Rugelach is one of my favorite desserts and a perfect recipe to make for the holidays! It's a delicious bit size pastry that’s popular in the American and European Jewish communities.

Think about a soft dough, made with butter, cream cheese, sugar and vanilla, wrapped around a filling of preserves, nuts and dried fruit : that's rugelach, which in Yiddish means "little twists."  Traditional rugelach is typically made with raisins and walnuts. I like to fill mine with walnuts, cinnamon, brown sugar, raspberry or apricot preserves, and of course, I make a chocolate version as well.

The dough is simple to make and this recipe just feels like home. (Ironically, I never had these growing up, so I guess when I say “home,” I mean the home and traditions I’m creating with my family and friends😊)




  • 1 (8-ounce) package cream cheese
  • 1 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups (sift into the cup and level off) bleached all-purpose flour
  • 1/4 teaspoon salt* (optional)


  • 2 tablespoons granulated sugar
  • 1/2 cup (firmly packed) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped walnuts
  • 1/2 cup raspberry preserves or any flavor you prefer


  • 1/4 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon



  1. In a mixing bowl, cream the cream cheese and butter until blended.
  2. Beat in the sugar and vanilla extract.
  3. On low speed, beat in the flour and salt.
  4. Scrape the dough onto a piece of plastic wrap, divide the dough into 4 portions, cover each with plastic wrap. Refrigerate for atleast 1 hour.


  1. In a medium bowl, combine the sugar, cinnamon, and walnuts.
  2. Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until you can roll it.
  3. Preheat oven to 350°F.
  4. Roll out each dough portion on a floured board, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. *Roll the dough between two sheets of parchment paper to keep additional flour to a minimum
  5. Spread the dough evenly with 2 tablespoons of the preserves. Sprinkle about 1/2 cup of the walnut filling over the preserves. Press the filling firmly and evenly over the dough.
  6. Cut the dough circle into 8 triangles or pieces of "pie."
  7. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets.
  8. For the topping, brush the rugelach with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
  9. Bake for 15-18 minutes or until lightly browned.



Leave a comment

All comments are moderated before being published