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4 dozen


2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter or margarine
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup walnuts, finely chopped
1/2 cup raisins*


Cut cold butter and cream cheese into bits. In food processor pulse flour, salt, butter, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.

In a small bowl, combine sugar, cinnamon, chopped walnuts, and finely chopped raisins. Roll a disk into a 9" round, keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife, pizza cutter or pastry wheel, cut each round into 12 wedges. Roll wedges from wide to narrow, points will be on outside of cookie. Place on ungreased cookie sheets and chill for 20 minutes before baking.

Preheat oven to 350°F (180°C). After chilled, bake in the center rack of oven for 22 minutes or until lightly golden. Remove from oven and cool on cookie sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.


*Substitute miniature chocolate chips for raisins.

Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling.

You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.


Store in airtight containers or freeze.

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