Rugalach or Rugelach

Recipe by Irmgard
READY IN: 1hr 15mins
YIELD: 64 cookies




  • In a medium-size bowl, blend the flour, icing sugar and salt, using a fork.
  • Cut the butter and cream cheese into 1-inch cubes.
  • With a pastry blender, cut the butter and cream cheese into the flour mixture until the dough is the consistency of small peas.
  • Then, work the dough with your hands until it has a coarse meal texture.
  • Press the dough into a ball.
  • If the dough is too soft to roll, wrap and refrigerate for at least an hour.
  • Preheat the oven to 350 degrees F.
  • Using a fork, stir the sugar and cinnamon together.
  • Divide the dough into four pieces.
  • On a lightly floured board, using a floured rolling pin, roll 1 piece into a 12-inch circle, approximately 1/8-inch thick.
  • Sprinkle half of the sugar mixture over the circle, then sprinkle with 1/4 cup each of the nuts and raisins.
  • Alternatively, you can spread half of the jam over the circle and sprinkle with 1/4 cup nuts.
  • Repeat with the 3 remaining pieces of dough.
  • Cut each circle into 16 wedges.
  • Roll up the wedges, starting at the wide end.
  • Place the wedges on an ungreased cookie sheet, point-side down.
  • If using a glaze, whisk the egg and lightly brush the top of each cookie.
  • If you wish, lightly sprinkle the cookies with sugar.
  • Bake in the centre of the preheated oven until golden, about 13 to 15 minutes.
  • Remove to a rack until the cookies have cooled.
  • Store in the refrigerator or freeze.