Beauty shot of Molly Yeh's Tomato Jam Rugelach as seen on Girl Meets Farm, Season 11.
Recipe courtesy of Molly Yeh

Tomato Jam Rugelach

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  • Level: Intermediate
  • Total: 5 hr (includes cooling and chilling times)
  • Active: 45 min
  • Yield: 18 rugelach
This is Molly’s savory twist on classically sweet rugelach, which are not traditional Hanukkah cookies. But with so many Christmas cookies in the world, Molly wanted to make more Hanukkah cookies—and these were just the ticket. The herby tomato jam is rolled up in a cheesy flaky dough that bakes into major pizza energy.


Tomato Jam:

Rugelach Dough:


  1. For the tomato jam: In a medium saucepan over medium-high heat, add the tomatoes with their liquid. Using clean hands, crush the tomatoes into small pieces. Add the brown sugar, salt, red pepper flakes and thyme sprigs and stir to combine. Bring to a boil, stirring occasionally, 5 to 6 minutes. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes have released almost all of their liquid and the mixture is very thick and has reduced down to 1 1/2 cups, about 1 hour and 30 minutes. Remove the thyme sprigs, transfer the jam to a bowl and refrigerate until chilled, about 1 hour.
  2. For the rugelach dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, Parmesan cheese, granulated sugar and salt. Add the butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese. Mix on low speed until the dough is mostly mealy and there are still some large clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks and continue mixing until the dough comes together. Divide the dough in half and shape into 2 small rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  3. Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  4. Beat the remaining whole egg in a small bowl with a splash of water for an egg wash. Roll out one dough on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18 by 9 inches. Use an offset spatula to spread half of the tomato jam over the dough in a thin even layer, leaving a 1-inch border along the long edge that is farthest from you. Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log. Repeat with the second dough, remaining tomato jam and more of the egg wash. Brush the logs with a thin layer of egg wash, then sprinkle each with 1 tablespoon of everything bagel seasoning. Cut the logs into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart with the seam side down.
  5. Bake each batch on the middle rack until golden brown on top; begin checking at 20 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Fully cooled rugelach can be stored in an airtight container at room temperature for several days.