jo magram


This recipe was handed down in our family...a Jewish tradition


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  • ·
    2 cups flour, 1/2 cup sugar, 1- 8 oz. reg. cream cheese ( cut in pieces )
  • ·
    1 cup cold unsalted butter ( cut in pieces
  • ·
    filling- 1/4 cup sugar, 2 tsp. cinnamon, 1 cup chopped nuts ( pecans or walnuts ), i add craisins about 1/2 cup or you can also use raisins.

How to Make Ruggelagh


  1. Combine flour and sugar with pieces of cheese and butter , process till mealy and form ball. Divide ball in four pieces , wrap and chill
  2. mix ingredients for filling and set aside. Roll one ball of dough at a time on a lightly floured surface or cloth. An easier method is roll out the dough in long strips around 4 inches wide for you need to roll over the dough with the filling inside. sprinkle filling down center of dough and fold over from top securing it at bottom by rolling under. Also roll ends under to secure filling.
  3. With sharp knife cut the log into sizes you desire. Put on ungreased cookie sheet and cook 15-20 minutes till golden brown ( be careful to check for you don't want them too dark or burned ) Cool on rack....They freeze beautifully .....

Printable Recipe Card

About Ruggelagh

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Jewish
Other Tag: Heirloom

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