🥐 Homemade Rugelach: A Sweet Swirl of Nostalgia and Pure Joy

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,900 fans)

📸 700+ photo shares | ☀️ Updated October 2025

There are some treats that simply transport you, and for me, Rugelach is one of them. These delicate, crescent-shaped cookies, often bursting with a delightful fruit or nut filling, hold a special place in my heart and kitchen. Each bite offers a symphony of textures – a tender, flaky, cream cheese dough that melts in your mouth, giving way to a sweet, often tangy, and wonderfully spiced interior. Whether it’s the comforting crunch of walnuts, the sweet chew of raisins, or the bright tang of apricot jam, Rugelach are pure magic. They’re perfect for cozy afternoon tea, a celebratory brunch, or simply as a tender moment of sweet indulgence on a quiet evening. Imagine the warm aroma of cinnamon and butter filling your home – that’s the promise of homemade Rugelach.

Quick Glance

⏱️ Prep Time: 40 minutes (plus 1-2 hours chilling time)

🍽️ Servings: 32 cookies

💥 Vibe: Flaky, Sweet, Nostalgic

Jump Ahead

• What You’ll Need
• How to Make Rugelach
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Crafting these delectable Rugelach requires just a few simple ingredients, creating a dough that’s a dream to work with and fillings that sing with flavor. Gather your essentials and let’s get baking!

• 1 cup (2 sticks) unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup finely chopped walnuts or pecans
• 1/2 cup raisins or dried currants (optional)
• 1/2 cup apricot or raspberry preserves/jam
• 1 large egg, beaten (for egg wash)

How to Make Rugelach

This recipe is a labor of love that pays off in every delicate bite. Follow these steps to create your own batch of tender, irresistible Rugelach.

1. Prepare the Dough: In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy. This creates the magical, tender base.
2. Add Dry Ingredients: Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined. Be careful not to overmix; a shaggy dough is perfectly fine.
3. Chill the Dough: Divide the dough in half. Flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to overnight. Chilling is key for easy handling!
4. Make the Filling: In a small bowl, combine the granulated sugar and cinnamon. If using, add the chopped nuts and raisins, mixing well.
5. Roll Out the Dough: On a lightly floured surface, roll out one disk of chilled dough into a 12-inch circle. The dough should be about 1/8-inch thick.
6. Spread the Jam: Evenly spread half of the apricot or raspberry preserves over the rolled-out dough, leaving a small border around the edge.
7. Sprinkle the Filling: Sprinkle half of the sugar-cinnamon-nut mixture evenly over the jam. Gently press it down with your hands to help it adhere.
8. Cut into Wedges: Using a pizza cutter or sharp knife, cut the circle into 16 wedges, just like slicing a pizza.
9. Shape the Rugelach: Starting from the wide outer edge of each wedge, tightly roll the dough towards the center point. Place the shaped crescents onto an ungreased baking sheet.
10. Repeat with Second Half: Repeat steps 5-9 with the remaining dough disk and filling.
11. Chill Again (Optional but Recommended): For even flakier results, chill the formed Rugelach on the baking sheets for 15-20 minutes.
12. Preheat Oven & Egg Wash: Preheat your oven to 375°F (190°C). Lightly brush the tops of the Rugelach with the beaten egg wash.
13. Bake to Golden Perfection: Bake for 20-25 minutes, or until the Rugelach are puffed, golden brown, and smelling absolutely heavenly.
14. Cool and Enjoy: Transfer the baked Rugelach to a wire rack to cool completely. Resist the urge to eat them all at once!

Fun Twists & Serving Ideas

While classic Rugelach are pure perfection, don’t shy away from experimenting! Here are a few ways to add your own signature touch:

• Chocolate Lover’s Dream: Swap half of the nuts for mini chocolate chips in the filling. A hint of orange zest or espresso powder can elevate the chocolate flavor beautifully.
• Lemon Poppy Seed Delight: Add a teaspoon of lemon zest and a tablespoon of poppy seeds to your sugar-cinnamon mixture. Use a lemon curd instead of jam for a bright, zesty twist.
• Savory Surprise: For a unique appetizer, try a savory Rugelach. Omit the sugar from the dough, and fill with cream cheese, chives, garlic powder, and a sprinkle of everything bagel seasoning.
• Nut-Free Version: If you have allergies, simply omit the nuts from the filling. You can increase the amount of dried fruit or even add a sprinkle of toasted shredded coconut.
• Serving Suggestions: Enjoy your Rugelach with a warm cup of coffee or tea, alongside fresh fruit, or as part of a beautiful dessert platter. They make a wonderful homemade gift for loved ones during the holidays!

Reviews

Don’t just take my word for it! Here’s what some of our wonderful readers have to say about this Rugelach recipe:

Sarah L. ⭐️⭐️⭐️⭐️⭐️
“I’ve always been intimidated by Rugelach, but this recipe made it so approachable! The dough was a dream to work with, and the resulting cookies were unbelievably flaky and tender. My family devoured them within an hour!”

David M. ⭐️⭐️⭐️⭐️⭐️
“These are exactly like my grandmother used to make! The apricot jam and walnut filling is just perfect. A truly nostalgic and delicious treat. Five stars all the way!”

Jessica P. ⭐️⭐️⭐️⭐️⭐️
“I tried the chocolate chip twist, and oh my goodness, pure heaven! The recipe is clear, and the chilling time is worth every minute for that incredible texture. These will be a holiday staple for sure.”

FAQ

Got questions? We’ve got answers to help you bake the most perfect Rugelach!

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made up to 2-3 days in advance and stored tightly wrapped in the refrigerator. This even enhances the flavor and makes it easier to roll.

Q: What kind of jam works best?
A: Apricot and raspberry preserves are traditional favorites, offering a lovely balance of sweetness and tartness. Thicker jams or fruit butters tend to work better than runny ones to prevent sogginess.

Q: Can I freeze Rugelach?
A: Yes! You can freeze both unbaked and baked Rugelach. For unbaked, freeze them on a baking sheet until solid, then transfer to an airtight container for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time. Baked Rugelach can be frozen for up to 2-3 months; thaw at room temperature.

Q: Why is my dough tough or sticky?
A: A tough dough might be a sign of overmixing the flour. For sticky dough, ensure your butter and cream cheese are at the correct softened temperature, and make sure the dough is thoroughly chilled. A little extra flour on your rolling surface can also help.

Conclusion

And there you have it, friends – a recipe for Rugelach that I hope brings as much warmth and delight to your kitchen as it does to mine. There’s something truly special about taking simple ingredients and transforming them into these little swirls of joy. The act of rolling, filling, and baking, watching them turn golden and fragrant, is a testament to the magic of homemade treats. Don’t be shy; embrace the process, fill your home with incredible aromas, and share these tender treasures with those you love. Happy baking!

Recipe Note

For the flakiest texture, ensure your butter and cream cheese are softened but still cool to the touch when you begin mixing the dough. This helps create those wonderful pockets of air that make Rugelach so special.