Rugelach Cookie Recipe
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Makes 24 cookies:
For the dough:
½ pound unsalted butter, softened
6 ounces cream cheese softened
2 cups all-purpose flour
For the filling:
½ cup granulated sugar
¼ cup light brown sugar
1 tablespoon ground cinnamon
1 cup raisins
½ cup ground walnuts
1 cup apricot jam
Begin by making the pastry dough. Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour and beat just until incorporated.
Collect all the dough on the counter and form a round ball. Cover with plastic wrap and refrigerate for about 30 minutes. This dough can be stored in the freezer up to one month.
Preheat your oven to 350 °F, 180 °C.
Combine the granulated sugar, brown sugar, cinnamon, raisins, and walnuts in a bowl and mix well to combine.
Cut the dough into 4 equal portions.
Dust your work surface very lightly with flour and roll out each portion of dough into a 9-inch circle. Spread 2 tablespoons of jam onto the dough. Sprinkle ½ cup of the sweet filling over the jam and lightly press down.
Using a pizza cutter or a knife, cut the circle into 8 wedges.
Roll each wedge from the widest part upward to form the shape of a croissant. Place each cookie onto a baking tray lined with parchment paper.
Bake for 18-25 minutes or until lightly golden. Overbaking these cookies will dry them out.
Allow to cool completely and serve.
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Chocolate Raspberry Rugelach
The most buttery, delicious chocolate raspberry rugelach with a perfect cream cheese dough! The dough is made in a food processor, making these easier than you think. Instructions for freezing included!
????CHOCOLATE RASPBERRY RUGELACH ingredients????
For the dough:
2 cups AP flour
½ tsp Kosher salt
½ lb unsalted butter
½ lb cream cheese
For the filling: ⅔ cup granulated sugar
1½ Tbsp ground cinnamon
1 cup semi-sweet chocolate
½ cup raspberry jam
To finish:
1 egg
1 tsp water or milk
FULL RECIPE INSTURCTIONS + PRINTABLE:
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Apricot Walnut Rugelach
These apricot walnut rugelach cookies are made with a simple dough that produces the most incredible buttery flakey texture!
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INGREDIENTS:
3 cups all purpose flour
Pinch of salt
1 1/2 cup unsalted butter
8 oz cream cheese
1 egg yolk
1 cup apricot jam
1 cup toasted walnuts
#simplyhomecooked #rugelach #cookies
Chocolate-Raspberry Rugelach Cookies | Pillsbury Recipe
Inspired by traditional rugelach pastries, these festive cookies are made with Pillsbury™ refrigerated pie crust and a sweet filling of nuts, chocolate and raspberry preserves.
Recipe:
Rugelach Recipe: Easy Fig and Walnut Rugelach Cookies
Buttery, flaky, and bursting with flavor, these rugelach pastries are a popular Jewish treat, perfect to enjoy around the holidays or any special occasion! With a delicate crescent shape and layers of fig and walnut filling, these delicious holiday cookies are easier to make than they look!
Follow the recipe here:
With the help of a mixer or food processor, this classic dessert is perfect to make with the whole family. They're also easily customizable to your own taste preferences- just swap out the fig jam and walnuts to whatever flavors you desire. For variations on your classic rugelach recipe, try swapping out your filling for apricot jam, sprinkling in mini chocolate chips or raisins, or even adding crushed pecans to switch up your nut mixture. No matter how you decide to customize your homemade rugelach, you're bound to enjoy this classic dessert for years to come!
To make your rugelach dough, start off by combining your chilled cream cheese and butter in a large mixing bowl. Add in your vanilla extract and stir to combine. Next, add in your dry ingredients including flour, cardamom, and salt. Mix evenly, and then remove your dough and wrap it in plastic wrap to chill in the fridge. Once chilled, roll your dough out to about a 1/4 inch thickness, then cut out a 12-inch circle and remove the excess. Once you have your circle, spread your fig jam evenly across the dough and lightly sprinkle cinnamon and crushed walnuts on top. Using a pizza cutter, cut your dough into 16 equal wedges, rolling each wedge into an even crescent shape. Brush each crescent with a light egg wash and sprinkle with sparkling sugar, then place in the oven and bake until golden brown.
These rich and flavorful cookies are always a holiday hit. Enjoy!
Follow the recipe here:
#rugelach #howtomakerugelach
Rugelach: Definitely Not Croissants!
Move over Croissant, Rugelach is here. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 85% off and 3 months free.
???? My Cook Book KITCHEN PASSPORT!
???? Rugelach Dough
180 ml milk, room temperature
1/2 tsp salt
7g (1 packet) instant dry yeast
100 ml butter
2 eggs, room temperature
500g all purpose flour
75g sugar
???? Rugelach Filling
75g cocoa powder
75g (brown) sugar
1 tsp cinnamon
1 tsp green cardamom powder
50g butter, melted
???? Egg Wash
1 yolk
1 tbsp milk
???? Sugar Syrup
5 tbsp sugar
2 tbsp water
1 tsp vanilla extract
- simmer until slightly thickened
Video by Andong
Channel Producer Grace Phan-Nguyen
Channel Manager Jacques Wecke
Spanish subtitles by Daniel González