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Mess Free and Easy Rugelach

Mess Free and Easy Rugelach

  • Author: Mila Furman
  • Total Time: 90 minutes
  • Yield: 8 servings 1x


Rugelach are perfect little handheld cooked that are impossible to resist.. Filled with fruits and nuts and rolled up in a delicate cream cheese crust, my rugelach are perfectly sweet and delightfully tender. Trust me on this one, double the batch, your guests will thank you.


  • 8 ounces cream cheese (at room temperature)
  • 1/2– pound unsalted butter (at room temperature)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract or 1 tsp vanilla paste
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar (cane sugar or granulated sugar works in a pinch as well, packed)
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1 cup walnuts (use this little apparatus it is the BEST, finely chopped)
  • 1/2 cup apricot preserves (warmed up in the microwave for 30 seconds to make a bit more spreadable)
  • 1 egg beaten with 1 tablespoon milk or water (for egg wash)


  1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. *I have also used a food processor to make the dough and it worked great.*
  2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
  3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough.
  4. Roll up the dough carefully like a jelly roll, making sure to tuck the corners under.
  5. With floss slice them (as pictured) about 1 inch thick.
  6. Lay them on a sheet pan lined with parchment paper.
  7. Chill for 30 minutes.
  8. Preheat the oven to 350 degrees F.
  9. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.


  1. You can double this recipe and save the dough in the fridge for a week for a rainy day.
  2. Sometimes it takes longer for the cookies to bake. Just monitor them carefully.
  3. The nutritional information is to be used for information purposes only.
  • Prep Time: 75 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Jewish Cookies, sweets
  • Cuisine: American, Jewish
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