14 Best Rugelach Recipes That Will Leave You Craving More
JANUARY 28, 2023
RUGELACH
BEST
Rugelach, a classic Jewish pastry, is a delicious combination of a sweet dough wrapper, a nutty filling, and a crispy topping. It’s the perfect treat for any occasion.
Whether you’re looking for an elegant dessert for a special event or just a cozy treat for a weekend afternoon, these 14 best rugelach recipes are sure to hit the spot. From a classic cinnamon pecan version to a grandiose raspberry chocolate iteration, you’ll be inspired to get creative in the kitchen with these showstopping treats.
So what are you waiting for? Get baking today and experience the joys of rugelach!
Southern Living
Sugar-and-Spice Rugelach Cookies
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 ta...
176
3 hr 20 min
TOTAL TIME
1548
CALORIES
$2.69
PER SERVING
View Recipe
The Itsy-Bitsy Kitchen
Pumpkin Spice 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.
155
765
CALORIES
$1.04
PER SERVING
View Recipe
Brooklyn Supper
Raspberry-Chocolate Rugelach
A simple, forgiving recipe for flaky, sugar-flecked raspberry-chocolate rugelach. Recipe adapted from Dorie Greenspan.
398
3
35 min
TOTAL TIME
94
CALORIES
$0.16
PER SERVING
View Recipe
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Food52
Chocolate-Walnut Rugelach
Three types of chocolate make for a rich rugelach that's not too sweet, but perfectly flaky.
3
250
5
1400
CALORIES
$2.12
PER SERVING
View Recipe
Once Upon a Chef
Chocolate Rugelach
A much-loved Jewish holiday treat, chocolate rugelach are miniature pastries posing as cookies.
10
4,111
108
50 min
TOTAL TIME
150
CALORIES
$0.38
PER SERVING
View Recipe
Wild Wild Whisk
Marzipan Filled Rugelach
Get ready to experience a flavor explosion with this marzipan filled rugelach recipe! Our secret combination of sweet marzipan and tangy cream cheese will make your taste buds come alive. And with just a few simple steps, you'll have a delicious treat that's sure to be a hit with friends and family....
4
910
2 hr 17 min
TOTAL TIME
1573
CALORIES
$3.04
PER SERVING
View Recipe
Featured Recipe
Cooklist AI
Autumn Pumpkin Rugelach
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.
1
2 hr 55 min
TOTAL TIME
146
CALORIES
$0.22
PER SERVING
Ingredients
14 INGREDIENTS
32 SERVINGS
1 tsp vanilla extract
Directions
18 STEPS
1
In a food processor, combine the all-purpose flour and salt, and pulse several times.
2
Sprinkle the cream cheese and butter over the flour, then pulse until coarse crumbs form.
3
Whisk the egg yolk and vanilla extract together in a small bowl, and add to the flour mixture.
4
Process until the dough clumps together into large pieces.
5
Turn the dough out onto the counter and press into a ball, then divide into 4 equal pieces, flattening each into a 1-inch-thick disk.
6
Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
7
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
8
In a medium bowl, mix together the cream cheese, pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, and allspice until well combined and no streaks of cream cheese are visible.
9
Sprinkle a work surface generously with powdered sugar, then remove one disk of dough from the fridge and let it warm on the counter for about 1 minute.
10
Sprinkle the dough and rolling pin with more powdered sugar, and roll out the dough to 1/8-inch thickness.
11
Spread one-fourth of the filling over the dough, reaching all the way to the edges.
12
Using a pizza cutter or long knife, cut the dough into 16 wedges.
13
Starting from the outer edge of each wedge, roll up the cookies and place them one inch apart on the prepared baking sheets.
14
Repeat with the remaining dough and filling.
15
Place the baking sheets in the freezer for 20 minutes before baking.
16
Bake the rugelach for 20 to 25 minutes, or until golden brown.
17
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
18
Store the rugelach in an airtight container at room temperature for up to 1 week.
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Recipe Girl
Cherry Rugelach
The homemade cherry filling is what stands out in this recipe!
15
1 hr 35 min
TOTAL TIME
176
CALORIES
$0.30
PER SERVING
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Wild Wild Whisk
Tropical Rugelach
Tropical Rugelach are delicious little bites of tender pastries filled with tropical fruit butter, coconut flake and macadamia nut. They taste like a vacation in your mouth.
518
70
48 min
TOTAL TIME
123
CALORIES
$0.23
PER SERVING
View Recipe
Foodtasia
Walnut Apricot Rugelach
Rugelach, tiny crescent shaped pastries, are a family favorite. A tender, flaky, cream cheese dough is wrapped around a filling of apricot jam, brown sugar, and walnuts. Rugelach are light and buttery with wonderfully crisp edges and an addictive filling. Not overly sweet, they’re perfect with a cup...
5
243
616
CALORIES
$1.12
PER SERVING
View Recipe
Wild Wild Whisk
Fig Jam and Walnut 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.
1
194
48 min
TOTAL TIME
110
CALORIES
$0.19
PER SERVING
View Recipe
Leite's Culinaria
Dorie Greenspan's 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 h...
6
279
101
3 hr 35 min
TOTAL TIME
116
CALORIES
$0.28
PER SERVING
View Recipe
Rugelach FAQ
What are the basic ingredients for Rugelach?
Do I need any special equipment to make Rugelach?
Can I make Rugelach in advance?
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?
When does Rugelach expire?
How do you tell if Rugelach is bad?
Tips for storing Rugelach to extend shelf life
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