How To Make Rugalache

Rugalache are one of my favourite desserts, and it’s no big mystery as to why. Between the half chewy half flaky supply dough and sweet gooey filling these little pastries make for the perfect two-bite treat.

Some people make their dough using just butter or even oil, but I prefer a cream cheese dough. I find it has a much better taste and texture.

Making rugalache is a mutli-step process, but not technically difficult at all. This recipe will make about 3 dozen 2 bite rugalache.

Here’s what you’ll need to make them:


Food processor

rolling pin

9″ cake pan and small knife

baking sheets

parchment paper



250 grams cream cheese, chilled and cut into cubes.

1 cup of butter, chilled and cut into cubes.

2 cups all purpose flour

2 tablespoons sugar

1/4 tsp salt

Filling- for Honey Nut Rugalache


Ground almonds

Sliced almonds

1/4 cup sugar

1 tsp cinnamon

Plus some cream for brushing


To make the dough:

In a food processor combine the dry ingredients and pulse to combine.

Add in the half cubed cream cheese and butter chunks and pulse a few times. Then add in the second half of your chunks and pulse until the dough begins to form a ball.

Empty out the dough out on to your counter and press the mixture all together to form a large disc.

Wrap it in plastic and refrigerate for 30 minutes.

To Assemble:

Pre-heat your oven to 375 degrees.

Divide your dough into 4 pieces. Lightly flour your work surface and rolling pin. Take one quarter of your dough and roll it out into a large thin round or square.

Using a can pan as a size guide, cut the rolled dough into a 9″ round. Set aside on a parchment lined baking sheet.
Repeat this process for the other 3 dough disks.

Once you have your rounds ready you can fill, cut and roll your rugalache!

Take your first dough round and spread some  honey over the surface leaving a 1 cm space clean around the the outer rim.

Sprinkle your cinnamon sugar all over the honey, then sprinkle the ground and sliced almonds.


To Divide:

Cut each circle into 8 pieces equal pieces. First the circle down the middle, then rotate and repeat to get 4 sections. Then cut each of those in half to make 8 pieces.

To Roll:

Starting from the wider part  (the outside) roll each piece inward to form a crescent.


Place each little rugalache on a lined baking sheet at least an inch or more apart.
Brush each crescent with heavy cream (35% whipping cream) right before placing them in the oven.

Bake 10-15 minutes until They are golden brown.

Some of the honey will ooze out of the crescents, but this is normal and actually what we want.
You can break off the oozed out filling once the cookies have cooled.

More About Rugalache

These particular rugalache were made for Rosh Hashana. I wanted to use to honey as the main filling.

Other recipes for rugalache will call for fruit preserves, like raspberry jam or apricot jam instead of honey, but I, along with all the guests at my dinner party, thought the honey was divine.

Raspberry Chocolate Rugalache

Raspberry Chocolate Rugalache

You can make these ahead of time, fully assembled and rolled, and freeze them until you need to bake them.

Allow them to warm up for 10-15 minutes before baking and they will be fine.

I know that Rugalache are generally a holiday dessert, but I think they are perfect for everyday, with a nice cup of coffee or tea.

Enjoy these wonderful cookies!


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