Austrian Rugelach Cookies

Total Time
Prep 1 hr 30 mins
Cook 30 mins

A very fancy cookie that I always enjoy. This recipe was given to me by my German teacher. A very big thank you!

Ingredients Nutrition


  1. Beat the butter with the cream cheese with an electric mixer until fluffy. Add the flour and using hands make a thick dough. Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.
  2. Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.
  3. Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.
  4. Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles. Coat with marmalade and sprinkle with the sugar mixture. Roll each triangle up, starting from the wide side, to make crescents.
  5. Bake at 360°F for 25-30 minutes.
  6. Dust, if desired with icing sugar, when they are still hot.


Most Helpful

I changed the the 6 oz of creamcheese to 8 added 2 tbl of sugger and ommited the chocolage chips, the rugelach were a hit will make them again. However next time instead of making horns I will make logs and cut them up into rundells (this was my child suggestion when she helped mee make them)

Esther in Atlanta, GA October 07, 2008

This was my first time making rugelach, and the taste definitely did not disappoint! I am still a beginner when it comes to rolling out dough, so at first I had some trouble with that, but by the second ball of dough, I was much better. They were delicious, though, and that more than made up for the trouble. Thank you!

bricookie55 December 03, 2007

Went to the Market Tag 2007 ~ A bit of work, but well worth it! My oven runs hot so 15 minutes baking was sufficient. I used my stock pot lid to make perfect rounds and ended up with a fourth circle from the excess dough. I also cut mine into 8 pieces instead of 16 and coated with the marmalade and brown sugar mixture prior to cutting just because I felt it was easier. Thanks for sharing!

CulinaryQueen December 03, 2007

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