Real Recipes From Real Home Cooks ®

easy rugelach recipe

Recipe by
Beth Pierce
Ofallon, MO

The dough for these bite sized treats comes together in a food processor in minutes. Plan ahead as it does require some refrigeration time to make them easier to roll. I like to mix up the dough the night before, divide into four disks and refrigerate for prepping the next morning. My family, friends and neighbors just rant and rave about these delectable pastries.

yield 48 serving(s)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For easy rugelach recipe

  • 2 c
    all purpose flour
  • 1 c
  • 8 oz
    cream cheese (full fat)
  • 1/2 tsp
  • 1/3 c
    sour cream (full fat)
  • 1/2 c
    brown sugar
  • 1 c
    pecan halves
  • 1/2 c
  • 1 Tbsp
  • 1/2 c
    granulated sugar
  • 1 Tbsp
    ground cinnamon

How To Make easy rugelach recipe

  • 1
    In a food processor pulse flour, butter, cream cheese, salt and sour cream; until crumbly.  Divide evenly; shape into four disks. Wrap each disk separately in plastic.  Chill in refrigerator; 2 hours to overnight.
  • 2
    In a food processor pulse together the brown sugar, pecans, raisins and cinnamon; until finely chopped and mixed.
  • 3
    In a small bowl combine sugar and cinnamon to make the cinnamon sugar.
  • 4
    Sprinkle large cutting board and top of the dough disks with cinnamon sugar. Roll out each disk to a 9 inch circle. Spread pecan raisin mixture over dough leaving 1/4 inch rim around the circle.  Using a pizza cutter cut circle into 12 even triangles (like a pizza).  Roll each triangle up starting with the wide edge and rolling towards the narrow.  Place on baking sheet covered with parchment paper.  Bake at 350 degrees for 25 minutes or until lightly browned.  Cool pastries for 10 minutes before moving them to cookie cooling racks.