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These cute little cookies aren’t difficult to make and are very flexible in terms of what you can add to them. Fill with simmered, mashed prunes or dried apricots; raisins and nuts; or jams for a tasty treat.
  • CourseDessert
  • CuisineVegetarian
48-60 cookies
48-60 cookies
  • 1/2 lb unsalted butter, room-temperature
  • 8 oz cream cheese, room-temperature
  • 2 cups all-purpose flour
Raisin-Nut Filling (mix together):
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1 cup nuts, finely chopped
Prune Filling (simmer until soft, then mash):
  • 1/2 cup prunes, seeded
  • 1/2 cup water
Dried Apricot Filling (simmer until soft, then mash and add in ginger):
  • 1/2 cup dried apricots
  • 1/2 cup water
  • 1/2 tsp. powdered ginger
Strawberry Jam Filling (mix together):
  • 1 cup almonds, ground
  • 1 cup strawberry jam
Servings: cookies
  1. Cream butter and cream cheese together; beat in flour gradually. Knead dough gently until all flour has been incorporated. Refrigerate for at least an hour.
  2. When dough is firm, preheat oven to 350° and divide dough into 3–4 portions; keep others cool and covered. Roll out one portion of dough into a circle that’s thin (about 1/16 inch). Use a knife or pastry wheel to divide circle into 16 wedges.
  3. Spread filling of your choice on each wedge and then roll it up from the wide edge to the point. Repeat with all portions of dough and filling.
  4. Put rugelach on ungreased cookie sheet and sprinkle each one with a little bit of white sugar.
  5. Bake until a beautiful gold (20–25 minutes); place them on cooling racks. For even tastier rugelach, brush cookies with melted butter after they’ve cooled for about 15 minutes.
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