple to make with just a few pantry ingredients, yet they look impressive and taste bakery-quality. Plus, they’re incredibly versatile with endless options for filling variations to suit any taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsalted butter, cold and cut into cubes
Cream cheese, cold and cut into cubes
Granulated sugar
Ground cinnamon
Salt
Vanilla extract
Fruit preserves (like raspberry or apricot)
Chopped nuts (such as walnuts or pecans)
Optional: mini chocolate chips or raisins
Egg (for egg wash)
Directions
In a food processor, combine flour and salt. Add cold butter and cream cheese and pulse until a crumbly dough forms.
Divide the dough into 2 discs, wrap in plastic, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll one dough disc into a circle about ⅛ inch thick.
Spread a thin layer of fruit preserves over the dough, then sprinkle with a cinnamon-sugar mixture, chopped nuts, and optional add-ins.
Using a pizza cutter or sharp knife, cut the circle into 12 wedges (like a pizza).
Roll each wedge from the wide end toward the point to form a crescent shape.
Place cookies on the prepared baking sheet, point side down. Brush with beaten egg.
Bake for 20–25 minutes, or until golden brown.
Cool on a wire rack before serving.
Servings and timing
This recipe makes about 24 cookies. Prep time: 30 minutes (plus chilling time) Cook time: 25 minutes Total time: 55 minutes (plus chilling)
Variations
Chocolate Rugelach: Use mini chocolate chips and a chocolate spread instead of fruit preserves.
Nut-Free: Omit the nuts and add dried fruit or extra cinnamon sugar.
Savory Rugelach: Fill with pesto and cheese for a savory twist.
Jam Swirl: Use multiple flavors of jam in one batch for a colorful look.
Spiced Apple: Fill with grated apple, cinnamon, and brown sugar for an apple pie vibe.
Storage/Reheating
Store rugelach in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. To refresh, warm briefly in a low oven (300°F/150°C) for a few minutes until crisp.
FAQs
What is rugelach made of?
Rugelach is made from a rich dough of butter, cream cheese, and flour, filled with sweet spreads, nuts, and spices, then rolled and baked.
Can I make rugelach dough ahead of time?
Yes, the dough can be made up to 3 days ahead and kept refrigerated, or frozen for up to 3 months.
Why does the dough need to chill?
Chilling the dough helps solidify the fats and makes it easier to roll out and shape without becoming sticky.
Can I freeze baked rugelach?
Yes, rugelach freezes well. Let them cool completely, then freeze in an airtight container for up to 3 months.
Do I have to use a food processor?
No, you can make the dough using a pastry cutter or your hands, but a food processor makes it quicker and easier.
What’s the best filling for rugelach?
Traditional fillings include apricot or raspberry jam, cinnamon sugar, and chopped nuts, but chocolate and dried fruits are also popular.
Can I use puff pastry instead?
For a shortcut, you can use puff pastry, but the texture and flavor will differ from traditional rugelach dough.
Are rugelach cookies supposed to be crunchy?
They’re meant to be crisp on the outside and slightly tender on the inside, especially when fresh.
Why are my rugelach unrolling in the oven?
Make sure to roll the cookies tightly and place them seam-side down on the baking sheet.
Can I make vegan rugelach?
Yes, use plant-based butter and vegan cream cheese, and choose egg-free fillings to make them vegan-friendly.
Conclusion
Rugelach Cookies are a delightful treat with a rich, flaky dough and sweet, spiced fillings that can be customized in countless ways. Whether you enjoy them with tea, coffee, or as a festive holiday dessert, these cookies offer both elegance and comfort in every bite. Easy to make and even easier to love, rugelach deserves a spot in every baker’s rotation.
Rugelach Cookies are traditional Jewish pastries made with a rich, flaky cream cheese dough and rolled with sweet fillings like fruit preserves, cinnamon sugar, nuts, or chocolate. Baked until golden and crisp, they’re perfect for holidays or everyday treats.
Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, cold and cubed
8 oz cream cheese, cold and cubed
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup fruit preserves (such as raspberry or apricot)
1/2 cup chopped nuts (such as walnuts or pecans)
1 teaspoon ground cinnamon
Optional: 1/4 cup mini chocolate chips or raisins
1 egg (for egg wash)
Instructions
In a food processor, combine flour and salt. Add cold butter and cream cheese and pulse until the mixture forms a crumbly dough.
Divide dough into 2 equal discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc into a circle about 1/8 inch thick.
Spread a thin layer of fruit preserves over the dough. Sprinkle with sugar, cinnamon, chopped nuts, and optional chocolate chips or raisins.
Cut the circle into 12 wedges using a pizza cutter or sharp knife.
Roll each wedge tightly from the wide end toward the point to form crescents.
Place rugelach seam-side down on the baking sheet. Brush with beaten egg.
Bake for 20–25 minutes, or until golden brown.
Cool on a wire rack before serving or storing.
Repeat with second disc of dough.
Notes
Dough can be made ahead and refrigerated for up to 3 days or frozen for 3 months.Roll dough tightly and place cookies seam-side down to prevent unrolling.For a nut-free version, substitute more dried fruit or chocolate chips.To refresh rugelach, warm briefly in a 300°F oven for a few minutes.Try different filling combinations like chocolate hazelnut, spiced apple, or jam swirl.
