1/3 Photos of Rugelach (Filled Cream Cheese Cookies)
1 hr 12 mins
I cannot imagine holiday-time without rugelach around. They are the most addictive, filled cookie ever! I usually make 2-3 times the recipe (inviting a friend over for coffee, chat and helpful rolling), then freeze and bake as needed. You will have none left by the end of the holidays, trust me. The bake time is approximate - it could be slightly more or slightly less, depending on how big you make the rugelach.
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Units: US | Metric
- 226.79 g unsalted butter, softened
- 226.79 g cream cheese, softened
- 473.18 ml all-purpose flour
- 14.79 ml icing sugar
- 0.25 ml salt
- 118.29 ml sugar
- 4.92 ml cinnamon
- 354.88 ml finely chopped nuts (I like to use walnuts, almonds or hazelnuts)
- 44.37 ml butter, melted
- 236.59 ml ground almonds
- 236.59 ml jam (I like to use apricot, peach, strawberry or raspberry)
- 1In a mixing bowl or food processor, cream the butter and cream cheese together.
- 2Add the pinch of salt and sugar.
- 3Beat in the flour, a little at a time.
- 4Knead the dough lightly until all the flour is incorporated.
- 5Divide the dough into 4 equal portions and refrigerate at least 1 hour.
- 6Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
- 7Flour the surface you will be rolling out the pastry on very generously.
- 8This is a delicate dough and is apt to stick.
- 9Roll out one of the portions of dough into a 10 inch in diameter circle.
- 10With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
- 11If the dough is sticky, dust it with a little flour.
- 12Sprinkle or spread a little of the filling of your choice on each little wedge.
- 13Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
- 14Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
- 15Repeat with the rest of the dough and filling.
- 16At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
- 17When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
- 18Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
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Nutritional Facts for Rugelach (Filled Cream Cheese Cookies)
Serving Size: 1 (1919 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 230.5
- Calories from Fat 149
- Total Fat 16.6 g
- Saturated Fat 8.4 g
- Cholesterol 31.4 mg
- Sodium 93.6 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 1.3 g
- Sugars 10.9 g
- Protein 2.7 g