Classic Rugelach Recipe: Flaky Jewish Pastry
Ohh Rugelach. Buttery, flaky, and soft—this beloved cookie is filled with fruity preserves and chopped nuts for extra crunch.
As a baker, you probably have a “to-bake” list as long as the many Rugelach variations out there—and you wouldn’t have it any other way. Friends, coworkers, or even strangers often ask for the Rugelach that reminds them of childhood. The answer is always: absolutely.
This recipe aims to deliver that classic buttery flavor and tender, flaky texture. Rugelach has traveled for centuries from one Jewish bakery to another and has earned approval from the most particular of bakers. The dough is versatile, too—you can use it for streusel bars, hamantaschen, or sandwich cookies.
This dough is forgiving and adaptable: fill it with jam, Nutella, cinnamon sugar, or nut butter. Below you’ll find practical tips to help you get consistently tender, flaky Rugelach every time.
Tips for Best Results
- Do not overmix the dough. Overworking can develop gluten and make the dough tough instead of tender and crumbly.
- Allow the dough to rest in the refrigerator overnight. This improves texture and makes rolling easier.
- Any filling works: fruit preserves, chocolate spread, Nutella, or even cinnamon sugar mixed with butter.
- If your fruit filling is very runny, you can reduce excess liquid by gently warming it on the stove, or thicken it with 1 teaspoon cornstarch dissolved in 1 tablespoon of water—cool before using.
- For extra shine and flavor, brush the baked cookies with a simple cold syrup (equal parts sugar and water heated until the sugar dissolves and then cooled) immediately after they come out of the oven.
- You can roll the cookies and freeze them on the baking sheet. Bake from frozen, adding a few extra minutes to the bake time.
- Store Rugelach in an airtight container at room temperature for several days, or freeze for longer storage.
HAPPY BAKING!!!
If you enjoy classic Jewish bakery flavors, try variations like fig rugelach or poppy seed bars next time.
If you bake these, tag @OneSarcasticBaker on Instagram—I’d love to see your creations!
Rugelach
Traditional rugelach cookies filled with jam.
Prep Time: 40 mins | Cook Time: 15 mins | Chill Time: 8 hrs | Makes: about 40 small cookies
Author: Dikla Levy Frances
Ingredients
- 2 sticks unsalted butter, softened (226 g / 8 oz)
- 1/2 cup + 1 tablespoon sugar (115 g / 4 oz)
- 1/2 teaspoon salt
- 1 large egg
- 2 3/4 cups all-purpose flour (340 g / 12 oz)
- 1 teaspoon potato starch
- 1/2 teaspoon vanilla extract
- 1 cup strawberry preserves (or other jam)
- 1/2 cup walnuts, finely ground
- 1 egg, beaten, for brushing
Instructions
- In the bowl of a stand mixer, beat the softened butter, sugar, and salt on medium speed until the mixture is light and smooth, about 4–5 minutes.
- Scrape down the bowl, then add the beaten egg on low speed and mix until fully incorporated.
- Add the flour in 1/2-cup increments, followed by the vanilla and the potato starch, mixing just until a soft, smooth dough forms. Avoid overmixing.
- Divide the dough into three equal portions. Shape each portion into a flat disk, wrap in plastic, and refrigerate overnight. Remove from the refrigerator 10–15 minutes before rolling.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and grease the sides if desired.
- On a lightly floured surface, roll each dough disk into a 12-inch circle. Spread 2–3 tablespoons of preserves over each circle and sprinkle with about 2 tablespoons of finely ground walnuts.
- Using a sharp knife or pizza cutter, divide each circle into 12 equal triangles.
- Starting from the wide end of each triangle, roll the dough toward the tip to form the classic rugelach shape. Place each cookie on the prepared baking sheet.
- Brush the tops with the beaten egg and bake 15–18 minutes, or until golden brown on top.
- Remove from the oven and allow the cookies to set on the sheet for about 15 minutes before transferring them to a wire rack to cool completely.