Poppy Seed Rugelach

Oct 1, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Paste Medium

Crescent-shaped poppy seed rugelach on parchment, the filling spiraled inside

Rich cream cheese pastry dough encases a poppy seed filling made with freshly ground poppy seeds, honey, and vanilla bean paste for a tender, fragrant treat finished with a light vanilla glaze.

Prep 50 min

Cook 25 min

Cooling 1 hr

Total 2 hr 15 min

Yield 32 rugelach

Diet —

Ingredients

Adjust yield

rugelach

2.0 cups (240.0 g)all-purpose flour
¼ tsp (0.75 g)fine sea salt
8.0 oz (226.0 g)cream cheese, softened
8.0 oz (226.0 g)unsalted butter, softened
¼ cup (50.0 g)granulated sugar
1.0 tsp (5.0 ml)pure vanilla extract
1 ½ tsp (7.5 g)vanilla bean paste, for filling
¾ cup (105.0 g)whole poppy seeds
⅓ cup (113.0 g)honey
¼ cup (60.0 ml)water
1.0 tbsp (15.0 ml)fresh lemon juice
½ tsp (1.3 g)ground cinnamon
¾ cup (90.0 g)powdered sugar, for vanilla glaze
1.0 tbsp (15.0 ml)milk, for vanilla glaze
½ tsp (2.5 ml)pure vanilla extract, for vanilla glaze

Make it at home

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Instructions

Make the cream cheese dough: In a mixing bowl, whisk together the flour, salt, and sugar. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla extract and mix to combine. Gradually add the flour mixture on low speed until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
Prepare the poppy seed filling: Toast the poppy seeds in a dry skillet over medium heat, stirring frequently, until fragrant and slightly darkened, about 3 minutes. Remove from heat and let cool. Using a spice grinder or mortar and pestle, coarsely grind the toasted poppy seeds.
In a small saucepan, combine the ground poppy seeds, honey, water, lemon juice, cinnamon, and vanilla bean paste. Cook over medium-low heat, stirring often, until the mixture thickens and is spreadable, about 10-12 minutes. Remove from heat and let cool completely.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Divide the dough into 4 equal portions. On a lightly floured surface, roll out one portion of dough into a 10-inch (25 cm) circle, approximately 1/8 inch (3 mm) thick.
Spread about 3 tablespoons of the cooled poppy seed filling evenly over the surface of the dough, leaving a 1/2-inch border around the edges.
Cut the circle into 8 wedges using a sharp knife or pizza cutter. Starting from the wide end, roll up each wedge tightly toward the pointed end to form a crescent shape. Place the rolls point-side down on the prepared baking sheets.
Bake for 22-25 minutes, turning the baking sheets halfway through, until the rugelach are golden and puffed.
While the rugelach bake, prepare the vanilla glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Remove the rugelach from the oven and let cool on the baking sheets for 5 minutes. Drizzle the vanilla glaze over the warm rugelach and allow to set on a wire rack.
Once cooled, serve or store as desired.

Tips

Toast the poppy seeds to enhance their natural nuttiness before grinding for the filling.
Use vanilla bean paste in the filling for deep, authentic vanilla flavor without handling whole beans.

Recipe FAQ

How long does it take to make poppy seed rugelach?

Plan on 50 minutes of prep and 25 minutes of cooking, plus 1 hour to chill. The recipe makes 32 rugelach.

How should I store poppy seed rugelach?

Store cooled rugelach in an airtight container at room temperature for up to 3 days. For longer storage, freeze well-wrapped for up to one month and thaw before glazing.

Can I make poppy seed rugelach ahead?

The dough and poppy seed filling can be prepared a day ahead and refrigerated separately.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Rich cream cheese pastry dough encases a poppy seed filling made with freshly ground poppy seeds, honey, and vanilla bean paste for a tender, fragrant treat finished with a light vanilla glaze.

Estimated · per serving

Nutrition

Per serving = 1 of 32 servings this recipe makes.

149 Calories / serving

9.6g Fat

14.5g Carbs

1.9g Protein

7.8g Sugar

Whole recipe (32 servings): ~4768 cal · 307g fat · 464g carbs · 61g protein · 250g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 149 calories

What it takes to burn one serving

Brisk walking 28 min·1.6 mi·~3300 steps
Walking uphill or incline treadmill 20 min·1.0 mi·~2000 steps
Moderate cycling 15 min·3.0 mi
Swimming laps 21 min
Jogging 15 min·1.3 mi·~2400 steps
Stair climbing 14 min·~1250 steps
Dancing 24 min
Bodyweight circuit training 15 min
Cleaning, errands, or playing with the dog 35 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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