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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.

Mess Free and Easy Rugelach

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.
Course Dessert, Jewish Cookies, sweets
Cuisine American, Jewish
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 594 kcal
Author Mila Furman

Ingredients

  • 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

Instructions

  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.

Recipe Notes

  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.
Nutrition Facts
Mess Free and Easy Rugelach
Amount Per Serving
Calories 594 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 20g 100%
Cholesterol 92mg 31%
Sodium 170mg 7%
Potassium 155mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 2g 8%
Sugars 22g
Protein 7g 14%
Vitamin A 21.8%
Vitamin C 0.2%
Calcium 6.3%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.