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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 Mr. and Mrs. Greek Kalamata Fig Jam. Perfect dessert for Hanukkah.
Guess what else was new for me last year? Geoffrey gave me my first DSRL camera!!! I have to tell you the first month having my new camera was very exciting, and at the same time was very frustrating for me. I thought that just having the DSRL camera would be the only thing I would need to take professional, beautiful and sharp photos. I realized after my first series of shots that I needed to actually do my homework and study everything including how to use each feature of the camera.
Things got even more confusing as I got crazy searching everything in Google related to food photography. Then, I found the blog “Pinch Of Yum” with beautiful and simple photos. Lindsay created a wonderful food photography guide for beginners like me with very easy instructions. Just after a few hours, I was understanding the basic information and this is how I started my learning experience in the food photography world. The name of the book is Tasty Food Photography. To this day I’m still learning because there is so much to learn. The photography book that I’m currently studying is “The Food Photography Book” from Nagy Maehashi from the blog Recipe Tin Eats.
The pictures from this easy Rugelach recipe were the first shoot after I read the Tasty Food Photography e-book. The best part is that Lindsey has some bonus videos as part of the package. I highly recommend this book for beginning food photographers and bloggers.
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 1/4-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 ConciergePrint
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 Mr. and Mrs. Greek Kalamata Fig Jam, 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
- 1/4 teaSpoon salt
Jam Walnut Filling:
- 1/4 cup almonds or walnuts, finely chopped, optional
- 3/4 cup Mr. & Mrs. Greek Kalamata Fig Jam Click to buy from our online shop
- 1/4 cup sugar
- 1/4 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 1/4-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
- Category: Dessert
- 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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