And although I'm an avid baker, for some reason, I never tried making rugelach myself. I guess I thought the cookie was too complicated. Then I came across Ina Garten's rugelach recipe—and felt a new surge of confidence. Ina is my North Star for elegant-but-comforting baking. Surely her methods could steer me through any challenges I encountered (with grace, kindness, humor and definitely plenty of butter).
When rugelach is done right, every bite tastes like a mini holiday celebration. Sweet, spiced, nutty, nostalgic, it's exactly the kind of treat that disappears by the handful. Ina's recipe gave me the nudge I needed to try making rugelach from scratch. I grabbed the ingredients and got to work. Here's how I did!
Quick background in case you're unfamiliar: Part cookie, part pastry, rugelach are made by topping triangles of dough with a sweet filling of nuts, dried fruit and other ingredients, then rolling up the dough and baking it. Rugelach sort of look like mini croissants. The dough typically contains both cream cheese and butter for a soft, pliable base that bakes up layered and flaky—hence the hybrid cookie–pastry designation.
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Ingredients for Ina Garten’s Rugelach
Courtesy Jessica Wrubel
Cream cheese, softenedUnsalted butter, softenedAll-purpose flourGranulated sugarKosher saltVanilla extractLight brown sugarCinnamonRaisinsChopped walnutsApricot preservesOne egg beaten with a splash of milk
Related: The Simple Ina Garten Cookies That Will Put You in the Holiday Spirit
How To Make Ina Garten’s Rugelach
Turn the dough out onto a floured surface and form into a ball. Divide the ball into four smaller balls and tightly wrap each in plastic wrap. Refrigerate for at least an hour.
Once the dough is nice and chilled, roll each portion into a 9-inch circle. Spread the surface of each circle with jam. I used two kinds: Garten's recommendation of apricot, as well as a three-berry confiture I'd picked up at a Parisian market (which felt very Ina!). Then, you sprinkle the jammy surfaces with the filling mixture, pressing gently to make sure the bits really stick.
Courtesy Jessica Wrubel
Starting from the wider end, roll each triangle of dough into a crescent shape and place it seam-side down on a baking sheet lined with parchment paper.
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My Honest Thoughts About Ina Garten’s Rugelach
Courtesy Jessica Wrubel
It's hard to believe I was ever intimidated by these buttery beauties, as I had zero problems pulling this recipe off. Making the dough is a snap with a stand mixer, and once it's chilled, it rolls out beautifully, waiting to be brushed with jam and topped with the cinnamon sugar, walnuts and raisins.
If you're on the hunt for an impressive-looking, easy-to-make mini dessert to add to your holiday rotation, Ina's rugelach will not disappoint.
Related: Pastry Chefs Reveal When You Should Actually Use Parchment Paper vs. Wax Paper
My 3 Top Tips for Making Ina Garten’s Rugelach
Courtesy Jessica Wrubel
2. Have fun with the filling
While Ina's filling is a great base, feel free to experiment with swaps and add-ins that suit your preferences. Some home cooks like to use raspberry preserves instead of apricot, for insatnce, or chopped pistachios instead of pecans. Chopped bittersweet chocolate and Nutella are popular options, too. It's hard to go wrong here!
3. Prep ahead
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