Rugelach Recipe

Categories: B-shul, Religious School

This past fall, the Zayin class baked rugelach for their Tikun Olam project, which involves preparing and serving dinner to Family Promise (a local shelter.)  Rugelach is a Jewish pastry of Ashkenazic origin.  Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.  We used this recipe adapted from A Treasury of Jewish Holiday Baking, by Marcy Goldman.  Step 1 is to flour your hands!




  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup sugar
  • 1 ¼ cups (2 ½ sticks) unsalted butter, cut into chunks
  • 3 egg yolks
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon vanilla
  • Egg wash—3 Egg whites beaten with drop of water


  • Jar Apricot or strawberry jam
  • ¾ – 1 cup Raisins (or other dried fruit)
  • Cinnamon-sugar mixture (1/4 cup Brown Sugar & 1 Tablespoon Cinnamon)
  • Mini chocolate chips (or white chocolate chips)
  • (chopped nuts, optional)


  • In a large bowl, mix together the dry ingredients.
  • Cut the butter into the dry ingredients until the mixture is crumbly.
  • Make a well in the center and stir in the egg yolks, sour cream & vanilla to make dough.
    (Dough will be soft and sticky)
  • Smooth the dough out onto a lightly floured work surface.
  • Divide into 4 portions.
  • Mold each portion into a ball and wrap in plastic.
  • Chill dough for an hour (or freeze until needed.)
  • Preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper.
    Rugelach is sticky and parchment is essential
  • Roll 1 portion of dough into a circle.
  • Spread or sprinkle dough with whatever filling you choose: (DO NOT OVERSTUFF)
    -First Spread THIN layer of preserves evenly over dough with offset spatula.
    -Second Sprinkle raisins or chocolate chips
    -Finally Sprinkle 1 tablespoon cinnamon & brown sugar
  • Cut the dough with a pizza cutter into 12-16 wedges.
  • Roll up the dough (start at wide side) to form a crescent.
  • Place the rugelach on the baking sheet lined with parchment paper.
  • Brush each crescent with the beaten egg whites
  • Bake until lightly golden, about 25 minutes.
  • Cool on baking sheet for 10 minutes before placing on a wire rack to complete cooling.



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