Ina Garten Rugelach Recipe

Rugelach is a perfect fit for both pastry and cookie lovers. Its inside is filled with cheese, butter, and vanilla for the right softness. On the other hand, its exterior has baked dough that brings a crunchy feel with every bite. 

Hence, the combination of crunchiness and softness with sweetness makes it sweet and savory. And it’s not possible to dislike it. You can also keep the baked rugelach for a long time if you follow Ina Garten’s recipe

We will show you the Ina Garten Rugelach recipe to satisfy your appetite and treat everyone’s taste buds. You will surely love the dessert on your evening snack list with coffee or tea.

Is Rugelach A Cookie

Rugelach, oh rugelach. I love a good pastry, and this one was no exception. But I have to admit, I wasn’t sure what to expect when I first tried it. Is it a cookie or something else entirely? Well, after a few bites, I realized that rugelach is actually a type of pastry that is often referred to as a “cookie” due to its small size and sweet, indulgent flavor.

Ina Garten Rugelach Recipe

Ina Garten Rugelach Recipe

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Recipe by Lindsay G. Cabral Cuisine: AmericanDifficulty: Intermediate


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Delight in the classic flavors of Ina Garten’s Rugelach recipe. This rich and decadent pastry is filled with cinnamon, sugar, and chopped nuts, and is perfect for any occasion.

Try this Ina Garten’s Rugelach recipe for a delicious and classic treat.


  • 8 ounces of cream cheese

  • 1 teaspoon extract of pure vanilla

  • 1/2-pound unsalted butter

  • 1/4 cup granulated sugar

  • 1/4 teaspoon kosher salt

  • 2 cups of fresh all-purpose flour

  • 1/4 cup brown sugar (Light)

  • 1-1/2 teaspoons cinnamon (Freshly ground) 

  • 3/4 cup raisins

  • 1 cup chopped walnuts

  • 1/2 cup preserved apricot 

  • 1 egg beaten

  • 1tbsp of milk 

  • Tools
  • Food processor 

  • Rolling pin 

  • Knife 

how to make Ina Garten Rugelach

  • Mix the flour and sugar with vanilla extract: You will need to mix the salt, flour, and sugar as part of your dough-making process for the Rugelach. For this, pour these ingredients into the food processor. Allow the machine to pulse the mixture for 5 minutes. After that, add the vanilla extract and pulse it for another two to three minutes. 
    Mix the flour and sugar with vanilla extract
  • Add cheese and butter: After pulsing the flour and vanilla mixture, add the cheese and butter inside the food processor. Close its lid to pulse all these ingredients for 15 minutes. The mixture will look like a pea when you stop pulsing it in the machine. 
    Add cheese and butte
  •  Prepare and refrigerate the dough: On an even surface, pour in some fresh flour and distribute it evenly. Pour the flour, butter, and cheese mixture on the floured board. Now, press it with your hand to prepare the dough correctly. As it forms a rectangular shape, cut it with a knife. 

    Finally, preserve the dough in the refrigerator overnight. It will help the mixture set better. 
    Prepare and refrigerate the dough
  • Melt the chocolate: Take a water bath or saucepan. Put it on the stove to preheat slightly. Then, add the chocolates and continue hitting them until the chocolate melts. Stir it with a spoon, so the melted chocolate doesn’t get burnt. Also, ensure there’s no lumpy feel inside it. 
    Melt the chocolate
  • Add cinnamon and brown sugar: When the chocolate starts melting, add brown sugar and cinnamon with it. Continue heating it until the sugar dissolves in the chocolate perfectly. Some people will add a little salt to it for a salty feel. Also, add walnuts and raisins there. 
    Add cinnamon and brown sugar
  • Cut the dough: Take the dough from the fridge. Due to overnight freezing, the dough will set perfectly. Use a cooking knife to cut the dough into four equal pieces. If you find touching the frozen dough tough, you can wear gloves. Or allow the dough to warm up a bit. 
    Cut the dough
  • Roll the cut dough into a cylinder shape: Now, put one piece of dough on a floured surface. Press the dough with a rolling pin to roll it out. Once the rectangular dough rolls out and becomes thin, keep it aside. You must follow the same process for the other three pieces of dough. 
    Roll the cut dough into a cylinder shape
  • Pour in and spread the chocolate mixture: Pour 1/4th of the chocolate, walnut, and raisin mixture on the dough. Spread it evenly with your fingers. Also, do it for the remaining three pieces of dough. Finally, roll all four dough pieces in a tight cylindrical shape. 
    Pour in and spread the chocolate mixture
  • Apply milk to the rolled dough: Place all the pieces of dough on the baking tray. Apply the fresh milk to the rolls. It will give the Rugelach a milky flavor and fresh yumminess. 
    Apply milk to the rolled dough
  •  Sprinkle cinnamon and sugar mixture: In a separate bowl, blend sugar and ground cinnamon. It should look the finest. You may blend it in a blender or food processor for the best results. Then, sprinkle the mixture over the dough properly. 
    Sprinkle cinnamon and sugar mixture
  • Freeze the dough: Now, put in all the pieces of dough with milk spread inside the refrigerator. It will help the milk, cinnamon, and sugar mixture accurately on the dough. You need to freeze the dough for 30 minutes, and then it’s ready for the final step. 
    Freeze the dough
  •  Cut the dough into pieces: Now, use a sharp knife to cut the dough into pieces. Each cut of the dough should be roughly 2.5cm. As you cut the dough, proceed slowly. It will allow you to cut the dough into the right-sized pieces. 
    Cut the dough into pieces
  •  Bake and serve the Rugelach: Transfer the dough to a baking tray. Preheat the oven to 350°F for two to three minutes. Finally, place the baking tray inside to bake the dough for 30 to 40 minutes. Once they turn brownish, take them out and serve them with coffee or tea. 
     Bake and serve the Rugelach

Recipe Video

What Does Rugelach Taste Like

As I sampled Ina Garten’s rugelach, I was immediately struck by the flaky, buttery texture of the pastry. The dough was tender and crumbly, practically melting in my mouth as I took a bite. The filling, which was a blend of chocolate, nuts, and fruit jam, added a layer of sweetness that perfectly complemented the savory pastry.

The flavors were well-balanced, with the rich chocolate and nutty notes taking center stage, while the fruit jam added a subtle tanginess to the overall taste. I was really impressed by the flavor and texture of Ina Garten’s rugelach. It was a truly indulgent treat that I would happily enjoy again.


How To Cut Rugelach?

To cut rugelach, use a sharp knife to slice the pastry into wedges or small circles. Make sure to use a gentle sawing motion to avoid crushing the flaky layers.

Can Rugelach Be Frozen?

Yes, rugelach can be frozen and then thawed and eaten at a later time. Both unbaked rugelach,rugelach dough can be forzen upto 1 month before using.

Why is My Rugelach Flat

Rugelach may be flat due to overworked dough, too much filling, or not enough rolling. To fix this, handle the dough gently and use the right amount of filling.

Can You Eat Rugelach for Breakfast?

Rugelach can be eaten for breakfast, as it is a sweet pastry that is often enjoyed as a morning treat. You can enjoy this sweet treat with your morning tea, coffee, or juice.

Nutrition Facts

12 servings per container

  • Amount Per ServingCalories115
  • % Daily Value *
  • Total Fat 3.5g 5%
    • Sodium 50mg 3%
    • Total Carbohydrate 17g 6%
      • Sugars 9g
    • Protein 2g 4%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


      Rugelach is a traditional Jewish pastry item. They taste it during their Sabbath days to break their fasts. Its combination of sweetness with the buttery and cheesy filling with chocolate is unbelievably brilliant. You will feel the crunchiness and sweetness with every bite.

      Rate this recipe and share your opinion or share your own recipe.

      1 thought on “Ina Garten Rugelach Recipe”

      1. Hi,
        I’m looking for a recipe for “frozen dough,” an old Jewish-style pastry, probably parve and yeast, shaped like a croissant or giant rugelach, with cinnamon/sugar on top. Can you help?


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