Servings
Font
Back
4.9 from 123 votes

Rugelach

Cinnamon crescent cookies filled with walnuts and apricot jam, slightly adapted from Ina Garten's Barefoot Contessa Parties.

Prep Time
10 mins
Cook Time
10 mins
chill
30 mins
Total Time
1 hr
Servings: 48 cookies
Calories: 108 kcal
Course: Dessert
Cuisine: Eastern European

Ingredients

Rugelach Dough
  • 8 ounces cream cheese room temperature
  • 8 ounces unsalted butter room temperature
  • 1/4 cup sugar (1.8 ounces)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (9 ounces)
Rugelach Filling
  • 6 Tablespoons sugar
  • 1/4 cup light brown sugar packed (1.8 ounces)
  • 1/2 teaspoon ground cinnamon
  • 1 cup walnuts finely chopped
  • 1/2 cup apricot preserves pureed in a food processor
Egg Wash & Finishing
  • 1 egg
  • 1 Tablespoon milk
  • 3 teaspoons sugar
  • 1 teaspoon cinnamon

Instructions

Rugelach Dough
    Cup of Yum
  1. Cream the cheese and the butter in the bowl of a mixer fitted with a paddle attachment until light. Add 1/4 cup granulated sugar, salt and vanilla. With mixer on low speed, add the flour and mix until just combined.
  2. Turn the dough out onto a well-floured board and roll it into a ball. Cut into quarters, roll each into a flat disk. Wrap in plastic and refrigerate for 1 hour. (Dough can be frozen at this point)
Cinnamon Walnut Filling
  1. To make filling, combine 6 tablespoons sugar, brown sugar, 1/2 teaspoon cinnamon, and walnuts in a small bowl.
  2. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons of apricot preserves and sprinkle with 1/2 cup of the filling. Press filling lightly into the dough.
  3. Cut circle into 12 equal wedges. Starting with wide edge, roll up each wedge.
  4. Place cookies, points tucked under, on a baking sheet lined with parchment or a silpat. Chill for 30 minutes. (Finished cookies can be frozen at this point)
  5. Preheat the oven to 350 degrees F.
Finishing the Rugelach
  1. Combine beaten egg and 1 Tablespoon milk to make an egg wash
  2. Combine the remaining 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies.
  3. Brush each cookie with egg wash.
  4. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Notes

  • Notes:
  • read the recipe through before beginning. The entire amount of white sugar is 1/4 cup PLUS 9 Tablespoons. 6 Tablespoons are used for the filling and 3 for sprinkling on top of the cookies before baking. 
  • If you want to freeze the dough, flatten each ball into a disc before freezing. Wrap well. It will keep for about 3 weeks. Defrost before rolling out
  • If you want to freeze the cookies BEFORE baking, place them on a parchment lined cookie sheet. Once they're frozen, place them in a zip-lock bag. Defrost on a cookie sheet before baking. 
  • Any nut or jam can be substituted.

Nutrition Information

Serving 1cookie Calories 108kcal (5%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 18mg (6%) Sodium 30mg (1%) Potassium 29mg (1%) Fiber 0.3g (1%) Sugar 5g (10%) Vitamin A 193IU (4%) Vitamin C 0.3mg (0%) Calcium 12mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 48cookies

Amount Per Serving

Calories 108

% Daily Value*

Serving 1cookie
Calories 108kcal 5%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 18mg 6%
Sodium 30mg 1%
Potassium 29mg 1%
Fiber 0.3g 1%
Sugar 5g 10%
Vitamin A 193IU 4%
Vitamin C 0.3mg 0%
Calcium 12mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.