How to make rugelach
Rugelach is a delicious, fancy cookie made with a cream cheese dough and filled with chocolate cinnamon. My rugelach recipe makes a ton of two-bite cookies perfect for sharing during the holidays and gifting in a cookie tin!
Overview
- Skill Level: Beginner
- Technique Used: Creaming Method for Cookies
You’ve probably seen rugelach cookies in the bakery section of most grocery stores. Usually they are crescent shaped but sometimes they are twisted and sliced. Either shape you may find, there’s no disagreeing that they look fancy!
Although these beautiful pastries are in fact fancy, they’re actually quite simple to make. They’re made with a very simple cream cheese dough and filled with delicious flavors and textures like jams, nuts, fruits, and my favorite flavor – chocolate cinnamon.
This rugelach recipe makes a ton of little two-bite cookies that are perfect for holiday baking and sharing. Look how incredible they look in a cookie tin with my iced oatmeal cookies!
What is rugelach?
Rugelach is a pastry-like cookie originating from Poland’s Jewish communities. They’re popular for sharing around the holidays especially Hanukkah. The word rugelach is Yiddish for “twists” or “rolled”. Since becoming a popular treat in America, they are now enjoyed by Jews and non-Jews alike!
Why these Cookies are so special
- The dough requires very few ingredients and can be mixed together quickly.
- They taste like a fancy pastry but are much easier to make!
- The texture of these cookies is buttery and crumbly with a silky filling.
- One batch makes a lot of cookies – perfect for sharing and gifting in a cookie tin!
- Use a variety of fillings! Either choose your favorite flavor or choose two or three.
Flavor Ideas
The chocolate cinnamon filling used in this rugelach recipe is very similar to the filling in a chocolate babka. It’s incredibly delicious however, here are some fun ways to mix it up!
Cranberry Orange & Pecan Rugelach: Make my orange cranberry jam with the optional pecans. After cooling completely, spread it onto the dough as instructed.
Date & Raisin Rugelach: Chop about 225 grams (1 ½ cups) of dates and place in a bowl with about 225 grams (1 ½ cups) of raisins. Add about 2 tablespoons of either orange juice, brandy, or rum. Let sit for a couple hours or overnight. Place in a food processor and pulse until you have a thick paste. This filling does not need to be pre-cooked before spreading onto the dough.
How to make Rugelach
There are 2 components to this rugelach recipe: the dough and the filling. The unique cream cheese dough utilizes the creaming method for cookies. This method ensures that all the fat is evenly distributed.
The filling for the cookies can be customized in a variety of different ways! For this recipe, I’m using my favorite chocolate cinnamon filling.
Make the dough
The traditional dough used to make rugelach is a cream cheese dough. Similar to the dough in my Polish kolaczki cookies and maple pecan tassies, the process starts with creaming together room temperature cream cheese and butter. It’s important these ingredients are soft or they won’t properly cream together.
After the dough is light and fluffy, add the salt and vanilla. And then very slowly, stream in the flour just until the dough comes together. This will be a very sticky dough. Because of the high ratio of butter and cream cheese, you will need to chill the dough until it’s manageable.
Divide the dough into 4 equal portions and then wrap in plastic wrap. Flatten each disc of dough into about a ½ inch (1.27 cm) thick circle. Shaping it at this point will make it easier to roll out later.
Make the filling
While the dough chills, make the filling. This is a cooked filling made on the stovetop.
In a medium saucepan over medium heat, combine the sugar, cream, and salt. Let it simmer and continue until the sugar is completely dissolved. This will take about 5 minutes.
While the mixture is heating, add the chopped chocolate, cinnamon, vanilla, and small diced room temperature butter into a medium bowl. Pour the hot cream over the bowl and let it sit for about 2 minutes.
Using a whisk, start in the center moving outwards and gently swirl the mixture until you have a silky smooth texture. This is the method used to make chocolate ganache.
The chocolate mixture will be thin at this point but it will thicken as it cools. Place in the refrigerator for at least 1 hour.
Assemble & bake
After the dough has chilled, take out 1 disc at a time leaving the rest in the refrigerator. Sprinkle powdered sugar onto a clean work surface and place the disc on top. Sprinkle more powdered sugar over the top of the dough and roll it out in a circle using a rolling pin.
Roll until the circle is about 10 inches (25 cm) wide. If the dough is too sticky at any point, pop it back in the refrigerator until it firms up. Use plenty of powdered sugar underneath and on top of the dough. Unlike using flour, the powdered sugar won’t dry out the dough.
Using an offset spatula, spread a quarter of the filling over the top of the dough spreading it out in a thin layer. On the edge of the dough, leave about ½ inch (1.27 cm) free from filling.
Using a bench knife or pizza cutter, cut the dough circle in half and then in half the other direction giving you 4 sections.
Next, cut each section into 3 triangles. You will now have 12 small triangles. Starting at the long end, roll up the dough like you would roll up a crescent roll. I find it easier to move the slice out from the circle a little ways before rolling.
Place the shaped cookies onto a parchment lined baking sheet. They can be fairly close together as the dough will not expand.
Continue this same process with the remaining discs of dough and filling. Bake the cookies 18-22 minutes until very lightly golden brown. They will not brown very much at all. It’s normal for the filling to leak out a bit. After cooling wipe off the excess filling around the sides and dust with powdered sugar.
Storage
Store baked cookies covered at room temperature for about 3 days. They will start to get soggy if not eaten within a few days. I also do not recommend storing them airtight. Place a lid loosely over top or cover with foil or plastic wrap.
Make-Ahead Rugelach
Unbaked, shaped rugelach cookies freeze very well! Freeze them at least 8 hours or overnight on a sheet pan. After frozen solid, transfer to a freezer safe container or zipper bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this rugelach recipe, you might like to try other festive recipes for your cookie tin!
Rugelach Recipe
My rugelach cookies are made with a cream cheese dough and filled with chocolate cinnamon. This recipe makes a ton of two-bite cookies perfect for sharing during the holidays and gifting in a cookie tin!
Ingredients
For the cookies
- 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
- 226 grams (8 ounces) cream cheese, room temperature
- ¼ teaspoon vanilla extract
- ½ teaspoon kosher salt
- 270 grams (2 ¼ cups) all purpose flour
- powdered sugar, for rolling
For the filling
- 50 grams (¼ cup) granulated sugar
- 78 grams (⅓ cup, 80 milliliters) heavy cream
- pinch of salt
- 85 grams (3 ounces) bittersweet or semisweet chocolate, coarsely chopped or use chips (I love the 60% Ghiradelli chocolate chips)
- 56 grams (¼ cup, ½ stick) unsalted butter, diced and at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon, *optional
Instructions
Make the cookie dough
- In the bowl of the a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter (226 grams/ 1 cup) and cream cheese (226 grams/ 8 ounces) on medium/high speed until light and fluffy. This should take about 2 minutes.
- Mix in the vanilla extract (¼ teaspoon) and the salt (½ teaspoon) until well combined.
- With the mixer running on low speed, add the flour (270 grams/ 2 ¼ cups) slowly until all is incorporated. You will have a very thick and sticky dough.
- Divide the dough into 4 equal portions (I like to use a scale, otherwise you can eyeball it). Place each portion in between 2 pieces of plastic wrap or parchment paper. Flatten each portion to about ½ inch (1.27 cm) thick.
- Chill in the refrigerator for about 45 minutes-1 hour, until easy to handle. You can chill the dough for longer but you may need to let it sit out at room temperature before rolling it.
Make the filling
- While the dough chills, make the filling. In a saucepan over medium heat, combine the granulated sugar (50 grams/ ¼ cup), heavy cream (78 grams/ ⅓ cup), and salt (one pinch). Simmer, stirring frequently, until the sugar completely dissolves, about 5 minutes.
- While the cream and sugar are heating, place the chopped chocolate (85 grams/ 3 ounces), butter (56 grams, ¼ cup), vanilla extract (1 teaspoon), and optional ground cinnamon (¼ teaspoon) in a medium mixing bowl.
- Pour the hot cream over the chocolate and let sit for 1-2 minutes. Whisk until the chocolate and butter are melted and the mixture is silky smooth.
- Refrigerate for at least 1 hour before using.
Assemble & Bake the Cookies
- Preheat the oven to 350°F/175°C.
- Take out one portion of dough leaving the rest in the refrigerator. Sprinkle powdered sugar onto a clean work surface and place the dough on top. Sprinkle more powdered sugar over the top of the dough and roll it out in a circle using a rolling pin. Roll until the circle is about 10 inches (25 cm) wide. *If the dough is too sticky at any point, pop it back in the refrigerator until it firms up. Use plenty of powdered sugar underneath and on top of the dough. Unlike using flour, the powdered sugar won't dry out the dough.
- Using an offset spatula, spread a quarter of the filling over the top of the dough spreading it out in a thin layer. On the edge of the dough, leave about ½ inch (1.27 cm) free from filling.
- Using a bench knife or pizza cutter, cut the dough circle into 12 equal triangles. The same way you slice a pizza.
- Starting with the longer edge, roll it up like a crescent roll and place on a parchment lined baking sheet. The cookies will not spread so you can place them fairly close together.
- Repeat this process with the other 3 portions of dough.
- Bake 18-22 minutes until cookies are very lightly golden brown. They will not brown very much. It's normal for some of the filling to leak out. Transfer to wire cooling racks to cool completely.
- Dust with powdered sugar if desired.
- Store cookies covered at room temperature for about 3 days. They will start to get soggy if not eaten within a few days. I also do not recommend storing them airtight. Place a lid loosely over top or cover with foil or plastic wrap.
Notes
*For an even easier recipe, use a store-bought filling. I enjoy the Solo brand of fillings, especially the almond and poppyseed flavors. Do not cook the filling, spoon it straight from the can onto the cookie dough.
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