Rugelach is a year-round staple in Jewish households that has predated the 18th century in Poland from the Ashkenazy culture. The word “Rugelach” is Yiddish and means “little twists.” The baked goods have a sweet dough in the shape of a crescent that’s wrapped around a filling which could consist of fruit preserves, nuts or chocolate. In recent years, some bakers have made savory versions of this treat using chicken or cheese. 

My great-grandmother, Sylvia Kramer Blaier was taught how to make these confections by her mother-in-law, Bella Groman Blaier. This family recipe spans back generations and it is known to be from Chelm, Poland. Our version happens to look a bit different from the traditional rugelach found in bakeries, however, it tastes just as good (if not better).

What you’ll need:

Half a pound of softened butter

Half a pound of softened cream cheese

2 cups of flour

Apricot preserves

Cinnamon 

Sugar

Chopped walnuts

Step One: Combine the butter, cream cheese and flour into a stand mixer and mix until it forms a dough. If it’s too sticky, you can slowly add a bit of water into the mix until the dough can be easily manipulated. 

Step Two: Split the dough into two balls and cover them in plastic. Refrigerate for at least four hours or overnight. 

Step Three: After refrigerating, let the dough soften for up to an hour. Once soft, preheat your oven to 350 degrees Fahrenheit.

Step Four: Roll out the dough until it’s thin, around 1/8 or 2/8 of an inch thick. Cut out the circles with a glass or round cookie cutter.

Step Five: Fill each circle with a dollop of apricot preserves, a pinch of walnuts and a sprinkle of a cinnamon sugar mix. Then, fold each circle into a half-moon and pinch the ends together. 

Step Six: Arrange the cookies on a sprayed baking sheet and sprinkle with cinnamon sugar. Pierce each cookie with a fork and let them bake for 20 to 25 minutes. 

Then let cool for five minutes before removing it from the baking sheet. Enjoy!