18 Delicious Rugelach Recipes for Every Occasion

Whether you’re craving a buttery, flaky treat for the holidays or a sweet bite with your afternoon coffee, rugelach is the answer! These irresistible pastries—part cookie, part pastry—come in endless delicious variations, from classic cinnamon-sugar to creative twists like chocolate-hazelnut or fruity jam fillings. Get ready to fall in love with all 18 of these must-try rugelach recipes perfect for any occasion. Let’s bake!

Classic Chocolate Rugelach

These buttery, flaky pastries with a rich chocolate filling are a nostalgic treat that’s easier to make than you think—perfect for holiday baking or weekend projects.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup semi-sweet chocolate chips, finely chopped
• 1/4 cup cocoa powder
• 1 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp coarse sugar (for sprinkling)

Instructions

1. In a large bowl, beat 1 cup butter and cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. In a small bowl, combine 1/2 cup granulated sugar, chopped chocolate, 1/4 cup cocoa powder, and 1 tsp cinnamon.
3. Roll one dough disk into a 9-inch circle on a floured surface. Sprinkle with 1/4 of the chocolate mixture, lightly pressing it in. Cut into 8 wedges; roll each up from the wide end. Repeat with remaining dough.
4. Place rugelach on parchment-lined baking sheets, brush with beaten egg, and sprinkle with 2 tbsp coarse sugar. Bake for 20–22 minutes until golden.

The magic here? The cream cheese dough bakes into impossibly tender layers, while the cinnamon-kissed chocolate filling stays gooey.

Tip: For extra shine, brush with a second coat of egg wash halfway through baking.

Cinnamon Sugar Rugelach

These cinnamon sugar rugelach are buttery, flaky, and just sweet enough—like a cozy hug in pastry form.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 cup apricot jam, warmed
• 1 large egg, beaten (for egg wash)

1. In a large bowl, beat the butter and cream cheese until smooth. Gradually mix in the flour and 1/4 tsp salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. In a small bowl, whisk together 1/2 cup sugar and 1 tbsp cinnamon.
3. Roll one dough disk into a 9-inch circle. Brush lightly with warmed apricot jam, then sprinkle evenly with 2 tbsp of the cinnamon sugar. Cut into 8 wedges and roll each up from the wide end. Repeat with remaining dough.
4. Place rugelach on parchment-lined baking sheets, brush with egg wash, and sprinkle with remaining cinnamon sugar. Bake for 20–22 minutes until golden.

The cream cheese dough bakes into impossibly tender layers, while the apricot jam adds a subtle fruity note that balances the spice. Tip: For extra crunch, sprinkle coarse sugar on top before baking.

Apricot Jam Rugelach

These buttery, flaky rugelach are filled with sweet-tart apricot jam and a hint of cinnamon—perfect for your next coffee break or holiday cookie tray.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup apricot jam
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

Instructions:

1. In a large bowl, beat 1 cup softened butter and cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one dough disk into a 1/8-inch-thick circle. Spread 2 tbsp apricot jam evenly over the dough, leaving a 1-inch border.
3. Combine 1/4 cup granulated sugar and 1 tsp cinnamon in a small bowl. Sprinkle 1 tbsp of the mixture over the jam.
4. Cut the dough into 8 wedges (like a pizza). Roll each wedge tightly from the wide end to the tip. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough.
5. Brush rugelach with beaten egg and sprinkle with turbinado sugar. Bake for 20–22 minutes until golden brown. Cool on a wire rack.

The cream cheese dough bakes into irresistibly tender layers, while the apricot jam adds a sunny burst of flavor. These rugelach are just as lovely with afternoon tea as they are packed into a cookie tin for gifting.

Tip: For extra crunch, toast 1/4 cup chopped walnuts and sprinkle them over the jam before rolling.

Raspberry Cream Cheese Rugelach

These Raspberry Cream Cheese Rugelach are buttery, flaky, and just sweet enough—perfect for your next brunch spread or holiday cookie tray!

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup raspberry jam
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 1 large egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

1. In a large bowl, beat together 1 cup softened butter and 8 oz cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one dough disk into a 10-inch circle. Spread 1/4 cup raspberry jam evenly over the dough, leaving a 1/2-inch border.
3. Combine 1/3 cup granulated sugar and 1 tsp cinnamon in a small bowl. Sprinkle half over the jam. Cut the circle into 12 wedges and roll each up from the wide end.
4. Place rugelach on a parchment-lined baking sheet, brush with beaten egg, and sprinkle with 1/2 tbsp turbinado sugar. Repeat with the second dough disk and remaining ingredients.
5. Bake for 20–22 minutes until golden. Cool on the sheet for 5 minutes before transferring.

The cream cheese dough bakes into irresistibly tender layers, while the raspberry jam adds a bright, fruity tang. These rugelach disappear fast—trust us!

Tip: For clean cuts, chill the rolled dough for 15 minutes before slicing into wedges.

Pistachio and Honey Rugelach

These Pistachio and Honey Rugelach are buttery, flaky, and just sweet enough—perfect for your next brunch spread or afternoon treat.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup shelled pistachios, finely chopped
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 egg, beaten (for egg wash)

1. In a large bowl, beat the butter and cream cheese until smooth. Add the flour and salt, mixing just until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
3. Roll one dough disk into a 10-inch circle. Drizzle with 2 tbsp honey, then sprinkle evenly with 1/4 cup pistachios, 2 tbsp sugar, and 1/2 tsp cinnamon. Cut into 8 wedges and roll each up from the wide end. Repeat with the second disk.
4. Place rugelach seam-side down on baking sheets. Brush with egg wash and bake for 20–22 minutes, until golden.

The honey caramelizes slightly in the oven, giving these rugelach a delicate crunch and floral sweetness that pairs perfectly with the pistachios.

Tip: For extra shine, brush the warm rugelach with a little extra honey right after baking.

Lemon Curd Rugelach

These lemon curd rugelach are buttery, flaky, and just the right amount of tangy—perfect for your next brunch or afternoon treat.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup lemon curd
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

1. In a large bowl, beat 1 cup (2 sticks) softened butter and 8 oz cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one dough disk into a 10-inch circle. Spread 1/4 cup lemon curd evenly over the dough, leaving a 1/2-inch border.
3. Combine 1/4 cup granulated sugar and 1 tsp cinnamon in a small bowl, then sprinkle half over the lemon curd. Cut the circle into 12 wedges and roll each up from the wide end.
4. Place rugelach seam-side down on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with 1 tbsp turbinado sugar. Repeat with the second dough disk.
5. Bake for 22–25 minutes, until golden brown. Let cool slightly before serving.

The contrast of crisp, sugared edges and creamy lemon filling makes these rugelach irresistible. They’re like little citrusy croissants—but way easier!

Tip: For extra shine, brush baked rugelach with warmed apricot jam while still warm.

Nutella-Filled Rugelach

These buttery, flaky rugelach swirls are stuffed with rich Nutella for an irresistible treat that feels fancy but comes together with minimal fuss.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup Nutella
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 large egg (for egg wash)

Instructions

1. In a large bowl, beat 1 cup softened butter and cream cheese until smooth. Gradually mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one disk into a 10-inch circle on a floured surface. Spread 1/4 cup Nutella evenly over the dough. Sprinkle with 2 tbsp sugar and 1/2 tsp cinnamon.
3. Cut the circle into 12 wedges (like a pizza). Roll each wedge tightly from the wide end to the tip. Place on a parchment-lined baking sheet, seam-side down. Repeat with the second disk.
4. Whisk the egg with 1 tbsp water and brush over rugelach. Sprinkle with remaining 2 tbsp sugar. Bake for 20-22 minutes until golden brown.

The magic here? The cream cheese dough stays tender even after baking, creating the perfect contrast to the crispy cinnamon-sugar edges.

Tip: For extra crunch, toast 1/4 cup chopped hazelnuts and sprinkle over the Nutella before rolling.

Almond Paste Rugelach

These almond paste rugelach are buttery, flaky, and filled with sweet marzipan goodness—perfect for your next coffee break or holiday cookie tray.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup almond paste, crumbled
• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/4 cup apricot jam
• 1 egg, beaten (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

1. In a large bowl, beat the butter and cream cheese until smooth. Mix in the flour and salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one dough disk into a 10-inch circle. Spread evenly with 2 tbsp apricot jam, then sprinkle with half the crumbled almond paste, 2 tbsp granulated sugar, and 1/2 tsp cinnamon.
3. Cut the circle into 12 wedges. Roll each wedge from the wide end to the tip, then place seam-side down on a parchment-lined baking sheet. Repeat with the second dough disk.
4. Brush each rugelach with beaten egg and sprinkle with turbinado sugar. Bake for 20–25 minutes until golden brown.

The almond paste melts into a rich, chewy filling, while the flaky cream cheese dough shatters with every bite. A dusting of turbinado sugar adds the perfect crunch.

Tip: For extra flavor, toast the almond paste crumbles in a dry skillet for 2 minutes before using.

Caramel Apple Rugelach

These caramel apple rugelach are the perfect bite-sized treat—flaky, buttery pastry wrapped around a sweet-tart apple filling with a sticky caramel kiss.

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1 medium Granny Smith apple, peeled and finely diced (about 1 cup)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup caramel sauce (plus extra for drizzling)
• 1 tbsp unsalted butter, melted
• 1 tbsp coarse sugar (for sprinkling)

1. Prep the filling: Toss the diced apple with 1/4 cup granulated sugar and 1 tsp cinnamon in a bowl. Let sit for 10 minutes to soften slightly.
2. Roll the pastry: On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle. Spread 1/4 cup caramel sauce evenly over the dough, then sprinkle the apple mixture on top.
3. Cut and roll: Slice the dough vertically into 12 strips. Roll each strip into a spiral, tucking the end underneath. Place on a parchment-lined baking sheet.
4. Bake: Brush each rugelach with melted butter and sprinkle with coarse sugar. Bake at 375°F for 18–20 minutes until golden and puffed.
5. Finish: Drizzle with extra caramel while still warm. Let cool slightly before serving.

The magic here is in the layers—crispy pastry gives way to tender apples, while the caramel adds a gooey richness that’s downright addictive.

Tip: For extra crunch, toast the rugelach on a wire rack after baking to keep the bottoms crisp.

Orange Marmalade Rugelach

These Orange Marmalade Rugelach are buttery, flaky, and just the right amount of sweet—perfect with your morning coffee or as an elegant dessert.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup orange marmalade
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup finely chopped walnuts (optional)
• 1 large egg, beaten (for egg wash)
• 1 tbsp turbinado sugar (for sprinkling)

1. In a large bowl, beat the butter and cream cheese until smooth. Gradually mix in the flour and salt until a soft dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one disk into a 10-inch circle on a floured surface. Spread 1/4 cup orange marmalade evenly over the dough, leaving a 1/2-inch border. Sprinkle with 2 tbsp granulated sugar, 1/2 tsp cinnamon, and half the walnuts (if using).
3. Cut the circle into 12 wedges. Roll each wedge tightly from the wide end to the tip. Place on a parchment-lined baking sheet, seam-side down. Repeat with the second dough disk.
4. Brush each rugelach with beaten egg and sprinkle with turbinado sugar. Bake for 20–25 minutes until golden brown. Let cool slightly before serving.

The tangy orange marmalade cuts through the rich pastry, making these rugelach irresistible without being overly sweet.

Tip: For extra shine, warm the marmalade slightly before spreading—it’ll make rolling easier!

Chocolate Hazelnut Rugelach

These Chocolate Hazelnut Rugelach are buttery, flaky, and filled with rich chocolate-hazelnut goodness—perfect for holiday baking or a cozy weekend treat.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup chocolate-hazelnut spread (like Nutella)
• 1/4 cup finely chopped toasted hazelnuts
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 large egg, beaten (for egg wash)

1. In a large bowl, beat the butter and cream cheese until smooth. Add the flour and salt, mixing just until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one disk into a 10-inch circle on a floured surface. Spread 1/4 cup chocolate-hazelnut spread evenly over the dough, then sprinkle with 2 tbsp chopped hazelnuts.
3. Cut the circle into 12 wedges. Roll each wedge tightly from the wide end to the tip, then place seam-side down on a parchment-lined baking sheet. Repeat with the second disk.
4. Brush each rugelach with beaten egg. Mix the sugar and cinnamon, then sprinkle over the tops. Bake for 20–22 minutes until golden and flaky.

The magic here? The cream cheese dough bakes into delicate, melt-in-your-mouth layers that cradle the nutty chocolate filling. Tip: For extra crunch, toast the hazelnuts before chopping—it deepens their flavor!

Fig and Walnut Rugelach

These buttery, flaky fig and walnut rugelach are a nostalgic treat with a sweet-tart filling that’s impossible to resist.

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup fig jam
• 1/2 cup finely chopped walnuts
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 egg, beaten (for egg wash)
• 2 tbsp coarse sugar (for sprinkling)

1. In a large bowl, beat the butter and cream cheese until smooth. Gradually mix in the flour and salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one disk into a 9-inch circle. Spread 2 tbsp fig jam evenly over the dough, then sprinkle with 2 tbsp walnuts, 1 tbsp granulated sugar, and 1/4 tsp cinnamon. Cut into 8 wedges and roll each up from the wide end.
3. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with coarse sugar. Repeat with remaining dough and filling.
4. Bake for 20–22 minutes until golden. Cool slightly before serving.

The contrast of tangy fig jam and toasty walnuts against the rich, tender pastry makes these rugelach irresistible. Tip: For extra shine, brush baked rugelach with warmed honey while still warm.

Strawberry Preserve Rugelach

These buttery, flaky rugelach are swirled with sweet-tart strawberry preserves and a hint of cinnamon—perfect for your next brunch or cozy coffee break.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup strawberry preserves
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, beat 1 cup softened butter and 8 oz cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one disk into a 10-inch circle. Spread with 1/4 cup strawberry preserves, leaving a 1-inch border. Sprinkle with 2 tbsp sugar and 1/2 tsp cinnamon.
3. Cut the circle into 12 wedges. Roll each wedge tightly from the wide end to the tip. Place on a parchment-lined baking sheet, seam-side down. Repeat with the second disk.
4. Brush rugelach with beaten egg and sprinkle with remaining 2 tbsp sugar. Bake for 22–25 minutes until golden. Cool on a wire rack.

The cream cheese dough bakes into impossibly tender layers, while the strawberry preserves caramelize slightly for a jammy, fruity center.

Tip: For extra crunch, roll the rugelach in coarse sugar before baking!

Pecan Pie Rugelach

These buttery, flaky rugelach swirls are packed with all the cozy flavors of pecan pie—caramel, cinnamon, and toasted nuts—in a bite-sized treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 cup finely chopped pecans
• 1/4 cup maple syrup
• 1 egg, beaten (for egg wash)
• 2 tbsp granulated sugar (for sprinkling)

Instructions

1. In a large bowl, beat the butter and cream cheese until smooth. Gradually mix in the flour and salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. In a small bowl, stir together the brown sugar, cinnamon, pecans, and maple syrup.
3. Roll one dough disk into a 10-inch circle on a floured surface. Spread half the pecan filling evenly over the dough, then cut into 12 wedges. Roll each wedge from the wide end to the tip, forming crescents. Repeat with the second disk.
4. Place rugelach on parchment-lined baking sheets, brush with egg wash, and sprinkle with granulated sugar. Bake for 20–22 minutes until golden. Cool slightly before serving.

The magic here? The cream cheese dough bakes into layers so tender, they practically shatter—while the gooey pecan filling stays perfectly snug inside.

Tip: For extra caramel flavor, drizzle baked rugelach with warm salted caramel sauce.

Blueberry Cheesecake Rugelach

These buttery, flaky rugelach swirls are stuffed with a dreamy blueberry-cheesecake filling—perfect for your next brunch or holiday cookie tray.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup blueberry jam
• 4 oz cream cheese, cold and cubed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)

Instructions:

1. In a large bowl, beat 1 cup softened butter and 8 oz softened cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 2 discs, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one dough disc into a 10-inch circle. Spread 1/4 cup blueberry jam evenly over the dough, then dot with half the 4 oz cold cream cheese cubes. Sprinkle with 2 tbsp granulated sugar and 1/2 tsp vanilla extract.
3. Cut the circle into 12 wedges. Roll each wedge tightly from the wide end to the tip. Place on a parchment-lined baking sheet, seam-side down. Repeat with the second dough disc and remaining filling ingredients.
4. Whisk the egg with 1 tbsp water and brush over rugelach. Sprinkle with turbinado sugar. Bake for 22–25 minutes until golden. Cool on the sheet for 5 minutes before transferring to a rack.

The tangy cream cheese balances the sweet jam, while the turbinado sugar adds a satisfying crunch—these disappear fast!

Tip: For neat spirals, chill the rolled rugelach for 15 minutes before baking.

Maple Walnut Rugelach

These buttery, flaky rugelach are swirled with maple sweetness and toasted walnuts for a cozy treat that feels like a hug in pastry form.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup pure maple syrup
• 1/2 cup finely chopped walnuts, toasted
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• 1 egg, beaten (for egg wash)

Instructions:

1. In a large bowl, beat 1 cup softened butter and cream cheese until smooth. Gradually mix in flour and 1/4 tsp salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. In a small bowl, stir together 1/2 cup maple syrup, walnuts, 1/4 cup brown sugar, and 1 tsp cinnamon.
3. Roll each dough disk into a 9-inch circle. Spread a thin layer of the maple-walnut mixture over each, then cut into 8 wedges. Roll each wedge from the wide end to the tip.
4. Place rugelach seam-side down on parchment-lined baking sheets. Brush with beaten egg and bake for 20-22 minutes until golden.

The magic here is in the layers—every bite shatters into maple-kissed flakes with a caramelized walnut crunch.

Tip: Freeze unbaked rugelach for up to a month—just add 2-3 minutes to the bake time straight from the freezer!

Cherry Vanilla Rugelach

These buttery, flaky rugelach are swirled with sweet cherry jam and a hint of vanilla for a dessert that feels fancy but comes together with pantry staples.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup cherry jam
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp milk (for brushing)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. In a large bowl, beat 1 cup softened butter and cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll one dough disk into a 10-inch circle. Spread with 1/4 cup cherry jam, leaving a 1-inch border. Sprinkle with 2 tbsp granulated sugar and 1/2 tsp vanilla extract.
3. Cut into 8 wedges. Roll each wedge from the wide end to the tip, then place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough and filling.
4. Brush rugelach with 1 tbsp milk and sprinkle with 1 tbsp coarse sugar. Bake for 22–25 minutes until golden. Cool on the sheet for 5 minutes before transferring.

The cream cheese dough bakes into irresistibly tender layers, while the cherry-vanilla filling caramelizes into sticky-sweet pockets. Perfect with afternoon coffee!

Tip: For clean cuts, chill the rolled dough for 15 minutes before slicing and rolling.

Spiced Pumpkin Rugelach

These flaky, spiced pumpkin rugelach are like little bites of autumn—sweet, warmly spiced, and impossible to resist.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 cup finely chopped pecans
• 1/4 cup granulated sugar (for rolling)

Instructions

1. In a large bowl, beat 1 cup (2 sticks) softened butter and 8 oz softened cream cheese until smooth. Mix in 2 cups flour and 1/4 tsp salt until a dough forms. Divide into 4 disks, wrap in plastic, and chill for 1 hour.
2. Meanwhile, stir together 1/2 cup pumpkin puree, 1/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg.
3. Roll one dough disk into a 9-inch circle. Spread with 2 tbsp pumpkin mixture and sprinkle with 2 tbsp chopped pecans. Cut into 8 wedges, roll each up from the wide end, and place on a parchment-lined baking sheet. Repeat with remaining dough.
4. Freeze rugelach for 15 minutes, then bake at 375°F for 20–22 minutes until golden. While warm, roll in 1/4 cup granulated sugar.

The cream cheese dough bakes into tender, buttery layers that perfectly balance the spiced pumpkin filling—like a cozy cross between a cookie and a pastry.

Tip: For extra shine, brush the rugelach with a little melted butter before baking.

Conclusion

With 18 irresistible rugelach recipes, there’s a perfect pick for every occasion—whether you’re craving classic flavors or bold new twists. We hope this list inspires your next baking adventure! Don’t forget to try a recipe (or two!), share your favorites in the comments, and pin this roundup for later. Happy baking!