Rugelach

Rugelach

205

"This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made."

Ingredients

3 h 17 m {{adjustedServings}} servings 101 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
  2. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days.
  3. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
  4. Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
  5. Preheat oven to 350 degrees F (180 degrees C).
  6. After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.
  7. Variations: 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.

Footnotes

  • Cook's Note:
  • Substitute mini chocolate chips for the raisins, or use both...knock yourself out!
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Reviews

205
  1. 242 Ratings

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These were a huge hit at the office. For anyone who is having issues with filling falling out, I would suggest pushing the chunky parts of the filling to the outside of the circle (leaving the ...

I have tried many Rugelach recipes, this was the easiest and came out the best. One note, the rugelach is always rolled out in a sugar cinnamon mix never flour if rolled and turned once it is co...

Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, white sugar and walnuts, one with rasberry preserves, one wit...