Amazingly Soft 'n Easy Rugelach

Faigy Grossman Recipe By
  • Cooking and Prep: 50 m
  • Serves: 20
  • Contains:

My wonderful daughter-in-law, Reizy, told me about this rugela dough a while ago, but somehow I never got around to testing it. When Chanie suggested offering bake-aheads for the upcoming Yamim Tovim, I decided that now’s the time! I’m so happy I tried it: the soft dough comes together in literally minutes, all you need is a pot and spoon, and they taste really good too! Use the suggested fillings below or your family’s favorites — b’tei’avon!

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Rugelach

Yields 48 rugelach

  1. In a medium-sized pot, heat water and oil until beginning to boil. Remove from heat and add sugars to pot.

  2. Combine flour and baking powder and add to pot, stirring with a spoon until the ingredients are well combined and the dough comes together. Set aside to cool a bit.

  3. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  4. Divide dough into four equal parts. Working with one part of dough, roll out thinly into a circle. Spread with filling of choice and cut into 12 even triangles (pizza-slice style). Roll up each triangle, beginning from wider end, and place on Gefen Easy Baking Parchment-lined baking sheet. Repeat with remaining dough.

  5. Bake for 30 minutes, or until just beginning to brown at edges. Transfer to wire racks to cool.


For larger rugelach, cut each circle into eight triangles and bake for a few minutes longer.


Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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