Flaky and sweet, rugelach pastries are a delightful combination of cream cheese dough and your favorite fillings, perfect for your dessert spread.


  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 8 oz cream cheese, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup filling (jam, nuts, chocolate)
  • Powdered sugar for dusting


  1. In the mixing bowl of Ventray Stand Mixer, combine the flour and salt.
  2. Add cold, cubed butter and cold cream cheese to the dry mixture, working it until a dough forms.
  3. Divide the dough into 4 equal portions and refrigerate them.
  4. Roll each portion into a circle, spread your chosen filling, and then roll it into a log shape.
  5. Slice the logs into smaller pieces and arrange them on a baking sheet.
  6. Bake the rugelach at 350°F for 20-25 minutes until they turn golden.
  7. Once they cool slightly, dust the rugelach with powdered sugar.

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