Name: Dorie Greenspan's Rugelach
Prep time: 60 min
Cook time: 35 min
Total time: 215 min
Ingredients: 8 tablespoons cold unsalted butter; 4 ounces cold cream cheese; 4 ounces bittersweet chocolate; 1 teaspoon cold water; 1 cup all-purpose flour; 2/3 cup chopped nuts; 1/4 cup plump, moist dried currants; 2 tablespoons sugar; 2 tablespoons sugar sugar; 2/3 cup raspberry jam, apricot jam, or marmalade; 1/4 teaspoon salt; 1 large egg; 1/2 teaspoon ground cinnamon

Rugelach

What are the basic ingredients for Rugelach?

Do I need any special equipment to make Rugelach?

Can I substitute some of the ingredients in the recipe?

How do I prevent the Rugelach from spreading too much while baking?

How do I know when the Rugelach are done baking?

Can I adjust the sweetness of the Rugelach to my taste?

How should I store the leftover Rugelach?

I've made rugelach countless times, but nowadays my dough is even more foolproof because I make it in a food processor. I've also made a few other changes to the recipe. While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants, and a handful of chopped chocolate.

Milk

Eggs

Tree Nuts

Peanuts

Wheat

Vegetarian

Butter & Margarine

gram

unsalted butter

Cheese

cream cheese

Baking Chocolate & Chips

bittersweet chocolate

Water

milliliter

water

Flour & Meal

all purpose flour

Nuts Seeds & Mixes

chopped nuts

Fruit Based Snacks

dried currant

Sugars & Sweeteners

sugar

Jellies & Jam

raspberry jam

Seasonings

salt

eggs

ground cinnamon

Calories

Calcium

Minerals

Iron

Vitamin K

Vitamins

Pantothenic acid (B5)

Beta-carotene

Vitamin A

Lycopene

Lactose

Carbohydrates

Folic Acid (B9)

Potassium

Sodium

Zinc

Copper

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin C

Vitamin D

Delight in the mouthwatering flavors of fall with these Autumn Pumpkin Rugelach! These golden, flaky pastries are filled with a spiced pumpkin and cream cheese mixture that's perfect for the season.

Autumn Pumpkin Rugelach

A much-loved Jewish holiday treat, chocolate rugelach are miniature pastries posing as cookies.

Chocolate Rugelach

This Fig Jam and Walnut Rugelach Recipe is packed with delicious Fall flavors thanks to the fig jam and cinnamon walnut rugelach filling. They are the perfect addition to your holiday cookies list this season.

Fig Jam and Walnut Rugelach

Three types of chocolate make for a rich rugelach that's not too sweet, but perfectly flaky.

Chocolate-Walnut Rugelach

An indulgent twist on a classic pastry, this Pumpkin Spice Rugelach is a perfect autumn treat with a creamy filling and sweet spiced flavor.

Pumpkin Spice Rugelach

Everyone loves homemade cookies during the holidays. These traditional Hanukkah treats are bite-size crescent-shaped cookies that can have any of several fillings including raisins and nuts, poppy seed paste or jam. Like this recipe, rugalach are usually made with a rich cream-cheese dough, which tastes fancy and difficult but is very easy to make. The dough bakes up into a flaky, buttery pastry with a wonderful spice-filled interior. Making this recipe will remind you of making crescent cinnamon rolls as a child and, like those breakfast treats, these cookies will go just as fast. Plan on baking up a batch for a holiday brunch for your overnight guests. Be sure to chill the prepared cookies in the refrigerator for 20 minutes before baking to prevent the filling from leaking out. Homemade food gifts are always a nice idea during the holidays. Package rugelach in a pretty decorative tin and cushion the cookies with colorful tissue paper.

Sugar-and-Spice Rugelach Cookies

A simple, forgiving recipe for flaky, sugar-flecked raspberry-chocolate rugelach. Recipe adapted from Dorie Greenspan. 

Raspberry-Chocolate Rugelach

The homemade cherry filling is what stands out in this recipe!

Cherry Rugelach

Dorie Greenspan's Rugelach

Dairy

Baking Goods

Beverages

Snacks

Condiment & Toppings

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I've made rugelach countless times, but nowadays my dough is even more foolproof because I make it in a food processor. I've also made a few other changes to the recipe. While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants, and a h

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