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Rugelach Recipe
Rugelach Recipe photo by Taste of Home
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The crisp texture of these crescent-shaped cookies makes them a terrific treat to serve alongside a steaming mug of hot chocolate or coffee.
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 25 min./batch
MAKES: 24 servings

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup butter, melted, divided
  • 1/2 cup finely chopped pecans

Nutritional Facts

2 each: 222 calories, 17g fat (9g saturated fat), 41mg cholesterol, 193mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 2g protein

Directions

  1. In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour or until easy to handle.
  2. Roll out each portion between two sheets of waxed paper into a 12-in. circle. Remove top sheet of waxed paper. Combine sugar and cinnamon. Brush each circle with 1 tablespoon melted butter. Sprinkle each with 3 tablespoons cinnamon-sugar and 2 tablespoons pecans. Cut each into 12 wedges.
  3. Roll up wedges from the wide end; place pointed side down 2 in. apart on ungreased baking sheets. Curve ends to form a crescent shape.
  4. Bake at 350° for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies with remaining butter; sprinkle with remaining cinnamon-sugar. Yield: 4 dozen.
Originally published as Rugelach in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p75


Reviews for Rugelach

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(3)
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MY REVIEW
PatriciaAnn1944
Reviewed Dec. 22, 2013

"They are soooo good and so easy to make. They are going into gift bags for some of my friends as gifts, ........If there are any left.......:-)"

MY REVIEW
usjanrdms
Reviewed Dec. 9, 2012

"These are excellent. I used walnuts instead of pecans and used a pizza cutter to cut the dough into wedges. Also did not brush them with butter or sprinkle with the sugar after they baked"

MY REVIEW
rubydoo008
Reviewed Nov. 26, 2012

"Love it my Grandma who was Hungarian made something similar"

MY REVIEW
enjoynature
Reviewed Oct. 28, 2009

"Can these be frozen? How long can they be frozen? Could you make them and freeze them and bake the later? And would they stay crisp if made, baked and frozen?  "

MY REVIEW
Hydes
Reviewed Oct. 28, 2009

"I always wanted to make rugalach... This

recipe was perfect. The family loved them!
I will be making them again..."

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