Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

Total Time
Prep 30 mins
Cook 10 mins

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)

Ingredients Nutrition


  1. Cream butter, cream cheese, and sugar until soft.
  2. Sift in the flour and mix to make a soft dough.
  3. Divide dough into 4 equal balls, flatten each one and wrap in wax paper.
  4. Refrigerate for at least 30 minutes.
  5. Make the filling by mixing all ingredients in a small bowl.
  6. Preheat oven to 375*.
  7. Working with one disk of dough at a time, roll thinly on a lightly floured surface into a circle, about 9" in diameter.
  8. Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling.
  9. Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections, to form 16 triangles.
  10. Starting from the base of each triangle, roll up to form spirals.
  11. You can curve them into crescents if you like.
  12. Continue with the other 3 disks of dough.
  13. Place on baking sheets and brush with egg white glaze.
  14. Sprinkle lightly with granulated sugar.
  15. Bake until just golden, about 10 minutes.
  16. For 32 extra large butterhorns, divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling.
  17. Continue as above but bake for 15-20 minutes.
Most Helpful

This is great! I am making this recipe tonight to take to the lounge room at the funeral home tomorrow where my family will be all day for my Aunt who passed away. I wanted something sweet, and easy to eat - finger food but not necessarily chocolate. Lets face it, EVERYONE brings chocolate - I like to be different. ;) This recipe was SO EASY! They TASTE GREAT! Major bonus points for this being so easy to follow that I was able to prep the dough and throw it in the fridge in the morning before work and then come home after a long day and not start filling and rolling until 10:00 p.m. AND THEY STILL TURNED OUT! My brain is fried right now from work, stress and exhaustion and I still managed to make these, and they taste good. It doesn't get better than that!

Dvorak August 16, 2010

I fell in love with all kinds of Austrian pastries while traveling in Austria and dining at Vienna's Demel. I made these cookies as one of my Christmas gifts for my dad last year. Since my dad has a nut allergy, I substituted toasted sesame seeds for the walnuts or pecans. The dough bakes to be light and flaky while the cinnamon, brown sugar filling melts and caramelizes developing a surprisingly deep, delicious taste. My father actually mistook the filling for date spread or fig jam because of its intensely fragrant flavor. Thank you, Karen=^..^=, for this beautiful Eastern European delight!

Garden Gate Kate November 15, 2014

I've had rugelach tons of times growing up, and they never did anything for me. However, today I needed to make something for my in-laws, and I had a huge block of cream cheese from costco in the fridge, so I decided to make these. After they finished one, I tried it just to make sure it was edible, and... it was soooo good! I couldn't believe it! Maybe I DO like rugelach, and just never had had good ones! They were easy and gorgeous. Only substitution was hazelnuts for walnuts.

This Spatula September 20, 2014