Comida Kraft
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(85) 71 Reviews
Prep Time
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32 servings, 2 cookies each

Yes, you can make Rugelach with ready-to-use dough. But this one, made with cream cheese, butter and flour, is truly magnificent.

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What You Need

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Make It

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  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each portion on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch-thick round. Wrap individually in plastic wrap. Refrigerate overnight.
  • Heat oven to 325°F. Cover baking sheets with foil or parchment. Combine nuts, 1/2 cup sugar and 2 tsp. cinnamon. Mix remaining sugar and cinnamon.
  • Roll one portion of dough into 11-inch circle on lightly floured surface; spread with 1 Tbsp. preserves, then sprinkle with 1/4 of the nut mixture. Cut into 16 wedges; roll up, starting at short side of each. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle evenly with 1 tsp. cinnamon-sugar. Repeat with remaining dough, preserves, nut mixture and cinnamon-sugar.
  • Bake 25 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Size Wise

You don't have to miss out on your favorite foods if eaten in morderation and you are mindful of portions. A serving of this sweet treat can fit into a balanced diet on occasion.


Substitute PLANTERS Pecans for the walnuts and/or apricot preserves for the raspberry preserves.


  • 32 servings, 2 cookies each

Nutritional Information

Serving Size 32 servings, 2 cookies each
Calories 150
Total fat 11g
Saturated fat 5g
Cholesterol 25mg
Sodium 75mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 5g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Dawn11751 |

    Thinking about this recipe for a cookie walk for charity that we are having

  • trento |

  • sozmen |

    Terrible!!!! from the beginning to the end. MESS all the time, not only when I made the dough that even my daughter found dough on our dog's ears but also when I worked on each portion, the day after. I have to clean the table after working each portion of dough, so it took to to to long. HUMBLE ADVICE to those brave to try this recipe. This is what I did with the last portion and worked much better. 1. ROLL EACH PORTION OF DOUGH IN A RECTANGULAR SHAPE ABOUT 6-inch WIDE AND AS LONG AS YOUR DOUGH ALLOWS YOU (not too much careful), ON A WELL FLOURED SURFACE. 2. CUT THE LONG RECTANGULAR INTO TRIANGLES LIKE ZIGZAG LINE FROM ONE EDGE TO THE OTHER, SO YOU CHOSE THE SIZE OF THE COOKIES and it is much easy to work on it. 3. SPREAD EACH TRIANGLE WITH PRESERVE BUT AVOIDING THE EDGES Because if it goes out during the baking time, the preserve will burn, horrible taste and sticky. 4. Watch the time it could be shorter. I won't do it again tooooo much MESS!!! WORTHLESS

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