Rugelach II

This recipe for Rugelach II is a delicious way to enjoy this traditional Jewish pastry. Made with a cream cheese and sour cream dough, these cookies are filled with a variety of fillings including walnuts, raisins, and chocolate chips. Baked until golden brown, these cookies are the perfect treat for any occasion.


  • 1 cup ground pecans
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups all-purpose flour
  • 1 cup butter, softened
  • 2 tablespoons white sugar
  • ¼ cup all-purpose flour
  • 1 cup apricot preserves


1. To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.

2. In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.

3. Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.)

4 Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.)

5 Spread each circle of dough with light layer of apricot jam/preserves . Divide nut filling among circles , spread evenly . Cut each circle into 12 pie shaped wedges .) Roll wedges from wide edge to point . Place on baking sheets point side down 6 Bake 12 – 15 minutes

Nutrition Facts

  • Serving size: 1 roll
  • Calories: 210
  • Fat: 11 g
  • Saturated fat: 5 g
  • Cholesterol: 20 mg
  • Sodium: 120 mg
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sugar 14g
Rugelach II
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