Rugelach Recipe

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This recipe was prepared by Sandy Miller for the November 2015 Tea Party meeting with the Curious Cuisiners.

There is an inactive time of 1 hour 30 minutes to be factored into preparing these cookies.

Recipe courtesy of Ina Garten.

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approx. 144 cookies
10 Min


8 oz
cream cheese, room temperature
1/2 lb
unsalted butter
1/4 c
granulated sugar, plus 9 tablespoons
1/4 tsp
kosher salt
1 tsp
pure vanilla extract
2 c
all purpose flour
1/4 c
light brown sugar, packed
1-1/2 tsp
ground cinnamon
3/4 c
1 c
walnuts, finely chopped
1/2 c
apricot preserves, pureed in a food processor
egg, beaten with 1tab milk, for egg wash


1Cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup of the granulated sugar, the salt and the vanilla. With the mixer on low speed, and the flour and mix until just combined.
2Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic and refrigerate for one hour.
3To make the filling: combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and the walnuts.
4On a well-floured board, roll each ball of dough into a 9 inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll each wedge.
5Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
6Preheat the oven to 350 degrees F.
Brush each cookie with egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
Bake for 15 to 20 minutes, until lightly browned.Remove to a wire rack and let cool.


Course/Dish: Cookies, Other Desserts
Main Ingredient: Fruit
Regional Style: Eastern European