by Susan Salzman
Print Email

rugulah-cooks.jpgI’ve made lots and lots of rugelach in my day, but this one takes the cake. I have made my grandma’s, I have made Ina’s, Martha’s and Rose’s. This one, from Cooks Illustrated is by far the best I have ever had. Better than Weby’s bakery (most Sunday mornings, when I was little, you could find me and my dad, waiting in line to buy the fresh baked egg-onion bread). My kids don’t really like raisins or dried fruit in their sweets. I altered the filling. I substituted mini chocolate chips for the raisins.

The dough was super easy to work with. Even though the recipe didn’t ask me to refrigerate the dough after rolling, I did anyways. Only for about 15 minutes. I feel it made all the difference in the world. I baked off a few to taste and then cut and flash froze the rest. Even though they look more like a pinwheel cookies, they taste like rugelach.

Make a double batch, flash freeze what you don’t bake. Once frozen, throw in a a large freezer, Ziploc bag and save for a rainy day!

Adapted from Cooks Illustrated
Makes lots


2¼ cups unbleached all-purpose flour
1½ tablespoons sugar
1/4 teaspoon salt
1/2 lb. unsalted butter, chilled and cut into cubes
8 oz. cream cheese, chilled and cut into 1/2″ cubes
2 tablespoons sour cream

1 cup sugar
1 tablespoon ground cinnamon
2/3 cup dried cherries
1 cup mini chocolate chips
2 cups chopped pecans, toasted
1 cup apricot preserves

Egg wash
2 large egg yolks
2 tablespoons milk


Pulse flour, sugar, and salt in the bowl of a food processor. Do a quick pulse. Add the butter, cream cheese, and sour cream. Pulse until it comes together.

Turn mixture onto work surface, and press into a 9″ x 6″ log. Divide into 4 equal portions. Roll each piece into an 11×7″ rectangle. Put on baking sheet w/parchment between each dough and freeze for 30 minutes.

Mix sugar and cinnamon together. Put the other ingredients in separate bowls near by.

Remove one rectangle from the freezer. Spread 2-3 tablespoons of preserves over dough. Sprinkle with cinnamon-sugar and then add about 1/2 cup of nuts, dried cherries and chocolate over the sugar. Press down with a piece of parchment so the goodies sink into the dough.

Roll up the dough into a cylinder. Cut  off 1/4″ of each end and then cut into 1″ pieces.

Place them seam side down on a parchment lined baking sheet. Freeze 15 minutes.

Preheat oven to 375°F. Whisk egg yolks and milk in a small bowl. Brush top and sides of frozen cookies and then sprinkle with cinnamon sugar.

Bake 21-23 minutes or until they are pale golden and slightly puffy. Rotate pans back to front, half way through baking. Cool on racks and once cooled remove from the parchment.



Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.     


Add comment

Security code


restaurant news

The Charcoaler Restaurant
by Scott R. Kline

charcoaler-drive-in-1.jpgThe Charcoaler in El Paso, Texas, looks like it fell out of time capsule from the 1950s. That is a good thing. A beautiful glass fronted open building sits back from busy Mesa Drive with an...

Two Stars, One Incredible Experience
by James Moore

spain1.jpgI was recently in Spain for Madrid Fusion, one of Spain's biggest gastro-festivals that included a “who’s who” of culinary heavyweights from Spain and elsewhere, including Ferran Adrià (who...

Hunan by the Falls
by Nancy Ellison

lebron-james.jpg(Well two, if LeBron James leaves.)

While a little disappointed on a recent trip to this town by the pizza-by-the-slice on Mayfield Road (“Our Little Italy is better than your Little Italy”), we...

Nosh Kitchen Bar
by Lisa Dinsmore

ImageWe're not really "Food TV" watchers since most of the shows make me hungry and feel inadequate as a cook, but we've recently become addicted to Man vs. Food. It's nice to live vicariously through...