A cream cheese cookie that’s filled with fruits, nuts, and chocolate must be tasty. Imagine breaking it only to see that chocolate oozing out! This recipe of a Rugelach cookie gives us just that and more. We will discuss what it is and how to prepare it.

What are Rugelach Cookies?

Rugelach cookies are a type of pastry made with cream cheese or sour cream dough. They have fillings of nuts, cream, fruits, chocolate, and other ingredients rolled into a crescent shape or shape of a croissant then baked.

Facts about these cookies
Rugelach has been around since the 18th century. The first Rugelach recipe was introduced to the Americans by Russia, Poland, Hungary, and other nearby countries.
The number of travels that this recipe has made eventually changed the concept. In European countries, the Rugelach included yeast, poppy seed paste, and nuts but, American Jews introduced the cream cheese and sour cream dough filled with various other ingredients.

These cookies originated in the Jewish communities of Poland. It is a very known pastry to the Jews in Israel and is readily available in their cafes and bakeries.

On what occasion do you have it?
Cream cheese is considered a dairy product, and eating dairy on a specific day is a traditional celebration to the Jews known as Hanukkah. It is the festival of light and for Shavuot celebrated seven weeks after Passover.
This treat is enjoyed by many on that occasion. Non-Jewish persons, this is a good treat for parties and other celebrations.

What pairs well with them?

These cookies pair well with smooth ice cream because it has various textures. It is a tasty dessert after eating a meal, and it pairs well with smooth texture food and those that are of fresh flavors.

How do the main ingredients work?
Cream cheese enhances the taste and texture of the cookies.
Cocoa powder adds a nice chocolate flavor to the cookies.
Egg- The egg mixed with the water is known as an egg wash and is essential for brushing the cookies to achieve a golden-brown crust. It also helps the cookie not to dry out too much.

How is it done?
As you will see further in this article, there are two ways to mix your dough, using a food processor or a standing electric mixer. The food processor takes less time, but the cream cheese and butter have to remain cold and cut into cubes using this method. Using either option, you will incorporate all of your ingredients and form a dough. The dough should be rolled out on a lightly floured surface and cut into four parts, shaped into a disk that will be wrapped with plastic and placed in the refrigerator to chill for 2 to 48 hours.

After chilling the dough, roll it on a clean, floured surface into a 14 inches round. The filling mixture and apricot will be sprinkled on the dough, cut into quarters several times and fold to form crescent shape cookies. Lay the cookies on a baking tray that is greased and lined with parchment paper and brush each cookie with the egg wash followed by sprinkling white sugar on top.
Bake for 25 to 30 mins until they are golden brown.

Why should you make this cookie?

Apricots provide essential vitamins and minerals for the body that improves eye, gut, and skin health. They are rich in antioxidants and keeps you hydrated.
Walnuts contain high levels of omega-three and help to lower blood pressure.
Cream cheese is high in fats and contains a small number of carbs and protein. It is a good source of vitamin A and Riboflavin.
With all these health benefits, this is a great recipe to try.

Key term/word

Rugelach is a Yiddish term that means little twist.
Hanukkah is a festival of light celebrated by the Jewish nation in remembrance of the recovery of the temple of Jerusalem that was taken from Greece in the 2nd century BCE by Jewish warriors.

Frequently asked questions

Question: can the cream cheese dough be frozen?
Answer yes, it can be kept frozen for up to 2 months in a plastic ziplock bag.
Question Could another fruit fillings work?
Answer Yes, the recipe is not limited to apricots alone. Try other fillings like apples, raspberries, blueberries, strawberries, or any other filling of choice.

Rugelach cookies have a great history and have been around for some time. This recipe contains many health benefits, and it’s a fun recipe to try. Give it a try and leave your reviews.


Yield: 36 cookies

Rugelach Cookies

Rugelach Cookies

Delicious cream cheese cookies stuffed with apricots, walnut, and chocolate.

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


  • For the filling
  • 1/2 cup apricots
  • 1/3 cup grounded walnuts
  • 1 tsp Hershey's cocoa powder
  • 1 egg
  • 2 tbsp water
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon powder
  • Extra white sugar for sprinkling
  • For the cookie dough
  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1/2 lb cream cheese
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 tbsp white sugar


    Preparing the cookies dough using a food processor

    1. Pulse the flour, white sugar, and salt then add the cream cheese and vanilla.
    2. Add the butter until it starts to clump together.
    3. Turn the crumbly dough onto a lightly floured surface and gently form a ball which will be divided into 3 equal parts.
    4. In 4 inches disk form each piece of dough and cover with plastic wrap then let the dough chill for at least 2 hours or 48 hours.

    Preparing the dough using an electric mixer

    1. Whisk the flour and salt and set aside.
    2. In the mixing bowl, cream together the cream cheese, and butter until smooth.
    3. Add sugar, half of the flour mix, and vanilla. When it is almost evenly distributed, add the remaining flour and mix until it forms a dough.
    4. On a clean flat surface that is lightly floured, add the dough and gently form a ball. Divide the ball into 4 equal parts and shape them in a disk form.
    5. Plastic wrap the dough and chill in the refrigerator for approximately 2 hours or up to 2 days maximum.

    To make the filling

    1. Combine the sugars, walnut, cinnamon, and cocoa powder in a mixing bowl and set aside.

    Preparing the Rugelach cookie

    1. Using one disk at a time, roll out one to a 14 inches round and about 1/8 inches thick.
    2. Spread the apricot on the dough round while keeping the edges clean.
    3. Sprinkle 2 1/2 tbsp filling over the apricots.
    4. Using a pizza cutter, cut the dough into quarters and then cut each quarter into 3 equal pieces.
    5. Starting from the wider end, roll the rugelach towards the smaller end. Use gentle pressure as the filling may ooze out.
    6. Curve the ends inwards to create a crescent shape and place them on a baking tray that is lined and greased with parchment paper.
    7. Preheat the oven to 350 degrees F.
    8. Mix the egg with the 2tbsp of water and use it to brush the tops of the dough.
    9. After brushing them use the extra white sugar to sprinkle on top.
    10. Place the baking tray in the oven and bake the cookies for 25- 30 mins until they are golden brown.
    11. Let them cool on a wire rack and sprinkle icing sugar over them. This method is optional.


    If you are using a food processor to make the dough, the cream cheese and butter must be cold and cut into cubes.

    If an electric mixer is used, the cream cheese and butter must be at room temperature before you begin.

    Nutrition Information:

    Serving Size:


    Amount Per Serving: Calories: 116Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 25mgSodium: 42mgCarbohydrates: 9gSugar: 3gProtein: 2g


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