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Prune Rugelach

Flaky cream cheese dough is filled with prune filling, sprinkled with cinnamon-sugar, and baked until golden brown to form these traditional treats.

  • Yield: Makes 32
Prune Rugelach

Source: Holiday Cookies 2005, Special Issue Holiday 2005


  • 1 cup plus 3 tablespoons sugar (save 1/2 cup for prune filling)
  • 1 cup (2 sticks) cold unsalted butter, cut into 1-inch pieces
  • 8 ounces cream cheese, room temperature
  • 1/2 teaspoon coarse salt
  • 2 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups fresh breadcrumbs from soft white bread (save 1/2 cup for prune filling)
  • 1 large egg, beaten
  • 1 cup prunes
  • 1/2 cup brandy


  1. Mix butter, cream cheese, and salt in a large bowl with hands until crumbly. Add flour, and mix until just combined. Turn out onto a lightly floured work surface, and divide in half. Shape each half into a disk; wrap each disk in plastic. Refrigerate until cold, about 4 hours or up to overnight.

  2. Stir together breadcrumbs and 1/2 cup sugar in a small bowl; set aside. Stir together remaining 3 tablespoons sugar and the cinnamon in another small bowl; set aside.

  3. To make filling: Put prunes and brandy in a small airtight container. Let soak at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in breadcrumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.

  4. Roll 1 disk to 1/8 inch thick. Cut out a 12-inch circle. Brush beaten egg in a 1-inch border around circle. Put half the prune filling in center, and spread out to beaten egg border. Sprinkle 1/2 cup breadcrumb mixture over filling. Cut circle into 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Space 1 inch apart on a baking sheet lined with parchment paper. Brush with beaten egg, and sprinkle with cinnamon-sugar mixture. Repeat with remaining disk and filling. Refrigerate rugelach until cold, about 2 hours.

  5. Preheat oven to 325 degrees. Bake rugelach until golden brown and cooked through, about 40 minutes. Let cool completely on wire racks. Rugelach can be stored in airtight containers at room temperature up to 3 days.

Reviews (24)

  • ellenluvsmslo 5 Dec, 2010

    i love prunes but rugelach is also awesome with any type of yummy jam in place of the prune mixture. chopped nuts are great instead of the breadcrumbs. i've even used mini chocolate chips as a filling

  • vpagecrna 1 Dec, 2010

    Sounds like you add the breadcrumbs(with the 1/2 cup sugar already previously added) and the other 1/2 cup sugar to the prune filling here in step 5. That's how I would take it. They just fail to say the breadcrumb/sugar mixture from step 2.

  • Shanigirl528 1 Dec, 2010

    I agree Phyllis, there seems to be 1/2 cup of sugar missing somewhere... You start with 1 cup plus 3 tablespoons. Step 2 says to use 1/2 cup with the breadcrumbs, and the 3 TBSP with the cinnamon. There's no other mention of sugar. Also, I do wish it was indicated that the directions for the filling were at the end, I was a little confused reading step 3. :0)

  • mykele 1 Dec, 2010

    Phyllis69, please just read the directions, they are quite clear, just take your
    time and you will see. I do agree though that some recipes on this site
    do need redoing and more precise directions. She preaches perfection
    but doesn't always follow her own advice and her staff needs more
    perfection goals. Mykele

  • Phyllis69 1 Dec, 2010

    Come on, Martha, please make this recipe more clear. Whoever writes your recipes should do a check before they put them into this website. I want to make this but it's too confusing as to the sugar!!!!!!

  • Phyllis69 1 Dec, 2010

    Come on, Martha, please make this recipe more clear. Whoever writes your recipes should do a check before they put them into this website. I want to make this but it's too confusing as to the sugar!!!!!!

  • vseawitch 1 Dec, 2010

    To the person asking about the bread crumbs, i think they are used instead of nuts, most rugelachs use nuts, not sure why this recipe doesn't but it looks like that is what they are substituted for

  • mkmeier 29 Dec, 2008

    I make a dozen different kinds of cookies for Christmas and try to add one or two new ones each year - these were the favorite of many of my "cookie judges" this year! And I did put the 1/2 cup of sugar in the dough - because the prune filling has a half cup of sugar mixed in with the breadcrumbs. The dough turned out flaky and the prune filling was great!

  • tourtes 29 Dec, 2008

    What can I use to substitute the cream cheese, as I am lactose intolerant?

    This recipe looks great!

  • kitkath 28 Dec, 2008

    Cant understand why breadcrumbs are in rugelach,,,,........Inas recipe doesnt have any and most recipes dont.

  • MsTee 24 Dec, 2008

    If I'm reading the recipe right, the 1 cup plus 3 tablespoons sugar is divided the following way -- 1/2 cup sugar is saved for prune filling, (5.); 1/2 cup sugar is stirred into the breadcrumbs (2); and the three tablespoons sugar is mixed with the cinnamon (2.). I'm not sure how the salt, butter and cream cheese could feel crumbly unless it is because the butter is cold Also it says reserve 1/2 cup sugar for filling and mix 1/2 cup sugar with breadcrumbs. Checking other Rugelach recipes.

  • mkmeier 24 Dec, 2008

    I believe that 1/2 cup sugar should be in the dough - the recipe says to mix the butter, cream cheese and salt until crumbly......You need the sugar to make it crumbly!! 1/2 cup goes into the breadcrumbs, 3 T goes into the cinnamon.. That does leave 1/2 cup. The sugar that goes into the prune filling is already mixed in with the breadcrumbs.

  • frankiesgirl 23 Dec, 2008

    I don't understand what attracts readers to a recipe - when all they want to do is CHANGE THE INGREDIENTS - it just doesn't make sense to me. This is a wonderful recipe just the way it is..if you don't like what's in it...don't use it!
    Happy Holidays..:)

  • fondueit 21 Dec, 2008

    try ground nuts's an old Hungarian traditional cookie....delicious!

  • BMarcis 21 Dec, 2008

    Just call them dried plums (actually prunes are a variety od dried plums) and they will love them. .....b

  • bakinggal 21 Dec, 2008

    I think you can use raisins in place of prunes. Not sure how the flavor will be. I'm considering using apricots, as my crowd is anti-prune.

  • Co0kielo0ver 21 Dec, 2008

    Can I use raisins instead of prunes?? No one really likes them

  • Marycassells 21 Dec, 2008

    do all cookies have one cup sugar and one cup butter. it is better for me to just think about cookies rather than have them in my home. but i'm sure they taste good.

  • CaliDog 21 Dec, 2008

    I'm thinking that unsweetened (real) apple juice would be a suitable substitution for the brandy. Maybe add a touch of rum or brandy essence/extract, too.

  • Canada 21 Dec, 2008

    why not add apple juice instead of brandy

  • fostermommie 21 Dec, 2008

    What might I substitute for the brandy? What about a cola product or brandy flavoring? Thanks, Fostermommie

  • ummap 21 Dec, 2008

    What would be a substitute for the brandy if you wanted to make this alcohol free?

  • kimberly 21 Dec, 2008

    to Julietp: 1/2 cp to breadcrumbs, 1/2 cp to prune filling, 3T to cinnamon sugar.

  • Julietp 21 Dec, 2008

    where does the other 1/2 cup sugar go? was it suppose to go in the dough mixture?

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