Rugelach (Filled Cream Cheese Cookies)

Recipe by evelynathens
READY IN: 1hr 12mins


  • Dough
  • 12
    lb unsalted butter, softened
  • 8
    ounces cream cheese, softened
  • 1
    tablespoon icing sugar
  • 1
    pinch salt
  • Topping
  • 12
    cup butter, melted
  • 14
    cup sugar (during the holidays, I use one of those coloured sugars)
  • Nut Filling
  • 12
    cup sugar
  • 1
    teaspoon cinnamon
  • 1 12
    cups finely chopped nuts (I like to use walnuts, almonds or hazelnuts)
  • 3
    tablespoons butter, melted
  • Jam Filling
  • 1
    cup ground almonds
  • 1
    cup jam (I like to use apricot, peach, strawberry or raspberry)
  • Chocolate Filling
  • 3
    tablespoons butter, at room temperature, combined with
  • Date Filling
  • 3
    tablespoons butter, at room temperature combined with
  • 34
    finely chopped dates, and
  • 12
    teaspoon cinnamon


  • In a mixing bowl or food processor, cream the butter and cream cheese together.
  • Add the pinch of salt and sugar.
  • Beat in the flour, a little at a time.
  • Knead the dough lightly until all the flour is incorporated.
  • Divide the dough into 4 equal portions and refrigerate at least 1 hour.
  • Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
  • Flour the surface you will be rolling out the pastry on very generously.
  • This is a delicate dough and is apt to stick.
  • Roll out one of the portions of dough into a 10 inch in diameter circle.
  • With 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).
  • If the dough is sticky, dust it with a little flour.
  • Sprinkle or spread a little of the filling of your choice on each little wedge.
  • Beginning 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.
  • Place 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).
  • Repeat with the rest of the dough and filling.
  • At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
  • When 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.
  • Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.