Patricia Yates


These rich cookies are delicious and will melt in your mouth.


☆☆☆☆☆ 0 votes

30 Min
20 Min


  • 8 oz
    softened cream cheese
  • 1/2 lb
    butter, softened
  • 1/4 tsp
  • 2 c
  • 1/4 c
  • 1 tsp
  • 1/4 c
    light brown sugar
  • 9 Tbsp
  • 2 Tbsp
  • 3/4 c
  • 1 c
    finely chopped walnuts
  • 1
    beaten egg with 1 tbsp milk for egg wash
  • 3/4 c
    apricot or strawberry jam

How to Make Rugelach


  1. Cream the butter and cream cheese in bowl with mixer until light. Add 1/4 cup sugar, salt and vanilla. With mixer at low speed add flour and mix just until combined. Dump the dough on well floured board and roll into a ball.Cut the ball into quarter and wrap each in plastic and refrigerate one hour. No longer than one hour. To make the filling, combine 6 teaspoons sugar, brown sugar, vanilla, raisins and walnuts. On floured surface, roll each ball into a nine inch circle. Spread dough lightly with jam and sprinkle with the filling
  2. cut the circles into 12 equal wedges. Starting with the wide edge roll up each wedge. Place the points tucked underneath. Put on baking sheet lined with parchment. Bruxh each cookie with egg wash. Sprinkle with sugar and cinnamon. Bake at 350 degrees until lightly browned. Approximately 15 to 20 minutes. cool on rack.

Printable Recipe Card

About Rugelach

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Jewish

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