Rugelach

Total Time:
1 hr 55 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
15 min

Yield:
4 dozen cookies
Level:
Easy

Ingredients
Directions

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.


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    Amazing! And fool proof. The cream cheese dough is to die for. My favorite cookie ever. I always have some in my freezer. Thank you Ina !
    I usually go to New York City to get this , it is one of may favorite. This was my first time to make this. I just had a slight problem, the jelly preserves drips, I probably over filled it. Other than that it has the perfect taste.  
    I used strawberry and raspberry preserves and I used 3/4 of walnuts and no raisins, it came out perfect! Next time I would use dried cranberry and almond.  
    Now, i do not have to go to Veniros to get this, and I can even make it healthier than buying from the bakery.. 
    Thank you Ina, you are awesome, love your recipes!!!
    I LOVED this! I did make half as written, but the other half I decided to use dried cranberries instead of the raisins. I find the tartness of the cranberry against the apricot to be more up my alley. I liked that this recipe used my paddle attachment of my stand mixer, where as others were using a food processor. For those who complained about their dough, I'm curious if you followed the guidelines for refrigerating the dough after made initially, and then before baking after the cookies are assembled? I would say that's a must.
    I have made these several times. They are always. Hit and none are leftover. I have tried several different jams raspberry, figs and peach. All have been wonderful. They are beautiful on the plate, the only problem is they are messy. But that is part of baking.
    Ina, I'm a big fan. I have 5 of your cookbooks and have never been disappointed in any of your recipes. This is the first time I've made this recipe and it is fabulous! So professional looking and delicious. They are better than my favorite bakery. I will share these with friends for the holidays. 
    If I don't give them away I'm afraid I will eat too many myself....so good!!
    This is a great recipe!! I made this receipe for a holiday cookie exchange. I doubled the recipe and went exactly with what the recipe called for! My family tasted them before the exchange tomorrow and they love them! I was able to make 11 dozen! It was tougher than I thought, but absolutely tasty and well worth it!
    I've made this recipe a dozen times and it's always a hit! I make a variety of fillings--apricot/walnut (I skip the raisins), raspberry preserves with flaked cocnut, Nutella with toffee bits. Be sure to use parchment paper because the jam will ooze out some and carmelize to your pan. Also I do the egg wash and sprinkle with raw sugar before baking--it adds a nice crunch.
    I make these for the holiday potluck at work and everyone loves them. The only problem I hear is that people like them so much they eat too many and don't feel so well later on ;o)
    Made this for Thanksgiving 2013 for my brother-in-law. Amazing! I used dried cranberries and pistachio because it was Thanksgiving--really good.
    I'm throwing out my old recipe. This one is so much better. I used Polaner All Fruit instead of regular preserves so avoid any more sugar. Excellent!
    This recipe really was easy, I liked using my stand mixer as opposed to the food processor as many recipes for call for. Also roll the dough in between 2 pieces of plastic for quick cleanup. I'll be adding it to my favorite cookie list.
    Absolutely Perfect as written. Tender pastry, just the right amount of cinnamon and sugar. Very difficult to eat just one! When serving these after a memorial service for a Jewish friend, many of his Jewish friends declared these were the best urge lacy they had ever tasted. A fine compliment indeed. One guest was observed stuffing a half dozen or so in her purse!
    This recipe has been a huge hit with family, friends and coworkers. I follow it EXACTLY and the rugelach always come out delicious. I have tried subbing choc chips and strawberry jam for kiddies and that works well also. But nothing beats the original! Thanks Ina!
    Ina I used your recipe e and got rave reviews. My daughter who does' t like fruit cookies had two and we had a guest. He went home with some. I didn't have apricot preserve, or walnuts so I used a fruit mixture of raisins, prunes and other dried fruit I had soaking for black cake and pecans and currants. Wonderful!
    To someone who suggested that two sticks of butter = one pound, he/she is wrong. A stick of butter = /4 pound, so two sticks would equal 1/2 pound-just as the recipe states and as Ina uses in her show. I have made these several times and they are fantastic. Very authentic tasting. I won't buy them anymore. If it oozes or doesn't brown enough, just adjust it for the next batch. Maybe use less jam or cook a little longer, etc. You just can't knock these.
    Now THIS is Rugelach! The buttery flaky crust paired with the tart/sweet filling. They're to die for! I can never order Zabar's Rugelach again! Thanks, Ina!
     
    amazing...i try it with puff pastry dough and it was amazing so good so cool...love it 
    Amazing BUT...the first time I made them they flattened and oozed terribly, as one reviewer stated. They didn't look nice at all but tasted great! Other recipes call for more flour so the second time I made them I added 1/4 C more flour, sprinkled flour more liberally (probably 1-2 T on my counter before rolling, and chilled the first rolled up batch in the refrigerator while working on the second disk. Then put the chilled batch in the oven and chilled the second batch, etc. This helped, too. I also used the maple syrup glaze as another reviewer suggested. PERFECT! GONE! So either LIBERALLY dust your work surface, pastry and rolling pin generously, or add 1/4 cup of four in the beginning and dust generously also. Raspberry and apricot preserves work well also if you don't spread it too close to the center of the pastry circle. Love them!!!
    These are out of this world. I was looking for a variation of a filled cookie my mother in law used to make. I found these and tried them. So so much better. I even tried rolling the large circle and then cutting them after they cooled a bit. Everyone wants these next year.
    These are fantastic! I have always loved Rugelach, but they are so expensive, now I know why. I used a mixture of walnuts and almonds and a whole jar of apricot preserve. I did not refrigerate them after rolling, just put them right in the oven, while they flattened a bit they were still great. 15 minutes in the oven is all you need.
    Great cookies, flaky and buttery. I followed others advice and rolled out the 9" circles between wax paper before chilling, and this made it very easy. This will definitely be on my list of cookies to bake for every Christmas! 
     
    If you are looking for other ideas for fillings, I used raspberry preserves with chocolate chips, nutella with chocolate chips and dried cherries, and chopped dried apricots with apricot jam, and Ina's original filling which I just modified slightly to use golden raisins. My favorite was Ina's, but the kids definitely appreciated the chocolate ones.
    Peaches846, 1/2 lb is two sticks. four sticks would be 1 pound.  
     
    Ina, great recipe as usual. :
    Ina, I made these for our Hanukkah party tomorrow. They are heavenly, the best I've ever had. I used half the dough to make chocolate ones from another recipe, but yours are better than the chocolate. Have you got a recipe for chocolate rugelach? Oh, I used craisins which I had around rather than raisins. Btw, Peaches, the butter I buy is 4 sticks to the pound.
    Very tasty, but the recipe calls for 1/2 lb. butter, and in the video, Ina clearly says 1/2 lb butter, but she uses two sticks, which would be 1 lb.
    I hate cooked raisins, but in this recipe, they are like no raisin that I have eaten before. The flavors of raisin, apricots, and nuts melt together to form a unique flavor. The texture is soft, but a bit chunky due to the nuts. The dough almost melts in your mouth. This will become a new favorite for our family over the years!! Thanks, Ina.
    The combination of flavors is superb. I live in a very humid (75% part of the country and I should have added a half a cup of flour to the dough. The cookies were very tasty but looked a little melty.
    I like the proportions and ingrdients of this recipe, but for better results, I use both cold cut butter and cold cut cream cheese in a pulsing food processor, it produces a lighter product. Also, instead of rolling from a triangular shape, I got better resuld by cutting a retangular shape before rolling..less mess, less waste and a prettier final result. But I would not change the ingredients.
    I found this recipe in 2010 and couldn't wait to get crackin' at them. So my mom and I made a batch. My oh, my were they so good. So we wanted to try them in raspberry. I wanted to do chocolate. So needless to say these delicious little morsels are a go to holiday favorite. 
    I just got done making these cookies for probably the fifth time as well. I do like them but I wouldn't classify them as necessarily easy. They are time consuming and it is important not to skip any of the chilling time. It also is important to remember to use parchment paper as the cookies' filling tends to ooze out and they are terrible to try to get off of a baking sheet without parchment. One of my favorite cookies and a Christmas must. Enjoy!
    I made this for my special someone and he loved it!!!!! He couldn't stop raving about it. The next day I made it for my co-workers and they loved, loved, loved it!!!! I've made this 5 times over....
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    This recipe is featured in:

    The Best Hanukkah Recipes