This two-bite cookie is hearty, subtly sweet, and can be filled with a variety of jam, chocolate, and/or nut fillings. It’s easy to make and perfect to bring to a Hanukkah party or any gathering!
When Ann and I first started working together she asked me if wanted to share any of my own family recipes with the readers. This one came to mind – because it’s a good one – and also because it’s one of the only old family recipes we have.
My grandmother worked long hours in a clothing store and did not spend much time in the kitchen. As a side note, I loved visiting her at the store because she would let me play under the women’s dress racks and try on the high heels!
But when it came to any family gathering, she took the time to add this dessert to the spread. For some reason our family calls it strudel, but it is certainly more like rugelach, a traditional European Jewish pastry made with cream cheese dough rolled around a filling of nuts, poppy seed paste, chocolate, or jam.
My rolled out dough circles weren’t perfectly shaped, but this recipe is so forgiving – it didn’t matter!
The recipe calls for baking seam side up, but my filling would seep out when I did that. I tried seam side down and it worked out nicely.
Interestingly, the cream cheese is an American adaptation to the sour cream which was used traditionally. It’s what gives the dough such a rich texture.
To make it, I used my grandmother’s method – hand mixing – but you can use a mixer or food processor. At first, it will seem very dry, but once all the ingredients have blended, it will be quite moist and smooth. Chilling the dough the night before is helpful, because it needs to stay cold to prevent it from getting to sticky to roll.
Once refrigerated, the dough is then cut into four quarters to make four rolls. This works out well because you can freeze unused dough if planning on a smaller batch. It also allows for options to use different fillings in each quarter.
In addition to jam (both apricot and raspberry) and Nutella spreads, I experimented with toppings such as cinnamon, cinnamon sugar, nuts, and chocolate chips. I also tried an egg wash after rolling to brown the crust.
All of these options were worth exploring, but the tastiest version (by a group vote) was the recipe the way my grandmother had originally written it. Luckily it’s the easiest method too!
I usually use apricot or raspberry jam but experimented with Nutella in this recent batch. The variation with Nutella and a sprinkle of chocolate chips was quite good!
When the dough is baked, the cinnamon and cream cheese create a beautiful aroma. This was my favorite part!
These cookies will be devoured quickly, but if you have leftovers you can store them in an airtight container at room temperature for several days. If you decided to make a smaller batch and have leftover dough it can be kept wrapped in the freezer for a few weeks. Per King Arthur Baking Company, unbaked rolled rugelach can also be kept in the freezer. Just remember to thaw in the refrigerate overnight before baking.
Of note, rugelach contains dairy, which means these cannot be enjoyed after a meal in which meat was served in a kosher home. If bringing this to a home where strict kosher laws are observed, you may want to opt for a non-dairy dessert if you are unsure what the rest of the menu will be.
Whether you call it strudel, rugelach, a pastry, or a cookie, I hope you love it as much as my family does. When you are ready to fill and roll, bring the kids or grandkids in the kitchen to make it with you – it’s fun, easy, forgiving, and perfect for your next holiday gathering!
*You may use any jam, though our family uses raspberry and apricot. If using apricot, remove large chunks of fruit. You may need to puree to smooth if using a chunkier preserve. We’ve also tried Nutella, which is very good – it does lose some of its richness in the baking process, but when we added chocolate chips it really elevated this to a delicious cookie. Storage & Freezing: Once baked, the cookies can be kept in an airtight container at room temperature for several days or frozen for longer storage. The dough and the pre-baked cookies may also be frozen for a few weeks before making. Make sure to thaw in the refrigerator overnight before rolling out.