Rugelach Filled Butter Horns

Rugelach (pronounced rug-a-lah) is a buttery pastry-style cookie with a variety of fillings.

This cookie originating in the Jewish communities of Poland is a delicious addition to your cookie collections.

These flaky buttery cookies are very popular in Israel, commonly found in most cafes and bakeries.

Traditional rugelach is made in the form of a crescent by rolling a triangle of dough around a filling.

You may also seen this cookie/pastry spelled differently IE rugelakh, rugulach, rugalach, ruggalach, rogelach, rugalah, rugulah, rugala.

The dough is made with butter and cream cheese, the filling has jam, nuts, and spices and we have several recipe fillings to choose from in our favorite filling section below.

Scroll down to this easy rugelach recipe and let's get baking!

A Little History on Rugelach

The original baked rugelach, a favorite Jewish pastry, dated back to the Hungarian kifli, Austrian kipfel, and Polish rogal.

The crescent-shape filled pastry was originally made with yeast dough and filled with fruit jams, poppy seed paste or nuts.

Rugelach has existed since at least the 18th century and was to commemorate the expulsion of the Turks from Austria in 1783.

Today the most popular flavor in these little crescent roll-shaped rugelach to buy is filled with raspberry jam, chocolate, spices, and nuts.

Tips for Making Rugelach

• use a ruffled edged pastry cutter for pretty edged rugelach
• store these in an airtight container
•  these will freeze up to 5 months
• always preheat the oven
• use butter only and full-fat cream cheese
• always refrigerate the dough for at least 4 hours or overnight wrapped in plastic or wax paper
• do not overwork the dough with flour to keep the pastry tender

Tools You Will Need

• cutting board
• pastry cutter
• rolling pin
• measuring cup
• measuring spoons
• electric mixer
• spatula
• spoons
• nut chopper

Favorite Fillings

1. Nutella with added chopped hazelnuts (no preserves) sprinkle the dough with cinnamon sugar mixture or roll them while hot in the granulated sugar or cinnamon-sugar mixture
2. any flavored fruit preserves like strawberry or raspberry plus the addition of mini chocolate chips, chopped walnuts, cinnamon sugar 
3.  melted butter brushed on the dough, then add the cinnamon, and sugar with nuts mixed with or without the addition of mini chocolate chips
4. any dried fruits instead of raisins like dried craisins, chopped fig or dates, red and green chopped cherries using the same cinnamon sugar mixture
5. apples and cinnamon (raw peeled and finely diced apples) spread with preserves of choice (IE red raspberry), melted chocolate or mini chocolate chips, and chopped walnuts, and apricot jam for fillings.
6. for all chocolate use 8 oz semi-sweet chocolate, roughly chopped 1/2 cup sugar 1/4 teaspoon salt, melt chocolate in the microwave add the sugar and salt after melted spread on dough

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Filled Rugelach Cookies

The cookie is simple to make and basic so fill it with whatever you like.

Rugelach is a delicious and classic cream cheese pastry filled with a variety of nuts, fruit, preserves, and cinnamon sugar but the dough is so versatile you can fill it anything you like.

There are plenty of recipes out there for this Jewish-style cookie I have tried but I always come back to mom's tried and true recipes I have had hers since the early 1960s and we always experiment with making a new filling flavor.

Make sure you look at all our newest rugelach filling suggestions to pick out exactly what you may be looking for or better something new to try!

Rugelach Filled Butter Horns

Yield: 30

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 12 MinInactive time: 2 HourTotal time: 2 H & 27 M

Rugelach (pronounced rug-a-lah) is a buttery pastry-style cookie with a variety of fillings. This cookie originating in the Jewish communities of Poland is a delicious addition to your cookie collections.

Ingredients

• Dough
• 1 cup unsalted butter softened
• 1 - 8 - ounce package of cream cheese softened at room temperature
• 1/3 cup sour cream
• 2 cups flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• Cinnamon Walnut Chocolate Raspberry Filling:
• 1/2 cup sugar mixed with the cinnamon
• 2- 1/2 teaspoons cinnamon
• 1 cup chopped coarsely of walnuts
• 1 jar of seeded or seedless raspberry jam or another flavor you prefer
• 1/2 cup mini chocolate chips
• Optional: see under notes for more filling suggestions

Instructions

1. Cream the butter and sugar together with an electric mixer until light around 2 minutes.
2. Add the cream cheese, and sour cream and beat until smooth.
3. Stir in the flour, and salt.
4. Refrigerate the dough overnight wrapped in wax paper. or for at least 4 hours.
5. Remove from the refrigerator a 1/2 hour before rolling.
6. Roll out on a cutting board.
7. Spread the filling over the dough starting with preserves, sprinkle with cinnamon-sugar mixture, then top with chopped walnuts then sprinkle with mini chocolate chips.
8. Cut into triangles, like a pie, using a pizza cutter and roll up to the tips to look like mini crescent rolls.
9. Bend each end into a crescent moon shape and place on parchment paper or Silpat mat.
10. You can brush with egg and sprinkle with coarse or granulated sugar before baking.
11. Bake at 375 degrees until browned on top for around 12 minutes.
12. Note: Garnish with powdered sugar or cinnamon-sugar mixture after baking and completely cooled.

Notes

Favorite Fillings

1. Nutella
2. fruit preserves like strawberry or raspberry plus the addition of mini chocolate chips
3. butter cinnamon and sugar with nuts and chocolate chips
4. other dried fruits instead of raisins like dried craisins, chopped fig or dates, red and green chopped cherries
5. apples and cinnamon (raw peeled and diced apples) I have used red raspberry, melted chocolate, and walnuts, and apricot jam for fillings.
6. for all chocolate use 8 oz semi-sweet chocolate, roughly chopped 1/2 cup sugar 1/4 teaspoon salt, melt chocolate in the microwave add the sugar and salt after melted spread on dough

• Cinnamon Walnut Raspberry Filling:
• 1/2 cup sugar
• 1 cup chopped coarsely of walnuts
• 2 1/2 teaspoons cinnamon
• 1 jar seedless raspberry jam

Tips for Making Rugelach

• use a ruffled edged pastry cutter for pretty edged rugelach
• store these in an airtight container
•  these will freeze up to 5 months
• always preheat the oven
• use butter only and full-fat cream cheese
• always refrigerate the dough for at least 4 hours or overnight
• do not over work the dough with flour to keep the pastry tender

Nutrition Facts

Calories

173.31

Fat (grams)

11.48

Sat. Fat (grams)

5.7

Carbs (grams)

16.47

Fiber (grams)

0.7

Net carbs

15.76

Sugar (grams)

8.93

Protein (grams)

2.03

Sodium (milligrams)

39.79

Cholesterol (grams)

22.52

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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.