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


Recipe Summary test

Makes 24 pieces


For the rugalach
For raisin filling
For dried cherry filling
For dried apricot filling
For chocolate filling


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.