Name: Rugelach Cookies
Prep time: 5 min
Cook time: 28 min
Total time: 2 h 33 min
Yield: 48
Ingredients: 2 1/4 c. King Arthur Organic, All-Purpose Flour; 3 tbsp. Coconut Sugar; 1/4 tsp. Pink Salt; 1/2 tsp. Mexican Vanilla; 8 oz. Cream Cheese, Room Temperature; 1 c. Unsalted Butter, Room Temperature; 1/3 c. Pistachios Ground; 2 tbsp. Coconut Sugar; 1 tsp. Honey; 1/2 tsp. Ground Cinnamon; 1/2 c. Apricot Preserves; Sanding Sugar (Optional); 2 tbsp. Melted Butter (Optional)

Rugelach Cookies are a delightful and popular pastry in Jewish cuisine. In addition, these sweet treats are traditionally made in the shape of crescent rolls and have a rich, flaky, and slightly crumbly texture.

Furthermore, this recipe is a twist on the classic Rugelach and still packs a punch of flavor. Finally, Rugelach Cookies are enjoyed all year round but are especially popular during Jewish holidays, such as Hanukkah and Purim.

King Arthur Organic, All-Purpose Flour
Coconut Sugar
Pink Salt
Mexican Vanilla
Cream Cheese, Room Temperature
Unsalted Butter, Room Temperature

For the Filling

First, in a small mixing bowl, combine the nuts and cinnamon.
Next, in another small bowl, mix the sugar, honey, and apricot preserves.
Finally, set both of the bowls aside.

First, in a Kitchen Aid Stand Mixer, cream together the cream cheese and butter until smooth.
Next, mix in the sugar, vanilla, and salt.
Then, add the flour, one cup at a time, until just combined.
Next, turn the mixer off, and then turn the dough out onto a lightly floured surface.
Then, gently form the dough into a ball and then divide it into three sections, using a Bench Scraper.
- Note: If you forget to do this, which I honestly did in this post, then you can later divide the sections as you create the cookies.
Finally, form each section of dough into a disc, wrap each disc with plastic wrap, and refrigerate the dough for at least 2 hours or up to 2 days.

Cream the Cream Cheese and Butter Until Smooth

Beat in the Sugar, Vanilla, and Salt

Beat in the ingredients — Next, mix in the sugar, vanilla, and salt.

Add the Flour and Mix Until Combined

Rugelach Cookie Dough — The **Rugelach cookie** dough is ready!

Form the dough in a ball and wrap it — Then, gently form the dough into a ball and then divide it into three sections, using a Bench Scraper. (Note: if you forget to divide the dough at this step, it’s okay. Divide it before crafting the **Rugelach** cookies for baking). Finally, form each section of dough into a disc, wrap each disc with plastic wrap, and refrigerate the dough for *at least 2 hours or up to 2 days*.

Forming the Rugelach Cookies

First, preheat the oven to 350 degrees Fahrenheit.
Next, remove one disc of dough from the refrigerator, and place it onto a lightly floured surface.
- Note: If you forgot to separate your dough before chilling, don’t worry! You can separate it now into 3 discs.
Then, roll the dough into a thin disc about 1/8 inch thick.
- You can also roll it into a rectangular shape, square it off, and go from there. Whatever is easiest for you.
Next, spread about 2 to 3 tbsp. of Apricot preserve mixture on the dough, keeping about a 2-inch edge around the dough.
Then, sprinkle 2 to 3 tbsp. of the Pistachio filling over the top of the Apricot preserves.
Next, using a pizza cutter, cut the dough into 8 – 12 pieces.
Then, starting at the wide end of each section, fold the corners, and roll the Rugelach to the end of the dough piece. (Note: It should look like a crescent roll).
Finally, repeat steps 2-7 with the other two discs of dough.

Place the Chilled Dough on a Lightly Floured Surface

Preparing Rugelach Station — First, preheat the oven to 350 degrees Fahrenheit. Next, remove one disc of dough from the refrigerator, and place it onto a lightly floured surface. (Note: If you forgot to separate your dough before chilling, don’t worry! You can separate it now into 3 discs).

Roll Out the Dough Into a Disc or Square

Rugelach Dough Rolled Out — Then, roll the dough into a thin disc about 1/8 inch thick. (Note: You can also roll it into a rectangular shape, square it off, and go from there. Whatever is easiest for you).

Spread the Apricot Preserve Mixture Onto the Rugelach Dough

Apricot preserves on rugelach dough — Next, spread about 2 to 3 tbsp. of Apricot preserve mixture on the dough, keeping about a 2-inch edge around the dough.

Sprinkle the Pistachio Mixture On Top of the Apricot Preserves

Pistachios on top of Apricot preserves — Then, sprinkle 2 to 3 tbsp. of the Pistachio filling over the top of the Apricot preserves.

Cut the Dough Into 8-12 Sections

Cutting the Rugelach dough — Next, using a pizza cutter, cut the dough into 8 – 12 pieces.

Fold and Roll the Rugelach Dough

Start the fold and roll — Take one section of the **Rugelach cookie** dough, and begin the “fold and roll process” (see below).

Folding the Rugelach — Then, starting at the wide end of each section, fold the corners, and roll the **Rugelach** to the end of the dough piece. (Note: It should look like a crescent roll).

Repeat the fold and roll with all the dough — Finally, repeat the “fill, fold, and roll processes” with all the **cookie** dough until it has all been used.

Decorating, Baking, and Serving the Rugelach Cookies

Once the Rugelach Cookies have been rolled, place them on nonstick or parchment-lined baking sheets.
Next, using a pastry brush, brush the tops of each of the raw cookies with the melted butter.
- Note: This step is optional.
Then, sprinkle the sanding sugar on top of each of the raw Rugelach Cookies.
- Note: This step is optional.
Next, place the cookies into the preheated oven and bake for 22 to 28 minutes, or until golden brown.
Then, remove the baked cookies from the oven, and allow them to cool on a wire, cooling rack.
Finally, once the cookies have cooled slightly, remove them to a festive platter, tray, or plate and dig in!

Place the Raw Rugelach Cookies Onto a Baking Sheet

Rugelach Cookies ready to bake — Once the **Rugelach Cookies** have been rolled, place them on nonstick or parchment-lined baking sheets. Next, place the **cookies** into the preheated oven and bake for 22 to 28 minutes, or until golden brown.

Remove the Baked Cookies, Cool, Serve, and Devour!

Baked Rugelach Cookies — Finally, once the **cookies** have cooled slightly, remove them to a festive platter, tray, or plate and dig in!

Storing and Gifting the Rugelach Cookies

Rugelach Cookies are a delicious and bite-sized treat that is perfect for homemade holiday gifts. Therefore, whether you are storing or gifting these cookies, I’d recommend placing them in an airtight container such as holiday-inspired Tupperware.

On the other hand, if you are in the market to store them for a later date, these cookies will stay fresh, on the counter for up to 1 week.

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