Rugelach (Jewish pastries)

Rugelach (Jewish pastries)


264 people made this

About this recipe: Little finger pastries made with a cream cheese dough and filled with a sweet cinnamon, walnut and sultana filling.


Serves: 48 

  • 225g butter, chilled
  • 225g cream cheese, chilled
  • 250g plain flour
  • 1/4 teaspoon salt
  • 75g soured cream
  • 100g caster sugar
  • 1 tablespoon ground cinnamon
  • 110g finely chopped walnuts
  • 75g sultanas, chopped

Prep:2hr40min  ›  Cook:20min  ›  Extra time:2min  ›  Ready in:3hr2min 

  1. Use your fingers to rub cold butter and cream cheese together until they crumble into bits. In food processor pulse flour, salt, butter, cream cheese and soured cream until crumbly.
  2. Shape crumbly mixture into four equal pieces or blocks. Wrap each piece and chill for 2 hours or up to 2 days.
  3. Roll each block into a 23cm round, keeping other blocks chilled until ready to roll them.
  4. Combine sugar, cinnamon, walnuts and sultanas.
  5. Sprinkle each round with sugar and nut mixture. Press lightly into dough. With a knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow (you will end up with point on outside). Place on ungreased baking trays and chill for 20 minutes before baking.
  6. Preheat oven to 180 C / Gas mark 4.
  7. After rugelach are chilled, bake them in the centre rack of the oven for 20 to 25 minutes until lightly golden. Cool before storing in airtight containers. They freeze very well.
  8. Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam and dark brown soft sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the outside of the rugelach in this prior to putting them on the baking trays.

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Reviews (7)


Something else. Thank you, Jackie! Great recipe!! I made each of the four quarters of the dough differently, just to experiment. One with cinnamon, sugar and walnuts, one with rasberry preserves, one with chocolate ganache and walnuts and one with walnuts heated in a simple syrup (and then cooled). Brushed all of them with beaten egg white and sprinkled a little sugar on top. I found that 20 minutes produced a rugelach that was lightly browned and was very flaky and tender when cooled. By baking them just two minutes more, they were a little crisper. Both ways are wonderful, and I'm sure I'll come up with other filling variations. Thanks again. - 21 Jul 2008


Took shortcuts. Absolutely the best rugelach recipe that I have tried and I have tried a lot of them. Very easy to do in the food processor. I followed the recipe exactly. I chopped the walnuts and sultanas in the processor also. The filling stayed put when rolling by simply pressing it onto the dough as the recipe stated. Most rugelach I have made leak all over the tin giving them a burnt look on the bottom, but these did not do that. The flavour is wonderful! Definitely try this recipe! It is a gem! - 21 Jul 2008


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 cinnamon/sugar mixure in the middle) before rolling. This way you can squeeze the sultanas/nuts in as you roll. Also if you don't want to make the crescent shape, you can use this recipe to make roulades. To do this, roll the dough out either into a rectangle or circle. Then add the toppings. Roll the dough with the filling. Then cut into slices. Place seam side down for baking. - 21 Jul 2008

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