Comida Kraft
Recipe Box

Rugelach

Prep Time
1
hr.
Total Time
25
hr.
25
min.
Servings

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

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

Servings

  • 32 servings, 2 cookies each

Nutritional Information

Serving Size 32 servings, 2 cookies each
AMOUNT PER SERVING
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

Rated 4 out of 5 by from These are good, but were not easy to make. These are good, but were not easy to make. The dough is so sticky that it's hard to work with. I had to put the dough in the freezer for about 15 minutes after cutting and before rolling them up. They do not turn out quite like the picture if you cut each circle into 16 slices (they turn out much smaller, but you can make them bigger by cutting each circle into 8 or 12 slices instead). Some people in my family do not like nuts, so I made some of the cookies without nuts, and they were good too.
Date published: 2004-12-22
Rated 4 out of 5 by from I made this recipe successfully last year, and though the dough is difficult to manage, they were... I made this recipe successfully last year, and though the dough is difficult to manage, they were devoured by all. I used Nutella instead of apricot preserve in some, which doesn't melt too much and tastes fabulous. Hints: stone (granite, marble)counter tops are easier as they keep the rolled dough from melting down and sticking, and I don't suggest using silpat as the cookies need to stick to the cookie sheet just a little to hold their form.
Date published: 2005-12-13
Rated 4 out of 5 by from Very easy and delicious. Very easy and delicious. My dough was too hard to roll out after refrigerating overnight, so I had to defrost it in the microwave. So I would think 2-3 hours in the fridge would be sufficient. Also, I ended up using about 2-3 TB of preserves per portion of dough, thought 1 TB was too skimpy. It works better if you warm it in the microwave for a few seconds, becomes easier to spread. But, tastes great and looks wonderful. It's a keeper!
Date published: 2004-12-20
Rated 5 out of 5 by from I was searching for Holiday cookies - and I found a winner. I was searching for Holiday cookies - and I found a winner. I was a bit skeptical about cream cheese for dough but it was wonderful! The cookies come out flaky and tasty. for a variation, I used nutella instead of raspberry jam -- OOOH that was a treat. This was hit with my husband's job as well -- great great recipe! Happy Holidays!
Date published: 2008-12-19
Rated 1 out of 5 by from Terrible! 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
Date published: 2009-11-19
Rated 4 out of 5 by from I have been trying to find a recipe for rugelach since eating it in Atlanta, Georgia several years... I have been trying to find a recipe for rugelach since eating it in Atlanta, Georgia several years ago. I have tried a couple and they did not meet up to expectations. This recipe is excellent and will become a frequently used one. I did use a lot more preserves than the recipe called for. Easy to make.
Date published: 2004-12-30
Rated 5 out of 5 by from I had a recipe for Rugelach that a Jewish neighbor had given my grandmother in the 1940's. I had a recipe for Rugelach that a Jewish neighbor had given my grandmother in the 1940's. My grandmother's recipe called for cottage cheese instead of cream cheese (I used cream cheese). Also, the filling consisted of butter, brown sugar, and chopped walnuts. I made both varieties...yummy!
Date published: 2007-01-03
Rated 4 out of 5 by from I have always been a big fan of rugelach, so I made this recipe. I have always been a big fan of rugelach, so I made this recipe. I am so glad I did, these came out so great. they tasted just like the rugelach I buy at the farmers market in New York! If I would have known it would be this easy to make these I would have done this a long time ago.
Date published: 2007-12-12
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