Rugelach Recipe

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Eileen Simon


Sweets for a Jewish New Year


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Makes 48 cookies
10 Hr
20 Min


  • 2 c
  • 1/2 tsp
  • 2 stick
    unsalted butter, softened
  • 8 oz
    cream cheese, softened
  • 3/4 c
  • 1 tsp
  • 1/4 c
    brown sugar
  • 1 tsp
  • 3/4 c
    golden raisins
  • 1 c
    walnuts, finely chopped
  • 1 c
    apricot preserves
  • 1
    egg beaten with milk for egg wash

How to Make RUGELACH


  1. Beat together butter and cream cheese in a large bowl with an electric mxer until combined well. Add vanilla and 1/4 cup of sugar
  2. Whisk together flour and salt in a bowl
  3. Add flour mixture and stir with a wooden spoon until a soft dough forms
  4. Dump the dough out onto a well floured board and roll into a ball. Cut the ball in quarters, wrap each piece in plastic wrap and chill into firm 8 hours
  5. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins and walnuts
  6. On a well floured board, roll each ball of dough into a 9 inch circle. Spread the dough (4) with 2 tablespoons apricot preserves and 1/4 cup of the filling
  7. Press the filling lightly into the dough
  8. Cut the circle into 12 equal wedges
  9. Starting with the wide edge, roll up each wedge
  10. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes
  11. Preheat the oven to 350
  12. Brush each cookie with the egg wash
  13. Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies
  14. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool

Printable Recipe Card


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

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