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.



Donate to a Fund

Honor or Remember a Loved One with a Donation!

Recent blog posts

What We Talk About When We Talk About Plastic Recycling

Try to imagine a day where you go without using plastic—it’s impossible. From yogurt containers to shampoo bottles to takeout containers, plastic is a part of our daily lives. Just a few years ago, this didn’t bother many people because recycling plastic was easier and more commonplace. South Hills townships used to recycle all plastics…

Read More
Read more

Sponge Alternatives

Sponges. We all use them, from cleaning pots and pans to other household chores. But did you know that many sponges contain plastic? They are also a repository for germs and pretty hard to recycle. One way to make environmental changes in kitchen habits is to replace sponges with Swedish dishcloths. They are made from…

Read More
Read more

The quickest picker upper…

I grew up having paper towels handy for many uses, especially in the kitchen. Wash your hands; dry with a paper towel. Spill on the floor; wipe with a paper towel. Rinse fruits and vegetables; spread to dry on a paper towel. You get the idea. Once we started composting, we would add the used…

Read More
Read more