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Date-Filled Rugelach


  • 1-1/4 cups coarsely chopped dates (about 6 ounces)
  • 1 tablespoon minced crystallized ginger
  • 1 teaspoon grated orange zest
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 2 tablespoons plus 2/3 cup sugar, divided
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 6 ounces cold cream cheese, cubed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons coarsely chopped walnuts, toasted


  • 1. Place first four ingredients in a small heavy saucepan; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, until thickened, about 5 minutes. Cool completely.
  • 2. Place flour, 2 tablespoons sugar and salt in a food processor; pulse to combine. Add butter; pulse until butter is the size of peas. Add cream cheese; pulse just until a dough forms. Divide dough in half; shape each into a disk. Wrap and refrigerate 1 hour.
  • 3. Preheat oven to 350°. Mix cinnamon and remaining sugar. On a lightly floured surface, roll each portion of dough into a 12-in. circle. Spread each with half of the date mixture and sprinkle with 1/3 cup sugar mixture and 3 tablespoons walnuts. Cut each into 16 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets.
  • 4. Bake until light golden brown, 25-28 minutes. Cool on pans 10 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 144 calories, 9g fat (5g saturated fat), 21mg cholesterol, 55mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.


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