Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This update of the traditional sweet uses flaky piecrust and a filling of apricot jam, cinnamon, and chopped walnuts.

Recipe by Real Simple December 2005


Credit: Maura McEvoy

Recipe Summary test

Makes 22 rugelach


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Line a baking sheet with parchment paper or aluminum foil.Sprinkle the work surface with 1 tablespoon of the sugar and 1/2 teaspoon of the cinnamon. Unfold one of the crusts and place it on the sugar. Roll it to an even thickness. Spread half the jam evenly over the crust. Sprinkle with half of the walnuts and half of the raisins. Roll the dough tightly. Sprinkle the top of the log with 1/2 tablespoon of the sugar; repeat. Using a knife, trim the uneven ends (about 1 inch on each side). Cut the rolls into 3/4-inch-thick slices. Place the slices, sugared-side up, on baking sheets, spacing them 2 inches apart.Bake until golden, 22 to 25 minutes. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients.In Advance: Roll the rugelach the day before, cover tightly with plastic wrap, and refrigerate. Slice and bake the day of the party.


Nutrition Facts

calcium 4.2mg; 104 calories; calories from fat 49%; carbohydrates 12.6g; fat 5.7g; fiber 0.2g; iron 0.4mg; protein 0.8mg; saturated fat 0.8g; sodium 112.8mg.