Best-Ever Rugelach 48.000

Julia Ewan

Holiday Cookies 2007 Dec 12, 2007

After making and creating tons of rugelach recipes for years, baker Marcy Goldman still ranks this one at the top of the heap.

Make Ahead: The dough needs 1 to 2 hours' refrigeration time.

Storage Notes: Baked rugelach are best kept between layers of wax paper and loosely covered with aluminum foil (the object is to keep the pastries dry; do not store under a cake dome or closed container). The rich dough freezes well for up to 4 months; freeze unbaked rugelach on a baking sheet until they are firm, then transfer to heavy-duty resealable plastic food storage freezer bags; there is no need to defrost them before baking.

Servings: 48 pieces
  • For the dough
  • 1 pound (4 sticks) unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups sour cream
  • 4 1/2 cups flour, plus more for the work surface
  • For the filling
  • 1 1/3 cups raspberry or apricot jam
  • 2 cups packed light brown sugar
  • 1 tablespoon plus 1 teaspoon ground cinnamon
  • 4 cups finely chopped nuts (optional)
  • 4 cups raisins, plumped in warm water for 10 minutes, then dried
  • For assembly
  • 1 large egg
  • Pinch granulated sugar
  • Confectioners' sugar, for dusting (optional)


For the dough: Combine the melted butter, granulated sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.

For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.

For assembly: Whisk together the egg and granulated sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.

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Recipe Source

Adapted from Goldman's "A Passion for Baking" (Oxmoor House, 2007).

Tested by Geneva Collins and Madonna Lebling.

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