Jo Zimny


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


★★★★★ 2 votes

30 Min
20 Min


  • 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. Enjoy!

Printable Recipe Card

About Rugelach

Course/Dish: Other Desserts

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