18 Delicious Rugelach Recipes Perfect for Holidays

Something magical happens when buttery, flaky rugelach meets the holiday season—it’s like each bite carries the warmth and joy of festive gatherings. Whether you’re a seasoned baker or just starting out, our roundup of 18 delicious rugelach recipes is sure to inspire your next baking adventure. From classic cinnamon to innovative savory twists, there’s a recipe here to delight every palate. Keep reading to find your new holiday favorite!

Classic Cream Cheese Rugelach

After countless holiday seasons spent baking with my grandmother, I’ve come to realize that Classic Cream Cheese Rugelach holds a special place in my heart. These flaky, crescent-shaped pastries, filled with sweet jam and nuts, are not just a treat but a cherished memory on a plate.

Ingredients

• 1 cup unsalted butter, softened (I always let mine sit out for an hour before starting)
• 8 oz cream cheese, at room temperature (this makes blending so much easier)
• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup raspberry jam (or any flavor you love, but raspberry is my go-to)
• 1/2 cup finely chopped walnuts (toasting them first brings out an incredible flavor)
• 1/2 cup granulated sugar (for that perfect sprinkle on top)

Instructions

1. In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 3 minutes on medium speed.
2. Gradually add the flour and salt to the butter mixture, mixing on low until just combined. Tip: Overmixing can make the dough tough.
3. Divide the dough into 4 equal parts, wrap each in plastic, and refrigerate for at least 1 hour. Chilling makes the dough easier to handle.
4. Preheat your oven to 350°F and line baking sheets with parchment paper.
5. On a lightly floured surface, roll one dough portion into a 9-inch circle. Spread 2 tbsp of raspberry jam over the dough, then sprinkle with 2 tbsp of chopped walnuts.
6. Cut the circle into 12 wedges and roll each wedge from the wide end to the point. Place on the prepared baking sheet, point side down.
7. Repeat with the remaining dough and filling. Sprinkle each rugelach with granulated sugar before baking.
8. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheets halfway through for even browning.

You’ll know they’re perfect when the edges are crisp and the centers are tender. These rugelach are fantastic with a cup of coffee or as a sweet ending to any meal. Yield: 48 rugelach.

Chocolate Filled Rugelach

Craving something sweet but not overly complicated? Let me introduce you to my latest obsession: Chocolate Filled Rugelach. It’s the perfect blend of flaky pastry and rich chocolate, a treat that’s as fun to make as it is to eat. I stumbled upon this recipe during a lazy Sunday baking spree, and it’s been a hit ever since.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 8 oz cream cheese, at room temperature (this makes the dough easier to handle)
• 1/4 cup granulated sugar (just enough to sweeten the dough)
• 1/2 cup chocolate chips (I prefer semi-sweet for a balanced flavor)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 egg, beaten (for that golden finish)

Instructions

1. In a large bowl, mix the flour and sugar together. Add the cubed butter and cream cheese, then use your hands to work the mixture until it resembles coarse crumbs.
2. Divide the dough into 4 equal parts, wrap each in plastic, and refrigerate for at least 1 hour. Tip: Chilling the dough makes it easier to roll out.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle. Sprinkle with chocolate chips, then cut into 8 wedges.
5. Roll each wedge from the wide end to the point, place on the baking sheet, and brush with beaten egg. Tip: The egg wash gives them a beautiful shine.
6. Bake for 20-25 minutes or until golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Just out of the oven, these rugelach are irresistibly flaky with a gooey chocolate center. Serve them warm with a dusting of powdered sugar or alongside your favorite coffee for the ultimate treat.

Apricot Walnut Rugelach

This past weekend, I found myself craving something sweet but not overly indulgent, and that’s when I remembered my grandmother’s Apricot Walnut Rugelach. There’s something about the combination of tangy apricot and crunchy walnuts wrapped in a buttery dough that feels both comforting and sophisticated.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 cup unsalted butter, cold and cubed (trust me, cold butter is key)
• 8 oz cream cheese, at room temperature (it blends smoother this way)
• 1/4 cup granulated sugar (just enough to sweeten the dough)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup apricot preserves (go for the good stuff, it makes a difference)
• 1 cup finely chopped walnuts (toasted for extra flavor)
• 1/2 cup brown sugar (for that caramel-like sweetness)
• 1 tsp cinnamon (because cinnamon makes everything better)
• 1 egg, beaten (for that golden finish)

Instructions

1. In a large bowl, mix the flour, granulated sugar, and salt together.
2. Add the cold, cubed butter and room temperature cream cheese to the bowl. Use your fingers to work them into the flour mixture until it resembles coarse crumbs.
3. Gather the dough into a ball, divide it into 4 equal parts, wrap each in plastic, and refrigerate for at least 1 hour. Tip: Chilling the dough makes it easier to handle.
4. Preheat your oven to 350°F and line baking sheets with parchment paper.
5. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle. Spread 1/4 cup of apricot preserves evenly over the dough, then sprinkle with 1/4 cup walnuts, 2 tbsp brown sugar, and 1/4 tsp cinnamon.
6. Cut the circle into 8 wedges and roll each wedge from the wide end to the point. Place on the baking sheet, seam side down. Tip: Don’t overfill to prevent leaks.
7. Brush the tops with beaten egg for a shiny finish. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Fresh out of the oven, these rugelach are irresistibly flaky with a gooey apricot center and a satisfying crunch from the walnuts. I love serving them slightly warm with a dusting of powdered sugar for an extra touch of sweetness.

Cinnamon Sugar Rugelach

Goodness, have I got a treat for you today! There’s something about the aroma of cinnamon and sugar that just feels like a warm hug, and these Cinnamon Sugar Rugelach are no exception. I remember the first time I made these; my kitchen smelled like a cozy bakery, and I’ve been hooked ever since.

Ingredients

• 1 cup unsalted butter, cold and cubed (I find that cold butter makes the dough extra flaky)
• 8 oz cream cheese, at room temperature (this is non-negotiable for me—room temp blends so much better)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/4 cup granulated sugar (for that sweet, sweet crunch)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup brown sugar, packed (the molasses in brown sugar adds depth)
• 2 tsp ground cinnamon (because can you ever have enough?)
• 1/4 cup raisins, optional (my grandma always added these, and now I do too)

Instructions

1. In a large bowl, combine the cold cubed butter, room temperature cream cheese, flour, granulated sugar, and salt. Use a pastry cutter or your fingers to mix until the dough comes together. Tip: Don’t overwork the dough; it should be just combined.
2. Divide the dough into two discs, wrap in plastic, and chill in the refrigerator for at least 1 hour. This step is crucial for easy rolling.
3. Preheat your oven to 350°F and line two baking sheets with parchment paper.
4. On a lightly floured surface, roll one disc of dough into a 1/8-inch thick circle. Tip: If the dough cracks, let it sit at room temperature for a few minutes.
5. Sprinkle half of the brown sugar and cinnamon evenly over the dough, then half of the raisins if using. Tip: Press the filling lightly into the dough to prevent it from falling out when rolling.
6. Cut the dough into 12 wedges and roll each wedge from the wide end to the point. Place on the prepared baking sheet, seam side down.
7. Repeat with the second disc of dough and remaining filling.
8. Bake for 20-25 minutes, or until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Every bite of these rugelach is a perfect balance of flaky, buttery dough and sweet, cinnamon-spiced filling. I love serving them slightly warm with a dollop of whipped cream for an extra indulgent treat.

Raspberry Almond Rugelach

My kitchen smells like a cozy bakery whenever I whip up these Raspberry Almond Rugelach. There’s something about the combination of tart raspberry and nutty almond that feels like a hug in pastry form, especially on a lazy Sunday morning.

Ingredients

• 1 cup unsalted butter, cold and cubed (I find that cold butter makes the flakiest dough)
• 8 oz cream cheese, at room temperature (it blends smoother when it’s not cold)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/2 cup raspberry jam (the seedless kind spreads easier, but I love the texture of seeds)
• 1/2 cup finely chopped almonds (toasting them first brings out their flavor)
• 1/4 cup granulated sugar (for that perfect sweet crunch)
• 1 egg, beaten (for brushing, it gives a gorgeous golden finish)

Instructions

1. In a large bowl, mix the cold cubed butter, room temperature cream cheese, and flour until the dough just comes together. Tip: Don’t overmix to keep the dough tender.
2. Divide the dough into 4 equal parts, wrap each in plastic, and chill in the fridge for at least 1 hour. This makes rolling out much easier.
3. Preheat your oven to 350°F and line baking sheets with parchment paper.
4. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle. Spread 2 tbsp of raspberry jam evenly over the dough, then sprinkle with 2 tbsp of chopped almonds.
5. Cut the circle into 8 wedges and roll each wedge from the wide end to the point. Place on the baking sheet, seam side down. Tip: Chill the rolled rugelach for 15 minutes before baking to prevent spreading.
6. Brush each rugelach with beaten egg and sprinkle with sugar. Bake for 20-25 minutes, until golden brown. Tip: Rotate the baking sheet halfway through for even browning.

Zesty and tender, these rugelach have a delightful contrast between the crisp exterior and the soft, jammy interior. Serve them warm with a dusting of powdered sugar or alongside your afternoon coffee for a treat that feels both indulgent and homemade.

Pumpkin Spice Rugelach

Just when you think pumpkin spice has peaked, along comes a recipe that makes you fall in love all over again. I stumbled upon the idea for Pumpkin Spice Rugelach during a cozy autumn afternoon, when the scent of cinnamon and nutmeg filled my kitchen, and I knew I had to create something that captured that warmth in every bite.

Ingredients

• 1 cup unsalted butter, cold and cubed (I find cold butter makes the flakiest dough)
• 8 oz cream cheese, at room temperature (softening it ensures a smooth dough)
• 2 cups all-purpose flour (I always sift mine to avoid lumps)
• 1/4 cup granulated sugar (for that perfect hint of sweetness)
• 1/2 cup pumpkin puree (not pie filling, for the purest flavor)
• 1/4 cup brown sugar, packed (it adds a deep, molasses-like sweetness)
• 1 tsp pumpkin pie spice (homemade or store-bought, both work wonders)
• 1/2 tsp cinnamon (because you can never have too much spice)
• 1/4 cup chopped pecans (for a delightful crunch)
• 1 egg, beaten (for that golden glaze)

Instructions

1. In a large bowl, mix the cold cubed butter, room temperature cream cheese, and sifted flour until the mixture resembles coarse crumbs.
2. Divide the dough into two disks, wrap in plastic, and chill in the refrigerator for at least 1 hour. This rest period is crucial for easy rolling.
3. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
4. On a lightly floured surface, roll one disk of dough into a 1/8-inch thick circle. Tip: Keep the other disk chilled until ready to use to prevent softening.
5. Spread half of the pumpkin puree over the dough, then sprinkle with half of the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, and chopped pecans.
6. Cut the circle into 12 wedges and roll each wedge from the wide end to the point. Place on the prepared baking sheet, seam side down.
7. Repeat with the second disk of dough and remaining ingredients.
8. Brush each rugelach with beaten egg for a shiny finish.
9. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheets halfway through for even browning.
10. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Absolutely irresistible when warm, these Pumpkin Spice Rugelach offer a buttery, flaky texture with a spiced pumpkin filling that’s just the right amount of sweet. Serve them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Nutella Stuffed Rugelach

Every time I think about Nutella Stuffed Rugelach, I’m transported back to my grandma’s kitchen, where the smell of baking pastry filled the air. These little crescents are my go-to when I need a quick dessert that feels both fancy and comforting.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 8 oz cream cheese, cold (full-fat for the win)
• 1/4 cup granulated sugar (for that slight sweetness in the dough)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup Nutella (because more is always better)
• 1 egg, beaten (for that golden shine)
• 1/4 cup powdered sugar (for dusting, because presentation matters)

Instructions

1. In a large bowl, mix the flour, sugar, and salt. Add the cold butter and cream cheese, cutting them in until the mixture resembles coarse crumbs.
2. Gather the dough into a ball, divide it into 4 equal parts, wrap each in plastic, and refrigerate for at least 1 hour. Tip: Chilling is non-negotiable for easy handling.
3. Preheat your oven to 350°F and line baking sheets with parchment paper.
4. On a floured surface, roll one dough portion into a 1/8-inch thick circle. Spread 1/4 cup of Nutella evenly over the surface.
5. Cut the circle into 12 wedges. Roll each wedge from the wide end to the point, forming a crescent. Tip: Don’t overstuff, or Nutella will ooze out.
6. Place the rugelach on the baking sheet, brush with beaten egg, and bake for 20-25 minutes until golden. Tip: Rotate the sheet halfway for even browning.
7. Let cool slightly, then dust with powdered sugar.

Warm from the oven, these rugelach are irresistibly flaky with a gooey Nutella center. Serve them at your next brunch or pack them as a sweet surprise in lunchboxes—they’re sure to disappear fast.

Apple Cinnamon Rugelach

Growing up, the smell of apple cinnamon anything baking in the oven was my signal that the holidays were near. Now, I make these Apple Cinnamon Rugelach year-round because, let’s be honest, who can resist that combo?

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 8 oz cream cheese, at room temperature (this makes the dough so tender)
• 1/4 cup granulated sugar (just enough sweetness)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup apple butter (homemade or store-bought, both work)
• 1 tbsp ground cinnamon (the more, the merrier in my book)
• 1/2 cup chopped walnuts (for that crunch)
• 1 egg, beaten (for that golden shine)
• 2 tbsp turbinado sugar (for sprinkling, because texture is everything)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, and salt.
2. Add the cold, cubed butter and room temperature cream cheese to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gather the dough into a ball, divide it into two equal parts, flatten into disks, wrap in plastic, and chill in the refrigerator for at least 1 hour. Tip: Chilling the dough makes it easier to handle and prevents shrinking during baking.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. On a lightly floured surface, roll one disk of dough into a 12-inch circle. Spread half of the apple butter over the dough, then sprinkle with half of the cinnamon and chopped walnuts.
6. Cut the circle into 12 wedges. Roll each wedge from the wide end to the point, place on the prepared baking sheet, and brush with beaten egg. Sprinkle with turbinado sugar. Tip: Don’t overfill the rugelach to prevent leaking during baking.
7. Repeat with the second disk of dough and remaining ingredients.
8. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheets halfway through for even browning.

Nothing beats the flaky, buttery layers of these rugelach, with the sweet apple cinnamon filling and crunchy walnuts. Serve them warm with a cup of coffee for the ultimate treat, or pack them in a pretty box for a heartfelt homemade gift.

Cherry Cheese Rugelach

Last weekend, I stumbled upon the most delightful Cherry Cheese Rugelach at a local bakery, and I knew I had to recreate it at home. There’s something about the combination of tangy cream cheese and sweet cherries that feels like a hug in pastry form.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra flakiness)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is key)
• 4 oz cream cheese, chilled (the tangier, the better)
• 1/4 cup granulated sugar (for that perfect sweetness)
• 1/2 cup cherry preserves (I love using homemade for a rustic touch)
• 1/4 cup finely chopped walnuts (for a bit of crunch)
• 1 egg, beaten (room temp eggs blend smoother)
• 1 tbsp cinnamon sugar (my secret sprinkle for extra flavor)

Instructions

1. In a large bowl, mix the flour, butter, and cream cheese until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for best results.
2. Shape the dough into a ball, wrap in plastic, and chill for at least 1 hour. This step is crucial for easy handling.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. On a floured surface, roll the dough into a 1/8-inch thick circle. Spread the cherry preserves evenly, then sprinkle with walnuts and cinnamon sugar.
5. Cut the dough into 12 wedges and roll each from the wide end to the point. Place on the baking sheet, brush with beaten egg, and sprinkle more cinnamon sugar.
6. Bake for 20-25 minutes, or until golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

The rugelach come out flaky and buttery, with the cherries and cream cheese creating a perfect balance of sweet and tangy. Serve them warm with a dusting of powdered sugar for an extra special touch.

Lemon Blueberry Rugelach

This time of year always has me craving something sweet yet tangy, and nothing hits the spot quite like these Lemon Blueberry Rugelach. I stumbled upon this recipe during a summer picnic and have been tweaking it to perfection ever since.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (trust me, cold butter is key for flaky layers)
• 8 oz cream cheese, softened (I let mine sit out for about 30 minutes)
• 1/4 cup granulated sugar (plus a little extra for sprinkling)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup blueberry preserves (homemade or store-bought, but go for the good stuff)
• Zest of 2 lemons (freshly grated makes all the difference)
• 1 egg, beaten (for that golden finish)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and cream cheese, then use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gather the dough into a ball, divide it into 4 equal parts, then flatten each into a disk. Wrap in plastic and chill for at least 1 hour (this prevents spreading).
3. Preheat your oven to 350°F and line baking sheets with parchment paper. Roll out one disk at a time on a floured surface to a 1/8-inch thick circle.
4. Spread 2 tbsp of blueberry preserves evenly over the dough, then sprinkle with lemon zest. Cut into 8 wedges and roll each up from the wide end.
5. Place the rugelach on the prepared sheets, brush with beaten egg, and sprinkle with sugar. Bake for 20-25 minutes, until golden and crisp.
6. Let cool on the sheets for 5 minutes, then transfer to a wire rack. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Perfectly crisp on the outside with a tender, jammy center, these rugelach are a dream with afternoon tea or as a sweet breakfast treat. I love serving them on a vintage platter for a touch of nostalgia.

Maple Pecan Rugelach

How many times have I found myself craving something sweet, yet not overly indulgent, leading me to whip up these Maple Pecan Rugelach? They’re the perfect blend of buttery, flaky pastry with a sweet, nutty filling that feels just right any time of day.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 8 oz cream cheese, at room temperature (this makes blending a breeze)
• 1/4 cup granulated sugar (for that slight sweetness in the dough)
• 1/2 cup pure maple syrup (the real deal, none of that imitation stuff)
• 1 cup pecans, finely chopped (toasting them first brings out their flavor)
• 1 tsp ground cinnamon (adds a warm, spicy note)
• 1 egg, beaten (for that golden glaze)

Instructions

1. In a large bowl, combine the flour and sugar. Add the cold butter and cream cheese, then mix until the dough just comes together. Tip: Overworking the dough makes it tough.
2. Divide the dough into 4 equal parts, wrap each in plastic, and chill for at least 1 hour. This step is crucial for easy rolling.
3. Preheat your oven to 350°F and line baking sheets with parchment paper.
4. On a lightly floured surface, roll one dough portion into a 1/8-inch thick circle. Brush lightly with maple syrup, then sprinkle with pecans and cinnamon.
5. Cut the circle into 8 wedges. Roll each wedge from the wide end to the point, then place on the baking sheet. Tip: Chill the rolled rugelach for 15 minutes before baking to prevent spreading.
6. Brush the tops with beaten egg for a shiny finish. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheets halfway through for even browning.

Unbelievably, these rugelach come out with layers that shatter at the slightest touch, revealing a gooey, maple-pecan center. Serve them warm with a drizzle of extra maple syrup for an extra decadent touch.

Strawberry Jam Rugelach

First off, let me tell you, there’s nothing quite like the smell of Strawberry Jam Rugelach baking in the oven. It’s a recipe that takes me back to my grandmother’s kitchen, where the simplest ingredients turned into the most magical treats.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra flakiness)
• 1 cup unsalted butter, cold and cubed (trust me, cold butter is key)
• 8 oz cream cheese, at room temperature (it blends smoother this way)
• 1/4 cup granulated sugar (just enough sweetness to balance the tart jam)
• 1/2 tsp salt (to enhance all those flavors)
• 1 cup strawberry jam (homemade or store-bought, but go for the good stuff)
• 1 egg, beaten (for that golden shine)
• 1/4 cup powdered sugar (for dusting, because presentation matters)

Instructions

1. In a large bowl, combine the flour, sugar, and salt. Add the cold butter and cream cheese, then mix until the dough just comes together. Tip: Don’t overmix to keep the rugelach tender.
2. Divide the dough into 4 equal parts, wrap each in plastic, and chill for at least 1 hour. This step is crucial for easy rolling.
3. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
4. Roll out one dough portion on a floured surface into a 1/8-inch thick circle. Spread 1/4 cup of strawberry jam evenly over the surface.
5. Cut the circle into 8 wedges and roll each wedge from the wide end to the point. Place on the baking sheet, seam side down.
6. Brush each rugelach with beaten egg for a glossy finish. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the pans halfway for even baking.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar while still warm.

Unbelievably, these rugelach are flaky, buttery, and just the right amount of sweet. Serve them at your next brunch or pack them for a picnic—they’re sure to steal the show.

Caramel Apple Rugelach

Kicking off the fall season with a twist on a classic, I stumbled upon this Caramel Apple Rugelach recipe during a cozy weekend baking spree. It’s the perfect blend of sweet, tangy, and buttery, making it a hit at any gathering or just for treating yourself on a lazy afternoon.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (trust me, cold butter is key for flaky layers)
• 8 oz cream cheese, softened (Philadelphia has never let me down)
• 1/4 cup granulated sugar (for that subtle sweetness in the dough)
• 1/2 tsp salt (to balance the flavors)
• 1 cup apple pie filling (homemade or store-bought, no judgment here)
• 1/2 cup caramel sauce (I prefer the thick, gooey kind for maximum drizzle)
• 1 egg, beaten (for that golden shine)
• 1/4 cup powdered sugar (for a snowy finish)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and cream cheese, then mix until the dough just comes together. Tip: Don’t overmix to keep the dough tender.
2. Divide the dough into 4 equal parts, wrap each in plastic, and chill for at least 1 hour. This step is crucial for easy rolling.
3. Preheat your oven to 350°F and line baking sheets with parchment paper.
4. On a lightly floured surface, roll one dough portion into a 9-inch circle. Spread 2 tbsp of apple pie filling and drizzle with caramel sauce. Tip: Leave a small border to prevent filling from oozing out.
5. Cut the circle into 8 wedges and roll each from the wide end to the point. Place on the baking sheet, seam side down.
6. Brush each rugelach with beaten egg for a glossy finish. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the pans halfway for even baking.
7. Let cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar while still warm.

Fresh out of the oven, these rugelach are irresistibly flaky with a gooey caramel apple center. Serve them warm with a scoop of vanilla ice cream for an extra decadent treat, or pack them in a cute box for a thoughtful homemade gift.

Peanut Butter Chocolate Rugelach

Remember those lazy Sunday afternoons when you’d raid the pantry for something sweet? That’s exactly how I stumbled upon creating this Peanut Butter Chocolate Rugelach. It’s a twist on the classic that combines my two favorite flavors in a surprisingly easy-to-make treat.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (trust me, cold butter is key for flaky layers)
• 8 oz cream cheese, softened (I leave it out for about an hour before starting)
• 1/4 cup granulated sugar (just enough to sweeten the dough)
• 1/2 cup smooth peanut butter (I use Jif for its creamy texture)
• 1/2 cup semi-sweet chocolate chips (Ghirardelli melts like a dream)
• 1/4 cup brown sugar (for that deep, caramel-like sweetness)
• 1 tsp vanilla extract (the real stuff makes all the difference)

Instructions

1. In a large bowl, whisk together the flour and granulated sugar to combine.
2. Add the cold, cubed butter and softened cream cheese to the bowl. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Turn the dough out onto a floured surface and knead gently until it comes together. Divide into 4 equal parts, wrap in plastic, and chill for at least 1 hour. Tip: Chilling the dough makes it easier to roll out.
4. Preheat your oven to 350°F and line two baking sheets with parchment paper.
5. On a floured surface, roll one dough portion into a 1/8-inch thick circle. Spread 2 tbsp of peanut butter evenly over the surface, then sprinkle with 2 tbsp of chocolate chips and 1 tbsp of brown sugar.
6. Cut the circle into 8 wedges and roll each wedge from the wide end to the point. Place on the prepared baking sheet. Tip: If the dough gets too soft, pop it in the fridge for 10 minutes.
7. Repeat with the remaining dough and filling. Bake for 20-25 minutes, or until golden brown. Tip: Rotate the baking sheets halfway through for even baking.
8. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Lightly dust these rugelach with powdered sugar before serving for an extra touch of sweetness. The combination of creamy peanut butter and melted chocolate wrapped in a flaky, buttery crust is downright irresistible. Perfect with a cup of coffee or as a sweet ending to any meal.

Orange Cranberry Rugelach

Afternoon baking sessions have become my little escape, especially when the kitchen fills with the sweet aroma of citrus and spices. Today, I’m sharing a recipe that’s close to my heart, perfect for those who love a tangy twist in their treats.

Ingredients

• 1 cup unsalted butter, cold and cubed (I find cold butter makes the flakiest pastry)
• 8 oz cream cheese, softened (room temp blends smoother)
• 2 cups all-purpose flour (I sometimes swap half for whole wheat for a nuttier flavor)
• 1/4 cup granulated sugar (just enough to sweeten the dough)
• 1/2 tsp salt (balances the sweetness)
• 1 cup orange marmalade (the star that brings the citrusy punch)
• 1/2 cup dried cranberries (for that chewy texture and tartness)
• 1/2 cup chopped walnuts (adds a nice crunch)
• 1 egg, beaten (for that golden glaze)
• 1/4 cup turbinado sugar (for sprinkling, because the crunch is irresistible)

Instructions

1. In a large bowl, mix flour, granulated sugar, and salt. Add cubed butter and cream cheese, cutting them in until the mixture resembles coarse crumbs.
2. Gather the dough into a ball, divide into 4 equal parts, wrap in plastic, and chill for at least 1 hour. Tip: Chilling makes the dough easier to handle.
3. Preheat your oven to 350°F and line baking sheets with parchment paper.
4. Roll each dough portion into a 9-inch circle on a floured surface. Spread 1/4 cup marmalade over each, leaving a small border. Sprinkle with cranberries and walnuts.
5. Cut each circle into 12 wedges. Roll each wedge from the wide end to the point, placing seam side down on the baking sheet. Tip: Brushing the edges with water helps seal them better.
6. Brush each rugelach with beaten egg and sprinkle with turbinado sugar. Bake for 20-25 minutes, until golden brown. Tip: Rotate the pans halfway for even baking.

Let these rugelach cool slightly before serving; the marmalade gets piping hot! The flaky layers, combined with the tangy orange and cranberry, make every bite a delight. Perfect with a cup of tea or as a festive holiday treat.

Banana Nut Rugelach

Every time I stumble upon overripe bananas on my kitchen counter, I’m reminded of my grandma’s wise words: ‘Never waste, always create.’ That’s how this Banana Nut Rugelach came to life—a sweet, flaky pastry that turns those spotty bananas into something extraordinary.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup unsalted butter, cold and cubed (the colder, the flakier the pastry)
• 4 oz cream cheese, cold (Philadelphia has never let me down)
• 1/4 cup granulated sugar (I like to keep it light)
• 1/2 tsp vanilla extract (the real deal, please)
• 1 medium overripe banana, mashed (the spottier, the sweeter)
• 1/4 cup chopped walnuts (toasted for extra crunch)
• 1/4 cup brown sugar (for that deep, caramel-like sweetness)
• 1 tsp cinnamon (I’m generous with this one)
• 1 egg, beaten (for that golden shine)

Instructions

1. In a large bowl, whisk together the flour and granulated sugar. Add the cubed butter and cream cheese, then use your fingers to work them into the flour until the mixture resembles coarse crumbs.
2. Turn the dough onto a lightly floured surface and knead gently until it comes together. Flatten into a disk, wrap in plastic, and chill for at least 1 hour. (Tip: Chilling is non-negotiable for easy rolling.)
3. Preheat your oven to 350°F and line a baking sheet with parchment paper.
4. On a floured surface, roll the dough into a 1/8-inch thick circle. Spread the mashed banana evenly over the dough, then sprinkle with brown sugar, cinnamon, and walnuts.
5. Cut the dough into 12 wedges. Starting from the wide end, roll each wedge tightly toward the point. Place on the baking sheet, seam side down.
6. Brush each rugelach with beaten egg. Bake for 20-25 minutes, or until golden brown. (Tip: Rotate the pan halfway through for even browning.)
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. (Tip: They’ll crisp up as they cool.)

The first bite reveals a buttery crunch giving way to a soft, banana-filled center, with walnuts adding a welcome texture. Serve these warm with a dollop of whipped cream or alongside your morning coffee for a treat that feels like a hug.

Fig and Honey Rugelach

Craving something sweet but not overly indulgent? These Fig and Honey Rugelach are my go-to when I want a treat that feels a bit fancy without requiring a whole day in the kitchen. The combination of sweet figs and honey wrapped in a flaky, buttery dough is simply irresistible, and I love how they make my kitchen smell like a cozy bakery.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra flakiness)
• 1/2 cup unsalted butter, cold and cubed (trust me, cold butter is key)
• 4 oz cream cheese, softened (room temp blends smoother)
• 1/4 cup fig jam (homemade or store-bought, both work)
• 2 tbsp honey (I use local for that extra touch)
• 1/4 cup chopped dried figs (the chewier, the better)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 egg, beaten (for that golden shine)

Instructions

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and cream cheese, then use your fingers to blend until the mixture resembles coarse crumbs.
2. Gather the dough into a ball, wrap in plastic, and chill in the fridge for at least 1 hour. This rest period is crucial for flaky layers.
3. Preheat your oven to 350°F and line a baking sheet with parchment paper. Roll the dough out on a floured surface into a 1/8-inch thick circle.
4. Spread the fig jam evenly over the dough, then drizzle with honey and sprinkle the chopped figs on top.
5. Cut the dough into 12 wedges, like a pizza. Roll each wedge from the wide end to the point, placing them seam-side down on the baking sheet.
6. Brush each rugelach with the beaten egg for a glossy finish. Bake for 20-25 minutes, until golden brown.
7. Let them cool on the sheet for 5 minutes before transferring to a wire rack. They’ll firm up as they cool.

Velvety fig jam and golden honey meld beautifully in these rugelach, with the flaky dough offering the perfect crunch. Serve them warm with a dollop of whipped cream or alongside your afternoon tea for a truly decadent treat.

Dark Chocolate Mint Rugelach

Every time I think about baking, my mind wanders to the comforting smell of chocolate and mint mingling in the air. That’s exactly what you’ll get with these Dark Chocolate Mint Rugelach, a twist on the classic that’s become a staple in my kitchen during the holiday season—or frankly, any time I need a little pick-me-up.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup unsalted butter, cold and cubed (trust me, cold butter is key for flaky layers)
• 8 oz cream cheese, at room temperature (it blends smoother when it’s not cold)
• 1/4 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1 cup dark chocolate chips (the darker, the better for that rich contrast)
• 1/4 cup fresh mint leaves, finely chopped (freshness makes all the difference)
• 1/4 cup powdered sugar (for that final snowy touch)

Instructions

1. In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed.
2. Add the cold, cubed butter and room temperature cream cheese to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Tip: Keep everything cold for the flakiest rugelach.
3. Gently knead the dough into a ball, wrap in plastic, and refrigerate for at least 1 hour. This rest period is crucial for easy rolling.
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Always preheat for even baking.
5. On a lightly floured surface, roll the dough into a 1/8-inch thick circle. Sprinkle the dark chocolate chips and chopped mint evenly over the surface.
6. Cut the dough into 12 wedges and roll each wedge from the wide end to the point. Place on the prepared baking sheet. Tip: Chill the rolled rugelach for 10 minutes before baking to prevent spreading.
7. Bake for 20-25 minutes, or until golden brown. Let them cool slightly before dusting with powdered sugar.

Mmm, the first bite reveals a buttery, flaky exterior giving way to a gooey, minty chocolate center. Serve these rugelach warm with a scoop of vanilla ice cream for an indulgent twist, or pack them in a pretty box for a thoughtful homemade gift.

Conclusion

Outstanding in variety and flavor, our roundup of 18 delicious rugelach recipes offers something for every holiday table. Whether you’re a seasoned baker or trying rugelach for the first time, these recipes promise to delight. We’d love to hear which ones become your favorites—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy baking!

Bella Bacinos