• Flour 1 cup
  • Salt 1/2 tsp • 1 kcal
  • Butter 1/2 cup, cold • 717 kcal
  • Cream Cheese 1/4 cup, cold
  • Egg 1 yolk • 130 kcal
  • Brown sugar 1/4 cup
  • Powdered white sugar 1 tbsp
  • Walnut Halves 1/2 cup, without shell
  • Raisin 1/4 cup
  • Cinnamon powder 2 tsps
  • Flour 1/4 cup, to roll the dough
Calories refers to 100 gr of product

Rugelach is such a fancy looking yet incredibly simple to prepare dish. I love the combination of soft bread center with flaky crust along with very warming rich cinnamon flavor and nutty crunch all rolled in to a fine looking stick.

This dish is so versatile that you may change the filling rugelach to your taste preference. Choose between a thick chocolate spread, fruity preserve, thick condensed milk or any other combination of your choice and customize the basic rugelach recipe to your preference.

I enjoy these fine cinnamon sticks with a cup of hot chocolate and intruding book to read to relax my senses!

  • Add the flour and salt to a food processor and process it for one minute.
  • Add cold butter, cream cheese, egg yolk to the flour and pulse everything together until the dough starts to come together.
  • Transfer the dough mixture on to a clean work surface and knead it in to a dough until the mixture just about comes together.
  • Cover the dough with cling film and refrigerate until it gets cold.
  • Meanwhile, churn brown sugar, powdered white sugar, walnut halves, raisin, cinnamon powder together until the mixture is coarse in texture and walnuts are finely chopped. Transfer this mixture in to another bowl.
  • Preheat oven to 175 degrees C and line a baking tray with butter paper or aluminum foil. Uncover the cold dough and lightly flour a clean work surface.
  • Take half of the dough and roll it in to a large circle of about 1/8 inch thickness.
  • Spread half of the filling evenly over the rolled dough and press the nut mixture lightly in to the dough with your hands.
  • Cut the round dough in to equal wedges using a knife or a pizza cutter.
  • Roll up each wedge from the wide end to the pointed end very carefully.
  • Pinch the pointed end in to the dough slightly to that the dough roll stays together.
  • Place the rugelach one piece at a time on to the prepared baking sheet until all of the rolled dough is used up.
  • Repeat the process with the remaining dough and nut mixture.
  • Transfer the baking tray in to the preheated oven and bake at 175 degrees C for about 12 to 15 minutes or until rugelach turns golden brown in color.
  • Cool and enjoy!


Rugelach stays good until about a week if stored in a sealed container at a cold temperature. Crack open all the eggs very carefully so that no piece of shell is present and the yolk remains intact.

Nutritional information (per serving): 203 Calories, 10g Total fat (4.8g Saturated fat, 1.9g Polyunsaturated fat, 2.6g Monounsaturated fat), 42.7mg Cholesterol, 172.2mg Sodium, 103.9mg Potassium, 27.1g Total carbohydrates (1.2g Dietary fiber, 8.3g Sugars), 3.8g Protein