Cooking Guide
Traditional Rugelach
A classic Ashkenazi Jewish pastry: a rich cream cheese and butter dough rolled around a cinnamon, walnut, and fruit filling. Tender, flaky, and lightly crisp, rugelach is a staple of Jewish bakeries and a perfect accompaniment to coffee or tea after a Shabbat meal.
- Bakery
- Dessert
- Jewish
- Contains
- milk
- eggs
- wheat/gluten
- tree nuts
Cooking Guide
Step 1
1Beat the cream cheese and butter until smooth, mix in the vanilla, then add the flour and salt and mix just until a soft dough forms. Do not overmix.
The Why
Overworking this dough builds gluten that makes the baked pastry tough and bready instead of tender and flaky — that's why cream cheese doughs are mixed only to just-combined.
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Version history
- v1current7/28/2026