Make the Dough
Combine butter, cream cheese, flour, and salt, kneading until smooth dough forms.
Divide dough into three balls. Cover in plastic wrap until chilled.
If you’re traveling before Shavuos and you want to bring your hosts a gift, these are much easier to package prettily and transport than a delicate cheesecake. A guaranteed hit!
Contains: Dairy, Wheat, Gluten
Combine butter, cream cheese, flour, and salt, kneading until smooth dough forms.
Divide dough into three balls. Cover in plastic wrap until chilled.
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine nuts, sugar, cinnamon, and raisins (if desired).
Place dough on a floured surface and roll to 1/4-inch thickness into a nine-inch circle. Sprinkle sugar filling on dough, leaving 1/2-inch uncovered in the center. Cut into 16 triangles, using a pizza wheel or knife. Roll each triangle, starting from the wider edge, and place, seam-side down, on a lightly greased baking sheet.
Bake for 22 minutes or until light golden brown.
Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
Cook Better. Plan Smarter.

Dining InIf you’re traveling before Shavuos and you want to bring your hosts a gift, these are much easier to package prettily and transport than a delicate cheesecake. A guaranteed hit!
Combine butter, cream cheese, flour, and salt, kneading until smooth dough forms.
Divide dough into three balls. Cover in plastic wrap until chilled.
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine nuts, sugar, cinnamon, and raisins (if desired).
Place dough on a floured surface and roll to 1/4-inch thickness into a nine-inch circle. Sprinkle sugar filling on dough, leaving 1/2-inch uncovered in the center. Cut into 16 triangles, using a pizza wheel or knife. Roll each triangle, starting from the wider edge, and place, seam-side down, on a lightly greased baking sheet.
Bake for 22 minutes or until light golden brown.
We respect your inbox. We only send the good stuff: tasty recipes, useful tips, and holiday menus you’ll be glad to have.
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
To the next level I have a very similar recipe. Replacing raisins with choco chips.
However; taking it to the next level...
After rolling the rugelach, I combine some melted butter, sugar, and vanilla sugar and smear it on the top of the rugelach before baking. You can't compare it! Yummy!
Yum! This sounds delicious! Thanks for sharing :)
I was excited to make this for shavuos but was really upset with the results. The dough was extremely sticky n hard to deal with. The rugalach came out messy,raw and really not appetizing or edible. They tasted salty instead of sweet! Very frustrating experience:(
We are so sorry to hear that this recipe did not turn out as planned. Thanks for the feedback!