Okay, so let me just start off by stating the simple fact that my rugelach are better than yours. no, no no- don’t argue. I really believe it. I have a lot of faith in these little dears. They are remarkably easy to make, and freeze beautifully so you can make them in advance and bake them as needed. Imagine the sense of security you will feel knowing that these are in the freezer, ready to be baked. It seems dangerous not to make these.

Rugelach (adapted from Ina Garten)

  • 8 ounces cream cheese, at room temperature
  • 1/2-pound unsalted butter, at room temperature
  • 1/4 cup granulated sugar plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup toasted walnuts, finely chopped
  • 1/2 cup apricot preserves, pureed in a food processor
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Beat the cream 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 the 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. Divide the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

Meanwhile, make the filling. In a small bowl 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. A pizza cutter is good for this. 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° 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.

***Since this recipe makes 4 dozen rugelach, you can freeze the little darlings and bake them as needed. Allow them to come to room temperature before proceeding with egg wash and baking. It works quite well!

12 comments to “Rugelach”

  1. love, love, love rugelach. But I’ve never made them. And now I just might have to.

  2. These look perfect. I’m hungry just looking at them.

  3. No argument from me: yours are definitely better than mine!

  4. I made these for my husband’s office holiday party 2 weeks ago, and I’m still getting compliments! One guy has been sampling Rugelach all over Manhattan and he maintains that mine (yours) is the best!! My mother-in-law told me not to even try to make Rugelach because it’s such a pain, but this recipe was super easy and well worth the effort!

  5. Renee- I am so glad you agree. They are surprisingly easy and soooo good. Congrats on having the best Rugelach in Manhattan!

  6. I need to make cookies for Rosh Hashanah tomorrow..and these look perfect! THANK YOU!

  7. Happy New Year!

  8. An update- I made them for Rosh Hashanah and they were a hit! I’m making them again for Hanukah parties this weekend. Yum!

  9. These are incredible!! I’m baking up a couple of batches right now to put in Christmas goodie baskets. Perhaps if I stop shoving them into my facehole there might be some left for my friends.

  10. I love love Rugelach,was introduced ’em first time a few days back when i baked ’em in the kitchen thanx to have the cake(we bake once a month-one recipe..virtually ie post n r respective bogs).
    Your hints are so welcome…missed the egg wash yeah!

  11. These are my husband’s favorite cookie! He has many fond memories of these cookies while growing up, so I made them and surprised him. Some of the recipes that I have come across looked too difficult to do, but this one was just what I needed. Thank-you! And yes, he loved them!!!

  12. Just made these again today! They are delicious and get top rating with everyone I make them for, from my four year old to Michelin rated chefs. I use Irish butter and generic cream cheese and bake them for 25 min. Perfect every time!

What do you think?