Rugelach is a bite size cookie that is a favorite Jewish treat and holiday tradition. It has many spellings:  rugelakh, rugulach, and rugalach to site just a few. It also has as many or more variations of fillings from sweet to savory.

The more traditional recipe uses a cream cheese dough that is rolled out and filled with fruit preserves and nuts.  Mine is made with raspberry preserves filled with a brown sugar, raison, cinnamon and pecan mixture.

Ingredients: 4 Dozen

For the filling:
1/3 cup brown sugar
1 teaspoons ground cinnamon
¾ cup raisons
1 cup pecans
8 tablespoons raspberry preserves

For the topping:
1 large egg
1 tablespoon of water
2 tablespoons sugar

For the dough:
2 cups gluten free flour
½ teaspoons xanthan gum
½ teaspoon salt
1 cup unsalted butter, room temperature
8 oz. cream cheese
1/3 cup granulated sugar
1 teaspoon vanilla
1 extra large egg, beaten

Helpful hint

Have you ever wondered why dough is chilled before baking or egg wash is used? Chilling the dough before baking enhances the flavor and keeps the cookie from spreading. The egg wash adds a sheen to the cookies and also provides a surface for sugar or decorations to stick to.


Spreading Preserves.jpg

Line baking sheet with parchment paper.

For the filling, place all of the brown sugar, cinnamon, raisons and pecans into a food processor and run until the ingredients are ground together to form a crumb topping and set aside until ready to use.

Rolling Rugalach.jpg

For the dough, whisk together the flour, xanthan gum and salt and in a small bowl and set aside. In the bowl of a stand mixer using the paddle attachment, cream the butter and cream cheese beginning on low speed and occasionally scraping down the sides of the bowl. Slowly increase speed to medium high. Once creamed, reduce speed to medium low and add the sugar, vanilla, egg and then flour mixture.  Once all ingredients are blended transfer to a well-floured workspace.  

Divide dough into four equal pieces and shape each into roughly four 4 x 2-inch rectangular blocks. Again, working on a well-floured workspace and rolling pin (one piece of dough at a time), roll the dough into a roughly 13 x 7-inch rectangle. 

Spread approximately 2 tablespoons of raspberry preserves thinly on the dough and then sprinkle with ¼ of the pecan mixture.  The dough will be very delicate so gently roll from the wide side to form a log. Trim the rough edges off and cut the log into 14 to 16 equal (3/4 inch) pieces. Place the cookies on prepared baking sheet and chill in the refrigerator for 30 minutes.

While the cookies chill preheat the oven to 350°F. Before baking brush each cookie with egg wash and sprinkle with sugar. Bake until the cookies are golden brown, 30 to 35 minutes. Let cool completely before serving.

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