Rugelach

Small crescent-shaped Jewish pastries made from a tender cream cheese or sour cream dough rolled around a sweet filling.

Traditional and regional desserts
Poland

Also called: rugelakh

The dough is usually equal parts butter, cream cheese and flour, rolled into circles, spread with fillings such as cinnamon sugar, nuts, raisins, jam or chocolate, cut into wedges and rolled up from the wide end.

Rugelach bake at about 350°F (175°C) until golden. They come from Ashkenazi Jewish baking and are popular for Hanukkah and other holidays.

Bake it at VanillaGoods

RecipeClassic cinnamon walnut rugelach
RecipeChocolate rugelach
RecipeRaspberry rugelach

Tools for this

J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
Norpro Pastry Cutter WheelClean, straight cuts through laminated dough without squashing the layers.See it on Amazon

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

Rugelach (Q1993581), Wikidata