Real Recipes From Real Home Cooks ®


(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

I have made these a few time over the years and always make them Vegan. But, if you prefer use regular ingredients.

(2 ratings)
yield 6 -8
prep time 30 Min
cook time 20 Min

Ingredients For rugelach

  • 1 c
    non-dairy butter or margarine (cold)
  • 1 8-oz pkg
    non-dairy cream cheese
  • 2 c
    unbleached flour
  • 1/4 tsp
  • 1/3 c
    non-dairy sour crean
  • 1/2 c
    granulated sugar
  • 1 Tbsp
    ground cinnamon
  • 1 c
    finely chopped walnuts
  • 1/2 c
    finely chopped raisins
  • 1 c
    fruit jam or preserves (apricot, strawberry or raspberry)

How To Make rugelach

  • 1
    Cut the butter/margarine in small pieces. In a food processor add the flour, salt, butter, cream cheese and sour cream. Process until crumbly.
  • 2
    Shape the mixture into 4 discs of the same size. Wrap each in stretch wrap and refrigerate for 2hours to 2 days.
  • 3
    When you are ready to make the rugelach preheat the oven to 350'F. Line 2 cookie sheets with parchment paper.
  • 4
    In a bowl combine the sugar, cinnamon, walnuts and raisins.
  • 5
    Lightly flour a work surface and roll each disk into a 9 inch round. Keep the other disks in the fridge until you are ready to roll each one out.
  • 6
    Spread each disk with a layer of the jam. Divide the sugar/nut filling among each disk and press lightly into the jam.
  • 7
    Using a very sharp knife, or pizza cutter divide each rolled out disk into 12 equal parts, like cutting a pie.
  • 8
    Roll each of the pieces from the outer edge to the middle. Place on the prepared pans (point side down) keeping a little space between each, they do spread a little.
  • 9
    Bake on the center rack in the oven for 22 minutes or until lightly browned.
  • 10
    Cool on a wire rack and store in an air tight container. They freeze well and keep for two months.
  • 11

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