rugelach

Rugelach switches from sweet to savory when introduced to this onion jam—sultry and sticky, tangy and rich.

Everything-Bagel Rugelach With Onion Jam Recipe

For the Dough:

all-purpose flour

unsalted butter

cold cream cheese

For the Filling:

(30 milliliters) grapeseed or other neutral oil

yellow onion,

(about 1/4 cup, firmly packed) light brown sugar

(120 milliliters) black coffee

(60 milliliters) unsulfured molasses, not blackstrap

(60 milliliters) apple cider vinegar

salt

black pepper

sour cream

bread crumbs

For the Everything-Bagel Spice Mix and to Finish (see note):

poppy seeds

sesame seeds

coarse sea salt or pretzel salt

caraway or nigella seeds

dehydrated onion

dehydrated garlic

For the Dough: In the work bowl of a food processor, combine flour, butter, cream cheese, and salt. Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute. 

Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands. If making crescent cookies, gently form a disk 5 inches in diameter. If making sliced cookies, form dough into a 3- by 4-inch rectangle. Dust surface with flour and wrap tightly. Lightly press with a rolling pin to smooth, then lightly tap the disk or rectangle's edges on the counter. The smoother the edges, the less prone they will be to cracking later on. Chill until the dough registers 40°F (4°C) on an instant-read thermometer, about 1 hour. The dough may be frozen for 3 months; defrost overnight in the refrigerator to proceed. 

Meanwhile, adjust oven rack to middle position and preheat to 375°F (190°C). Stack 2 baking sheets and line the top one with parchment paper. 

For the Filling: In a large heavy pan, such as a Dutch oven, heat oil over medium heat until shimmering. Add onions and stir to coat with oil. Cook, stirring regularly, until translucent. Add brown sugar and butter and increase heat to medium-high, cooking and stirring regularly, until onions are deep golden brown and smell sweet, about 8 to 10 minutes. 

Add coffee, molasses, vinegar, salt, and pepper. Bring to a boil, reduce heat to medium, and simmer until onions are jammy and very little liquid remains, about 20 minutes. Spread jam across a sheet tray to cool more quickly, cover, and refrigerate until cool, about 30 minutes. 

In a bowl, combine 4 ounces (1/2 cup) of onion jam with sour cream or crème fraîche and stir to combine. Remaining jam can be stored in a container in the refrigerator for up to 1 month.

For Crescent-Style Rugelach: On a lightly floured surface, roll dough into a 9-inch circle, using a dinner plate and paring knife to trim edges. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border. Sprinkle bread crumbs evenly over filling. Using a sharp knife, pastry wheel, or pizza cutter, cut disk into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place seam side down on baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart. Transfer baking sheet to the freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.

For Sliced Rugelach: On a lightly floured surface, roll dough into a 4- by 12-inch rectangle. Spread filling over surface of dough using an offset spatula, leaving a 1/2-inch border along the two 12-inch edges. Sprinkle bread crumbs evenly over filling. Starting at one 12-inch edge, tightly roll dough into a spiral. Aim to make 3 full revolutions, pressing seam firmly to seal. Place roll on baking sheet and freeze or refrigerate for at least 30 and no more than 45 minutes. (If chilled for longer, allow dough to warm very slightly at room temperature, so it will not crack when sliced.) Using a sharp knife, pastry wheel, or pizza cutter, cut roll into 12 cookies, each the shape of an isosceles trapezoid. Keep the smaller edge of the trapezoid no less than 1/2 inch in length, and the larger edge no more than 1 1/2 inches in length. Place seam side down on baking sheet and transfer to freezer for at least 20 minutes before proceeding. Alternatively, freeze hard and transfer to freezer bags or containers for up to 6 months; defrost in the refrigerator overnight to proceed.

To Make the Everything-Bagel Spice Mix: Combine poppy seeds, sesame seeds, salt, caraway, onion, and garlic in a tightly sealed jar. The mixture will keep indefinitely.

To Finish and Bake: Brush cookies' surface with egg wash using a small pastry brush. Sprinkle 3/4 teaspoon Everything-Bagel Spice Mix evenly over surface of cookies. Bake until browned and flaky, about 22 to 25 minutes. Some filling may squish out; that’s okay. The bottoms of the rugelach should be caramelized, not blackened. Transfer the cookies (still on the parchment) to a rack to cool completely, about 1 hour. Store in an airtight container, layered between sheets of wax paper, for up to 3 weeks, or freeze for up to 1 month.

Easy Chocolate Rugelach Recipe

(2 sticks) unsalted butter, softened

cream cheese, softened

sugar

brown sugar

table salt

vanilla extract

(about 10 ounces)all-purpose flour

bittersweet chocolate, finely chopped

cocoa powder

For the Topping:

cinnamon

In bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in medium bowl.

Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

Cut dough into 4 equal pieces. On a floured surface, and working one piece of dough at a time, roll out into a 12-inch by 4-inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere. 

Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. (You should have 24 rugelach per pan).

In small bowl, stir together sugar and cinnamon, and sprinkle on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.

Rugelach is a traditional holiday cookie, but this Poppy Seed Rugelach brings new, fresh flavors to an old favorite. I like to bring flavors from my childhood to the blog whenever I can, and these cookies are worth the trip down memory lane.

Poppy Seed Rugelach

butter ((2 sticks) unsalted and

sea salt (or regular salt)

oz cream cheese (at room temperature, preferably natural cream cheese without stabilizers)

honey

water

lemon

orange

½ tbsp lemon juice (freshly squeezed)

nutmeg (freshly grated)

Combine butter and cream cheese:

Combine butter and cream cheese: To the bowl of a stand mixer fitted with a paddle attachment, add the butter and salt. Add the cream cheese in large pieces and mix on medium-low speed until combined.

Make the dough:

Make the dough: Turn off the mixer, add the flour and over low speed mix until the dough is shaggy and has a few dry spots but starts to gather around the paddle into a ball, should take about 1 minute. Use a rubber spatula to transfer the dough to a large piece of plastic wrap. Fold the plastic wrap over the dough and use the plastic wrap to help shape the dough into a 1-inch-thick rectangle. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.

Make the filling:

Make the filling: Add the poppy seeds to a small sauce pan along with the honey, water, lemon zest and juice, orange zest, and salt, over medium-low heat. Stir the mixture together and cook until the mixture thickens slightly, about 10 minutes. Transfer the mixture to an airtight container and refrigerate until completely chilled, about an hour.

Roll the dough:

Roll the dough: Lightly flour your work surface, remove the plastic wrap from the chilled dough and place it on your work surface. Sprinkle a bit of flour over the top of the dough and roll it into a ¼-inch-thick rectangle with the short end facing you. Use a pastry brush to remove any excess flour from the top of the dough, then fold the dough into thirds like a business letter. Roll the dough again until it&#039;s ¼-inch-thick, and fold like a letter. Repeat this step one more time. Cut the dough into 3 pieces and wrap each piece of dough in plastic wrap. Chill for 1 hour.

Preheat the oven:

Preheat the oven: Preheat oven to 350°F.

Prepare the topping:

Prepare the topping: In a small bowl, stir together the sugar, cinnamon and nutmeg; set aside.

Assemble the cookies:

Assemble the cookies: Lightly flour the work surface and roll out a piece of the chilled dough into a 12-inch circle. Place a 12-inch cake pan or a lid over the dough and cut around it, to end up with a perfect circle. Lightly moisten the edge of the dough (about ½ inch around the perimeter) with water and dollop ⅓ of the poppy seed filling over the surface of the dough. Using a spatula spread the filling into an even layer that just reaches the about ½-inch from border.

Roll the cookies:

Roll the cookies: Use a pizza cutter or sharp knife to divide the circle into quarters. Slice each quarter into 3 so that you have 12 small triangles. Starting at their wide ends, roll up each triangle. Place the rugelach cookies on a baking sheet so the small tip is on the underside of the rugelach. Repeat with the remaining triangles. Repeat with the remaining pieces of dough and filling.

Finish:

Finish: Sprinkle the cookies with the spiced sugar. Bake until the rugelach are nicely browned, about 30 minutes. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Homemade rugelach is buttery and flaky with a light and crisp pastry dough and sweet cinnamon filling.

Rugelach

(250 grams) all-purpose flour (spoon & leveled)

(16 tablespoons; 230 grams) unsalted butter, cold and cubed

(6 ounces; 170 grams) block cream cheese, cold and cubed

(75 grams) sour cream, cold

(100 grams) packed light or dark brown sugar

cup (115 grams) chopped walnuts (chopped pecans work too)

(85 grams) raisins (or dried cranberries

Tablespoon ground cinnamon

For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.

Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using. 

For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You&#8217;ll have a little over 2 cups total.

Line 3 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.

Remove the dough from the refrigerator. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. Spread about 1/3 of the filling on top. Gently press the filling down into the dough so it&#8217;s compact. 

Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. If you’re cutting on a silicone mat, be careful not to cut the mat. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough.

Bake the rugelach for 25 &#8211; 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.

Remove from the oven and allow to cool for 10 minutes. Dust with confectioners&#8217; sugar and serve warm or at room temperature. Cover leftovers and store tightly at room temperature for up to 5 days.

I made these 2 years ago and they were a hit. Due to surgery, I didn't do any baking, last year but will definitely be making these this year for my Christmas Cookie Platter gifts.

I made these 2 years ago and they were a hit. I will make them again, this year. Easy to make and very tasty

This is the most incredible rugelach dough I've ever come across.   I live in a dry, high altitude state, so the other doughs I tried were a struggle to even hold together.   Not this, when I opened my food processor the dough looked just like the picture.  And once baked you could see the layers.  Thank you!

Made them tonight and they were amazing!  I tried some with jam and the jam spilled out.  Is there a trick for using jam?

Oh my God, these are some of the best cookies I've eaten so far!  Thanks for the recipe!

Sally, these were delicious! I have a question about chocolate filling. I used your filling on half of them and a chocolate filling on the other half. The chocolate filling was baking chocolate, brown sugar, and cinnamon, prepared in the food processor. Although they tasted great, the consistency stayed grainy like the filling in this recipe instead of becoming smooth, as if the chocolate cooked instead of melting. Do I need to melt the chocolate before putting it on the dough for it to turn out smooth in the end?

Lived the recipe, sweet and flaky, but not too sweet — addictive. The log roll method worked well to create two-bite sized cookies. The logs were rolled about an inch or so thick and I cut them a little over an inch long and stood them on end. The first batches tipped over as they expanded, so on the next batches I squashed them a little. If anyone wants to try this method I found 25 minutes still worked as the cook time, following the dimensions above.

These are great! One of my favorite thing to eat.  Thanks for putting ingredients by weight as it makes it easy to measure out.  Loved every recipe I have tried!

I made these last night for Hanukkah and they were amazing! I made one round with fig jam and the other with the walnut mixture. the 3rd is awaiting the leftover homemade apple sauce :) The dough is absolutely the best I've had. I will use this as my go-to pie crust from now on too. It REALLY needs to stay cold to work with. I made a huge mess of the rolling pin and counter at first, trying to roll it on the counter. If you live in a warmer climate (we're in HI), then rolling the disks between 2 sheets of parchment paper is a much easier method. I had to keep putting the dough back into the refrigerator every time I put my hands on it, so the parchment made this possible. Thank you!!

This cookie is delicious! The dough is so delicate and extremely tasty. I used the filling suggested, but swapped the raisins for cranberries. I might try some dried cherries next time. For another batch, I also mixed some chopped dark chocolate, milk chocolate, walnuts, vanilla, and espresso powder. Thanks Sally for another yummy recipe!

Just made these with nutella filling.  Delicious!  I wasn't sure about the pastry when I made it but it baked up beautifully and light!!  Thank you for this great recipe!

First time ever baking rugelach and these turned out amazing!!!!  My kids don’t like raisins so I substituted a quarter cup of chocolate chips and 2 dollops of strawberry jam and cut sugar in half. I increased walnuts to 1 1/2 cups as seemed not enough filling. Keeper recipe for sure!! Pastry is scrumptious and flaky and very forgiving!!

These rugelach came out delicious and taste even better at room temp the following days (when they're less flaky and more solid). This recipe makes ones that are definitely flaky like croissants, which tasted great but is not like traditional rugelach. It was interesting trying them this way but I'll probably look for a more traditional recipe next time.

The homemade cherry filling is what stands out in this recipe!

Cherry Rugelach

(2 sticks) salted butter, (at room temperature)

cream cheese, (at room temperature)

all purpose flour ((+ more for work surface))

granulated white sugar ((+ more for sprinkling))

(1¾ cups) frozen sweet cherries

white sugar

cornstarch

walnuts

milk

sugar sugar

In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add the flour and sugar; beat on low speed until crumbly. Turn the mixture onto a floured surface; knead until a dough forms. Cover and set aside while preparing the filling.

PREPARE THE PASTRY:

Coarsely chop the frozen cherries. Combine the sugar and cornstarch; mix well. Combine the chopped cherries and sugar mixture in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat; simmer, uncovered, for 5 minutes, or until thickened, stirring occasionally. Remove from heat; stir in walnuts. Let cool in refrigerator for 30 minutes.

PREPARE THE FILLING:

Preheat the oven to 350°F. Line baking sheets with parchment paper.

On a lightly floured surface, roll one-third of dough into a 10-inch circle. Spread dough with about ½ cup cherry filling, leaving a ½-inch border. Cut the circle into 8 wedge-shaped pieces. Roll up the dough, beginning at the wide end of each wedge. Place the cookies, tip side down, about 2 inches apart on the prepared baking sheets. Repeat with the remaining dough and filling. Brush each cookie lightly with egg wash (egg and milk or water whisked together) and sprinkle with granulated sugar or chunky sparkling sugar.

ASSEMBLE THE RUGELACH:

A mix between cookie and pastry, Rugelach is a delicious traditional Jewish dessert that is perfect for the holidays! They're so tender and flakey, thanks to the cream cheese dough.

all-purpose flour (180 grams)

unsalted butter (cubed (170 grams))

cold cream cheese (cubed (170 grams))

walnuts ((80 grams))

raisins ((60 grams))

raspberry

egg (well beaten)

In the work bowl of a food processor, combine flour and salt. Pulse a few times. Add the butter and cream cheese, pulse until the mixture resembles wet sand but hasn’t started to form a dough ball. Transfer to the counter and knead into a ball. Divide the ball in half and shape each into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Position an oven rack in the top third and preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.

Finely chop the walnuts and raisins and place in a large bowl. Add the granulated sugar and cinnamon, and stir until combined.

On a lightly floured surface, roll one dough disk into a 1/8-inch-thick round and trim to a 10-inch circle. Spread with half of the jam, leaving about a ½ border at the edge. Cut the circle into quarters and cut each quarter into thirds, creating 12 triangles. Sprinkle the jam with half of the nut mixture.

Starting at the widest end, roll each triangle up towards the tip like a crescent roll. Place on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough and filling. Brush each cookie with the beaten egg and sprinkle lightly with coarse sugar.

Bake one sheet at a time for 25 to 30 minutes or until golden brown. Immediately transfer the cookies to a wire rack and let cool completely before serving.

For the Filling and Assembly:

here is the recipe for this sea salty chocolate rugelach, inspired by my mom’s. i love rugelach because the dough isn’t too sweet, and it’s just like a pie dough that’s been enriched with cream cheese. to help get those pie dough-like flakes, you want the ingredients to stay cold and you don’t want to over-mix the dough (some clumps of butter and cream cheese are a good thing). also, the refrigerator is your friend while you’re making these, so clear some space. since the dough is not too sweet, you can control the sweetness based on the kind of chocolate you use. i love using milk chocolate, but for a less sweet option, go with semisweet or darker.

chocolate sea salt rugelach

c (325 grams) all-purpose flour,

c (50 grams) sugar

tsp kosher salt

c (226 grams) unsalted butter,

oz (226 grams) cream cheese,

tsp vanilla extract

almond extract, optional

c (260 grams) chocolate chips

egg wash: 1 large egg

flaky salt

sprinkles, sanding sugar, or turbinado sugar

to make the dough, combine the flour, sugar, and salt in a stand mixer fitted with a paddle. add the cubed butter, distributing it all over the top of the dry ingredients, and dollop in the cream cheese (1” dollops should do it, but it doesn’t need to be perfect). turn the mixer on low and stir until the mixture is mostly mealy and there are still some larger clumps of butter and cream cheese in tact. continue mixing and add the yolks, vanilla, and almond extract, if using, and then continue mixing until the dough comes together. divide the dough in half and shape into discs. wrap tightly in plastic wrap and refrigerate for at least an hour or up to two days.

to form the rugelach, melt the chocolate in a double boiler while stirring or in a microwaveable bowl in 30-second increments, stirring after each. set aside to cool briefly while you roll out the dough. working with one dough disc at a time, roll it out on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18” by 9”. use an offset spatula to spread on half of the chocolate in a thin even layer, leaving a 1” border along the long edge that’s furthest from you. (try to work kinda quickly so the chocolate doesn’t harden.) brush the 1” border with a thin layer of egg wash and then start on the end closest to you and roll the dough into a long tight log, placing it seam side down. transfer to a cutting board or baking sheet and refrigerate for at least an hour or up to two days (depending on fridge space, you might want to cut the log in half so you’re dealing with four shorter logs as opposed to two really long ones). if you’re only refrigerating for an hour or two, no need to cover the logs. if longer than that, cover with plastic wrap.

to bake, preheat the oven to 375ºf and line two baking sheets with parchment paper. brush the logs with a thin layer of egg wash, sprinkle with a few pinches of flaky salt, and a ton of sprinkles or sugar. cut into 1 1/2” slices and transfer to the baking sheets, 1” apart. bake until golden brown on top; begin checking for doneness at 24 minutes. (you might notice that the cookies seem to sweat and leak out some fat while in the oven, this is completely normal.) let cool on the pans for 5 minutes and then transfer to a wire rack to cool completely. or enjoy them warm! leftovers can be stored at room temp for several days.

These Chocolate Rugelach are buttery, light, and incredibly flaky.

Chocolate Rugelach

(228 grams) unbleached all-purpose flour

(50 grams) granulated sugar

(227 grams) Philadelphia cream cheese, cold

(227 grams) unsalted butter, cold

(170 grams) finely chopped chocolate

(25 grams) light brown sugar

(13 grams) granulated sugar

(10 grams) cocoa powder

(56 grams) unsalted butter, melted

demerara sugar

Place the flour, sugar and salt in the food processor and process for about 10 seconds to combine. Cut the cream cheese and butter into chunks and add them to the food processor. Pulse until the dough resembles small pebbles, about 25-35 pulses.

Pour the mixture onto a work surface and press it into a 6 x 8-inch rectangle. The dough will still be crumbly at this point but should have a marbled appearance with small visible pieces of cream cheese and butter.

Fold the dough into a letter fold.  To create the letter fold, pick up one of the short ends (the 6-inch end) of the dough (on the right or the left) and fold it a third of the way over the rest of the dough. Repeat with the other end.  Turn the long side towards you and roll it into a 6 x 8-inch rectangle. The dough will still be crumbly after the first fold.

Repeat the folding step three more times. Each time pick up pieces of dough that have fallen to the side and press them into the top of the dough.  Lightly flour the work surface throughout the folding and rolling to keep it from sticking to the work surface. The last time the dough should come together and be pliable.

Divide the dough into 4 pieces, about 188 grams each. Shape each piece into a rectangle shape and wrap it in plastic wrap. Refrigerate for at least 1 hour, but no longer than 2 days. The dough can be frozen for about 1 month. If freezing for more than a day, place the plastic-wrapped dough in freezer bags.

Rugelach Dough

Finely chop the chocolate.  The pieces should be no bigger than 1/8-inch in size.  Place the chocolate, brown sugar, granulated sugar, cocoa, and ground cinnamon in a medium bowl and whisk to combine.

Rugelach Chocolate Filling

Line a rimmed baking sheet or flat plate with parchment paper. Melt the butter and let it cool until it is just barely warm.

Place the dough on a work surface and let it sit for about 10 minutes. Flour the work surface and roll it out to a 14 x 5-inch rectangle. Brush the dough with the melted butter.

Spread 4-5 tablespoons of the chocolate filling on the dough and leave about a 1/4-inch border all the way around. Lightly press the chocolate filling into the dough.

Starting at the long edge roll the dough into a tight spiral.  When it’s rolled up, place the seam-side down and press it into the surface.  Trim the edges so the log is 12-inches long.   Cut the log into 8 pieces, 1-1/2 inches long each.

Place the unbaked rugelach on a tray and refrigerate them for at least one hour.

At this point, the rugelach can also be frozen and baked directly from the freezer.  Place the rugelach in a single layer on a baking sheet or board,  Freeze them, then place them in a freezer bag.  When ready to bake, remove them from the freezer, brush them with the egg wash, sprinkle with the sugar and bake until golden brown.

Assemble the Rugelach Cookies

Preheat oven to 375 degrees.

Place the rolled up rugelach on a rimmed baking sheet 2-inches apart. Brush with the egg-milk mixture and sprinkle with the demerara sguar. Place in the oven and bake for 16-18 minutes until golden brown. Remove from the oven. Allow to cool on the baking sheet for about 5 minutes before moving to a cooling rack.

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