master

Learn to make rugelach with flaky dough and chocolate fruit filling, a beloved Jewish dessert. Step by step photos. Kosher, Yiddish, Dairy.

Rugelach - How to Bake Jewish Rugelach

unsalted butter (2 sticks)

cream cheese

sour cream

all purpose flour

salt

granulated sugar

chopped walnuts or pecans

semi-sweet chocolate chips

berry preserves (raspberry, strawberry, or blackberry)

brown sugar

large egg

water

cinnamon

oven

Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse together ingredients until a crumbly dough forms and begins to fall away from the sides of the processor. Don't overprocess; the dough should look crumbly, like cottage cheese.<img width="533" height="400" src="https://toriavey.com/images/2011/02/Dough-Blender.jpg" class="attachment-720x400 size-720x400" alt="Rugelach dough in a food processor." srcset="https://toriavey.com/images/2011/02/Dough-Blender.jpg 740w, https://toriavey.com/images/2011/02/Dough-Blender-280x210.jpg 280w, https://toriavey.com/images/2011/02/Dough-Blender-640x480.jpg 640w, https://toriavey.com/images/2011/02/Dough-Blender-200x150.jpg 200w, https://toriavey.com/images/2011/02/Dough-Blender-292x219.jpg 292w, https://toriavey.com/images/2011/02/Dough-Blender-624x468.jpg 624w, https://toriavey.com/images/2011/02/Dough-Blender-900x675.jpg 900w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/Dough-Blender.jpg">

If you don't have a food processor: let the butter and cream cheese come to room temperature. Using a stand mixer or hand mixer, cream the butter and cream cheese together with the sour cream. In a separate bowl, sift together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. Don't overmix. Pour dough onto a lightly floured rolling surface...<img width="529" height="400" src="https://toriavey.com/images/2011/02/IMG_0846.jpg" class="attachment-720x400 size-720x400" alt="Rugelach dough on a cutting board." srcset="https://toriavey.com/images/2011/02/IMG_0846.jpg 640w, https://toriavey.com/images/2011/02/IMG_0846-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_0846-300x226.jpg 300w, https://toriavey.com/images/2011/02/IMG_0846-624x471.jpg 624w" sizes="(max-width: 529px) 100vw, 529px" data-pin-media="https://toriavey.com/images/2011/02/IMG_0846.jpg">

and form into a rough ball shape.<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_0851.jpg" class="attachment-720x400 size-720x400" alt="Rugelach dough on a cutting board." srcset="https://toriavey.com/images/2011/02/IMG_0851.jpg 640w, https://toriavey.com/images/2011/02/IMG_0851-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_0851-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_0851-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_0851-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_0851.jpg">

Divide the ball into four equal pieces and form those pieces into rough balls.Cover each ball with plastic and place in the refrigerator. Refrigerate dough balls for at least 1 1/2 hours, for up to 48 hours.<img width="517" height="400" src="https://toriavey.com/images/2011/02/IMG_0859.jpg" class="attachment-720x400 size-720x400" alt="Rugelach dough split into four sections." srcset="https://toriavey.com/images/2011/02/IMG_0859.jpg 640w, https://toriavey.com/images/2011/02/IMG_0859-300x232.jpg 300w, https://toriavey.com/images/2011/02/IMG_0859-624x482.jpg 624w" sizes="(max-width: 517px) 100vw, 517px" data-pin-media="https://toriavey.com/images/2011/02/IMG_0859.jpg">

In a skillet, toast the chopped nuts over medium heat until fragrant.<img width="504" height="400" src="https://toriavey.com/images/2011/02/IMG_0878.jpg" class="attachment-720x400 size-720x400" alt="Dry toasting chopped nuts in a skillet." srcset="https://toriavey.com/images/2011/02/IMG_0878.jpg 640w, https://toriavey.com/images/2011/02/IMG_0878-300x238.jpg 300w, https://toriavey.com/images/2011/02/IMG_0878-624x495.jpg 624w" sizes="(max-width: 504px) 100vw, 504px" data-pin-media="https://toriavey.com/images/2011/02/IMG_0878.jpg">

Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar. Pulse together until a thick, coarse paste forms. Reserve.<img width="533" height="400" src="https://toriavey.com/images/2011/02/Rugelach-Filling.jpg" class="attachment-720x400 size-720x400" alt="Rugelach filling in a food processor." srcset="https://toriavey.com/images/2011/02/Rugelach-Filling.jpg 740w, https://toriavey.com/images/2011/02/Rugelach-Filling-280x210.jpg 280w, https://toriavey.com/images/2011/02/Rugelach-Filling-640x480.jpg 640w, https://toriavey.com/images/2011/02/Rugelach-Filling-200x150.jpg 200w, https://toriavey.com/images/2011/02/Rugelach-Filling-292x219.jpg 292w, https://toriavey.com/images/2011/02/Rugelach-Filling-624x468.jpg 624w, https://toriavey.com/images/2011/02/Rugelach-Filling-900x675.jpg 900w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/Rugelach-Filling.jpg">

Combine the cinnamon and sugar in a small bowl; reserve. Beat your egg wash with water; reserve.Preheat oven to 375 degrees F. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator (keep the rest of the dough cold until ready to use). Roll out the dough to about 1/8 inch thickness. You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm. Just keep rolling with firm, even pressure, and eventually it will look like this:<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_0990.jpg" class="attachment-720x400 size-720x400" alt="Rolling out rugelach dough into a large circle." srcset="https://toriavey.com/images/2011/02/IMG_0990.jpg 640w, https://toriavey.com/images/2011/02/IMG_0990-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_0990-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_0990-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_0990-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_0990.jpg">

Lift the dough gently from the rolling surface (it may stick a bit) and re-flour your surface beneath the dough.<img width="531" height="400" src="https://toriavey.com/images/2011/02/IMG_0994.jpg" class="attachment-720x400 size-720x400" alt="Rolling dough up to add more flour underneath." srcset="https://toriavey.com/images/2011/02/IMG_0994.jpg 640w, https://toriavey.com/images/2011/02/IMG_0994-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_0994-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_0994-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_0994-624x469.jpg 624w" sizes="(max-width: 531px) 100vw, 531px" data-pin-media="https://toriavey.com/images/2011/02/IMG_0994.jpg">

Replace the dough onto the newly refloured surface. Use a round 9" cake pan as a guide to make a nice, smooth imprint of a circle in the dough.<img width="527" height="400" src="https://toriavey.com/images/2011/02/IMG_1000.jpg" class="attachment-720x400 size-720x400" alt="Tracing a cake pan onto rolled dough for a circle." srcset="https://toriavey.com/images/2011/02/IMG_1000.jpg 640w, https://toriavey.com/images/2011/02/IMG_1000-300x227.jpg 300w, https://toriavey.com/images/2011/02/IMG_1000-624x473.jpg 624w" sizes="(max-width: 527px) 100vw, 527px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1000.jpg">

Cut the dough into a large circle, following the shape of the cake pan. If you don't have a cake pan, just guesstimate the size of the circle and cut it as smoothly as you can.Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that is made.<img width="478" height="400" src="https://toriavey.com/images/2011/02/IMG_1004.jpg" class="attachment-720x400 size-720x400" alt="Cutting out dough circle." srcset="https://toriavey.com/images/2011/02/IMG_1004.jpg 640w, https://toriavey.com/images/2011/02/IMG_1004-300x251.jpg 300w, https://toriavey.com/images/2011/02/IMG_1004-624x522.jpg 624w" sizes="(max-width: 478px) 100vw, 478px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1004.jpg">

Take 1/4 of the filling (about 4 tbsp) and place it in the center of the circle. Spread it very thin across the surface of the dough; a thick layer of filling will make your cookies expand and burst. You can use your fingers to make the spreading easier; I like to use my palm to flatten and even out the filling. Leave about an inch around the edges of the circle.<img width="440" height="400" src="https://toriavey.com/images/2011/02/IMG_1021.jpg" class="attachment-720x400 size-720x400" alt="Rugelach filling spread on dough circle." srcset="https://toriavey.com/images/2011/02/IMG_1021.jpg 640w, https://toriavey.com/images/2011/02/IMG_1021-300x272.jpg 300w, https://toriavey.com/images/2011/02/IMG_1021-624x567.jpg 624w" sizes="(max-width: 440px) 100vw, 440px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1021.jpg">

Cut the circle into 8 equal triangles by first cutting the circle in half...<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_1023.jpg" class="attachment-720x400 size-720x400" alt="Cut rugelach circle dough in half." srcset="https://toriavey.com/images/2011/02/IMG_1023.jpg 640w, https://toriavey.com/images/2011/02/IMG_1023-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_1023-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_1023-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_1023-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1023.jpg">

then quarters...<img width="417" height="400" src="https://toriavey.com/images/2011/02/IMG_1027.jpg" class="attachment-720x400 size-720x400" alt="Cut dough circle in quarters." srcset="https://toriavey.com/images/2011/02/IMG_1027.jpg 640w, https://toriavey.com/images/2011/02/IMG_1027-300x287.jpg 300w, https://toriavey.com/images/2011/02/IMG_1027-624x598.jpg 624w" sizes="(max-width: 417px) 100vw, 417px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1027.jpg">

then halve the quarters to make eighths.If you prefer to make smaller bite-sized cookies, divide each quarter into three to make 12 equal triangles.<img width="443" height="400" src="https://toriavey.com/images/2011/02/IMG_1033.jpg" class="attachment-720x400 size-720x400" alt="Dough circle cut into eights." srcset="https://toriavey.com/images/2011/02/IMG_1033.jpg 640w, https://toriavey.com/images/2011/02/IMG_1033-300x270.jpg 300w, https://toriavey.com/images/2011/02/IMG_1033-624x563.jpg 624w" sizes="(max-width: 443px) 100vw, 443px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1033.jpg">

Roll each triangle, starting from the wide flat end and rolling towards the narrow point.<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_1073.jpg" class="attachment-720x400 size-720x400" alt="Rolling rugelach from wide end." srcset="https://toriavey.com/images/2011/02/IMG_1073.jpg 640w, https://toriavey.com/images/2011/02/IMG_1073-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_1073-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_1073-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_1073-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1073.jpg">

Keep rolling...<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_1076.jpg" class="attachment-720x400 size-720x400" alt="Rolling rugelach from wide end." srcset="https://toriavey.com/images/2011/02/IMG_1076.jpg 640w, https://toriavey.com/images/2011/02/IMG_1076-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_1076-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_1076-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_1076-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1076.jpg">

and rolling...<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_1079.jpg" class="attachment-720x400 size-720x400" alt="Rolling rugelach from wide end." srcset="https://toriavey.com/images/2011/02/IMG_1079.jpg 640w, https://toriavey.com/images/2011/02/IMG_1079-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_1079-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_1079-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_1079-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1079.jpg">

until the entire triangle is neatly and firmly rolled.<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_1084.jpg" class="attachment-720x400 size-720x400" alt="Rolled up rugelach." srcset="https://toriavey.com/images/2011/02/IMG_1084.jpg 640w, https://toriavey.com/images/2011/02/IMG_1084-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_1084-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_1084-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_1084-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1084.jpg">

Press the end point into the cookie to secure it. Place the rolled cookies onto a parchment lined cookie sheet, end point down. Leave an inch between the cookies, as they will expand slightly during baking.When you are ready to bake, brush the top of each cookie with egg wash, then sprinkle lightly with cinnamon sugar.<img width="533" height="400" src="https://toriavey.com/images/2011/02/IMG_10881.jpg" class="attachment-720x400 size-720x400" alt="Rugelach on a lined baking sheet." srcset="https://toriavey.com/images/2011/02/IMG_10881.jpg 640w, https://toriavey.com/images/2011/02/IMG_10881-280x210.jpg 280w, https://toriavey.com/images/2011/02/IMG_10881-200x150.jpg 200w, https://toriavey.com/images/2011/02/IMG_10881-300x225.jpg 300w, https://toriavey.com/images/2011/02/IMG_10881-624x468.jpg 624w" sizes="(max-width: 533px) 100vw, 533px" data-pin-media="https://toriavey.com/images/2011/02/IMG_10881.jpg">

Place cookies in the oven and let them back for about 25 minutes, or until golden brown.Roll out your next batch of cookies while this batch is baking. When the cookies are golden brown, remove from the oven and let them cool on a wire rack.When you're finished making cookies from the four dough balls, make a smooth ball from the leftover dough trimmings you've reserved and roll it out to make your fifth batch.<img width="618" height="400" src="https://toriavey.com/images/2011/02/IMG_1072.jpg" class="attachment-720x400 size-720x400" alt="Rugelach baking in the oven." srcset="https://toriavey.com/images/2011/02/IMG_1072.jpg 640w, https://toriavey.com/images/2011/02/IMG_1072-300x194.jpg 300w, https://toriavey.com/images/2011/02/IMG_1072-624x403.jpg 624w" sizes="(max-width: 618px) 100vw, 618px" data-pin-media="https://toriavey.com/images/2011/02/IMG_1072.jpg">

These cookies taste amazing served warm and fresh from the oven. They'll keep for a few days in a tightly sealed container. You can rewarm them in the microwave if you want to. Also, feel free to use this dough recipe with other rugelach fillings. If you're using a fruit-only filling, make sure it's an oven safe variety for pastry baking. Using simple jam or preserves alone (without firming them up with other ingredients) tends to make a runny filling that flows out of the cookies, which makes for a goopy mess. If you've never made these cookies before, start with my filling-- it's really yummy, promise!<img width="435" height="400" src="https://toriavey.com/images/2011/02/IMG_12131.jpg" class="attachment-720x400 size-720x400" alt="Baked rugelach on a plate." srcset="https://toriavey.com/images/2011/02/IMG_12131.jpg 640w, https://toriavey.com/images/2011/02/IMG_12131-300x275.jpg 300w, https://toriavey.com/images/2011/02/IMG_12131-624x573.jpg 624w" sizes="(max-width: 435px) 100vw, 435px" data-pin-media="https://toriavey.com/images/2011/02/IMG_12131.jpg">