How to Make Rugelach

Rugelach, literally "little twists" in Yiddish, is my favorite Hanukkah treat. I love the combination of the cream cheese dough and the sweet filing. This guide will demonstrate how to roll your own.

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How to Make Rugelach Recipe
13 Steps
Ingredients
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1

To make the dough, cream the cream cheese and the butter in an electric mixer, with the paddle attachment. Add the flour, and mix about 2 minutes.

2
Divide the dough into 4 equal discs.

Divide the dough into 4 equal discs.

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3
Cover each disc in plastic wrap, and place in the refrigerator. It should chill at least 2 hours, and up to 24.

Cover each disc in plastic wrap, and place in the refrigerator. It should chill at least 2 hours, and up to 24.

4
Get your fillings ready to go. For this batch I am using dried tart cherries, chopped semisweet chocolate and finely chopped walnuts.

Get your fillings ready to go. For this batch I am using dried tart cherries, chopped semisweet chocolate and finely chopped walnuts.

5
I am also using cherry preserves.

I am also using cherry preserves.

6
When the dough is sufficiently chilled, remove from fridge, and let soften a bit. Place one disc on a lightly floured work surface.

When the dough is sufficiently chilled, remove from fridge, and let soften a bit. Place one disc on a lightly floured work surface.

7
Using a rolling pin (tip: if you place your marble rolling pin in the fridge before using, your dough will not stick), roll into a 9 inch round.

Using a rolling pin (tip: if you place your marble rolling pin in the fridge before using, your dough will not stick), roll into a 9 inch round.

8
Spread on the preserves first, then sprinkle on the nuts, dried cherries, and chocolate (2 tablespoons each). If you like your rugelach to be very sweet, add a sprinkling of sugar.

Spread on the preserves first, then sprinkle on the nuts, dried cherries, and chocolate (2 tablespoons each). If you like your rugelach to be very sweet, add a sprinkling of sugar.

9
Using a dull knife or a pizza cutter, cut the dough into 16 equal pieces.

Using a dull knife or a pizza cutter, cut the dough into 16 equal pieces.

10
Press in any loose bits.

Press in any loose bits.

11
Starting at the wide end of each wedge, roll up tightly.

Starting at the wide end of each wedge, roll up tightly.

12
Arrange rugelach tip side down an a parchment lined baking sheet.

Arrange rugelach tip side down an a parchment lined baking sheet.

13
Bake at 375 on the center rack for about 40 minutes. The rugelach should be golden brown when done. Transfer to cooling rack.  Can be made ahead and stored in an airtight container for up to a week.

Bake at 375 on the center rack for about 40 minutes. The rugelach should be golden brown when done. Transfer to cooling rack. Can be made ahead and stored in an airtight container for up to a week.

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