New This Month


Try any of our different fillings in this traditional cream cheese dough cookie for a variety of options -- each more delicious than the other.

  • Yield: Makes 24 pieces

Source: Martha Stewart Living, December/January 1998


For the rugalach

  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon coarse salt
  • 8 tablespoons (1 stick) unsalted butter, chilled and cut into pieces
  • 4 ounces cream cheese
  • 2 tablespoons buttermilk, chilled
  • 1/4 cup apricot jam
  • 1 egg white, lightly beaten
  • 1/2 cup coarsely chopped nuts, such as walnuts, hazelnuts, or almonds
  • 1/4 cup sanding sugar

For raisin filling

  • 1/4 cup golden raisins, chopped
  • 1/4 cup dark raisins, chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

For dried cherry filling

  • 1/2 cup dried cherries, chopped
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

For dried apricot filling

  • 1/2 cup dried apricots, chopped
  • 1/4 cup granulated sugar
  • Pinch of nutmeg

For chocolate filling

  • 1/2 cup semisweet mini chocolate morsels


  1. Place the flour and salt in the bowl of a food processor, and pulse until combined. Add the butter, and pulse 10 times. Add the cream cheese; pulse until the mixture is just combined. Drizzle in the buttermilk; pulse until the mixture just comes together when you press it with your fingers.

  2. Transfer dough to a clean work surface, and shape into a flat disk; cover with plastic, and refrigerate at least 3 hours or overnight.

  3. Heat oven to 375 degrees. Line two baking sheets with parchment; set aside. In a small bowl, combine filling ingredients of your choice. Set the filling aside.

  4. Divide chilled dough into three pieces. Flatten one into a disk, and return other two to refrigerator. On a lightly floured work surface, roll out the disk to an 1/8-inch thickness. Cut dough into a 6 1/4-inch circle. Using a pizza cutter, divide the dough in half, then into quarters, then into eighths.

  5. Brush each triangle lightly with jam, then sprinkle with 1 teaspoon filling mixture, being careful not to cover the narrow ends. Starting at the wider end, roll up each cookie; transfer to a baking sheet. Brush each cookie with egg white, then sprinkle with nuts and sanding sugar. Chill until firm, about 15 minutes. Repeat with remaining two-thirds of dough.

  6. Bake cookies until golden brown, 15 to 20 minutes. Transfer baking sheets to a wire rack to cool completely. Store in an airtight container up to 2 days.

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