Queens born Rugelach

By • October 30, 2015 0 Comments

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Author Notes: When you think "amazing pastry" I know, you think Paris or Vienna. You don't think Queens, New York. But hey, that's where my grandmother came from and she made truly addictive rugelach and would present it at holiday meals to the delight of everyone. This in no way diminishes the awesomeness of other rugelach (ahem, Mrs. Wheelbarrow) which can be found all over the internet. All I can say is these do more than hold their own; the dough is practically all fat, so what more can I say? You need to refrigerate the dough as you work or it will simply melt into your work surface. Ivorygalny


Makes around 24 large or 32 small, depending on your execution

  • 1/2 pound unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup raisins
  • 1 tablespoon cinnamon
  • 3/4 cup chopped nuts (I used pecans)
  • 1/4 cup sugar for the topping
  1. Preheat the oven to 400 degrees F. In a standing mixer or food processor, cream the butter and cream cheese together.
  2. Beat in the flour, little by little until the dough comes together in a mass. Divide it into three portions and scrape each onto some plastic wrap and flatten it out a bit. Chill for an hour (at the very least) in the fridge.
  3. Mix the brown sugar, cinnamon, nuts, and raisins for the filling in a bowl and set aside. Set aside the 1/4 cup sugar in a small bowl.
  4. Take one portion of dough out of the fridge and roll it with a rolling pin into a circle, about 1/16" thick. I do this on a floured silpat mat. With a pizza cutter or knife, cut the circle into pie-shaped wedges. You should get about 12, but depending on your circles and precision you could squeeze in another cut or two and get more. Sprinkle with the filling. Roll each piece from the outside edge inwards, and place on a cookie sheet lined with parchment or a split mat. Sprinkle with reserved sugar. Repeat this process with the rest of the dough and filling. Bake for 16-17 minutes, until very slightly browned. Cool before eating.

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