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Allow butter and cream cheese to come to room temperature before starting.

Refrigerate dough for an hour before making pastry.

After rolling the dough up and placing on parchment paper you can stick them in the freezer. When you need fresh rugelach, take them right from the freezer to the oven, adding a few minutes to the baking time.

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  • Pastry:
  • 7 oz butter
  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • Chocolate Filling:
  • 1 tbs cocoa
  • 1 tbs ground cinnamon
  • 1/4 cup sugar
  • 1/4 cup grated bittersweet chocolate
  • 1/4 cup butter, melted
  • Cherry Filling:
  • 16 oz dried cherries
  • 1/4 cup sugar
  • 1 tbs cornstarch
  • 1/2 cup chopped walnuts
  • Egg Wash:
  • 1 egg
  • 2 tbs cold milk
  • nutmeg
  • raw sugar
  • ground nutmeg


Preparation time 75mins
Cooking time 100mins


Step 1

Allow cream cheese and butter to come to room temperature.

Cream butter and cream cheese together. Add sugar and vanilla, mixing until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.

Preheat oven to 350 degrees. Divide the dough into four balls. On a floured surface, roll one ball out into a rectangle until about 1/8 inch thick.

In a small bowl, mix the cocoa, cinnamon, sugar and grated chocolate. Spread some melted butter on the rolled dough to about 1" of the perimeter. Sprinkle chocolate mixture on top. Roll the pastry and cut into 1 1/2" slices.

Line a cookie sheet with parchment paper or silicone mats. Place each pastry, seam side down, on the cookie sheet.

Brush each pastry with egg wash and sprinkle with raw sugar and nutmeg.

Bake for 25 minutes or until golden.


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