11 September 2010


I haven't yet met a rolled food I don't like. Cinnamon rolls, sushi, croissants, lumpia, mocha rolls, those little canned crescent dough things... And to add one more to the list - rugelach.
Pronounced "rug-uh-la," these are little rolled Jewish cookie - tender, just sweet enough, and completely addictive. It's either a yeast-based dough or a cream cheese based dough (like this one) that's rolled into a circle, then spread with a variety of fillings (jam, cinnamon sugar, chocolate, nuts and berries, etc - I'm partial to apricot preserves!), then cut into triangles that are rolled into little crescent shapes. They can also be shaped into logs and cut into little pieces:
While rugelach are common enough that you can get them almost anywhere, they're particularly popular during Jewish holidays - and given that Rosh Hashanah just ended yesterday, I had to try my hand at them. Okay that's not entirely true, hehe, I'd already been planning to make these this week because I had some awesome ones in this deli in NY last weekend. Then I noticed all the happy new year statuses from my Jewish friends on facebook... good timing, right!

from Ina Garten

8oz bar cream cheese, room temperature
2 sticks (8 oz) unsalted butter, room temperature
1/4 C sugar
1/4 tsp salt
1 tsp vanilla extract
2 C flour

1/3 to 1/2 C apricot preserves (or your jam of choice)
6 tbsp sugar
1 tbsp cinnamon
raisins (I used golden raisins)
mini chocolate chips

and one egg for the egg wash

Make the dough: Cream the cream cheese and butter until light. Beat in the sugar, salt, and extract. With the mixer on low speed, slowly add the flour until just incorporated. On a lightly floured surface, form into a ball. Cut into 4 equal parts, flatten into discs, wrap with plastic wrap. Refrigerate at least for several hours, or better yet, over night.

Prepare the filling: Combine the sugar and cinnamon. Place jam in a small microwave-safe bowl and microwave for 30 seconds. Stir until it's all liquidy.

Make the cookies: Lightly flour your work space. Take out one disc of dough and roll out into a 9" circle. Spread a thin layer of jam evenly over the circle, leaving a 1/2" border. Sprinkle with a tsp of cinnamon sugar. (If making chocolate rugelach, spread a super thin layer of jam and cinnamon sugar like above, then sprinkle the mini choco chips evenly, then press into the dough so it'll be secure when you roll it up. If making the raisin one, first sprinkle the raisins with a bit of cinnamon sugar and give them a rough chop. Then same directions - super thin layer of jam, a bit of cinnamon sugar, press chopped raisins into dough.)
Use a pizza cutter or large knife to cut the disc into 12 wedges (like a piza is cut). Starting from the wide end, roll each wedge towards the point. (Keep in mind you can also roll into a long rectangle that's 4-5" wide, then spread, roll, and cut.) Place the roll with the point on the bottom (so they don't unwrap) onto a parchment lined baking sheet. Refrigerate for 30 minutes. Preheat oven to 350 while it chills.
Beat the egg in a small bowl, then add a bit of water and beat well to make the egg wash. Brush each cookie lightly with egg wash. Sprinkle with sugar -- you can use more cinnamon sugar, turbinado, sanding sugar, or just plain sugar. Bake for 17 minutes.

Makes 48 cookies.


  1. Rugelach is delicious!! Yours look fantastic! love the simple rolling of yours instead of the crescents. I would bet it uses less time as well which is great!
    Would you mind checking out my blog? :D ajscookingsecrets.blogspot.com

  2. Those are very pretty rolls! Looks delish too!

  3. Thanks AJ. The little logs are definitely easy... that's how I saw them made in that deli in NY. Your site looks delicious! Filipino ka ba?

    Thank's Jeannie! And, they are :)