Prep time
Cook time
Total time
Delicious rugelach cookies
Recipe type: Biscuits
Serves: 48
  • Pastry/Dough
  • 225g cream cheese, at room temperature
  • 225g butter, softened/room temperature
  • 50g caster sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 250g all-purpose flour
  • 1 egg for egg wash
  • Traditional filling:
  • 250g walnuts(chopped)
  • 85g honey
  • 110g raisins
  • 1½ teaspoons cinnamon
  1. To make the dough:
  2. Preheat oven to 350F/180C. Line 2 cookie sheets with parchment paper or a silicon nonstick baking mat.
  3. In a mixer with a paddle attachment or with wooden spoon, cream together butter and cream cheese until well combined light and fluffy. Make sure both are at room temperature or they will not blend as well.
  4. Add the caster sugar, salt and vanilla extract and mix until ­combined.
  5. Mix in the flour until combined. Do not over mix or the dough will get tough.
  6. Form the dough into a ball and put onto a well floured surface. Cut the ball into quarters and wrap each in plastic wrap. Put in the fridge for an hour.
  7. Making the traditional filling:
  8. Put all the ingredients apart from the raisins into a food processor and blitz to a fine crumb.
  9. Putting it all together:
  10. On a well-floured board, remove one ball from the fridge and roll into a 9 inch circle(I use a cake tin as a template).
  11. Sprinkle a ¼ of the nut mix and a ¼ of the raisins.
  12. Cut the circle into 12 equal wedges - cut into quarters, then each quarter into thirds (I use a pizza cutter for ease).
  13. Starting with the wide edge, roll up each wedge like a mini croissant. Place the cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
  14. Lightly beat the egg and brush with egg wash and sprinkle with some additional sugar.
  15. Repeat until all balls of dough have been used .
  16. Bake for 15 - 20 minutes until golden brown
  17. If using one of my quick filling suggestions, just spread lightly and evenly over the dough and roll.
Makes: 4 dozen cookies
Oven Temp: Gas 3, 350F, 180C (160C Fan)

You can swap the walnuts and honey for pecans and maple syrup and leave out the raisins. Alternatively try pistachios and honey for a baklava inspired rugelach.
Quick and Easy Filling Ideas:
Raspberry Jam
Nutella/Chocolate Spread
Mincemeat(Blended in a food processor)
Peanut Butter and Jam
Recipe by Cluck, Muck & Cook at