Rugelach

Buttery, light, and flaky, this traditional Rugelach recipe is bursting with sweet cinnamon flavor. It's an old-fashioned family favorite.

What are Rugelach?

Rugelach are crescent shaped, filled pastries originating in the Jewish communities of Poland. They have an unmistakable flaky texture and melt-in-your-mouth sweetness. I grew up eating them as "Christmas cookies". My mom made them every year as part of her famous cookie platters. She filled them with cinnamon sugar and nuts, and they were always my favorite.

It wasn't until I moved to New York that I realized Rugelach were not Christmas cookies at all! Imagine my surprise when I first saw them in my local Jewish delicatessen, displayed next to the delicious knishes, lox and bialys! Upon this discovery, my mom reminded me that she always called them "rugelach" and did nothing to disguise the fact that they were of eastern European dissent. "Who cares?" she says. She loves them and likes the way they look on her cookie plate right next to her famous Cut-Out Cookies and Cocoa Drop Cookies.

Jump to:

• What are Rugelach?
• Ingredients
• Tools you need
• How to make rugelach
• Top Tip
• Storage
• Rugelach traditions
• More holiday treats
• Rugelach recipe
• Related recipes

Ingredients

• Butter: softened. Unsalted butter works best.
• AP Flour
• Egg Yolk: from one egg
• Sour cream: the secret ingredient
• Granulated sugar
• Cinnamon
• Pecans, chopped
• Butter: melted. Unsalted butter works best

see recipe card for quantities.

Tools you need

• Pastry Cutter: to cut butter into flour
• Pastry Brush: to brush melted butter onto dough
• Pizza Cutter: to easily slice dough into triangle shapes
• Parchment Paper or Silicone Baking Mats: for baking

How to make rugelach

1. Cut butter into flour, as if making a pie crust.
2. In a separate bowl, beat egg yolk and sour cream well.
3. Add flour mixture and mix until blended.
4. Divide dough into three parts (balls).
5. Cover with plastic wrap and refrigerate at least three hours.
6. Prepare filling by combining sugar, cinnamon and pecans. Preheat oven to 375°.
7. Working with one portion at a time, roll dough into a circle ⅛" thick.
8. Brush each circle lightly with melted butter and spread one-third of filling on each.
9. Cut each circle into 16 wedges, like a pizza.
10. Starting from the large end of each wedge, roll up toward point (jelly roll fashion).
11. Place cookies on parchment paper-lined cookie sheet and bake for 15 minutes or until lightly browned.
12. Cool on racks and store in covered tins.
13. Sprinkle with confectionary sugar before serving

MAKE AHEAD INSTRUCTIONS: Make dough the day before you want to bake the cookies. Cover with plastic wrap and refrigerate overnight.

Top Tip

Use a PIZZA CUTTER to easily cut dough into wedges (like pizza slices!)

Storage

Dough can be wrapped in plastic and stored in the refrigerator for up to 1 day

Store baked Rugelach in the freezer in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Rugelach traditions

Somehow this Rugelach story is fitting as Keith and I build our own family traditions. We have always believed that good food comes from anywhere and everywhere. Regardless of its origins, a recipe can be passed from one culture to another, often assimilating itself in a way that goes without notice. It is the chef (or the baker) who makes it great. And it is the experience of sharing it with family that truly makes it special.

More holiday treats

Chocolate Bark (Christmas Bark)
Caramel Chocolate Crinkle Cookies
Easy Chocolate Fudge
Peppermint Bark
Chocolate Chip Shortbread Cookies

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