Danish Rugelah

Danish Rugelah

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Vickie Parks


There are several versions of Danish Rugelah, including some with fruit fillings. This is a basic recipe with a sweet walnut filling. They look somewhat like crescent rolls but they're sweeter and are more reminiscent of a cookie or sweet biscuit.


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makes about 48 cookies
2 Hr 15 Min
20 Min


  • 2 cups
    all-purpose flour
  • 1/4 tsp
  • 1 cup
    unsalted butter, cold and cut into thin pats
  • 6 oz
    cream cheese, cut into pieces
  • 1/3 cup
    sour cream
  • 1/2 tsp
    vanilla extract
  • 1/2 cup
    granulated sugar
  • 1 Tbsp
    ground cinnamon
  • 1 cup
    finely chopped walnuts
  • 1/2 cup

How to Make Danish Rugelah


  1. Preheat oven to 350°F. Spray 2 baking sheets with nonstick cooking spray.
  2. In a food processor, pulse flour, salt, butter, cream cheese, sour cream and vanilla until crumbly.
  3. Shape pastry into 4 equal-sized disks. Wrap; chill 2 hours (or up to 2 days).
  4. In a small bowl, mix together the sugar and cinnamon.
  5. Roll each pastry disk into a 9-inch circle, keeping each pastry chilled until rolled. Sprinkle rolled pastry with cinnamon/sugar mixture, walnuts and raisins, dividing ingredients equally among pastry rounds. Press lightly into the dough.
  6. With a chef's knife, cut each round into 12 wedges. Roll wedges tightly from outside edge to the narrow point, making sure filling is enclosed (as raisins will burn if exposed). Pinch to secure tips to the dough.
  7. Place on baking sheets about 1 1/2 inches apart. Bake at 350° for 22 minutes or until lightly golden. Cool on wire racks. Store up to 4 days in airtight containers.

Printable Recipe Card

About Danish Rugelah

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Scandinavian
Dietary Needs: Low Fat Low Sodium Low Carb
Other Tag: Heirloom

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