Cranberry Rugelach

Cranberry Rugelach Recipe
James Carrier
A trip to New York inspired Jeannie Lee to develop this cranberry-filled variation on the favorite flaky pastry. Use any leftover cranberry filling as you would a cranberry relish or jam.


Makes 4 dozen cookies

Recipe from


Nutritional Information

Calories 111
Caloriesfromfat 50 %
Protein 1.2 g
Fat 6.1 g
Satfat 3.6 g
Carbohydrate 13 g
Fiber 0.4 g
Sodium 53 mg
Cholesterol 19 mg


About 1 cup (1/2 lb.) butter, at room temperature
6 ounces cream cheese, at room temperature
2 teaspoons vanilla
2/3 cup granulated sugar
1/4 cup firmly packed brown sugar
About 2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Cranberry Filling (recipe follows)
1/3 cup chopped white chocolate (2 oz.)
1/3 cup chopped walnuts
1 large egg yolk
1 tablespoon milk


1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, cream cheese, and vanilla until smooth. Add 1/3 cup granulated sugar and the brown sugar and beat until very smooth.

2. In a medium bowl, mix 2 1/4 cups flour, 1 teaspoon cinnamon, and cloves. Add to butter mixture, stir to mix, then beat until well blended. Divide dough into thirds and flatten each into a disk. Wrap each in plastic wrap and freeze until firm, about 45 minutes.

3. With a floured rolling pin, on a lightly floured surface, roll one disk at a time into a 1/8-inch-thick round about 12 inches in diameter. Spread each evenly with about 1/2 cup Cranberry Filling, then sprinkle with a third of the chopped white chocolate and a third of the walnuts. Cut each round into 16 wedges. Starting at the wide end, roll each wedge around filling; bend each roll slightly into a crescent. Place cookies about 1 inch apart on buttered 12- by 15-inch baking sheets.

4. In a small bowl, beat egg yolk and milk to blend. In another small bowl, mix remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon. Brush cookies lightly with egg mixture and sprinkle with cinnamon sugar; discard any remaining egg mixture and save cinnamon sugar for other uses.

5. Bake cookies in a 350° regular or convection oven until golden brown, 20 to 25 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Cranberry Filling: In a food processor, whirl 2 1/2 cups fresh cranberries (sorted and rinsed) or thawed frozen cranberries, 3 tablespoons minced fresh ginger, and 1 orange, rinsed and quartered (seeds discarded), until smooth. Scrape into a 3- to 4-quart pan and add 1/2 cup sugar; stir often over medium heat until sugar is dissolved and mixture is reduced to about 2 cups, about 10 minutes. Chill until cool, about 30 minutes.

Nutritional analysis per cookie.

Jeannie Lee, Marin County, California,


December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note