Mini Chocolate or Fruit Rugelach

Total Time
Prep 30 mins
Cook 15 mins

I have tried many different recipes and this one is the best. More like a mini pie than a cookie. Also love to make many different fillings. A good opportunity to use the many jams I make all summer. Blueberry, strawberry, peach, apricot, raspberry or my famous 'Mystery Jam', a combo of all leftover fruits which I freeze and make at the end of the summer. I also use different nuts such as walnut, pecan, almond or macadamia and substitute dried cranberries or currants for the raisins. You can also add 1/4 cup sugar to the dough, but I think the fillings are sweet enough without. For chocolate rugalach, make a ganache by melting 1/2 cup semi sweet chocolate chips and a tablespoon of cream. Stir well and spread on dough circle before (or instead of)the jam. I also drizzle melted chocolate on top, after baked and cooled.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Beat butter with cream cheese until smooth.
  3. Add flour, alternately with sour cream ending with flour.
  4. When all is combined, divide into 10 discs, wrap in plastic wrap and chill for at least 1/2 hour, or more.
  5. Roll out one disc into an 8 inch circle, leaving others in frig until you're ready for them.
  6. Melt jam in microwave for 20 seconds and brush over dough circle, and/or spread with warm ganache.
  7. Chop raisins and nuts with sugar and cinnamon in food processor.
  8. Sprinkle filling sparingly over jam or chocolate ganache.
  9. Cut circle with a pizza cutter into 12 triangles by cutting in fours, and then each 1/4 into 3 triangles.
  10. Roll each one beginning with wide end. Place on cookie sheet point side down. (otherwise they will unroll while baking).
  11. Sprinkle tops with combined cinnamon and sugar.
  12. Bake 15 to 20 minutes, or until lightly browned.
Most Helpful

5 5

I have been looking for this pastry recipe for ages..........its magnificent these are wonderful pastries to make thank you so much for sharing this recipe, I will be making these again soon.