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Rugelach Recipe

Watch the video below for the full recipe.

Rugelach, a traditional Jewish treat, is heartwarming to make. The dough is flaky, and fillings are sweet or savory. Making rugelach made me happy, thanks to King Arthur Baking’s simple recipe. It was magical to bake these pastries with buttery goodness. Join me in this baking adventure to craft your own rugelach.

Rugelach Recipe

Traditional Rugelach Dough: Ingredients and Preparation

The secret to great rugelach starts with the dough. It mixes all-purpose flour, cold butter, cream cheese, and sour cream. The right technique with a food processor is needed. It must make the dough not too smooth or too rough.

I then make the dough into flat discs and put them in the fridge. They chill for at least 2 hours. This makes the dough perfect for making the classic flaky rugelach.

The last step is rolling the cold dough into a big circle. This makes a base for adding your favorite fillings. So, you get a traditional and tasty rugelach with a flaky and buttery crust.

In summary, mastering the base ingredients and precise steps of making rugelach dough is crucial to delivering an exceptional and authentic pastry experience.

Decadent Rugelach Fillings: Sweet and Savory Options

Making rugelach is fun because you can choose from many fillings. You might like sweet cinnamon or want something fun. Traditional fillings are very popular. I blend brown sugar, cinnamon, and nuts in a food processor. After baking, they turn into a delicious, warm treat.

Chocolate rugelach is amazing for chocolate fans. I mix melted chocolate, brown sugar, and a bit of cinnamon. It’s a perfect mix of sweet and chocolate. It takes your treat to a whole new level.

Rugelach can also be savory, not just sweet. You can try pesto and parmesan. Or how about jam and goat cheese? These fillings mix sweet and salty for a tasty surprise. They make your rugelach different and memorable, keeping the tradition fresh.


What makes the rugelach dough flaky?

Rugelach dough is flaky because it has cold cubed unsalted butter. It also uses full-fat brick cream cheese. Along with these, all-purpose flour and cold sour cream are used.

To make the dough, use a food processor. By pulsing the ingredients, you get pea-sized crumbs. This makes the texture delicate and flaky.

Can I use a mixer instead of a food processor for the dough?

Yes, you can use a mixer, but the dough might not be as light. A food processor is better. It mixes the ingredients without overworking them. This keeps the fats cold and the crumbs pea-sized for flakiness.

How long should I refrigerate the dough?

Refrigerate the dough for at least 2 hours before using it. This makes the dough firm enough to roll and cut. You can also freeze the dough if you plan to use it later.

What are some traditional sweet fillings for rugelach?

Some sweet fillings are brown sugar, cinnamon, nuts, and dried fruits. A favorite mix includes brown sugar, cinnamon, walnuts, and raisins. A food processor is good for blending these into a filling.

Can rugelach be made with savory fillings?

Yes, rugelach can be made with tasty savory fillings. For example, you can use pesto and parmesan. Or try a mix of jam and goat cheese. These styles are nice alternatives to the sweet ones.

How should rugelach be prepared for baking?

After chilling, roll the dough into a 10-inch circle. Spread a thin layer of your filling on top. Cut it into triangles. Then, roll each triangle from the wide end. Place them on a baking sheet to bake. You can also sprinkle confectioners’ sugar on top after baking.

What is the best way to store rugelach?

Store baked rugelach in an airtight container up to a week. For longer storage, freeze them in a bag or container. To eat, thaw them at room temperature, or warm them up for a fresh taste.

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jenny happy muncher
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.