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    You are in: Home / Baking / Rugelach Recipe
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    Rugelach. Photo by Karen Elizabeth

    1/3 Photos of Rugelach

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Color Guard Mom's Note:

    I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.

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    Units: US | Metric


    1. 1
      Cut butter into flour using 2 knives.
    2. 2
      In separate bowl, beat egg yolk and sour cream.
    3. 3
      Mix well and then add flour mixture. Once again, mix well.
    4. 4
      Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours.
    5. 5
      Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375.
    6. 6
      Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick.
    7. 7
      Brush with melted butter and spread 1/3 of the filling mixture on each portion.
    8. 8
      Cut each circle into 16 wedges (like a pizza). Roll, starting at large end.
    9. 9
      Place on greased cookie sheets.
    10. 10
      Bake 15 minutes or until lightly browned.
    11. 11
      Cool. Sprinkle with powdered sugar.

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    Ratings & Reviews:

    • on February 13, 2010


      Simple to make and delicious. The dough is tender and flaky (like a pie crust). I made 1/3rd of the dough with some mango and peach jam, although I filled it up too much and ended up baking out of it! It also lost its delicate texture--if I fill it with jam again I will add much less. The cinnamon, sugar and nut mixture is fabulous. Thanks for sharing this. My husband said this was great!

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    • on August 18, 2008


      I was so impressed, this is delicious and LOOKS so good, and yet it really was very simple to prepare!! I am NOT a good baker, but every now and then I want to try.. well, this was an outstanding success! What we also liked was that they are not overly sweet, none of us care for really sweet stuff, this is a sweet pastry, without being cloying. When I rolled the second two lots of dough, an increasing amount of 'cinnamon-sugar' was being rolled into the dough from the previous circles, and that was actually really nice, added a sparkle to the finished product and a nice little crunch. I used brown sugar, incidentally. I'll definitely be making these again, I want to make them for guests and serve them when I serve dessert, I'll have to make LOTS and I know that no one will believe I actually made them myself! :D Thanks, CGM ! Oh, the photo is a bit blurry, sorry, but they are soooo goood!

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    • on July 12, 2008


      This isn't the traditional cream cheese's SO much better. I devised a recipe using a sourcream pastry that is identical to this last Christmas. I was so much more satisfied with the outcome. It's flakey and light almost like pie crust, but richer. I grind the walnuts with the cinnamon and sugar for the filling. This is excellent Rugelach.

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    Read All Reviews (4)

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    Nutritional Facts for Rugelach

    Serving Size: 1 (962 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 125.6
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 4.8 g
    Cholesterol 24.3 mg
    Sodium 48.3 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.3 g
    Sugars 4.2 g
    Protein 1.3 g

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