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Easy Rugalech

Easy Rugalech

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
Edna Weisberger

Edna Weisberger

A rolled cookie of Jewish ancestry! Whenever I travel to visit my grandchildren they beg me to bake these cookies. Chocolate chip rather than raisin filling is a big favorite in our family! Adjust the amounts of cinnamon and sugar to suit your (or your grandchildren's) tastes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix butter or margarine, cottage cheese and flour together.
  3. Roll the dough into a circle about 1/4 inch thick. Cut the dough into triangular wedges. Sprinkle raisins into the broad end of the wedge along with cinnamon and sugar. Roll from the broad edge toward the pointed edge to form crescents. Sprinkle the crescents with cinnamon and sugar. Arrange the cookies on an ungreased baking sheet.
  4. Bake for 12 minutes.
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Reviews

HannahC
12

HannahC

1/4/2006

This recipe is not like any rugalech I've ever had or made. The rugalech dough I know is made with cream cheese, unsalted butter, confectioner's sugar, salt, lemon juice, vanilla extract, flour, egg and sugar for sprinkling on the rolled crescents. The filling is a mixture of sugar, cinnamon and ground walnuts with a chocolate (chip) variation, or apricot jam mixed with cake crumbs and walnuts. Raisins, maybe, but in the filling, not the dough. There are other fillings, too. There is also a yeast dough. I have both Russian and Polish friends (Jewish and not Jewish) who make them. None of us use cottage cheese and everyone uses walnuts in the filling.

beth
12

beth

11/12/2003

this recipe needs to be more specific in terms of how to mix the ingredients. should you cut in the butter into the flour and then add the cottage cheese or just stir them all with the beaters? then should you chill it before rolling it out? it was too mushy to use and i wasn't sure how to incorporate the butter.

TAMBLAIR
5

TAMBLAIR

11/12/2003

I agree with the other review that said we need more directions. I made this for my 10yr daughters class because they were doing a play and this cookie was mentioned in the play. I took the 2c cottage cheese and put blended it in my KitchenAid mixer then added the flour and the butter cut in to small chunks. Mixed it like a pie crust. I had to add a lot more flour so I was able to handle dough. My dough turned out nice and smooth. I divided dough out in 3 equal parts. Rolled out each part into a circle 1/4 inch thick on floured countertop. I used mini chocolate chips on the outer edge. Pressed chips into the dough slightly to make rolling easier. Sprinkled the whole thing with cinnamon and sugar. Cut each circle like a 8 piece pie and rolled up like crescent rolls. I put them in the oven at 350 for 12 mins. Was not done. Ended up baking them for 25mins (nice and golden brown) checking every 3 mins so they wouldn't burn. They looked good but the taste was bland. Maybe the raisins would have worked better. Making them this way made 24 cookies. Hope the kids at school like them better than my 5yr son did. He didn't like them at all, I did'nt much care for them much myself.

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