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Hello my friends! Today, I feel like going retro with a Jewish cookie recipe that I made last year. I feel so proud because it was the first time for me working with dough. The result is an easy Rugelach. This Jewish cookie is crumbly, with a sweet cream cheese dough, filled with chopped walnuts and our delicious Black Fig Preserves. Perfect dessert for Hanukkah.
What is Rugelach רוגעלך?
Rugelach is a traditional Jewish cookie made with a sweet cream cheese dough rolled around a filling of nuts, cinnamon, sugar, raisin, poppy seed paste, chocolate or jam. The traditional Rugelach is made in the form of a crescent roll by rolling a triangle of dough around the filling. Other alternative forms are constructed similarly to strudel or nut roll. You can eat Rugelach any time of the year but they are made especially during some Jewish holidays, traditionally during Hanukkah. This cookie descends from an Eastern European pastry known as kipfel.
How to make an Easy Rugelach: Step by Step Tutorial
First, you need to make the dough using a mixer with the paddle attachment. Combine the cream cheese and the butter mix. Add the vanilla and mix until becomes uniform. Add the flour and salt and continue mixing until the dough forms a ball.
Remove from the mixer, wrap in plastic wrap and chilling for two hours. I left it overnight.
The next day divide the dough in three equal parts. Roll each part into an 11-12 inch circle. You can use a cake pan to measure and cut in perfect circle. Preheat oven to 375 degrees F. and Line 2 baking sheets with parchment paper or non-stick spray.
Cut each circle into 16 wedges.
Spread jam and nuts evenly over the whole circle, leaving a ¼-inch border. (FYI I forgot the border as you will see below.) Sprinkle with cinnamon sugar.
Roll wedges starting with the long edge of the rectangle facing you, roll up the dough. Gently tuck and tighten the roll as you go. Finish with the seam of the dough facing down.
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Place on prepared baking sheet point side down. Sprinkle the top with sugar.
Bake 15-20 minutes, or until golden brown. Transfer to a cooling rack.
Display these Easy Rugelach on a rustic wooden board.
Or in a bowl:)
Or just look at them like our Katie. Do you think she wants one?
If you are looking for more Jewish traditional dessert recipes for Hanukkah or Passover, check out these recipes.
- Walnut Macaroon Thumbprint Cookies with Fig Preserves
- Lemony Almond Macaroons
- Persian Almond Cardamom Pistachio Cake
- Hazelnut Citrus Torte
Happy Baking! Happy holidays! Happy Hanukkah and Happy Merry Christmas!
Your Recipe Concierge
How to make an Easy Rugelach with Jam Walnut Filling
- Total Time: 1 hours 15 minutes
- Yield: 60 cookies 1x
This easy Rugelach cookie is very well-known as a Jewish cookie made with a sweet cream cheese dough filled with a mix of walnut, sugar & cinnamon. We added our Black Fig Preserves, but you can also do it with any of our jams or preserves like Navarino Icons Organic Fig Marmalade, L’Epicurien Apricot Preserve, and Navarino Icons Mandarin Marmalade. Rugelach is often served on Jewish holidays like Hanukkah and Shavuot.
Cream Cheese Pastry:
- 8 ounces cream cheese, room temperature
- 1 cup butter, room temperature
- 2 teaspoons vanilla
- 2 cups flour
- ¼ teaspoon salt
Jam Walnut Filling:
- ¼ cup almonds or walnuts, finely chopped, optional
- ¾ cup Black Fig Preserves
- ¼ cup sugar
- ¼ teaspoon cinnamon
- Making the dough using a mixer with the paddle attachment: Combine the cream cheese and the butter mix. Add the vanilla and mix until becomes uniform.
- Add the flour and salt and continue mixing until the dough forms a ball.
- Remove from the mixer, wrap in plastic wrap and chilling for at least two hours. I left it overnight.
- The next day divide the dough in three equal parts. Wrap two of the dough with plastic wrap but individually. Put them back in the refrigerator until you are ready to work with them.
- Preheat oven to 375 degrees F. and line 2 baking sheets with parchment paper or non-stick spray.
- Roll the first dough part into an 11-12 inch circle. You can use a cake pan to measure and cut in a perfect circle.
- Cut each circle into 16 wedges.
- Spread jam and nuts evenly over the whole circle, leaving a ¼-inch border. Sprinkle with cinnamon sugar.
- Roll wedges starting with the long edge of the rectangle facing you, roll up the dough. Gently tuck and tighten the roll as you go. Finish with the seam of the dough facing down.
- Place on prepared baking sheet point side down. Sprinkle the top with sugar
- Bake 15-20 minutes, or until golden brown. Transfer to a cooling rack.
- Storage in airtight container
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: Jewish
- Serving Size: 1 cookies
- Calories: 63
- Sugar: 1.5 g
- Sodium: 24.1 mg
- Fat: 4.5 g
- Saturated Fat: 2.7 g
- Carbohydrates: 4.9 g
- Cholesterol: 12.3 mg
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They look so delicious, I won't be able to stop at one! And I remember how excited I was when I got my dslr last year, after so many years of point and shoot cameras, or worse still, using my phone when I first started! Horror!
Thank you Azlin! It's amazing how much we improve in one year taking pictures.!
I have never had rugulach before, definitely a must now seeing these. They look a great recipe to get the kids involved in doing.
Hi Claire. Then you definitely have to try this recipe. It's very easy, and YES get the kids involved to help.
Oh I love rugulach, this really does look like an easy recipe, gotta try it
Rugelach is the best isn't it? It is very easy. Give it a try!
These look delicious and I love all of the flavors in this recipe too. I also love that they are fairly low in calories too. Yummy! Thanks for sharing!
Hi Luci. Thanks for always coming over and commenting on our recipes. It means a lot.
Neli @ Delicious Meets Healthy
Yes, I think Katie likes rugelach!!
These look delicious and the recipe is a keeper! I remember these from my childhood! So so good!
Thanks bringing back sweet memories :)
You are very welcome Neli. I hope you get a chance to make the recipe. Those memories are awesome I bet
Wow! These are so pretty! I love the step by step photos. So helpful!
Thanks Linda. We were not planning to include the step-by-step photos, but then decided: why not?
Love the creative use of the walnuts.
We love walnuts too
I've had these with jam, and I've had these with walnuts, but never with both at the same time! Although it kind of destroys my "I'd like one of both" strategy. Now I'll just have to straight-up ask for two.
Hello Jeff, Thank you for stopping by. You should try with both and you will love them!!!
Lou Anne McKeefery
I really enjoy your recipes, they encourage me to cook!
Thank you Lou Anne. We would love to see some pictures of your dishes.