Cranberry Rugelach

Cranberry Rugelach Recipe

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Mikekey *


A sweet/tart version of the traditional Hanukkah treat.


★★★★★ 1 vote

48 cookies
2 Hr 30 Min
15 Min


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  • 1 c
    butter, room temperature
  • 6 oz
    cream cheese, room temperature
  • 2 Tbsp
  • 2 c
    all purpose flour

  • 1 c
    finely chopped walnuts
  • 1 c
    fresh cranberries, finely chopped
  • 1/2 c
  • 1 Tbsp
  • 1 tsp
    ground cinnamon

  • 2 Tbsp
  • 1/2 tsp
    ground cinnamon
  • ·
    milk, for brushing

How to Make Cranberry Rugelach


  1. Beat together butter and cream cheese in a mixing bowl with electric mixer on medium to high speed for 1 minute. Beat in the 2 tbsp. honey till combined. Beat or stir in flour till just combined.
  2. Divide dough into four equal parts. Cover with plastic wrap and chill for 1 to 2 hours.
  3. For filling, stir together walnuts, cranberries, the 1/4 cup honey, 1 tbsp. sugar, and 1 tsp. cinnamon in a medium bowl. Set aside.
  4. Preheat oven to 350F. Line cookie sheets with parchment paper and spray lightly with nonstick spray.
  5. Roll one portion of dough on a lightly floured surface into a 9-inch circle. Spread one-fourth of the filling over circle to within 1/2 inch of edge.
  6. Lightly press filling into dough. Cut pastry into 12 wedges. Beginning at wide end, roll up each wedge. Place rolls, point side down, on prepared cookie sheet. Repeat with remaining dough and filling.
  7. Combine the 2 tbsp. sugar and 1/2 tsp. cinnamon. Brush rolls with milk and sprinkle with cinnamon and sugar mixture.
  8. Bake for 15 to 18 minutes or till golden. Transfer cookies to wire racks. Cool.

Printable Recipe Card

About Cranberry Rugelach

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: Jewish
Hashtag: #Hanukkah

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