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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: I first tasted Rugelach at a small New York bakery during the holidays, and I was instantly smitten by its tender, flaky pastry and jam-filled swirl. As a professional chef, I set out to perfect this classic treat in my own kitchen—testing it over and over until I created a version that’s truly bakery-quality yet simple enough for any home baker.
- Expert-Tested Perfection: Developed and refined through years of baking to ensure foolproof, professional results.
- Rich, Buttery Pastry: Cream cheese dough bakes up perfectly flaky and tender every time.
- Endless Filling Options: Classic apricot, nuts, and raisins—or customize with chocolate, cinnamon sugar, or your favorite jam.
- Holiday-Ready Delight: A beautiful, crowd-pleasing cookie that looks as special as it tastes.
Looking for more holiday cookies from around the world? Try my Spanish Almond Cookies, Danish Butter Cookies, or my German Spritz Cookies! For more recipes from across the globe, check out my Bold Baking Worldwide section in my Holiday Headquarters.
Bold Bakers Loved This!
“I love this recipe! I always thought this cookie would be too hard too make. It was a special treat I would occasionally pick up for my husband at the Italian market. I have made it twice since Christmas. He says it is the best cookie I have ever made! ” — Christina
“I’ve just made this recipe using left over Christmas cake fruit soaked in brandy and sherry, delicious!” — Vikky
“These were absolutely delicious and not difficult to make. I like that you can customize the filling to your liking.” — Karyn
IMPORTANT NOTE: This recipe was improved and update on 11/12/2025, to include NEW step-by-step photos, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Rugelach?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Rugelach
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Easy Cookie Recipes
What is Ruglach?
Rugelach is a traditional Jewish pastry that originated in Eastern Europe, known for its rich, buttery dough and sweet, rolled filling. The name comes from the Yiddish word “rugel,” meaning “little twist,” which perfectly describes its iconic crescent or spiral shape.
- Origin: Traces back to Jewish communities in Poland and became beloved worldwide, especially in Israel and the U.S.
- Texture: Tender, flaky, and slightly crisp from the cream cheese pastry.
- Filling: Commonly made with jam, nuts, raisins, or chocolate for a sweet, layered bite.
- Occasion: A cherished treat for Hanukkah and holiday gatherings, but delicious any time of year.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- Baking sheet
- Food processor or pastry blender
- Rolling pin
- Knife
- Pastry brush
- Sieve
Key Ingredients and Substitutes
All-Purpose Flour
- Provides structure to the dough while keeping it tender and flaky.
- Helps the pastry hold its shape during rolling and baking.
- Substitute: Pastry flour for a softer, more delicate texture, or a 1:1 gluten-free baking blend or my Almond Baking Mix for a gluten-free option.
Granulated Sugar
- Sweetens the dough and contributes to light browning in the oven.
- Adds subtle texture and enhances overall flavor.
- Substitute: Superfine sugar for a finer crumb, or coconut sugar for a mild caramel note, or other sugar substitute from my chart.
Salt
- Balances sweetness and enhances the rich, buttery flavor of the dough.
- Strengthens the overall taste profile of the pastry.
Cream Cheese
- Adds richness, moisture, and a slight tang that makes the dough tender and flaky.
- Key ingredient for that signature melt-in-your-mouth texture.
- Substitute: Make cream cheese at home using my recipe, or use mascarpone for a creamier, milder flavor.
Butter
- Cold butter creates layers in the dough and contributes a rich, buttery flavor and helps achieve the classic flaky texture of Rugelach.
- Either salted butter or unsalted butter will work.
- Substitute: Margarine for a dairy-free version (texture may vary slightly).
Vanilla Extract
- Enhances the overall flavor and aroma of the dough.
- Deepens the sweetness and adds warmth to the pastry.
- Substitute: An equal amount of vanilla bean paste in place of pure vanilla extract will work well.
Raisins
- Add chewy sweetness that complements the rich, flaky pastry.
- Provide natural fruity flavor and texture contrast.
- Substitute: Dried cranberries, chopped dates, or currants.
Walnuts
- Offer a crunchy texture and nutty flavor contrast to the soft filling.
- Enhance the overall depth of flavor in the cookies.
- Substitute: Pecans, almonds, or hazelnuts depending on preference.
Dark Brown Sugar
- Adds moisture and a deep, caramel-like sweetness to the filling.
- Helps bind the raisins and nuts together.
- Substitute: Make it at home using my recipe ( Light brown sugar or a mixture of white sugar with a touch of molasses).
Ground Cinnamon
- Adds warmth and aromatic spice that complements the jam and nuts.
- Balances sweetness with a subtle earthy note.
- Substitute: Nutmeg, cardamom, or allspice for a different spice profile.
Apricot Jam
- Acts as a sweet, fruity binder that keeps the filling moist.
- Adds a tangy contrast to the rich pastry and nuts.
- Substitute: Try my recipe of raspberry, strawberry, or fig jam for variety.
Egg Wash
- Gives the cookies a glossy, golden-brown finish.
- Helps the pastry develop an appealing color while baking.
- Substitute: Milk, cream, or melted butter for a softer sheen.
Powdered Sugar
- Also known as “icing sugar” or “confectioner’s sugar”. Finishes the baked Rugelach with a delicate, sweet dusting.
- Adds visual appeal and a touch of extra sweetness.
- Substitute: Make powdered sugar in no time.
How to Make the Best Rugelach Recipe
Prepare the Baking Sheet and Dough
- Prepare your baking sheet: Line a baking sheet with parchment paper and set aside.
- Make the dough: In a food processor, combine the flour, sugar, and salt. Pulse in the cream cheese, butter, and vanilla extract a few times until the mixture is moist and crumbly. Press the mixture together to form a dough. (You can also do this by hand using a pastry blender or rubbing the fat into the dry ingredients with your fingers.)
- Chill the dough: Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least an hour or until firm.
Prepare the Filling
- Mix the filling: In a medium bowl, combine the raisins, walnuts, brown sugar, and cinnamon. Set aside.
Assemble the Rugelach
- Roll out the dough: Working with one disc at a time, roll out the dough on a floured surface into an 8 x 13-inch rectangle about 1/8-inch thick.
- Add the filling: Spread half of the apricot jam over the dough and sprinkle half of the raisin and walnut mixture evenly on top.
- Roll the logs: Starting with a long side of the rectangle, roll the dough with the filling into a log and place it on the prepared baking sheet seam side down. Repeat with the remaining dough and filling.
- Chill the logs: Refrigerate the logs until firm enough to slice, about 30 minutes.
Bake the Rugelach
- Preheat the oven: Preheat the oven to 350°F (180°C).
- Slice and brush: Using a serrated knife, cut 1-inch slices and arrange them on the prepared trays, leaving 1 inch of space between each cookie. Brush the tops with egg wash.
- Bake: Bake the Rugelach for 25–30 minutes, or until golden brown.
Finish and Serve
- Add powdered sugar: While still warm, dust the cookies lightly with powdered sugar.
- Serve: Enjoy with a cup of tea.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Work quickly: Treat the dough like any delicate pastry—handle it as little as possible to keep it tender and flaky.
- Keep it chilled: The dough is soft and delicate, so ensure it is thoroughly chilled before rolling to prevent sticking and tearing.
- Try chocolate: Mix 1 cup (6 oz/170 g) finely chopped chocolate with 3 tablespoons brown sugar and 1 tablespoon cocoa powder for a rich chocolate filling. Sprinkle it on the rolled-out dough and proceed as usual.
- Combine flavors: Can’t decide between jam and chocolate? Use the jam and nut filling and sprinkle 1/3 cup (2 oz/57 g) finely chopped chocolate on top before rolling.
- Swap jams: Feel free to use your favorite jam instead of apricot—strawberry, raspberry, or fig for a different filling.
- Make ahead: The dough can be prepared up to three days in advance. Wrap tightly and store in the refrigerator until ready to assemble and bake.
- Check for sticking: While rolling, lightly flour your surface and rolling pin as needed to prevent the dough from sticking.
- Watch the bake time: Bake until golden brown, not just lightly colored, to ensure the pastry is fully cooked but still tender.
- Powdered sugar finish: Dust the Rugelach while warm for a delicate, classic bakery look.
Make Ahead and Storage Instructions
- Prepare in advance: You can make the Rugelach dough up to three days ahead. Wrap tightly in plastic wrap and store in the refrigerator until ready to assemble and bake.
- Refrigerate logs: After rolling the filled logs, you can refrigerate them for up to 24 hours before slicing and baking.
- Store at room temperature: Once baked, keep leftover Rugelach in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage: Store baked Rugelach in the refrigerator for up to 1 week to maintain freshness.
- Freeze for extended storage: You can store unbaked Rugelach in the freezer for up to 2 months. Thaw at room temperature for 1–2 hours before baking.
FAQs
Can I freeze Rugelach?
Yes, you can freeze unbaked Rugelach for up to 2 months. Thaw at room temperature for 1–2 hours before baking for the best texture and flavor. I do not recommend freezing baked cookies.
How do I prevent Rugelach from sticking while rolling?
Lightly flour your work surface and rolling pin as needed. Make sure the dough is thoroughly chilled before rolling, which helps prevent tearing and sticking.
How do I know when Rugelach is done baking?
Bake until the cookies are golden brown, not just lightly colored. They should feel set and slightly firm but still tender to the touch.
Can I make smaller or larger Rugelach rolls?
Yes! Adjust the log size to your liking, but keep in mind that smaller slices will bake faster, while larger slices may need additional baking time.
Can I prepare the filling in advance?
Yes! You can mix the nuts, raisins, sugar, and cinnamon ahead of time and store in an airtight container until ready to assemble the Rugelach.
Can Rugelach be made chocolate-flavored?
Absolutely! Replace the jam with finely chopped chocolate, cocoa powder, and a bit of sugar for a decadent chocolate version. You can also layer chocolate on top of the jam for a mixed flavor roll.
More Easy Cookie Recipes
- Homemade Gingerbread Men
- Soft and Chewy Molasses Cookies
- Chocolate Crinkle Cookies
- Best-Ever Peanut Butter Cookies
- 3 Ingredient Easy Shortbread Recipe
IMPORTANT NOTE: This recipe was improved and update on 11/12/2025, to include NEW step-by-step photos, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Rugelach Recipe
Ingredients
Rugelach Dough
- 1 ⅔ cups (8⅓ oz/236 g) all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) cream cheese , cold and diced
- ¾ cup (6 oz/170 g) butter , cold and diced
- 1 teaspoon vanilla extract
Fruit and Nut Filling
- 1 cup (5 oz/142 g) raisins
- 1 cup (5 oz/142 g) walnuts , finely chopped
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
- 1 cup (10 oz/283 g) apricot jam
- Egg wash
- Powdered sugar , for dusting
Instructions
To Make the Rugelach Dough
- Line a baking sheet and set aside.
- In a food processor, combine the flour, sugar, and salt, then pulse in the cream cheese, butter, and vanilla extract a few times until the mixture is moist and crumbly. Press the mixture together to form a dough. (You can also do this by hand using a pastry blender or rubbing the fat into the dry ingredients using your fingers).
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap and refrigerate for at least an hour or until firm.
To Make the Fruit and Nut Filling
- In a medium bowl, combine the raisins, walnuts, brown sugar, and cinnamon. Set aside.
To Assemble and Bake the Rugelach
- Working with one disc of dough at a time, roll out the dough on a floured surface into a 8 x 13 inches and ⅛- inch thick rectangle.
- Spread the dough with half of the jam and sprinkle all over with half of the raisin walnut mix.
- Starting with a long side of the rectangle, roll the dough with the filling into a log and place it on the prepared baking sheet seam side down. Repeat with the remaining dough and filling, and place next to the first log on the baking sheet. Each log should be about 12 inches log.
- Refrigerate the logs until they are firm enough to slice, about 30 minutes.
- Preheat the oven to 350°F (180°C).
- Using a serrated knife, cut 1-inch (2.5cm) slices and arrange them on your prepared trays leaving 1 inch of space in between each cookie. Brush with egg wash.
- Bake the rugelach for 25-30 minutes or until they are golden brown. While still hot, dust lightly with powdered sugar.
- Enjoy with a cup of tea. Store any leftovers in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
Recipe Notes
- Work quickly: Treat the dough like any delicate pastry—handle it as little as possible to keep it tender and flaky.
- Keep it chilled: The dough is soft and delicate, so ensure it is thoroughly chilled before rolling to prevent sticking and tearing.
- Try chocolate: Mix 1 cup (6 oz/170 g) finely chopped chocolate with 3 tablespoons brown sugar and 1 tablespoon cocoa powder for a rich chocolate filling. Sprinkle it on the rolled-out dough and proceed as usual.
- Combine flavors: Can’t decide between jam and chocolate? Use the jam and nut filling and sprinkle 1/3 cup (2 oz/57 g) finely chopped chocolate on top before rolling.
- Swap jams: Feel free to use your favorite jam instead of apricot—strawberry, raspberry, or fig for a different filling.
- Make ahead: The dough can be prepared up to three days in advance. Wrap tightly and store in the refrigerator until ready to assemble and bake.
- Check for sticking: While rolling, lightly flour your surface and rolling pin as needed to prevent the dough from sticking.
- Watch the bake time: Bake until golden brown, not just lightly colored, to ensure the pastry is fully cooked but still tender.
- Powdered sugar finish: Dust the Rugelach while warm for a delicate, classic bakery look.
Just to give you a little info from a Jewish baker-I make rugelach and yours look delicious, however, these are not the traditional shape for rugelach, This is more like a strudel shape. Rugelach are shaped like mini croissants – little triangles that a rolled up. Hope you don’t mind the comment.
Would like to know what size the rectangle of pastry should be, not simply the thickness, please?
I’ve just made this recipe using left over Christmas cake fruit soaked in brandy and sherry, delicious????
Nobody around me likes raisins, so I made this with dried cranberries and apricots soaked in rum and orange juice instead. I filled the other roll with chocolate and nutella. It’s amazing, thank you very much for this recipe! Also, I made this in a gluten-free version and it worked out really well 🙂
All the rugelach recipes I’ve seen call softened butter and cream cheese, but trust Gemma on her method— It makes for a perfect delicate, flaky textured pastry. A great improvement on the standard version IMHO.❤️
My dough (which was super simple to make and came together beautifully) is chilling as I write this. I could not decide between jam/nut or chocolate/nut filling, so I’m making two – one of each! Can’t wait for them to be done so I can taste them. Thanks Gemma for another great recipe!!
I made these, and instead of the apricot jam, I used fig jam. They were awesome. Great recipe. Thanks so much.
I love this recipe! I always thought this cookie would be too hard too make. It was a special treat I would occasionally pick up for my husband at the Italian market. I have made it twice since Christmas. He says it is the best cookie I have ever made! Thanks, Gemma!
Terrific recipe, GEMMA! I make them both ways, crescent and yours. One filling is poppyseed raisin while the other is walnut apricot. My brother wants to learn to make this year! His girlfriend is so happy he cooks and bakes. I’ve set her up with your site!
My mother always made something very similar, but she didn’t slice it until after baking. This looks much easier, but I’m worried the filling will run out during baking. Her recipe was called “yard cake” but we have no idea where the name came from! I will definitely try this technique.