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  • Ingrid Nilsson

Anna Ginsberg's Rugelach Recipe from The Daily Cookie, Recommended by Ingrid Nilsson

For Dough:

4 ounces (softened) cream cheese

8 tablespoons unsalted butter at room temperature (4 ounces)

Scant ¼ teaspoon of salt

1 cup of all-purpose flour (4.5 once)

For Filling:

3 tablespoons granulated sugar

¾ teaspoon ground cinnamon

⅓ cup raisins or currants

⅓ cup pecans or walnuts, finely chopped and toasted

2-3 tablespoons apricot preserves

1 large egg, lightly beaten, for brushing


1. Make the dough: In a large mixing bowl, use an electric mixer (about medium speed) to beat the cream cheese and butter until light and creamy. After stirring in the flour and salt, make a large ball out of the dough. Wrap this ball with plastic wrap and refrigerate it for a few hours or overnight.

2. Remove Dough and Preheat Oven: After the dough is chilled, remove it from the refrigerator and preheat the oven to 350°F while the dough comes to room temperature. While the oven heats up, line a large baking sheet with non-stick foil.

3. Make the Filling: Combine and set aside the sugar, raisins, nuts, and cinnamon.

4. Make the Cookies: Roll the large dough ball on a floured surface, then shape it into a flat circle. Brush over the surface with the apricot preserves, then brush the filling on the circle. When the circle is covered with the preserves and filling, use a piece of parchment paper or non-stick foil to press the filling into the dough, so that it is sticking to the circle. Now cut the circle into 16 wedges. Slowly, roll each one into a tight crescent and place it on the non-stick baking sheet (see step 2). Lightly brush each with the beaten egg, then put the sheet in the oven. Take them out when they are golden brown (roughly 20-25 minutes). Do not eat until cooled.